Acid Composition Of Breast Meat Research Articles

Dietary supplementation with chitosan oligosaccharide affects serum lipids and nutrient digestibility in broilers

This research was conducted to determine the effects of supplementation of chitosan oligosaccharide (COS) on the growth performance, blood parameters, carcass traits, fatty acid composition of breast meat, and apparent nutrient digestibility in broiler chickens. A total of 375 one-day-old Ross 308 male chicks were allocated to a control diet (T1) or diets supplemented with 50 ppm (T2) and 100 ppm (T3) of COS. There were five replicates of 25 chicks for each treatment. All the experimental birds were fed a starter (days 1 - 4), grower (days 15 - 28), and finisher diet (days 29 - 42). No differences were detected among treatments for live weight, gain, feed intake or feed conversion, except that feed intake was depressed in T3 during the grower period. Serum total protein and albumin levels did not differ among the treatments. Serum total cholesterol, low density lipoproteins (LDL), very low density lipoproteins (VLDL) and triglyceride concentrations were reduced significantly by supplementation with COS, whereas the high density lipoprotein (HDL) concentration was significantly lower only for T2 relative to T1. The dressing percentage was significantly higher for T2 and T3 than for T1. Fatty acid composition of the breast meat was unaffected by the treatments. The digestibility of the diet and some of its constituents was affected in a graduated manner by the addition of COS. Thus, supplementation of broiler diets with COS improved carcass yield and had a hypolipidemic effect in improving the serum lipid profile
 Keywords: carcass, digestibility, hypolipidemic effect, performance

Linseed oil supplementation affects fatty acid desaturase 2, peroxisome proliferator activated receptor gamma, and insulin-like growth factor 1 gene expression in turkeys (Meleagris gallopavo).

ObjectiveEffects of linseed oil (LO) supplementation on the fat content and fatty acid profile of breast meat, and the expression of three genes in the liver, breast muscle and fat tissues of commercial 154-day-old hybrid male turkeys were investigated.MethodsThe animals in the control group were fed a commercially available feed and received no LO supplementation (n = 70), whereas animals in the LO group (n = 70) were fed the same basic diet supplemented with LO (day 15 to 21, 0.5%; day 22 to 112, 1%). The effect of dietary LO supplementation on fatty acid composition of breast muscle was examined by gas chromatography, and the expression of fatty acid desaturase 2 (FADS2), peroxisome proliferator activated receptor gamma (PPARγ), and insulin-like growth factor 1 (IGF1) genes was analysed by means of quantitative reverse transcription polymerase chain reaction.ResultsThe LO supplementation affected the fatty acid composition of breast muscle. Hepatic FADS2 levels were considerably lower (p<0.001), while adipose tissue expression was higher (p<0.05) in the control compared to the LO group. The PPARγ expression was lower (p<0.05), whereas IGF1 was higher (p<0.05) in the fat of control animals. There were no significant (p>0.05) differences in FADS2, PPARγ, and IGF1 gene expressions of breast muscle; however, omega-6/omega-3 ratio of breast muscle substantially decreased (p<0.001) in the LO group compared to control.ConclusionFatty acid composition of breast meat was positively influenced by LO supplementation without deterioration of fattening parameters. Remarkably, increased FADS2 expression in the liver of LO supplemented animals was associated with a significantly decreased omega-6/omega-3 ratio, providing a potentially healthier meat product for human consumption. Increased PPARγ expression in fat tissue of the LO group was not associated with fat content of muscle, whereas a decreased IGF1 expression in fat tissue was associated with a trend of decreasing fat content in muscle of the experimental LO group.

Changes in serum biochemical and lipid profile, and fatty acid composition of breast meat of broiler chickens fed supplemental grape seed extract

