Dietary Antioxidants and Storage Affect Chemical Characteristics of ω‐3 Fatty Acid Enriched Broiler Chicken Meats

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Abstract
The influence of feeding full‐fat flax seed with and without dietary antioxidants to 6‐wk old male Hubbard chickens, on chemical characteristics of cooked white and dark meats was assessed. Level of dietary ω‐3 fatty acid and dietary antioxidant significantly influenced the ω‐3 PUFA compositions of meat lipids. Addition of antioxidants, especially mixed tocopherol plus canthaxanthin, to the diet significantly reduced concentrations of malonaldehyde and total volatiles in the enriched meat, particularly dark meat. Broiler meats enriched with omega‐3 fatty acids could be stabilized by incorporation of natural antioxidants.