Impact of Dietary Alginate Hydrogel Capsules with Lavender Essential Oil on Oxidative Stability, Fatty Acid Profile, and Mineral Composition of Breast Muscles in Broiler Chickens

Poultry meat, due to its high content of polyunsaturated fatty acids, is particularly susceptible to lipid oxidation, which affects its quality and shelf life. Optimizing meat composition, including fatty acid profile and antioxidant activity, is essential for consumer health. The study aimed to evaluate the effect of supplementing hydrogel capsules containing immobilized lavender essential oil (HE group) and capsules without immobilized essential oil (H group) on the oxidative stability, fatty acid profile, and mineral composition of broiler chicken breast muscles. The study results showed that supplementation with the lavender oil hydrogel (HE) significantly reduced total superoxide dismutase (SOD) and CuZn-SOD activity in breast muscles. Although TBARS values did not show significant differences, the reduced SOD activity may indicate decreased free radical production or more effective action of other antioxidant mechanisms. The fatty acid profile was significantly altered, with a lower content of saturated fatty acids (SFAs) observed in the HE group. Significant changes were also observed in the mineral composition of the muscles. The HE group had a higher sodium content and lower copper and iron levels compared to the control group. These changes may indicate an effect of the hydrogel and essential oil on mineral metabolism and bioavailability. The study suggests that hydrogels with immobilized lavender essential oil (LEO) may positively affect poultry meat quality by improving its fatty acid profile and oxidative stability, although these mechanisms require further research and confirmation.