Effects of diet, age and gender on the polyunsaturated fatty acid composition of broiler anatomical compartments

Abstract

1. The objective of this study was to investigate the effect of dietary fatty acid (FA) composition, age, and gender on the FA composition of different broiler anatomical compartments. Four dietary fat sources (palm fat, P; soybean oil, S; linseed oil, L; fish oil, F) were added to a wheat-soybean meal based diet at 30 g/kg in addition to 50 g/kg palm fat. Diets were fed separately to female and male birds from d 1 to either d 21 or d 42 of age. 2. The total FA content (mg/100 g tissue) and the FA composition (g/100 g FAME) was determined in 7 anatomical compartments (skinless thigh muscle, skinless breast muscle, liver, heart, brain, abdominal fat pad, and remainders plus carcase trimmings named Rest compartment). The FA profiles differed greatly among compartments and were strongly affected by diet. 3. The S diet resulted in a 2-3-fold increase of the proportion of C18:2n-6 and C20:4n-6 in all compartments compared to the other diets, except for brain. 4. The response in the proportion of C18:3n-3 following feeding the L diet was much greater, with 4-20-fold increases compared to the other diets, except again for brain. 5. In all compartments except brain, the L diet resulted in approximately a 2-fold increase in the proportion of C22:6n-3 compared to the P and S diets and smaller, but also significant, increases for C20:5n-3 and C22:5n-3. 6. The proportions of C20:5n-3, C22:5n-3 and C22:6n-3 were much higher on the F diet in all compartments, except for brain, compared to the P and S diets. The F diet resulted in higher proportions of C22:6n-3 than the proportions of C20:5n-3 and C22:5n-3 in breast and thigh meat, and liver, in contrast to the other diets. 7. Brain was less responsive than other tissues to changes in the dietary FA composition. The proportion of C22:6n-3 in brain was similar on the L and F diets. 8. The effect of gender on the FA composition of different anatomical compartments was marginal. The long-chain n-3 and n-6 PUFA in breast, liver, and brain decreased with age.

Effect of Slaughtering Age in Different Commercial Chicken Genotypes Reared According to the Organic System: 2. Fatty Acid and Oxidative Status of Meat

“…These results are in line with Poureslami et al (2010) whose study of the effect of age on fatty acid metabolism revealed that chickens slaughtered at 42 days of age had higher values for PUFA intake, PUFA apparent digestibility and ALA and LCP derivates accumulation when compared with the 7-14 d age period, lied to lower values for boxidation. Authors justified this trend with the fact that young birds had a higher metabolism rate compared to the older ones.…”

“…The final metabolite, DHA, is synthesised by chain elongation, D 6 -desaturation and peroxisomal b-oxidation of DPA (Poureslami et al, 2010).…”

Fatty acid composition of meat and genetic mapping of quantitative trait loci in 3 generations of Japanese quail populations

“…amount of total SFA compared to meat line quails (P<0.01), and particularly, a higher (P<0.01) proportions of lauric (C12:0; 2-fold higher), myristic (C14:0), palmitic (C16:0), heptadecanoic (C17:0) and stearic (C18:0) acids. The proportions of the single SFA found in the present study were consistent with those reported in literature on quails (Botsoglou et al, 2004;Genchev et al, 2008;Boni et al, 2010;Gecgel et al, 2015) and on chicken (Rule et al, 2002;Poureslami et al, 2010). The total monounsaturated fatty acids (MUFA) content, which in chickens is related either to the endogenous synthesis or to the gut absorption from the diet, was highest in meat-type quails (+ 11.5 p.p.…”

Effect of age on contents of fatty acids in whole bodies of pheasants throughout their growth

“…This corresponds to the results of our study. Similarly, Poureslami et al (2010a) stated that the content of PUFA n3 and n6 in various parts of broiler chickens decreased with their age. On the other hand, Baeza et al (2000) found in duck meat that age did not have an effect on contents of SFA and MUFA up to 90 days of age.…”

“…Pheasant meat in particular, thanks to the high content of some proteins and the low content of fat that moreover shows a higher proportion of essential fatty acids (FA), is a highly valued food, outdoing even the nutritional value of broiler chicken meat (Straková et al 2006;Straková et al 2011;Vitula et al 2011). Poureslami et al (2010a) found that the effect of age on the proportions of FA in broiler chickens was only negligible. On the other hand, Poureslami et al (2010b) discovered an increase in elongase activity as broiler chickens aged.…”