Effect of Omega-3 Fatty Acid Supplementation on Broilers’ Health and Meat Quality—Systematic Review

Omega-3 polyunsaturated fatty acids are increasingly applied as functional nutrients to improve broiler health, metabolic resilience, and meat quality. However, studies remain inconsistent regarding optimal inclusion levels and their efficacy. This systematic review was conducted following PRISMA 2020 guidelines. This study included 69 experimental studies that met predefined eligibility criteria, requiring broiler-specific trials with clear reporting of omega-3 source, inclusion level, and measurable outcomes related to growth, immune or antioxidant function, gut morphology, fatty acid composition, or meat quality. Searches were performed in Scopus and Web of Science for peer-reviewed articles published between 2020 and 2025. Across studies, supplementation with fish oil, flaxseed, or algal oil consistently increased the deposition of long-chain omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in broiler tissues. Omega-3 inclusion improved immune modulation, gut morphology, and antioxidant enzyme activity while reducing inflammatory markers and lipid peroxidation. Meat quality benefits included lower n-6:n-3 ratios by improving tenderness and juiciness and enhanced oxidative stability with no detrimental effects on growth performance. Nevertheless, responses varied with broiler strain, dietary formulation, feeding phase, antioxidant protection, and environmental conditions. As high levels of marine oils remained susceptible to oxidative degradation. Overall, omega-3 supplementation represents a viable and scalable precision-nutrition strategy for enriching poultry meat and supporting broiler health. Future research should prioritize cost-effective algal sources, establish phase-specific inclusion thresholds across genetic lines, and evaluate synergy with natural antioxidants and bioactive compounds to optimize oxidative stability, shelf life, and consumer acceptance.