The aim of this study was to investigate the oxidative stability, fatty acid composition and meat quality of broilers fed vegetable oil rich in n-3 or n-6 polyunsaturated fatty acids (PUFA) and an olive leaf or calendula extract. Animals were distributed into 6 groups, of which two were control group fed with flaxseed oil (Kont lan) or walnut oil (Kont oreh) in the feed mixture. In addition to the oil in the feed, the experimental groups also received olive leaf extract (Lan olj; Oreh olj) or marigold extract (Lan ogn; Oreh ogn). We found that in most cases the production results were not affected by the addition of oils or extracts to the feed. Also, the antioxidant capacity of water-soluble antioxidants (ACW), electrical conductivity and pH of the meat were not affected in any way. There were no drastic changes in the colour of the meat, only the yellow coloration became more intense under the influence of oil and extract. Drip loss was reduced by the addition of extracts, while the oils had no effect. For malondialdehyde (MDA) concentration, the results were opposite, as the oils increased the concentration, while the extracts had no influence. Alpha and gamma tocopherol levels were increased by the addition of oils and extracts. However only the oils had an effect on the fatty acid composition of the breast muscle by increasing the PUFA content in feed.
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