Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat

Lin, C. F.; Gray, J. I.; Asghar, Ali; Buckley, D.J.; Booren, A. M.; Flegal, Cal J.

doi:10.1111/j.1365-2621.1989.tb05134.x

Cited by 165 publications

(97 citation statements)

References 28 publications

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“…A maior proporção dos ácidos graxos está representada pelos de cadeias de 16 e 18 carbonos, conforme observado anteriormente por Asghar et al (1989) e Lin et al (1989a).…”

Section: Resultsunclassified

Efeito do uso de óleo de vísceras de aves oxidado na ração de frangos de corte sobre o desempenho, a composição da carcaça e a estabilidade oxidativa da carne da sobrecoxa

et al. 2008

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Dietary oxidized poultry offal fat: performance, carcass and meat composition, and oxidative stability of frozen thigh meat of broiler chickens ABSTRACT -Two hundred male Ross broiler chicks were raised from 10 to 40 days of age and fed a corn-soy diet with 4% of fresh or oxidized poultry offal fat to evaluate the effects of dietary fat quality on broiler performance and on oxidative stability of frozen thigh meat during storage. Fresh poultry fat, characterized by low concentration of oxidation products determined by specific absorbances of 5.80 and 0.69 at 232 and 270 nm, respectively, was supplied by a local renderer and stored frozen (-18 o C) until diets were produced. Oxidized poultry fat was obtained by heating the fresh poultry fat in a fryer at 110-120 o C until specific absorbances reached 11.33 (at 232 nm) and 2.31 (at 270 nm), which show increased concentration of oxidation compounds. At 41 days of age, 136 birds were slaughtered and carcass characteristics were evaluated. Skinless and deboned raw thigh meat was packed and stored for 9 months in a non-illuminated freezer at -20 o C. Thiobarbituric acid reactive substances (TBARS) were assessed monthly in the frozen samples to evaluate the oxidative status of stored meat. Birds performance and carcass characteristics were not affected by the presence of oxidized poultry fat in the diet. After six months of storage, the oxidative stability of frozen thigh meat from broilers fed oxidized poultry fat was reduced, indicated by higher TBARS values.Key Words: carcass and meat yield, chicken meat quality, lipid oxidation, meat color, TBARS IntroduçãoNa avicultura moderna, óleos e gorduras são incorporados às dietas objetivando, principalmente, fornecer grande quantidade de energia e ácidos graxos essenciais, melhorar a conversão alimentar e a palatabilidade das rações, reduzir o incremento calórico, facilitar a absorção das vitaminas lipossolúveis, além de apresentar outras vantagens operacionais na fábrica de rações.

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“…A maior proporção dos ácidos graxos está representada pelos de cadeias de 16 e 18 carbonos, conforme observado anteriormente por Asghar et al (1989) e Lin et al (1989a).…”

Section: Resultsunclassified

Efeito do uso de óleo de vísceras de aves oxidado na ração de frangos de corte sobre o desempenho, a composição da carcaça e a estabilidade oxidativa da carne da sobrecoxa

et al. 2008

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“…Meat rich in LNA is prone to lipid oxidation and usually contains more TBARS than does meat high in saturated or monounsaturated fats (Lin et al 1989;Asghar et al 1990). O'Keefe et al (1995) reported higher TBARS in LCn-3 enriched pre-cooked meat after 2 d of refrigeration.…”

Section: Oxidative Stability and Sensory Qualitymentioning

confidence: 99%

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

González-Esquerra¹,

Leeson²

2001

Can. J. Anim. Sci.

150

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González-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81: [295][296][297][298][299][300][301][302][303][304][305]. Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention.Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds.Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat González-Esquerra, R. et Leeson, S. 2001. Solutions de rechange pour l'enrichissement de la viande de volaille et des oeufs avec les acides gras oméga-3. Can. J. Anim. Sci. 81: 295-305. L'enrichissement des oeufs et de la volaille avec les acides gras oméga-3 (AG n-3) suscite de plus en plus d'intérêt à cause du rôle important des AG n-3 dans le métabolisme de l'être humain. Pour enrichir les oeufs et la viande, on sert aux oiseaux des graines de lin, de l'huile et de la farine de poisson, des algues et du canola. Malheureusement, cette pratique peut poser des difficultés au niveau de certains paramètres de production ou de la qualité organoleptique des oeufs. La première difficulté résulte peut-être d'effets physiologiques ou anti-nutritionnels, et la seconde, de l'interaction de composés volatils. Il convient aussi de s'attarder à la hausse éventuelle du coût des rations.Plusieurs stratégies permettraient d'atténuer ces effets indésirables : réduire la quantité de sources de AG n-3, mieux choisir le moment où l'on nourrit les animaux, ajouter d'autres sources de AG n-3 aux aliments commerciaux et utiliser plus de vitamine E ainsi que des ingrédients de meilleure qualité. Un léger traitement thermique pourrait éliminer certains problèmes associés à l'utilisation des graines de lin.Mots clés: Oméga-3, graines de lin, lin, huile de menhaden, oeufs, viande de volaille It is known that omega-3 fatty acids (n-3 FA) have potential in the prevention and treatment of cardiovascular diseases, some autoimmune disorders, diabetes, and some types of cancer aside from their important role in neuronal development. Research has shown that the current patterns of n-3 FA consumption in most of the Western countries are less than recommended values (for a review, see Simopoulus 2000). These findings have stimulated interest in i...

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“…However, increasing the degree of unsaturation of the muscle membranes by dietary manipulation reduces oxidative stability in pig meat (Monahan et al 1992a) and poultry meat (Lin et al 19896). Monahan et al (1992~) observed that muscle from pigs fed on a soya-bean-oil diet (50 g oil/kg) had significantly higher c18:2/c18:1 values in the neutral and polar lipid fractions of muscle tissue and in the total fraction of adipose tissue, when compared with pigs fed on a tallow diet (50 gkg).…”

Section: Fat Compositionmentioning

confidence: 99%