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

Rymer, C.; Givens, D.I.

doi:10.1002/jsfa.3991

Cited by 27 publications

(16 citation statements)

References 18 publications

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“…Generally, the use in these studies dietary vitamin E extra supplementation at the level 200 mg kg −1 resulted in an increase of the nutritional value of chicken meat. Rymer and Givens (2010) emphasize that poultry meat may be a fine source of polyunsaturated fatty acids. They suggest that desired traits of poultry meat may be achieved upon bird diet supplementation with vitamin E at the level of at least 100 mg kg −1 .…”

Section: Resultsmentioning

confidence: 99%

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

et al. 2016

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The aim of the study was to determine the effect of dietary vitamin E level on cholesterol and vitamin E content and fatty acid profile in broiler chicken breast and leg muscles. Chickens (420 cocks) were randomly divided into two feeding groups (210 birds each). The control group was fed with standard diet containing 44 mg kg −1 of vitamin E, whereas the experimental group was supplemented with extra 200 mg kg −1 of vitamin E. The dietary addition of vitamin E caused a significant increase in its content in the muscles, with a higher value noted in the leg muscles. Meat of chickens fed with the higher dose of vitamin E was also characterized by a lower cholesterol level. The addition of vitamin E as well as type of the muscles had a significant effect on the fatty acid profile and values of atherogenicity (AI) and thrombogenicity (TI) indices. The recorded increase in the content of n-3 polyunsaturated fatty acids (PUFAs) and a decrease in the n-6/n-3 fatty acid ratio indicate a positive effect of vitamin E on the fatty acid profile. In turn, lower values of AI and TI in leg muscles of chickens with a high intake of vitamin E prove the beneficial fatty acid profile in these muscles upon such supplementation.Key words: fatty acids, cholesterol, vitamin E, chicken.Résumé : Le but de cette étude était de déterminer les effets des niveaux de vitamine E alimentaire sur la teneur en cholestérol et en vitamine E et les profils d'acides gras dans les muscles de la poitrine et des jambes des poulets à griller. Les poulets (420 coqs) ont été divisés de façon aléatoire dans deux groupes d'alimentation (210 poulets chaque). Le groupe témoin a reçu une diète standard contenant 44 mg kg −1 de vitamine E, tandis que le groupe expérimental a reçu un supplément de 200 mg kg −1 de vitamine E additionnelle. L'ajout alimentaire de la vitamine E a augmenté de façon significative sa teneur dans les muscles, avec une plus grande valeur dans les muscles des jambes. La chair des poulets nourris d'une plus grande dose de vitamine E se caractérisait aussi d'un plus faible niveau de cholestérol. L'ajout de la vitamine E ainsi que le type de muscle avaient un effet significatif sur le profil d'acides gras et les valeurs des indices d'athérogénèse (AI -« atherogenicity idex ») et de thrombogénèse (TI -« thromobogenecity index »). L'augmentation notée dans la teneur d'acides gras polyinsaturés n-3 (PUFA -« polyunsaturated fatty acids ») ainsi que la diminution du rapport d'acides gras n-6/n-3 indique un effet positif de la vitamine E sur le profil d'acides gras. Ceci, à son tour, diminue les valeurs d'AI et de TI dans les muscles de jambes des poulets à grande consommation de vitamine E et prouve le profil d'acides gras avantageux dans ces muscles suite à cette supplémentation. [Traduit par la Rédaction]

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Section: Resultsmentioning

confidence: 99%

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

et al. 2016

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“…Also Kralik et al (2012) reported that the n-3 PUFA ratio in breast muscle increased when broiler diets were supplemented with Se. According to Surai and Sparks (2000), the proportion of n-3 PUFA in different chicken tissues was higher when the diet was supplemented with vitamin E. Other authors (Cortinas et al, 2004;Rymer and Givens, 2010) found no effect of supplementing broiler diets with vitamin E on the fatty acid profile of thigh and breast meat. In the current study, in birds fed rape seeds and fish oil the cholesterol content in breast and thigh meat was 65.8 and 84 mg · 100 g ) given by Ajuyah et al (1991), slightly lower than presented by Grau et al (2001), and within the limits reported for broiler meat in the review by Dinh et al (2011).…”

