Effect of dietary mediterranean antioxidants on lipid stability of raw duck meat enriched with omega-3 fatty acids during refrigerated and frozen storage

One-day-old female muscovy ducklings (Cairina moschata domestica L.) (n=120) were randomised into eight pens (n=15) and fed four experimental diets, containing 30 mg/kg feed of -tocopheryl acetate (control diet), 200 mg/kg feed of -tocopheryl acetate, 400 mg/kg feed of carnosic acid, 400 mg/kg feed of hesperidin. All experimental diets contained 2% fish oil to increase the rate of long chain polyunsaturated fatty acids (LC-PUFAs) and were fed for 21 days prior to slaughter. Fatty acid composition of meat was characterised by high proportion of n-3 LC-PUFAs, (DHA and EPA). The effect of experimental diets on the oxidative stability (TBARS) of raw overwrapped and vacuum-packaged breast, during refrigerated (+ 4°C) and frozen (- 18°C) storage, was studied. Dietary 200 mg -tocopheryl acetate had the greatest influence on reducing TBARS number for raw overwrapped refrigerated meat. Hesperidin displayed the best effect between the dietary natural antioxidants. Vacuum-packaged samples remained more oxidatively stable than similarly treated overwrapped samples throughout the experimental period. Feed efficiency index, carcass yield and pH of meat weren’t influenced by dietary treatments.