Effect of Dietary Fats on the Fatty Acid Contents of Chicken Adipose Tissue

Abstract

SUMMARY— 150 broiler‐type chicks were reared from hatching to 4 wk of age on a low‐fat ration before being fed diets containing 10% of either corn oil, lard, beef tallow or hydrogenated coconut oil. Analyses of treatment effects were made at 2 wk intervals until the chicks were 10 wk old. The fatty acid content of extracted total lipids were characteristic of the dietary fats and dietary fatty acid patterns were incorporated into the adipose tissue within 2 wk after the experimental diets were fed. The total lipids when separated into solid fats and liquid oils at room temperature also reflected the fatty acid pattern of the experimental diets. Neutral triglycerides from the adipose tissue contained less linoleic acid and more palmitic and oleic acids than the total lipid fraction. High amounts of palmitic and oleic acids were observed in all of the fractions analyzed. No significant differences were found in total cooking loss, drip loss, taste preference, or TBA values of skin or adipose tissue among the 10 wk old chickens fed different experimental diets.

Influence of Residual Lipids on the Nutritive Value of Fish Meal

“…A similar effect was not noted in a previous experiment with addition of 10% of hydrogenated coconut oil to broiler chickens (Jen et al, 1971). However, only two chickens on each diet were judged in the experiment of Jen et al (1971) and this may explain why they did not detect an off-flavour in the birds since a considcrablc individual variation in meat quality between birds fed the same diet was evident in the present study. The fact that the soapy off-flavour was more pronounced when the hydrogenated coconut oil was fed tosether with oleic acid than when fed alone or fed together with ground-nut oil cannot be explained from the available data.…”

“…This indicated that the medium chain fatty acids \vex less readily directly incorporated into tissue lipids compared with the fatty acids with 16 and 18 carbon atoms previously discussed. However, the data from this study together with prcvious findings (Marion & Woodroof, 1966;Jen et al, 1971) show that myristic (C14:O) and lauric (C12:l) acids, normally present only in trace amounts in chicken carcass lipids, can be found a t substantial levels when hydrogenated coconut oil is fed at high levels. The low levels in the carcass lipids of the fatty acids with 10 and less carbon atoms may be partly explained by the extraction procedure for the lipids.…”

“…These findings are in line with previous observations (Marion & Woodroof. 1966;Miller et al, 1969;Miller & Robish, 1969;Edwards & Hart, 1971;Opstvedt et al, 19706;Opstvedt, 19730, 19736;Jen et al, 1971). The total fat content of thc various diets in this study varied from about 4 % in the unsupplcmented vegetable diet to about 12% in the diets containing 8% of added fat.…”

Full-Fat Soybeans for Growing and Finishing Large White Turkeys

“…Salmon and O'Neil (1971) found a greater percentage of fat in the drip upon cooking turkeys fed rapeseed oil as compared to palm oil. Similarly, Jen et al (1971) noted more drip fat with broiler chickens given corn oil than those where beef tallow was incorporated into the ration. These authors suggest that there is a relationship between the ratio of solid to liquid fat in tissue lipid and the amount of loss occurring during preparation.…”

Effect of Season of the Year, Sex, and Dietary Fats on Broiler Performance, Abdominal Fat, and Preen Gland Secretion

“…Results (Jen et al, 1971;Sim et al, 1973;Guenter et al, 1971;Edwards et al, 1973) have demonstrated that the fatty acid composition of chicken abdominal fat reflects that of dietary fats. Marion and Woodroff (1963) indicated that dietary fats influenced the fatty acid composition of breast, thigh, skin, and abdominal tissues of broilers.…”