DIETARY INCLUSION OF GRAPE SEED OIL IN FUNCTIONAL BROILER MEAT PRODUCTION

L. Celik, A. Tekeli, H. RuStu Kutlu

Abstract: The purpose of this study is to explore the effects of grape seed oil on growth performance, some blood parameters and fatty acid composition in broiler meat. In order to formulate isocaloric ratios, the corresponding amounts of soy oil were excluded from the rations accordingly with the addition of 0, 5, 10 and 15 g grape seed oil per kg. Four treatment groups were formed each consisting of 20 birds with similar initial body weights. Feed and water were given ad libitum. At the end of the experiment, no statistically significant difference was identified among the groups with respect to body weight gain, feed consumption
and blood parameters (P>0.05). Feed conversion rate was improved in the group supplemented with 15g/kg grape seed oil (P<0.05). Grape seed oil inclusion was determined to be quadratically significant for carcass yield (P<0.05). The use
of grape seed oil in the ration significantly increased the levels of C17:1 heptadecanoic acid, C18:3 linoleic acid and C20:1 eicosenoic acid in the meat which is known to have health-promoting effects for humans (P<0.05). The results have shown that nutritional composition of diets could affect the fatty acid composition of broiler meat. Hence, the findings of the study support the potential use of grape seed oil in functional broiler meat production for human nutrition, particularly for those with cardiovascular diseases.

Keywords: blood parameters; broiler; grape seed oil; meat fatty acid composition; performance

Date published: 2017-10-10