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Systematic review demonstrates dietary oils improve fatty acid profiles and product quality in poultry, highlighting their role in producing functional foods.
SUMMARYThis systematic review approached the effects of dietary oils on poultry production, focusing on growth performance, egg and meat quality, and fatty acid profiles. An analysis of 39 studies from 2013 to 2024 highlights the benefits of oils such as linseed, sunflower, soybean, fish, and pomegranate seed oils in enriching diets with energy and bioactive fatty acids, improving efficiency and product quality. Linseed and sunflower oils consistently enhanced egg quality by increasing n-3 PUFA content and reducing cholesterol, while pomegranate seed oil was particularly effective in enriching bioactive fatty acids in eggs and meat. Species-specific responses were observed, with linseed oil improving egg quality in quail and modulating meat lipid composition in broilers. Optimal inclusion levels ranged from 2% to 4%, requiring a balance to mitigate lipid oxidation risks. Housing systems influenced outcomes, with free-range systems showing enhanced utilisation of oils such as hemp and olive. Incorporating agro-industrial byproducts such as soybean oil residues showed economic and environmental benefits, contributing to sustainable practices. However, challenges like lipid oxidation and regional oil availability highlight the need for tailored dietary strategies. Emerging approaches, such as nanoformulated oils, may improve oxidative stability and bioavailability, further optimising their role in poultry diets. This systematic review underscores the importance of dietary oils in meeting consumer demands for functional foods, improving production efficiency, and promoting sustainable poultry systems.
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Dias et al. (2026) studied this question.
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