Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat

Abstract

The aim of this study was to evaluate the inclusion of different oil sources and dietary supplementation with vitamin E on the composition of fatty acids in rooster meat. Two hundred and forty 30-week-old White Leghorn roosters were distributed in a completely randomized factorial arrangement of 5 × 2, using five oil sources (sunflower, soybean, canola, linseed and fish) and two levels of antioxidant (30 and 400 mg vitamin E kg −1 of diet). The intake of fish and canola oil in the diet reduced (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh meat. Amongst the unsaturated fatty acids in the thigh, the fish and canola oil reduced (P < 0.05) the level of ω6 fatty acid, with a consequent decrease in the ratio ω6:ω3. The diet with fish oil increased (P < 0.05) the content of C22:6ω3 in the thigh meat. The use of linseed oil resulted in a significant reduction of the ratio of ω6:ω3 fatty acid in the thigh. The use of soybean oil in the diet increased (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh, specifically in the content of ω6. The inclusion of vitamin E increased the polyunsaturated fatty acids in the chest meat, such as C18:3ω3, C20:5ω3 and C22:6ω3.

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

“…The enrichment of the skinless breast meat with LC n-3 PUFA in 9LC100E was similar to that reported by Rymer and Givens 4,13 (at equal inclusion rates of fish oil in the diet) and Gonzalez-Esquerra and Leeson 6 (at much lower inclusion rates of fish oil, but the meat that was analysed was cooked, which increases the fatty acid concentration 14 ). It was, however, much higher than that reported by Zanini et al 15 and Mirghelenj et al 7 A serving of 100 g breast meat from birds fed 9 or 18 g LC n-3 PUFA kg Enriching chicken meat with LC n-3 PUFA altered the balance of the LC n-3 PUFA that are supplied. The LC n-3 PUFA in the poultry diets (that contained fish oil) consisted of approximately 380, 130 and 490 mg g −1 LC n-3 PUFA for C20 : 5, C22 : 5 and C22 : 6, respectively.…”

Effect of species and genotype on the efficiency of enrichment of poultry meat with n−3 polyunsaturated fatty acids

“…This serves to illustrate the variability in the LC n-3 PUFA content of different fish oils, and does explain, in part, the variability in enrichment observed when similar quantities of fish oil are fed. prising 60 g/kg fish oil yet only achieved LC n-3 PUFA contents of 54 mg/100 g in white meat and 42 mg/100 g in dark meat (16). Similarly, feeding broilers diets comprising 55 g/kg marine algae resulted in the LC n-3 PUFA content of the white meat being just 20 mg/100 g (17).…”

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

“…Hence, a source of highly rich n-3 FAs series such as FO is required for n-3 enrichment of animal diet and subsequently for adequate amount deposition of n-3 series of FA in tissues (Betti et al, 2009). Consequently, FO rich in EPA and DHA can adequately ensure the enrichment of broiler meat if the diet is fortified with an adequate level of an antioxidant such as vitamin E and followed by an applied withdrawal plan (Zanini et al, 2004). Diet enrichment with marine sources rich in LC n-3 PUFAs if managed to withdrawal plans can be a more effective method for n-3 enrichment of broiler meat compared with other forms of removing off-flavors from n-3-enriched meat such as replacing vegetable oil sources rich in n-3 FAs after 2 weeks of continuous feeding of dietary FO (Ló pez-Ferrer et al, 1999;Betti et al, 2009;Zuidhof et al, 2009) or feeding graded levels of FO as can be changed in the breeding period (Farhoomand and Checaniazer, 2009).…”

“…in broiler diets (Zanini et al, 2004). In the absence of such fortifications, the levels of EPA and DHA in the meat could be limited and off-flavors could occur (Wood et al, 2004;Zuidhof et al, 2009).…”