# Supplementation of Flaxseed Increases Omega-3 Fatty Acids Accumulation in the Meat of Beijing-You Chickens

## TL;DR

Adding flaxseed to Beijing-you chickens' diets increases omega-3 fatty acids in their meat and improves health and meat quality.

## Contribution

The study identifies 8% flaxseed as optimal for enhancing omega-3 PUFAs in chicken meat while improving health markers.

## Key findings

- 8% flaxseed supplementation increased PUFA deposition in chicken muscle and improved meat quality.
- Flaxseed reduced plasma cholesterol and triglycerides while increasing HDL-C in chickens.
- Flaxseed increased omega-3 PUFAs and reduced the omega-6/omega-3 ratio in chicken meat.

## Abstract

Beijing-you chickens, a valuable local Chinese breed, are prized for their tender meat and naturally higher polyunsaturated fatty acids (PUFAs) compared to commercial breeds. Flaxseed is also a rich source of PUFAs, making it a promising dietary supplement to enhance poultry meat’s nutritional value. This study aimed to explore how different levels of dietary flaxseed affect PUFA deposition in Beijing-you chickens. Results showed that 8% flaxseed supplementation for 12 weeks achieved the highest PUFA deposition in muscle while improving the birds’ health and meat quality. In conclusion, this research provides theoretical and technical support for practical poultry production, helping farmers meet consumer demand for healthier, nutrient-dense meat and promoting the development of local breed resources.

This study investigated the effects of different dietary flaxseed inclusion levels (0, 2, 4, 6, 8, and 10%) on the fatty acid composition, plasma biochemical parameters, and meat quality of Beijing-you chickens. A total of 960 6-week-old birds were randomly assigned to six dietary treatments in a completely randomized design, with eight replicates per treatment. Dietary flaxseed supplementation significantly decreased plasma alanine aminotransferase (ALT), aspartate aminotransferase (AST), total cholesterol (TC), and triglyceride (TG) concentrations (p < 0.05), while significantly increasing high-density lipoprotein cholesterol (HDL-C) levels (p < 0.05). Meat quality was also improved, as evidenced by reduced drip loss (p < 0.05). Moreover, gas chromatography analysis revealed that increasing dietary flaxseed levels markedly elevated the concentrations of total ω-3 polyunsaturated fatty acids (ω-3 PUFAs) in both breast and leg muscles (p < 0.05), accompanied by a significant reduction in the ω-6/ω-3 ratio (p < 0.05). Dietary flaxseed supplementation did not significantly affect the docosahexaenoic acid (DHA) content in pectoral muscle (p > 0.05), with the highest value observed at the 6% inclusion level. In conclusion, dietary flaxseed supplementation effectively enriches ω-3 PUFAs in chicken meat while simultaneously enhancing metabolic health indicators and improving meat quality traits.