A study was conducted to evaluate the changes in serum biochemical and lipid profile, and fatty acid composition of breast meat of broiler chickens fed supplemental grape seed extract GSE . A total of 240 1-day-old male broiler chickens were randomly allocated to 4 groups, each consisting of 4 replicate pens having 15 birds/replicate pen. One group served as control group fed basal diets and other groups received 100, 200, and 400 ppm GSE supplemented to the basal diets. Liver weight was greater in broilers fed 200 ppm GSE compared to the other groups P = 0.004, L = 0.024, C = 0.010 . Serum AST and ALT levels decreased P < 0.001 whereas ALP levels increased with increasing dietary GSE levels P < 0.001 . Serum albumin and total protein levels were lower in control in comparison with other groups P < 0.001 . Serum cholesterol, triglyceride, and LDL levels declined P < 0.001 while HDL levels increased with increasing supplemental GSE levels P < 0.001 . MUFA levels were greater in breast meat of broiler chickens fed diets supplemented with 100 ppm GSE. On the other hand, PUFA including n-3 and n-6 were greater in broiler chickens fed control diets or 400 ppm GSE supplemented diets. In general, essential fatty acids such as α-linolenic acid n-3 C18:3 , arachidonic acid n-6 C20:4 , eicosapentaenoic acid n-3 C20:5 , and docosahexaenoic acid n-3 C22:6 were greater in breast meat of broiler chickens fed supplemental GSE 100, 200, or 400 ppm while overall UFA concentration in breast meat remained unaffected. In conclusion, findings of this study suggest that dietary supplementation of up to 400 ppm GSE in broilers may improve serum biochemical and lipid profile. It may also improve the fatty acid composition of breast meat to varying extent despite no effect on overall UFA concentration.

Fatty acid composition of liver and breast meat of quails fed diets containing black cumin (Nigella sativa L.) and/or coriander (Coriandrum sativum L.) seeds as unsaturated fatty acid sources

A study was conducted to evaluate the fatty acid composition of liver and breast meat of Japanese quails fed diets containing black cumin seed and/or coriander seed as unsaturated fatty acid sources. A total of 216 one-day-old Japanese quails were assigned to six experimental groups, each consisting of four replicates having 9 birds per replicate. One group served as control group fed diets without black cumin seed and/or coriander seed. Other groups were fed diets containing 1% black cumin seed, 2% black cumin seed, 1% coriander seed, 2% coriander seed, and 1.5% of each of black cumin and coriander seeds. All the diets were isonitrogenous and isocaloric. The trial lasted for 35 days. Body weight (BW) gain, feed intake, and feed conversion ratio were recorded at 1 to 14, 15 to 35, and 1 to 35 days. At the end of experiment, carcass and organ yields, and carcass characteristics were measured. Fatty acid composition of liver and breast meat of quails were determined. Growth performance traits were not different among the groups except for BW gain at 1 to 14 days which was lower (P < 0.05) in quails fed diets containing 2% coriander seed or 1.5% of black cumin and coriander seeds. Dietary black cumin seed and/or coriander seed had no effect on carcass and organ yields, cooking loss, and water holding capacity of breast fillet of quails. However, quails fed control diets had greater (P < 0.05) breast meat pH15 and pHu. C16:0 and C18:1 were identified as the key fatty acids of the liver whereas C16:0, C18:1, and n-6 C18:2 were major contributor of breast meat fatty acids representing about 85% of total fatty acids. Quails fed diets with black cumin seed and/or coriander seed had greater (P = 0.041) n-6 C18:2 concentration in breast meat. Diets containing a combination of black cumin and coriander seeds reduced n-6 C18:3 in breast meat (P = 0.007). Black cumin seed (1% or 2%) in quail diets increased n-3 C18:3 in breast meat (P < 0.001). Total PUFA and total n-6 concentrations, and PUFA:SFA ratio in quail breast meat were lower in control group (P = 0.038, P = 0.005, and P = 0.043, respectively). In conclusion, findings of the present study suggest that black cumin and/or coriander seeds can be used to improve the fatty acid composition of breast meat of quails without any effect on overall growth performance.

Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

The effect of a dietary oregano aqueous extract on meat fatty acid profile, quality, and consumer acceptance in chickens fed a diet rich in polyunsaturated fatty acids (PUFA) was evaluated in 3 consecutive trials.For each trial, 171 day-old Ross 308 chicks were randomly divided in replicates of 19 birds each and assigned to one of 3 experimental diets: 1) basal control diet, 2) basal diet supplemented with 0.2 g/kg of oregano aqueous extract, and 3) basal diet supplemented with 150 ppm of vitamin E (as positive control). To better analyze the antioxidant activity of both oregano and vitamin E, all the experimental diets were enriched with a fatty acid supplement consisting in a mixture of PUFA at the same dose (1.16 %) in both starter and finisher feeds. Oregano supplementation positively influenced (P < 0.05) broiler live performance. No differences were observed in physicochemical or proximal composition or in total fatty acid composition of breast meat. Dietary oregano influenced meat composition in terms of total phenolic content, antioxidant capacity, and thiobarbituric acid-reactive substances, improving meat resistance to oxidation, compared to both other groups. During consumer tests, meat from the 3 dietary groups obtained the same liking score in a blind session. Under informed condition, consumer perception was positively influenced by labeling for all the considered attributes. Furthermore, consumers showed a higher expectation for meat derived from chickens fed the oregano extract when compared to that deriving from the other 2 groups.Results obtained in the present study allow stating that using oregano aqueous extract in diets enriched with PUFA can represent a valid solution to increase live weight of chickens, improve resistance to oxidation of meat, and positively influence consumer perception of poultry meat.

Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture

The study was carried out to compare the fatty acid composition of the breast meat in two lines of slow growing chickens - La Belle (LB) and Bresse (BB), reared conventionally or having access to pasture. The differences in the lipid profile due to the lines and rearing strategies were assessed through two-way ANOVA. Both factors influenced the lipid composition in the breast meat, however the effect of pasture was more pronounced. It was associated with lower contents of C14:0, C16:0 and C16:1Δ7 (P&lt;0.001), C18:1 (P&lt;0.05), total saturated (SFA) and monounsaturated fatty acids (MUFA) (P&lt;0.01), and significant increase (P&lt;0.001) of the long chain polyunsaturated fatty acids (PUFA). These changes in the lipid profile of the breast meat in the chickens reared outdoors led to considerably lower atherogenic and thrombogenic indices, reduced n-6/n-3 ratio (P&lt;0.001), as well as higher P/S and h/H values (P&lt;0.001). Differences in the fatty acid composition of the breast meat were also due to the line of the birds, showing advantage of the LB over BB chickens. The former had lower contents of saturated (P&lt;0.001) but higher long chain polyunsaturated fatty acids (P&lt;0.05) which determined better nutritional indices of the breast meat in the LB line.

Effect of dietary orange peel extract on physiological, biochemical, and metabolic responses of Japanese quail reared under low ambient temperature

The effects of dietary orange peel extract (OPE) supplementation on growth performance, carcass traits, serum biochemical parameters, antioxidant status of tissues, and fatty acid composition of breast meat in Japanese quails reared under low ambient temperature were investigated in the present study. A total of 108 quails of 15 days old were assigned to 3 groups with 3 replicates. Animals were fed with a corn/soy-based standard diet in the control group and a standard diet supplemented with either 100 or 200 ppm of OPE in the experimental groups (control, OPE-100, and OPE-200 groups, respectively). Room temperature was gradually lowered at night weekly from 14 °C to 8 °C to obtain chronic intermittent cold stress. OPE supplementation significantly increased live weight, live weight gain, and improved feed efficiency. OPE lowered triglyceride, total protein, glucose, total cholesterol, and uric acid levels in serum. The lowest malondialdehyde levels for liver and heart tissues were found in the OPE-100 group. Glutathione peroxidase activity and glutathione production in liver and heart tissues were found higher in the OPE groups. The lowest vitamin C levels for liver and heart tissues were observed in the control group. Feeding OPE resulted in increased accumulation of C20:2 ω-6, C22:6 ω-3, and total ω-3 fatty acids and decreased C18:0 level and total ω-6/ω-3 ratio. These results suggest that OPE supplementation has positive effects against cold stress.

Effects of two herbal extracts and virginiamycin supplementation on growth performance, intestinal microflora population and Fatty Acid composition in broiler chickens.

The competency of garlic and pennywort to improve broiler chicken growth and influence intestinal microbial communities and fatty acid composition of breast meat were studied. Two hundred forty, “day-old” chicks were randomly allocated to 4 treatment groups consisting of 6 replications of 10 chicks in each pen. The groups were assigned to receive treatment diets as follows: i) basal diet (control), ii) basal diet plus 0.5% garlic powder (GP), iii) basal diet plus 0.5% pennywort powder (PW) and iv) 0.002% virginiamycin (VM). Birds were killed at day 42 and intestinal samples were collected to assess for Lactobacillus and Escherichia coli. The pectoralis profundus from chicken breast samples was obtained from 10 birds from each treatment group on day 42 and frozen at −20°C for further analyses. Fatty acid profile of breast muscles was determined using gas liquid chromatography. Feed intake and weight gain of broilers fed with GP, PW, and VM were significantly higher (p<0.05) compared to control. Feeding chicks GP, PW, and VM significantly reduced Escherichia coli count (p<0.05) while Lactobacillus spp count were significantly higher (p<0.05) in the gut when compared to control group on day 42. Supplemented diet containing pennywort increased the C18:3n-3 fatty acid composition of chickens’ breast muscle. Garlic and pennywort may be useful in modulating broiler guts as they control the enteropathogens that help to utilize feed efficiently. This subsequently enhances the growth performances of broiler chickens.

