Summary
This 35-day controlled feeding trial in 300 ROSS 308 broilers demonstrated that dietary inclusion of raw or fermented rapeseed cake at 200 g/kg significantly increased omega-3 fatty acid content in meat whilst reducing the omega-6/omega-3 ratio compared to corn–soybean control diets. Both rapeseed cake treatments enhanced antioxidant capacity and reduced lipid peroxidation (TBARS) during shelf-life storage, with improved health-related lipid indices including lower atherogenicity and thrombogenic indices. Fermentation did not substantially outperform raw rapeseed cake, suggesting that raw rapeseed cake is a viable alternative protein source for broiler production without requiring further processing.
Regional applicability
The findings are potentially applicable to United Kingdom poultry production, where rapeseed is a widely grown crop and rapeseed cake is available as a protein feedstuff. However, the study was conducted in controlled conditions with a specific broiler genotype (ROSS 308) and climatic/management context that should be noted; UK producers would need to evaluate effects under local conditions and verify compliance with current feed regulations.
Key measures
Omega-3 and omega-6 fatty acids, omega-6/omega-3 ratio, thiobarbituric acid reactive substances (TBARS), total antioxidant capacity (TAC), metmyoglobin concentration, atherogenicity index (AI), thrombogenic index (TI), linoleic/α-linolenic acid ratio
Outcomes reported
The study measured fatty acid profiles, health-related lipid indices, and oxidative stability markers (TBARS, TAC, metmyoglobin) in broiler breast and thigh meat during shelf-life storage. Broilers were fed either control diet, raw rapeseed cake, or fermented rapeseed cake at 200 g/kg inclusion.
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