Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems.

Aline Giampietro-Ganeco,Rodrigo A De Souza,Hirasilva Borba,Fábio B Ferrari,Pedro A De Souza,Marcel M Boiago,Juliana L.M Mello

doi:10.1590/0001-3765202020190649

Abstract

Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from free-range broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

Highlights

Brazil currently ranks second in the ranking of production and the first place among the world exporters of chicken meat (ABPA 2016) and one of the reasons for the success of the Brazilian poultry industry is the consumer’s search for healthier meat products than the traditional red meat
Breast meat from broilers raised in organic and free-range rearing systems showed the same amount of lipid as meat from broilers raised in conventional and antibiotic-free rearing systems
The fat contained in breast meat from broilers raised in conventional system had the highest (P

Summary

Introduction

Brazil currently ranks second in the ranking of production and the first place among the world exporters of chicken meat (ABPA 2016) and one of the reasons for the success of the Brazilian poultry industry is the consumer’s search for healthier meat products than the traditional red meat. Chicken breast meat can be considered important in diets because it contains a higher proportion of polyunsaturated fatty acids, when compared to meat of other species (Berzaghi et al 2005, Riovanto et al 2012). The strategies used in aviculture, related to the animal breeding, cause the meat produced satisfy desirable nutritional characteristics, such as low fat content and relatively high concentrations of polyunsaturated fatty acids (Nkukwana et al 2014) which have a known beneficial action in reducing the risk of cardiovascular diseases, hypertension, diabetes, inflammatory and immunological disorders (Zhou et al 2012). Fat intake through food became a risk factor due to the possible consequences (Leosdottir et al 2005). LIPID PROFILE OF BROILER MEAT total calories and that saturated fat intake is not more than 10%

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