Effect of dietary pomegranate seed oil and linseed oil on broiler chickens performance and meat fatty acid profile

Szymczyk, B.; Szczurek, W.

doi:10.22358/jafs/65585/2016

Cited by 18 publications

(23 citation statements)

References 20 publications

(41 reference statements)

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“…In the present study, no PA was detected in analysed tissues of chickens, even in those fed with PSO. This may be due to the fact that PA is slowly absorbed in the intestine and in the various tissues (e.g., in the liver, adipose, kidney, brain) may be converted into RA (Szymczyk & Szczurek, ; Tsuzuki et al., ). Our results confirmed this statement, as the highest concentrations of RA were observed in tissues of POM 1.5 and POM 2.0 (Figure ).…”

Section: Discussionmentioning

confidence: 99%

“…Nutritional strategies including usage of feeding additives are the most popular ways to improve composition of food products of animal origin to their functionality (Szymczyk & Szczurek, ). In the poultry breeding, as a source of dietary fats, both fat of plant or animal origin can be used (also as mixtures), depending on their availability, price as well as their FA profile (Tomažin et al., ).…”

Section: Introductionmentioning

confidence: 99%

“…Considering these instructions, as well as the fact that fish consumption is burdened with some particular threats (as mentioned earlier), poultry seems to be good matrix both to food enrichment and production of functional food. Nutritional strategies including usage of feeding additives are the most popular ways to improve composition of food products of animal origin to their functionality (Szymczyk & Szczurek, 2016). In the poultry breeding, as a source of dietary fats, both fat of plant or animal origin can be used (also as mixtures), depending on their availability, price as well as their FA profile (Tomažin et al, 2014).…”

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confidence: 99%

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The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

Białek

Lepionka

et al. 2018

Animal Physiology Nutrition

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The aim of this study was to determine whether diet modification with different doses of grapeseed oil or pomegranate seed oil will improve the nutritive value of poultry meat in terms of n-3 and n-6 fatty acids, as well as rumenic acid (cis-9, trans-11 conjugated linoleic acid) content in tissues diversified in lipid composition and roles in lipid metabolism. To evaluate the influence of applied diet modification comprehensively, two chemometric methods were used. Results of cluster analysis demonstrated that pomegranate seed oil modifies fatty acids profile in the most potent way, mainly by an increase in rumenic acid content. Principal component analysis showed that regardless of type of tissue first principal component is strongly associated with type of deposited fatty acid, while second principal component enables identification of place of deposition-type of tissue. Pomegranate seed oil seems to be a valuable feed additive in chickens' feeding.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

Białek

Lepionka

et al. 2018

Animal Physiology Nutrition

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“…However, the slaughter yield, proportions of breast, thigh, shank and total muscle, abdominal fat and skin with subcutaneous fat in the carcasses did not differ between treatments (Table 3). Szymczyk and Szczurek (2016) found that replacing SO with PO and linseed oil in chicken diets did not cause differences in carcass yield, breast and leg muscles, liver, gizzard and heart in the body weight of chickens. In addition, Jankowski et al (2012) observed no differences in slaughter yield and breast, thigh and drumstick muscle yield in turkeys fed diets with soybean, linseed and rapeseed oils.…”

Section: Discussionmentioning

confidence: 89%

Effect of dietary grape and pomegranate seed oil on the post-slaughter value and physicochemical properties of muscles of broiler chickens [pdf]

