The effects of diets supplemented with four levels (0%, 0.5%, 1.0% and 2.0%) of pomegranate by-product
(PB) on meat composition, fatty acid profile and oxidative stability of broiler meat were evaluated. The
crude protein and moisture contents increased, whereas ether extract in breast and thigh meat and
cholesterol in breast meat decreased in response to dietary PB supplementation (p < 0.05). In breast
and thigh meat, the sum of saturated fatty acids was lower, while the sum of mono-unsaturated and
n 3 fatty acids were higher, alongside lower n 6/n 3 ratio in the 1.0% and 2.0% PB supplemented
group (p < 0.05). The TBARS values and pH of breast and thigh meat were reduced in the PB supplemented
groups (p < 0.05). Overall, the results presented herein indicate that supplementation of diets with up to
2% pomegranate by-products improved the meat composition, fatty acid profile and reduced lipid oxidation
of broiler meat.