Effect of different sources of dietary omega‐3 fatty acids on general performance and fatty acid profiles of thigh, breast, liver and portal blood of broilers

One hundred and sixty‐eight 1‐day‐old Cobb broiler chickens were randomly assigned to 12 broiler cages to determine the dietary effect of different sources of oils rich in long‐chain omega‐3 polyunsaturated fatty acids (LCω3PUFA). The following oils were added to the feed at a concentration of 12.5 g kg −1 : a highly refined seal blubber oil (SBO) containing 225 g kg −1 LCω3PUFA; a fish oil (FO) concentrate containing >800 g kg −1 LCω3PUFA in the form of triglycerides; and an FO concentrate containing >600 g kg −1 LCω3PUFA in the form of ethyl esters. Fatty acid profiles of the breast and thigh meat were measured in order to determine the deposition of LCω3PUFA into the body tissues, whilst fatty acid profiles of the liver and the portal blood were taken in order to deduce consequences of the different ester forms on the absorption process. A triangular sensory evaluation was performed on the breast meat. The levels of LCω3PUFA in all tissues and the portal blood reflected the concentrations of LCω3PUFA in the diets. The sensory properties of the breast meat were negatively influenced by ethyl ester supplementation only.