Abstract
The effect of three different lipid sources (soybean oil, chicken oil or bovine fat) on the abdominal fat fatty acid composition in 50 day-old broiler chickens was evaluated. A completely randomized design was used, with 4 treatments, 8 repetitions and 40 Arbor Acres broiler chicks of each sex. The four treatments were isocaloric and isoproteic with the following characteristics: T1 Control (Soybean-corn); T2 Control + 3% soybean oil; T3 Control + 3% chicken oil; and T4 Control + 3% bovine fat. The lipids from the diets had significantly statistical effects (p<0,05) on the fatty acid composition of broiler abdominal fat. Multivariate techniques also showed differences in fatty acid composition within treatments due to sex. The studied dietary lipids affected the polyunsaturated/saturated fatty acid ratio (P/S) but had only small effects on the n-6: n-3 fatty acid ratio.
Highlights
An increasing supplementation of diets with lipids from oilseeds for intensive poultry production has been observed
The incorporation of soybean oil produced the smallest changes in fatty acid composition (Table 4)
The present paper shows that the two animal fats used were effective in decreasing linoleic acid, but it is necessary to increase linolenic acid through other dietary components to fulfil present nutritional requirements
Summary
An increasing supplementation of diets with lipids from oilseeds for intensive poultry production has been observed. These contain predominantly n-6 PUFAs and, poultry lipids have comprised higher levels of such fatty acids and lower levels of n-3 PUFAs. With the generally very high n-6: n-3 ratios seen in these diets, chain elongation of any existing small amounts of linolenic acid would be unlikely. Current evidences point to an n-6:n-3 fatty acid ratio of around 5:1 as being optimal. Linolenic acid (18:3 n-3) is important, but long chain EPA (20:5 n-3) and DHA (22:6 n-3) are the most effective. When the ratio n-6:n-3 is above 5:1, the effectiveness of linolenic acid is further reduced (British Nutrition Foundation, 1992)
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