The health of the animals, the production results, and the quality of the chicken meat are affected by various factors, of which nutritional and heat stress are the best known, which lead to oxidative stress and oxidation processes in the organisms of broilers. In the study, we induced nutritional stress by adding n-3 fatty acids (linseed oil or lo) compared to added saturated vegetable fats (rm), as a combination of palm, sunflower, canola and soybean oils, called Favorit FFTY (PRO-FETT). We were also interested in whether nutritional and/or heat stress caused by higher environmental temperatures (V) compared to thermoneutral rearing conditions (TN) influenced meat quality. At the same time, we added a combination of vitamins E and C and mineral substance Se to the feed. The research aimed to study the influence on the rearing, oxidation status, and technological quality of broiler meat. 120-day-old chickens were included in the nutritional experiment. They were divided into four groups according to feeding treatment and rearing conditions. The groups were TN, R+ECSe+rm (thermoneutral rearing conditions, addition of vegetable fat), TN, R+ECSe+lo (thermoneutral rearing conditions, addition of linseed oil), V, R+ECSe+rm (hot rearing conditions, addition of vegetable fat) and V, R+ECSe+lo (hot rearing conditions, addition of linseed oil). We found that the addition of n-3 fatty acids increases oxidative stress and that added antioxidants can significantly reduce this stress. The results showed no negative effects of nutritional and/or heat stress on the quality of the chicken meat. To understand the effects of nutritional and/or heat stress on the quality of chicken meat, further research would need to be conducted, with individual antioxidants added in varying amounts and a larger number of animals included in the trial.
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