## 4 Discussion
[51] showed that with dietary supplementation of aged garlic extract at the level of 0.1 and/or 0.2%,increasing body weight gain and decreasing liver weight and cecal _E. coli_ count in broilers were observed. It seems that wild garlic is a valuable component of poultry feed. Its potential beneficial effect on birds may result from the presence of various phytochemicals with high therapeutic potential and biological activities [52]. It contains not only sulfur compounds, which are responsible for many physiological functions, including lowering insulin levels and total cholesterol, but also polyphenol compounds. As indicated by some authors [53], wild garlic leaves are a rich source of ferulic and vanillic acid, p-coumaric acid, and kaempfer derivatives. Moreover, wild garlic contains other valuable ingredients such as triterpenoids, chlorophylls and carotenoids, vitamin C, and macro- and microelements [54]. The health benefits of phenolic compounds as well as chlorophylls and carotenoids derive from their, among others, antioxidant properties. [PERSON] et al. [52] conducted studies on the content of bioactive compounds in wild garlic leaves, taking into account various factors (location and phenophase). The studies showed a significant content of vitamin C (63.31 mg/100 g fw) and total phenol content (186.18 mg GAE/100 g fw) in the analyzed raw material. Additionally, a high value of antioxidant capacity of wild garlic leaves was noted, amounting to 2230.66 mol TE/1 (according to Trolox). According to [PERSON] et al. [55], the level of antioxidant capacity analyzed by FRAP assay in leaves of garlic (_Allium sativum_) was 2.1 folds lower than that of leaves of wild garlic. In this context, this study investigated whether the supplementation of turkey diet with wild garlic affected the antioxidant potential of meat. The results of the conducted research on the antioxidant potential of turkey thigh muscle against ABTS and DPPH radicals did not show a positive effect of wild garlic supplementation. The presence of antioxidant compounds in meat determines its oxidative stability, which is very important for turkey meat, as turkey meat is very susceptible to oxidation due to its high polyunsaturated fatty acids content. The presence of PUFA can affect the lowering of oxidative stability of meat [56]. This is because PUFA fatty acids are more susceptible to oxidative processes that lead to the formation of primary and later secondary fat oxidation products. Fat oxidation products can additionally react with other meat components, leading to, for example, reduced protein digestibility. In the context of nutritional value, a higher PUFA content has a beneficial effect on human health as it may have beneficial actions on some diseases (m.in. neurological, allergic, cardiovascular) [57]. An analysis of the main fractions of the fatty acid profile of turkey thigh muscle indicated that PUFA fatty acid accounted for the lowest proportion and MUFA represented the highest proportion, followed by SFA fatty acid. The results of this study differed from those obtained by [PERSON] et al. [46], who studied the fatty acid profile of broad-breasted Bronze turkey muscles. They showed that the muscles of turkeys (broad-breasted Bronze) were characterized by the highest proportion of PUFAs, followed by MUFAs and SFAs. The differences may result from genotype and feeding method. The results of the present study showed that dietary supplementation of turkey diet with wild garlic did not change the lipid stability of thigh muscles, as indicated by TBARS values, despite a significantly higher content of PUFA fatty acid. The TBARS index indicates the presence of products reacting with thiobarbituric acid, which mainly includes malondialdehydedehyde, the main secondary product of fat oxidation.