Effects of dietary ω-3 fatty acid-enriched microalgae supplementation on growth performance, blood profiles, meat quality, and fatty acid composition of meat in broilers

A total of 300 2-d-old ROSS 308 (BW of 42.6±0.1 g) broiler chicks were randomly allotted to one of the three dietary treatments as follows: (1) CON (basal diet), (2) MA0.1 [basal diet +0.1% microalgae (Schizochytrium JB5) powder], and (3) MA0.2 [basal diet+0.2% microalgae (Schizochytrium JB5) powder]. There were five replicate pens per treatment with 20 birds per pen. Dietary microalgae did not affect the growth performance, red blood cells, white blood cells, and relative organ weight of liver, spleen, gizzard, abdominal fat, bursa of Fabricius, and breast meat (P>0.05). However, the inclusion of microalgae increased lymphocyte concentration compared to those that were fed a basal diet (P<0.05). The stearic acid composition of breast muscle was lower in MA0.1 treatment than CON treatment (P<0.05). Dietary microalgae powder increased the oleic acid, DHA, ω-3 fatty acid, and USFA compositions compared to the CON group (P<0.05). Microalgae supplementation reduced ω-6/ω-3 fatty acid ratio, saturated fatty acid contents and SFA/USFA ratio than those fed a basal diet (P<0.05). In conclusion, dietary ω-3-fatty-acid-enriched microalgae supplementation can improve the fatty acid composition of breast meat without affecting the growth performance in broilers.

Growth performance, meat yield, oxidative stability, and Fatty Acid composition of meat from broilers fed diets supplemented with a medicinal plant and probiotics.

The experiment was carried out to investigate the effects of Alisma canaliculatum with probiotics (ACP) on the growth performance, meat composition, oxidative stability, and fatty acid composition of broiler meat. Sixteen probiotic strains were tested for their levels of acid, bile, and heat tolerance. Among them, Lactobacillus acidophilus KCTC 3111, Enterococcus faecium KCTC 2022, Bacillus subtilis KCTC 3239, and Saccharomyces cerevisiae KCTC 7928 were selected for use in ACP. Exactly 140 Ross broiler chicks were assigned to four dietary treatments in five replications for 5 wks in a completely randomized design. The dietary treatments were NC (Negative control; basal diet), PC (Positive control; basal diet with 0.005% Chlortetracycline), ACP-0.5% (basal diet with 0.5% ACP powder), and ACP-1% (basal diet with 1% ACP powder). According to the results, body weight of the broilers increased, and feed conversion ratio improved in the ACP-0.5% group compared to the NC group (p<0.05). Crude protein content of breast meat was higher (p<0.05) in the ACP-0.5% group, whereas crude fat content of thigh meat was lower (p<0.05) in the supplemented groups. Breast meat absolute and relative weights were both higher (p<0.05) in the ACP groups compared to the control group. Further, ACP diets increased gizzard and decreased large intestine relative weights, whereas kidney relative weight decreased upon the addition of a higher level (1%) of ACP (p<0.05). Thiobarbituric acid reactive substances values of breast and thigh meats were reduced (p<0.05) by ACP supplementation compared to control. Regarding the fatty acid composition of breast meat, arachidonic acid, docosahexaenoic acid, PUFA, and n6 fatty acid levels decreased (p<0.05) in the ACP groups, whereas the levels of linoleic acid, PUFA, PUFA/SFA, and n6 fatty acid in thigh meat decreased (p<0.05) by ACP and PC diets. It can be suggested based on the study results that ACP-0.5% diet could be an effective feed additive for broilers.