Section: Discussionmentioning

confidence: 97%

“…The increase of dietary vitamin E, but not Se, increased the tocopherol content in meat and reduced TBARS values in 3-month-stored thigh meat (P ≤ 0.05). It may be concluded that fortification of diets with vitamin E increases its concentration in, and oxidative stability of frozen stored breast and thigh meat, but no additional benefit was observed in feeding excess Se in combination with vitamin E. Świątkiewicz, 2006;Rymer and Givens, 2010;Jankowski et al, 2012). When diets contain plant oils rich in α-linolenic acid (ALA), the n-6/n-3 PUFA ratio in carcass lipids decreases substantially, but this is connected to a higher price of feed mixtures, as well as of broiler meat.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of dietary vitamin E and Se on the fatty acid profile of chicken tissues are rather controversial. Some authors have shown that dietary Se (Bou et al, 2005;Nyquist et al, 2013) and vitamin E (Cortinas et al, 2004;Rymer and Givens, 2010) did not influence the long chain (LC)-PUFA level in broiler meat. Others found more n-3 LC-PUFA in the meat of broilers fed a diet with a high level of Se (Haug et al, 2007;Kralik et al, 2012) or a high level of vitamin E (Surai and Sparks, 2000).…”

Section: Introductionmentioning

confidence: 99%

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The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Konieczka¹,

Czauderna²,

Rozbicka-Wieczorek³

et al. 2015

J. Anim. Feed Sci.

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“…[ 10 ] Further, the use of fish oil especially above 1% or 2% w/w in poultry diet could impart fishy flavor to the meat and reduce meat oxidative stability. [ 11 ] Moreover, most oil seeds and vegetable oils such as chia seed, [ 7 ] flaxseed, [ 8 ] camelina seed, [ 12 ] and canola oil [ 5 ] that are rich in n‐3 fatty acids are not readily available in the tropics and are thus expensive to incorporate into poultry diet. In light of this, there is a need to explore locally available seeds and oils that could improve the n‐3 fatty acids content of animal products.…”

Section: Introductionmentioning

confidence: 99%

Dietary Supplementation of Tetracarpidium conophorum (African Walnut) Seed Enhances Muscle n‐3 Fatty Acids in Broiler Chickens

Adeyemi

Abdulrahman

Ibrahim

et al. 2020

Euro J Lipid Sci & Tech

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The influence of dietary Tetracarpidium conophorum (African Walnut) seed meal (TCSM) on fatty acids, productivity parameters, and physicochemical properties of breast and thigh muscles in broiler chickens are assessed. A total of 180, 28-d-old Arbor acre broiler chickens are randomly assigned to dietary treatments containing 0% (control), 2.5%, and 5% w/w TCSM, fed for 28 d, and euthanized. Dietary TCSM reduces (p < 0.05) feed intake, body weight gain (BWG), carcass weight, and abdominal fat. Diet does not affect feed efficiency and hematological parameters. The control birds have higher (p < 0.05) serum total cholesterol and triglycerides than do the supplemented birds. Diet has no effect on pH, water holding capacity, carbonyl and malondialdehyde contents, and organoleptic properties of breast and thigh muscles. The 5% TCSM has higher redness in breast muscle than do other treatments. Dietary TCSM improves (p < 0.05) the concentration of C18:3n-3 (4.80-8.76% vs 1.56%), C20:5n-3 (0.54-0.79% vs 0.39%), C22:5n-3 (0.64-0.89% vs 0.18%), and C22:6n-3 (0.75-0.97% vs 0.19%), and reduces (p < 0.05) the fat content (2.15-2.45% vs 3.15%) in breast and thigh muscles. Dietary TCSM enhances muscle n-3 fatty acids without instigating oxidative deterioration, but reduces BWG in broiler chickens. Practical Application: Albeit that broiler meat is rich in polyunsaturated fatty acids (PUFA), its omega 6 (n-6)/omega 3 (n-3) is >4. Elevated n-6/n-3 could have adverse effect on human physiology thereby promoting the pathogenesis of certain diseases. This heightens the need to enhance the n-3 PUFA content of broiler meat. Dietary TCSM induced up to a fourfold increase in n-3 PUFA content of the breast and thigh muscles in broiler chickens. Moreover, dietary TCSM induced up to a tenfold decrease in the n-6/n-3 of the breast and thigh muscles in broiler chickens. This finding assumes great significance because the health concerns regarding dietary fat are the foremost factors responsible for the bad image suffered by meat. These results provide insights on the potential of TCSM to improve the nutritional quality without compromising the oxidative shelf life, organoleptic traits, and physicochemical properties of broiler meat.

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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

Abstract: Chicken meat can be enriched with nutritionally meaningful amounts of LC n-3 PUFA, but > 100 mg dl-alpha-tocopherol acetate kg(-1) broiler diet is needed to protect reheated meat from oxidative deterioration.

Cited by 27 publications

References 18 publications

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

Dietary vitamin E supplementation on cholesterol, vitamin E content, and fatty acid profile in chicken muscles

The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat

Dietary Supplementation of Tetracarpidium conophorum (African Walnut) Seed Enhances Muscle n‐3 Fatty Acids in Broiler Chickens

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