Impact of supplementation three types of vegetable in broiler diet on chicken meat: fatty acids

The objective of the study was to evaluate the impact of a dietary supplement composed of parsley, celery, and cress on the fatty acid profile of broiler chicken meat. At 14 days of age, 100 chicks were randomly divided into four equal groups and housed in floor pens. The dietary treatments were as follows: C (Control) – standard diet with no additives; T1 – standard diet supplemented with 10 g/kg of parsley; T2 – standard diet supplemented with 10 g/kg of celery; and T3 – standard diet supplemented with 10 g/kg of cress. Five broilers from each group were slaughtered, and their carcasses were dissected. Fatty acid profiles were analyzed in the breast and liver tissues. Overall, the dietary treatments effectively modified the fatty acid profiles, with the T3 group showing an increase in polyunsaturated fatty acids (PUFA) and a decrease in saturated fatty acids (SFA). This shift may offer potential health benefits by improving the ratio of unsaturated to saturated fats in broiler meat.