In the trials with hen broilers were investigated the effect of 2.5% and 3.5% of linseed oil added to mixed concentrated feed on the ω-3 fatty acid content of the total lipids of broiler meat and fat after 10 days of feeding (29.–39. day of life) and the effect of aforementioned amounts of linseed oil on the dressing percentage of broilers and the proportion of haunch and breast muscle in carcass, also the taste characteristics of meat.
It was concluded that for enriching broilermeat with ω-3 fatty acids, it would be suitable, based on the data of the current trial, to feed the chicken broilers 2.5% linseed oil with mixed concentrated feed during 10 days prior to slaughtering. Feeding 3.5% linseed oil would be more expensive, furthermore, the amount of ω-3 fatty acids in tissues will be sufficient also in case of 2.5% linseed oil and most probably the tasting figures of meat will improve as well.
For the enhancement of ω-3 fatty acids content in quail meat and quail fat with the help of local feeds rich in ω-3 fatty acids, two trials were carried out on Matjama quail farm of Järveotsa farmstead in September- October 2004.
In the first experiment the trial group quail broilers (from 21. to 42. day of life) were fed 8% linseeds or 10% linseed cake in the basal ration. The best results appeared in using the ration which contained 8% linseeds.
Based on the results of the first trial, the amounts of diets rich in ω-3 fatty acids were adjusted in the second trial: now 6% linseeds and 12% linseed cake were included in the rations of different trial groups. These rations were used during the last two feeding weeks of the quail.
In the second trial, feeding the quail rations which had been adjusted according to the digestibility of nutrients, a wholly satisfactory ω-3 fatty acids content (8.1%–13.8%) in total lipids of different tissues of quail carcasses was achieved. Rations containing either 6% linseeds or 12% linseed cake during the two weeks prior to killing can be recommended for the production of the so-called health quail meat enriched with ω-3 fatty acids.
From linseed oil fed to young rabbits in order to enrich their meat and internal fat with ω-3 fatty acids in two trials, the trial animals assimilated ω-3 fatty acids very successfully, by 70%. Young bucks and does converted ω-3 fatty acids from linseed oil to almost the same degree.
As far as saturated fatty acids are concerned, feeding linseed oil decreased their content in meat lipids and internal fat proportionally with the duration of feeding linseed oil.
In enriching rabbit meat and internal fat, better results were obtained by feeding 2 g linseed oil per day to young rabbits in the course of one month. 100 g of the meat of a rabbit who had been fed in this manner contained 0.4 g and 100 g of internal fat contained 16.4 g ω-3 fatty acids which make up 0.5% and 20.5%, respectively of the daily need of a grown-up human for ω-3 fatty acids.
Keywords: ω-3 fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, linseed oil, fatty acid composition of meat lipids.