English

J Rozbicka-Wieczorek Agnieszka,Czauderna Marian,Więsyk Edyta,Śliwiński Bogdan,Brzska Franciszek,Kowalczyk Jan

doi:10.5897/ajb2013.13275

Abstract

The purpose of the investigation was to determine the effect of the addition of 12 ppm lycopene (Lyc), 2% fish oil (FO) or 0.25 ppm Se as selenate (SeVI) or selenized yeast (SeY) to an isoenergetic and isonitrogenous basal diet containing sunflower oil (SO) as the source of energy on the concentrations of fatty acids (FA), especially saturated- (SFA), mono- (MUFA) and polyunsaturated (PUFA) acids, in breast muscles of female and male chickens for six weeks. The influence of these additives on the capacity of D9-, D4- and D5-desaturations, the elongation of FA, and the yield of PUFA peroxidation (an oxidative stress) in breast muscles of female and male chickens were also studied. Dietary SeY most efficiently decreased the concentrations of SFA, MUFA and PUFA as well as malondialdehyde (the marker of the oxidative stress) in muscles of female and male chickens. The addition of FO most efficiently increased the concentration of n-3 long-chain PUFA (n-3LPUFA) and most effectively increased the concentration ratio of n-3LPUFA to SFA (n-3LPUFA/SFA), while most effectively decreased the concentration ratio of n-6PUFA to n-3PUFA (n-6PUFA/n-3PUFA) in muscles of chickens that are beneficial to human health. We conclude that further studies are necessary to determine if diets containing other chemical form of selenium compounds and other vegetable oils induce changes in the profiles of fatty acids in muscles of chickens that are beneficial to human health. Keywords: Chicken, lycopene, selenium, fish oil, sunflower oil, breast muscles, fatty acids, malondialdehyde African Journal of Biotechnology , Vol 13(14), 1604-1613

Highlights

Neither macroscopic lesions nor pathological changes were found in the internal organs and muscles and adipose tissues of chickens fed the experimental diets enriched with Lyc, SeVI, selenized yeast (SeY) or fish oil (FO)
Diets enriched in Se or Lyc can be regularly used to increase the concentration of Lyc or Se in the body of chickens without adversely influencing the performance of male and female chickens
Dietary SeY most effectively increased the oxidative stability of breast muscles, whereas decreased the concentration of fatty acids (FA) in muscles of birds

Summary

Introduction

Chicken meat enriched with PUFA contains especially LPUFA with a high number of double bonds, which increases the susceptibility of meat to oxidation (Betti et al, 2009b; Cortinas et al, 2005; RozbickaWieczorek et al, 2012). PUFA oxidation causes loss of sensory and nutritional values as well as the formation of potentially toxic species that compromise meat and adipose tissue quality and reduce its shelf life. One such product is malondialdehyde (MDA), which has long been considered as the index of oxidative rancidity. MDA as well as other carbonyl compounds are naturally occurring byproducts of PUFA peroxidation and prostaglandin biosynthesis (Cortinas et al, 2005; Czauderna et al, 2011; Urso and Clarkson, 2003)

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