The aim of this project was to reach a nutritional enrichment of chicken meat in long-chain omega-3 polyunsaturated fatty acids (EPA and DHA), which is only possible by adding  a source rich in EPA and DHA to the feed, but not adding oils rich in linolenic acid (their metabolic precursor). Thus, we studied the addition of fish oil in different proportions during a partial period of the chicken life.

In the same design we studied several doses of alpha-tocopherol, in order to establish suitable formulations ensuring high levels of EPA and DHA enrichment (following nutrition recommendations for daily human intake) and also a good oxidative stability. We also checked the sensory acceptability of these meats compared to that of conventionally produced chicken meat.

Another strategy was also studied in order to modulate final levels of EPA and DHA, by changing fat feed composition during the final week of the productive life of the animals.