Chemical, Physical and Organoleptic Quality of Merawang Chicken Meat Treated by Omega-3 Supplemented Feed.

Abstract

Poultry meat is one source of protein with complete and balance essential amino acid composition. Poultry meat component can he manipulated by giving omega-3 as a feed supplement. Omega-3 supplement obtained from fish oil as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is a source which has many benefits for human body. Omega-3 supplementation on poultry feed was expected to increase omega-3 ratty acid content and decrease cholesterol content and also to increase physical and organoleptic quality in meat. The objective of this research was to detennine the effect of omega-3 supplementation in poultry feed on chemical, physical and organoleptic quality of Merawang chicken meat.