The Effect of Oxidized Fat Added to Feed Mixture on Selected Quality Attributes of Turkey Meat

Abstract

Abstract: The effects of the oxidation degree of fat added to feed mixtures for turkey females as well as the addition of an antioxidant on the quality of raw meat and meat after heat treatment were investigated. The manner of feeding had no significant effect on the contents of major compounds in the analyzed breast muscles. The addition of fat with a higher peroxide value to diets was found to decrease the contents of polyenic and saturated acids and to increase the concentration of monoenoic acids. The muscle fat of turkey females receiving oxidized fat and the Hadox-dry preparation simultaneously was characterized by a slightly higher concentration of unsaturated acids and a lower content of saturated acids. A lower intensity of lipid oxidation was observed in the muscles of the birds fed on mixtures supplemented with compounds of antioxidant activity. The muscles of the birds fed on a diet supplemented with the Hadox-dry preparation had the highest scores for sensory evaluation