Fatty Acid Profile, Cholesterol, and Micronutrient Composition of KUB Chicken Thigh Meat Fed Diets Containing Lemuru Fish Oil and Micromineral Supplementation

Increasing chicken meat consumption has stimulated interest in healthier foods, including functional chicken meat. This study evaluated the effects of dietary lemuru fish oil (2.5%) and micromineral supplementation (Zn, Fe, and Cr) on the fatty acid profile, cholesterol, and micronutrient content of Kampung Unggul Balitbangtan (KUB) chicken meat. A total of 120 day-old chicks (DOC) were assigned to four dietary treatments with three replicates: T0 (2.5% crude palm oil), T1 (2.5% lemuru fish oil), T2 (2.5% lemuru fish oil + microminerals level 1), and T3 (2.5% lemuru fish oil + microminerals level 2). Treatment P2 indicated improved nutritional quality of meat, characterized by a lower omega-6:omega-3 ratio (9.91:1) and increased long-chain omega-3 fatty acids, particularly EPA (0.76%) and DHA (1.30%). These changes are nutritionally relevant because higher long-chain n-3 PUFA (EPA and DHA) and a more balanced n-6:n-3 ratio are commonly associated with improved dietary fat quality and cardiovascular health. In addition, T2 increased zinc deposition in meat (18.46 mg kg⁻¹), supporting micronutrient enrichment alongside lipid quality improvement. Overall, the combination of lemuru fish oil and microminerals especially in T2, may enhance the nutritional quality of KUB chicken meat and support its development as functional chicken meat.