Banaszkiewicz¹,

Białek²,

Tokarz³

et al. 2018

Acta Sci Pol Technol Aliment

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Background. The purpose of the study was to evaluate the post-slaughter value and quality of broiler chicken meat, and the possibility of enriching it with health-promoting fatty acids. Material and methods. The experiment was carried out on 108 sexed broiler chickens (Ross 308). For the first 21 days of their lives, the chickens received the same diet, and after 21 days the chickens were divided into 3 groups of 36 birds (six replicate pens with 6 birds per pen comprised one experimental group), and fed the experimental diets until the 42nd day. The experimental diets were wheat-corn-soybean diets with soybean oil (5% control), grape seed oil or pomegranate seed oil. The grape seed oil and pomegranate seed oil replaced 2% of the soybean oil in the control diet. On day 42, the broilers were slaughtered and post-slaughter tests were performed. Samples of breast and thigh muscle were collected for basic chemical composition, physical characteristics, fatty acid profile, malondialdehyde content and sensory evaluation. Results. The source of the oils did not significantly alter the slaughter yield, basic nutrients and physical characteristics of the breast and thigh muscles, but pomegranate seed oil significantly improved the palatability of thigh muscles. Grape seed oil and pomegranate seed oil influenced the fatty acid profile of the meat. The grape seed oil significantly decreased saturated fatty acids (palmitic) in muscles. The inclusion of pomegranate seed oil resulted in the deposition of a small amount of punicic acid, while significantly increasing rumenic acid. The inclusion of 2% grape seed oil in the broilers' diet significantly increased the sum of the n-6 fatty acids and the ratio of n-6 to n-3 relative to the control group. Punicic acid-contained in the pomegranate seed oil-was effectively converted to rumenic acid, indicating the possibility of enriching the meat with these acids and increasing the health-promoting properties of broiler' meat. Conclusion. Grape and pomegranate seed oil are potentially promising additives which could improve the fatty acid profile of poultry meat. The inclusion of grape and pomegranate seed oils into the feed is one way to improve the quality of broiler chicken meat and the derived "functional food". It could also be a way to give people better quality food without changing their eating habits.

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“…It has been shown that consumption of pomegranate seed oil (PSO) significantly reduces final body weight, percentage weight gain and lipid content of adipose tissue in obese mice possibly due to fat‐burning characteristic of ClnA in mammals (McFarlin et al, ). However, Szymczyk and Szczurek () reported that consumption of PSO had no significant effect on weight gain of broiler chicken. In this study, partial replacement of dietary FO with PSO not only had no adverse effect on the growth performance of common carp but also increased fish weight gain (g) and SGR.…”

Section: Discussionmentioning

confidence: 99%

Assessing the feasibility of using pomegranate (Punica granatum) seed oil, rich in conjugated linolenic acid, as a lipid source in the diet of common carp,Cyprinus carpio, juveniles

2019

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In this study, the feasibility of using pomegranate seed oil, rich in conjugated linolenic acid and its partial replacement for fish oil in fish diet were investigated. Common carp, Cyprinus carpio, juveniles (1.8 ± 0.1 g) were fed four isonitrogenous and isolipidic diets with similar basal composition but different oil mixture containing 100% fish oil (A), 50% fish oil +50% sunflower oil (B), 50% fish oil +25% sunflower oil +25% pomegranate seed oil (C) and 50% fish oil +50% pomegranate seed oil (D) for 8 weeks. The highest weight gain was observed in fish fed diet D (p < 0.05). Test diets had no significant effect (p > 0.05) on saturated and monounsaturated fatty acid contents of fish muscle. Docosahexaenoic acid (22:6n‐3; DHA) was significantly lower in the muscle of fish fed diet B (p < 0.05) compared to those fed diet A. However, there was no significant difference in the muscle DHA content of fish fed diets A, C, or D. No specific hepatocyte damage associated to dietary pomegranate seed oil was found in this study. This study showed a 50‐50 combination of fish oil and pomegranate seed oil could be used as dietary lipid source for common carp without any adverse effect on growth performance or muscle n‐3 content while accumulated punicic acid in the muscle could be considered as added value for the final human consumer.

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Effect of dietary pomegranate seed oil and linseed oil on broiler chickens performance and meat fatty acid profile

Cited by 18 publications

References 20 publications

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

Effect of dietary grape and pomegranate seed oil on the post-slaughter value and physicochemical properties of muscles of broiler chickens [pdf]

Assessing the feasibility of using pomegranate (Punica granatum) seed oil, rich in conjugated linolenic acid, as a lipid source in the diet of common carp,Cyprinus carpio, juveniles

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