Palm kernel fatty acid distillates (PKFAD) are refining by-products of the physical refining of palm kernel oil that are rich in medium-chain fatty acids. Fats and oils are commonly added to broiler feed to increase energy but there is a need of finding and using available, cheaper, sustainable and reliable alternatives to conventional fats for feed formulation. Medium-chain fatty acids are considered as a fast absorbing energy source, but they are not commonly used as a primary fat source in chicken feed. The aim of this study was to evaluate if the addition of PKFAD as main added fat to broiler feed influenced the lipid composition and the secondary oxidation of fresh and refrigerated meat under commercial conditions when compared to crude palm kernel oil (CPKO) or to crude soybean oil (0-21 days of study)+crude palm oil (22-35 days of study; CSO-CPO).
A total of 3264 chickens were distributed in 24 pens (8 pens/treatment), and fed the experimental diets until 35 days of age. At slaughter, four chickens were selected from each pen, their thighs (with drumstick and skin) were deboned and placed in PET/PE trays that were stored under commercial refrigeration conditions [at 3-5°C and packed in a O2/CO2 (70/30) modified atmosphere].
Fresh meat samples were processed after about 12 hours of storage, and refrigerated meat after 7 days. The experimental diets influenced meat fatty acid composition. The addition of PKFAD resulted in lower α-tocotrienol and γ-tocopherol than CSO-CPO meat. The refrigerated storage reduced the tocol content, especially in CSO-CPO meat. In fresh meat, TBA values did not differ between dietary treatments. After refrigeration, TBA values increased, but the increase was lower when PKFAD was used.