The effect of raw and extruded linseed on the chemical composition, lipid profile and redox status of meat of turkey hens.

The aim of the study was to estimate an effect of extruded and raw linseed supplementation to feed mixtures on the quality of turkey hen muscles. Phase 1 of the experiment included 480 1-week-old turkey hens divided into four groups of 120 each (6 replications with 20 birds each). In phase 1 of this experiment turkey hens in groups L2, L4 and L6 received the complete mixture with 2%, 4% and 6% linseed, respectively. On the basis of the results obtained in phase 1, we selected the most effective proportion of linseed, which was given to the birds in group L4. Phase 2 was conducted on 360 birds divided into three groups of 120 each (6 replications with 20 birds each). The birds in group L4-E received linseed in the same amount as group L4, but in this variant linseed was extruded. In terms of modification of fatty acids the most beneficial was the 4% raw linseed supplement in the mixtures for turkey hens (ω-3/ω-6 in breast muscle - 5.96; in thigh muscle-1.34). However, the use of this amount of raw linseed slightly increased oxidation processes in the muscles analysed (increased MDA and LOOH). Replacing 4% raw linseed with 4% extruded linseed reduced the intensification of oxidation processes (increase LOOH about 27±2%), but resulted in a decrease in the total quantity of PUFA in the muscles of the turkey hens. In view of the highly beneficial effect of the 4% raw linseed supplement on the proportion of PUFA, as well as the high production cost of extrudate, which reduces meat quality in terms of PUFA, it seems to be advisable to use 4% raw linseed in feed mixtures for turkey hens, regardless of the small degree of oxidation. [ABSTRACT FROM AUTHOR]