Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat

Abstract

Background: This study aimed to investigate the possibility of producing broiler meat rich in long-chain n-3 polyunsaturated fatty acids especially eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) with preventing lipid oxidation of the produced meat by supplementing the diets with linseed oil or fish oil along with vitamin E (Vit. E) or sweet chestnut tannins (SCT) as antioxidants. A total of 144 1-day-old Cobb broiler chicks were divided into six treatments with three replicates, eight chicks each. The treatments were basal diets containing 2 g linseed oil/100 g (T1), 2 g linseed oil/100 g + 200 mg Vit. E/kg (T2) and 2 g linseed oil/100 g + 2 g SCT/ kg (T3), 2 g fish oil/100 g (T4), 2 g fish oil/100 g + 200 mg Vit. E/kg (T5), and 2 g fish oil/100 g + 2 g SCT/kg (T6) for 5 weeks. Fatty acid composition, thiobarbituric acid (TBA), and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined. Results: Dietary 2 g fish oil/100 g elevated (P ≤ 0.001) long-chain omega-3 polyunsaturated fatty acids in broiler meat mainly EPA and DHA. At the same time, dietary fish oil resulted in a significant decrease (P ≤ 0.001) in αlinolenic acid in broiler meat (6%). However, total omega-3 fatty acids in meat were higher (P ≤ 0.001) with dietary fish oil than with dietary linseed oil. The ratio of n-6:n-3 PUFA was decreased (P ≤ 0.001) in the meat of broilers fed diets containing 2 g fish oil/100 g compared with broilers fed diets containing 2 g linseed oil/100 g. The two sources of antioxidant decreased (P ≤ 0.05) TBA value and increased (P ≤ 0.05) the DPPH radical scavenging activity in broiler meat compared to the diet without antioxidant. No significant differences observed between chicks fed 2 g SCT/kg or 200 mg Vit. E/kg on TBA and DPPH radical scavenging activity. Conclusions: It is concluded that inclusion of 2 g fish oil/100 g in broiler diets elevated levels of long-chain omega-3 PUFA mainly EPA and DHA, but decreased n-6:n-3 ratio. Moreover, the addition of 2 g SCT/kg diet or 200 mg Vit. E/kg diet as antioxidant sources inhibited lipid oxidation and enhanced antioxidant activity value in broiler meat, and each of them had the same effect.

Regulation of Reactive Oxygen Species-Mediated Damage in the Pathogenesis of Schizophrenia

“…In schizophrenia, omega-3 fatty acid supplements significantly alleviated symptoms in four out of seven randomized clinical trials [ 54 , 161 , 213 ]. This may be because omega-3 fatty acids contain generous amounts of EPA, which has antioxidant properties [ 214 , 215 , 216 ]. In a specific study of omega-3 supplements in schizophrenia, the nutrient significantly improved the symptoms of both schizophrenia and tardive dyskinesia [ 161 ].…”

Effect of early posthatch supplementation of vitamin E and omega-3 fatty acids on the severity of wooden breast, breast muscle morphological structure, and gene expression in the broiler breast muscle

“…Additionally, omega-3 ( n-3 ) polyunsaturated fatty acids can reduce inflammation and enhance muscle function ( Calder, 2006 ; Ewaschuk et al., 2014 ; Yu et al., 2018 ). Synergistic effects of VE and n-3 fatty acids have been shown to reduce meat oxidation and inflammation ( Taulescu et al., 2011 ; El-Samee et al., 2019 ). Thus, reducing oxidative stress and inflammation in broilers through VE and n-3 fatty acids administration will likely have beneficial implications on the structure of the pectoralis major ( p. major ) muscle, severity of the WB myopathy, and expression of genes related with muscle development, oxidative stress, and inflammation.…”

Independent and combined effects of Satureja khuzistanica essential oils and dietary acetic acid on fatty acid profile in thigh meat in male broiler chicken

“…However, inclusion of such fat sources reportedly brings about certain adverse effects leading to quality deterioration of meat ( Zhao et al., 2019 ). At the outset, the oxidative stability of meat decreases with high levels of dietary long chain n-3 FA, a phenomenon which adversely affects meat flavor and consumer acceptability ( Forte et al., 2018 , Abd El-Samee et al., 2019 ). In addition, use of n3-enriched fat sources may be accompanied by a lack of cost-effective accessibility and probable risk of rancidity of commercial preparation before or during inclusion in diet.…”