Physical, functional quality and consumer acceptance of meat and eggs from Sasso chicken fed plant polyphenols and flaxseed enriched diets

Abstract This study evaluated effects of feeding flaxseed and plant polyphenol extracts on breast meat characteristics, functional properties, egg quality and consumer acceptability in Sasso dual-purpose T451A hens. Completely randomized block design was used to assign 126 hens (seven replicates of three) into six dietary groups; NC: 0 g/kg flaxseed + no antioxidant, FS: 75 g/kg of flaxseed + no antioxidant and remaining four groups received 75 g/kg flaxseed supplemented either with 800 mg/kg α-tocopherol (VE8) or 800 mg/kg of plant polyphenol extract derived from D. angustifolia , T. schimperi , or C. domestica. The FS diet increased breast muscle drip loss, whereas the CD8 diet significantly reduced it (1.39% vs. 0.74%). Breast muscle pH elevated in FS, while polyphenols reduced it. Haugh Unit values increased significantly from 75.4 in FS to 77.5 in CD8 and 81.2 in TS8 diets. Inclusion of polyphenols improved albumen height and Haugh Unit, enhancing egg freshness. Eggs from both FS and polyphenols groups were well-accepted by consumers with no off-flavors detected. In conclusion, 800 mg polyphenol extract inclusion enhanced functional properties meat and eggs without affecting consumers perceived sensory attributes; while mitigating adverse effects associated with flaxseed feeding. However, possible effect of feeding whole plant material compared to extract form needs to be explored.