Effects of dietary conjugated linoleic acid on the growth performance of chickens and ducks for fattening and fatty acid composition of breast meat

The effects of dietary conjugated linoleic acid (CLA) supplementation on feed intake, growth performance, carcass composition and fatty acid composition of meat tissue were investigated in broiler chickens and Pekin ducks. A total of 108 male chickens for fattening and a total of 96 male and 96 female Pekin ducks were allocated to 3 dietary treatments (0.0, 0.1 and 0.2 % CLA) and fed for 35 or 49 days. The results showed that 0.2 % CLA supplementation in the first 3 weeks improved the daily feed intake of the broilers and the feed to gain ratio, but did not significantly influence body weight, weight and the percentage of abdominal and visceral fat as well as the intramuscular fat in breast muscles. In the duck trial, the daily feed intake was significantly higher through the first 3 weeks of male control group and male 2 g CLA group compared with the female control group. The daily weight gain of all male ducks was significantly higher compared to female ducks of all groups and was not influenced by the CLA supplementation. The feed to gain ratio of the 1 g CLA-male ducks was lowest compared to male and female control ducks and 1 and 2 g CLA female ducks. Supplementing diets with CLA modified the fatty acid composition of breast muscle. The proportion of CLA was increased in broiler meat. In duck meat, the proportions of CLA, saturated fatty acids and polyunsaturated fatty acids were increased and monounsaturated fatty acids were decreased.

Effects of dietary addition of Macleaya cordata alkaloid extract on growth performance, caecal indices and breast meat fatty acids profile in male broilers

The aim of this experiment was to investigate whether a low-dietary application (15 mg/kg) of an alkaloid preparation containing quaternary benzo[c]phenanthridine alkaloids and obtained from Macleaya cordata (Sangrovit) influenced caecal metabolism, growth performance and long-chain fatty acid composition of breast meat. One-day-old broiler chicks (Cobb 500) were fed a diet without supplement or with a 15 mg/kg dose of Sangrovit (C and A groups respectively) for 5 weeks. Although the A treatment was not accompanied by an enhanced final body weight of broilers, the intake of a diet with Sangrovit influenced the caecal microflora activity. The addition of Sangrovit to a diet decreased potentially harmful β-glucuronidase and β-glucosidase activities (p<0.05 and p=0.075 respectively), and at the same time led to a significant increase in activities of bacterial glycolytic enzymes α-glucosidase, α-galactosidase, β-galactosidase in comparison to the control group. The concentration of total short-chain fatty acids in the caecal digesta was increased in the A treatment contributing to the tendency towards lower caecal pH (p=0.078). The analysis of breast meat fatty acids showed that the dietary application of Sangrovit evoked some changes in contents of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) contents. The applied dosage of Sangrovit caused an increase in the sum of MUFA and the tendency towards lower PUFA sum (p<0.05 and p=0.062 respectively) as in relation with the C group. Although the nutritionally relevant n-6/n-3 PUFA and the (PUFA+MUFA)/saturated fatty acids ratios remained similar in both groups, further research is postulated to establish the effect of this preparation on meat quality. To sum up, despite of a lack of the improvement in final body weight, a low dose of dietary Sangrovit was found to exert positive effects on the caecal metabolism of the broilers.

