Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

Abstract

Experiment was conducted to evaluate effects of different fat sources on breast and thigh meat chemical composition and fatty acid profile in broilers. Treatments were 1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2: basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal diet + lard. Addition of different fat sources had no significant impact on relative organ weight (P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5 relative to DF4 (P<0.05). Total SFA content was downtrended and total PUFA content was elevated in DF1 relative to other groups for both breast and thigh meat (P<0.05). Total MUFA content did not differ in breast meat, however, it was lower in DF1 and DF3 compared to DF2, DF4 and DF5 (P<0.05). The n-3 PUFA was not affected by fat sources in breast meat, whereas it was elevated in DF1 relative to DF3, DF4 and DF5 in thigh meat (P<0.05). Breast and thigh meat n-6 PUFA was improved in DF1 in comparison to DF2, DF3, DF4 and DF5 in thigh meat (P<0.05). Ratio of PUFA to SFA upgraded in DF1 and DF3, and downgraded in DF2, DF4 and DF5 for breast meat; and upgraded in DF1 than other groups for thigh meat (P<0.05). Breast and thigh meat n-6 to n-3 PUFA was upgraded in DF1 group compared to other groups (P<0.05). To sum up, results indicated that dietary fat sources with different fatty acid content can significantly influence the breast and thigh meat composition and fatty acid profile without negative impact on the relative organ weight. Where DF1 group exhibited better result based on fatty acid profile and lower breast meat fat content which can be preferred for quality broiler meat production.

Insect Oil as An Alternative to Palm Oil and Poultry Fat in Broiler Chicken Nutrition

“…Some of the most important nutritional aspects are the lipid content and FA profile. It is well documented that the lipid contents and fatty acid profiles of broiler chicken meat and livers can be altered by the feed intake of the birds [45,46,47,48]. Changes in FA profiles, especially decreased SFAs and increased PUFAs, would alleviate criticism by improving nutritional value and would play a key role in improving quality [49].…”

“…According to Pinchasov and Nir [31], PUFAs can inhibit the synthesis of MUFAs through the inhibition of 9-desaturase enzyme complex activity, which is the main enzyme responsible for the conversion of SFAs to MUFAs. Long-chain n-3 fatty acids are well known for their health benefits to humans and animals, such as lowering circulating cholesterol concentrations and reducing the risk of heart disease [47]. Notably, TM oil supplementation significantly increased the n-3 and n-3 PUFA concentrations in the liver in comparison with palm oil and poultry fat supplementation.…”

“…Foods with higher PUFA concentrations are considered functional and beneficial for the prevention of coronary heart disease and other chronic diseases [53]. Furthermore, fatty acids play a significant role in the health status of humans, and long-chain fatty acids (LCFAs) are beneficial for the prevention of metabolic disorders [47,48,54]. The present study shows that the saturated and unsaturated fats in the breast muscle tissue were not affected by the dietary treatments used here.…”

Performance and Carcass Characteristics of Broiler Chickens Fed Various Components of Candlenut Kernel

“…Fat-based feedbacks such as soyabean oil, rapeseed oil, and other processed fat products did not affect the chemical composition of chicken meat. Bostami et al (2017) also reported that the chemical composition of broiler meat was not affected by different dietary fat sources, unless for crude fat in breast meat. Candlenut kernel oil in T3 group had the highest content of fat (36.61%) than control (31.02%).…”

The Profile of Fatty Acids in Chicken’s Meat After Humic Acid and Phytobiotics Application

“…This is because meat is seen to be a major source of fat in the diet and especially of saturated fatty acids, which have been implicated in diseases associated with modern life (Wood et al, 2003). Among the nutritional aspects of food, lipid content and fatty acid profile are the most important factors (Bostami et al, 2017). Fat and fatty acids in muscle and adipose tissues are among the major factors that influence meat quality, particularly nutritional value and palatability (Coetzee and Hoffman, 2002).…”