Effects of different dietary lipids on the fatty acid composition of broiler abdominal fat

Rondelli, SG; Martínez, Orlando; Garcia, P. T.

doi:10.1590/s1516-635x2004000300007

Cited by 13 publications

(11 citation statements)

References 6 publications

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“…Linseed oil in its composition also contains LA, however, in a much smaller amount compared with soybean oil. This fact may explain the significantly lower values of intensity for LA in group II in relation to groups I and III observed in this study . The results suggest that soybean oil increases the amount of LA in muscle tissue, which is consistent with previous studies .…”

Section: Discussionsupporting

confidence: 91%

“…This fact may explain the significantly lower values of intensity for LA in group II in relation to groups I and III observed in this study. 25 The results suggest that soybean oil increases the amount of LA in muscle tissue, which is consistent with previous studies. 26 The high intensity of ALA ion shown in group II in the case of intramuscular fat and in groups II and III in the case of muscle fibers may be beneficial from the point of view of proper human diet, because ALA is a precursor of such acids as eicosapentaenoic acid and docosahexaenoic acid, or acids necessary for normal development and human health.…”

Section: Ences This Raises the Question On How Shifts Between Groupssupporting

confidence: 92%

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ToF‐SIMS spectrometry to observe fatty acid profiles of breast tissues in broiler chicken subjected to varied vegetable oil diet

et al. 2019

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This study is aimed to observe changes in fatty acid profiles by time of flight secondary ion mass spectrometry (ToF‐SIMS) in breast muscle tissues of broilers. Four different groups were identified. The source of fat in group I was soy oil (rich in linoleic acid, ω‐6), group II received linseed oil (ω‐3), and the third group was fed a mixture of the two mentioned oils. Broilers in the control group were fed with beef tallow, used in mass commercial production. The results reveal that the use of vegetable oils in animal nutrition determines the lipid profile of fatty acids. ToF‐SIMS measurements showed that the lipid profile of muscle fibers and intramuscular fat reflect the composition of fats used as feed additives. In both structures, the ratio of ω‐6/ω‐3 fatty acids, which is most favorable for human health, was found in the groups in which a mixture of vegetable oils and a supplement of linseed oil were used.

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Section: Discussionsupporting

confidence: 91%

Section: Ences This Raises the Question On How Shifts Between Groupssupporting

confidence: 92%

ToF‐SIMS spectrometry to observe fatty acid profiles of breast tissues in broiler chicken subjected to varied vegetable oil diet

et al. 2019

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Section: Introductionmentioning

confidence: 99%

“…Modern eating habits have changed towards a diet high in saturated fatty acids and unbalanced in polyunsaturated fatty acids, with a high n-6/n-3 ratio [5]. However, this ratio should be ideally <5 [5]. Frankfurters are non-fermented, emulsion type cooked sausages [6], and are one of the most popular traditional meat products in the world [7].…”

Section: Introductionmentioning

confidence: 99%

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Daniela

Pejkovski

Katerina

et al. 2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.To study the effect of pork adipose tissue substitution with vegetable oils in chicken frankfurters, six frankfurter formulations were produced: control; with pork backfat; with olive oil; with rapeseed oil; with sunflower oil; with palm oil, and; with a mixture of 12% rapeseed oil and 8% palm oil. Fatty acid composition and cholesterol content and some oxides thereof were determined in the final products. The use of vegetable oils resulted in improvement of the fatty acid composition and nutritional of frankfurters. Frankfurters with vegetable oils contained significantly less cholesterol and some of its oxides, compared to the frankfurters with pork fat. The formulation with palm oil had the least favourable fatty acid composition. The use of 12% rapeseed oil improved the ratio of fatty acids in frankfurters with a mixture of rapeseed and palm oils. Complete pork fat replacement with vegetable oils in chicken frankfurter production is technologically possible. The mixture of 12% rapeseed oil and 8% palm oil is a good alternative to pork fat from health aspects. Further research is needed to find the most appropriate mixture of vegetable oils, which will produce frankfurters with good sensory characteristics, a more desirable fatty acid ratio and high nutritional value.

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“…Ponadto w świetle piśmiennictwa interesującym byłoby przeprowadzenie badań dotyczących wpływu różnych utlenionych tłuszczów na profil kwasów tłuszczowych i parametry jakości mięsa u różnych gatunków drobiu skarmianego dietą z dodatkiem takiego tłuszczu (7,17,18,32,36,41,48,49).…”

Section: Tab 1 Objawy Kliniczne I Zmiany Anatomopatologiczne U Drobunclassified

Consequences of using rations with oxidised fats in poultry feeding

Grudzień¹,

Szarek²,

Babińska³

et al. 2018

Medycyna Weterynaryjna

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SummaryFat is an important component of feed rations for poultry as it improves the growth and laying parameters, which translates into better economic outcomes of animal production. The quality of this nutrient is determined by its freshness. It was assumed that the addition of oxidized fat with a peroxide value below 6 mEq O 2 /kg in the ration does not trigger any clinical symptoms or morphologic changes in the internal organs in poultry. Fat with a higher degree of oxidation is harmful to animal health and thus reduces the performance. The products of hydrolysis and oxidation of higher fatty acids demonstrate cytotoxic effects and lead to metabolic disturbances. Consequently, this results in morphological changes of both a destructive and adaptive nature. These changes are mainly observed in the gastrointestinal tract, liver, kidneys, skin, skeletal muscles and the heart in different avian species. Furthermore, poultry becomes more susceptible to viral and bacterial infections. Disease cases resulting from feeding oxidized fats to poultry often become a hot spot and a source of conflict between a feed provider and a customer. They also require veterinary attendance and interventions. In such circumstances, the first stage of treatment always consists in a change in the current feed for a novel, good quality feed mix. In addition, detoxifying, hepatoprotective and protective medications are warranted.

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Effects of different dietary lipids on the fatty acid composition of broiler abdominal fat

Cited by 13 publications

References 6 publications

ToF‐SIMS spectrometry to observe fatty acid profiles of breast tissues in broiler chicken subjected to varied vegetable oil diet

ToF‐SIMS spectrometry to observe fatty acid profiles of breast tissues in broiler chicken subjected to varied vegetable oil diet

Effect of vegetable oils on fatty acid composition and cholesterol content of chicken frankfurters

Consequences of using rations with oxidised fats in poultry feeding

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