사료 내 목초액의 첨가가 토종닭의 생산성, 혈액성상, 암모니아 가스 발생량 및 가슴육의 지방산 조성에 미치는 영향

본 시험은 목초액이 토종닭 한협 3호의 생산성, 유해 가스 발생량, 혈액 성상 그리고 가슴육의 지방산 함량에 미치는 영향을 평가하기 위하여 토종닭 사료에 수준별로 첨가하여 70일 동안 급여하였다. 목초액은 0, 0.1, 0.2% 수준으로 첨가 급여하였고, 처리구당 5반복, 반복당 16수씩 총 240수를 시험에 이용하였다. 시험 결과, 목초액은 생산성에 있어서 큰 영향을 미치지 못하였으나, 암모니아 가스 발생량은 대조구에 비하여 유의하게 감소시켰다(p<0.05). 혈중 total cholesterol과 HDL-cholesterol 농도에 있어서는 목초액 처리구가 대조구에 비하여 유의하게 증가한 반면 triglyceride의 농도는 감소하였다(p<0.05). 가슴육의 포화지방산인 myristic acid와 stearic acid는 목초액을 급여함에 따라 대조구에 비하여 유의적으로 감소하였으나, 불포화지방산인 oleic acid와 linolenic acid는 유의적으로 증가하였다(P<0.05). 따라서 본 연구 결과, 목초액은 유해 가스 저감 효과가 있으며, 토종닭의 혈중 지질 수준을 개선시키고, 가슴육의 포화지방산 함량을 감소시키고 단쇄 불포화지방산의 함량은 증가시키는 것으로 판단된다. The current study was conducted to estimate the effect of dietary pyroligneous acid (PA) on performance, noxious gas emission in excreta, blood parameter and fatty acid composition of breast meat in Korean native chicken. A total of 240 one-day-old chicks were allocated to three treatments (PA; 0, 0.1, 0.2%) with five replicate of 16 each per treatment for 10 weeks. Although there was no effect on the performance, ammonia gas concentration was significantly decreased in the PA treatments compared to the control (p<0.05). Birds fed PA had higher serum total protein and high density lipoprotein-cholesterol (HDL-cholesterol) concentration but lower triglyceride content in the PA 0.2% treatment than control (p<0.05). In fatty acids composition of breast meat, myristic and stearic acid were significantly decreased, whereas oleic and linolenic acid were significantly increased in the group fed PA compared to those of the control group (p<0.05). The result of the current study indicates that dietary PA may reduce the noxious gas emission and improve lipid levels as well as increase of monounsaturated fatty acids composition of breast meat in Korean native chickens.

Effects of graded levels of dietary fish oil on the yield and fatty acid composition of breast meat in broiler chickens

SUMMARY An experiment was carried out to evaluate the effects of adjusting the fish oil (FO) and poultry fat (PF) balance in broiler chicken diets on the resulting yield and fatty acid (FA) composition of the meat. Two hundred and forty 21-d-old broilers were assigned to 1 of 4 dietary groups, 3% PF, 2% PF + 1% FO, 1% PF + 2% FO, or 3% FO, over a 21-d growth period. Yields and FA composition were then determined. The highest final BW, highest daily BW gain, and best FCR were recorded for the 1% PF + 2% FO dietary group, followed by 3% FO group (P < 0.01). By supplementing the diets of these birds with FO, the FA composition of the breast tissue was altered and the long-chain n-3 FA contents (C22:6n-3, C22:5n-3, and C20:5n-3) increased. In addition, with increasing levels of FO in the broiler diets, the ratios of total saturated FA to polyunsaturated FA, monounsaturated FA to polyunsaturated FA, and n-6 to n-3 in the breast meat were decreased.

A Comparison of Meat Characteristics between Duck and Chicken Breast

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at 4°C for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck

Effect of fish oil and vitamin E in the diet on the fatty acid composition of breast meat in broiler chickens

1. Postgraduate Symposium Long-chain n-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them Rachael A. Gibbs, Caroline Rymer, D. Ian Givens Proceedings of the Nutrition Society CrossRef

Influence of dietary lipid source and strain on fatty acid composition of Muscovy duck meat.

A trial was conducted to study the effect of dietary 2% soya bean oil and dietary 2% fish oil (FO) on fatty acid composition of breast meat of two different Muscovy duck (Cairina moschata domestica L.) strains. The two strains were a broiler strain selected for meat production and an unselected rural strain. Fatty acid composition of breast muscle was deeply influenced by lipid source. Dietary FO improved the long chain polyunsaturated fatty acids (LC-PUFAs) of omega 3 series content, while the content of LC-PUFAs of omega 6 series was reduced. Differences in susceptibility in lipid manipulation were found between the two groups of animals suggesting the highest capability of animals belonging to the rural strain in stocking arachidonic acid in breast muscle. As the fatty acid profile of Muscovy duck meat can be considerably modified by changing the fatty acid composition of the diet, and dietary FO represents an easy way to reach this goal, human intake of healthy n-3 LC-PUFAs could be enhanced using this enriched poultry meat, even if the influence of FO on organoleptic characteristics (i.e. off-flavours) must be evaluated.

Studies on canola seed in turkey grower diet: Effects on ω-3 fatty acid composition of breast meat, breast skin and selected organs

The use of full-fat canola seed as a source of ω-3 fatty acids in rations for turkeys was assessed in 12-wk-old Nicholas heavy broiler turkeys of both sexes. Results indicate that dietary C18:3ω3 from full-fat canola seed is readily absorbed and converted to its longer chain metabolites (C20:5ω3, C22:5ω3, and C22:6ω3) prior to tissue deposition. Key words: Canola, turkeys, ω-3 fatty acids