Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

Abstract

BackgroundBroiler meat is an essential source of food due to its favourable effects on human health derived from its protein, fats, minerals, vitamins and its bioactive components.MethodsA total of 90 carcasses were collected from the retail market in Jeddah city, Saudi Arabia during April, May and June 2014 to determine the effects of meat type (frozen vs. fresh) and sources within fresh types (A, B, C) vs. frozen types (D, E and F) on their fatty acid profiles, cholesterol, their hypocholesterolemic, atherogenic and thrombogenic indices, and on their antioxidants’ status.ResultsThe sources of meat had a significant effect on the hypocholesterolemic and atherogenic indices, with the D source of fresh meat having the best indices. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), the UFA/SAF ratio, and the monounsaturated (MUFA), Omega-6 and Omega-7 fatty acids were significantly affected by the source of meat. The results revealed that the D source of fresh meat showed favourable fatty acid profiles with significant health benefits for human. Correlation analyses showed a significant negative relationship between the SFA and hypocholesterolemic indices, and significant positive relationships with the atherogenic index, the thrombotgenic index and the total antioxidant capacity. In addition, the relationship between UFA and the hypocholesterolemic index was strongly significantly positive, but was highly negative between the atherogenic and thrombotic indices. The correlations between omega-6 and total cholesterol and the atherogenic index was moderately negative, but was moderately positive with the hypocholesterolemic index.ConclusionFatty acids profiles and the hypocholesterolemic and atherogenic indices of broiler meat in the retail market in Jeddah city, Saudi Arabia during April-May-June showed significant differences, with the potential for favourable fatty acids to be boosted. Such variability indicates the needs for a feeding strategy to enhance the favourable fatty acids that may positively impact the health of the consumer, lowering the risk of hypercholesterolemia, atherosclerosis, and thrombogenesis although further studies are needed.

Effect of Glutamine on Antioxidant Capacity and Lipid Peroxidation in the Breast Muscle of Heat-stressed Broilers via Antioxidant Genes and HSP70 Pathway

“…The present results also showed that dietary Gln significantly increased the pH value of breast muscle in stressed broilers. The meat pH not only directly reacted to muscle acidity, but also affected meat color, drip loss and other indicators [31]. In this experiment, the DL, WLR, CL and meat color of breast muscle were improved after the addition of Gln.…”

“…Chicken meat is rich in unsaturated fatty acids, which is prone to lipid peroxide and produces pale soft exudative (PSE) meat [31]. MDA, a marker of lipid peroxidation, is a stable end product of lipid oxidation in broiler muscle [12,32,33].…”

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

“…Birds are not able to synthesize all FA and thus, some (LA and ALA) are considered as metabolically essential. The final body fat composition is a balance among the endogenously produced fat, the fat resulting from β‐oxidation as well as the quantity and composition of FA in the animals’ diet (Attia, Al‐Harthi, Korish, & Shiboob, ; Baião & Lara, ). Because of that type of fat source in chicken diet affects fat content and its FA profile in chicken tissues, which in turn influences nutritional value of edible parts of carcass (Webb & O'Neill, ).…”

Italian Lycium barbarum L. Berry: Chemical Characterization and Nutraceutical Value

“…The lower AI and TI index values, the healthier the food. Further, some authors [27] underscored that oil or fat was nutritionally the most adequate based on the relation between hypocholesterolemic and hypercholesterolemic FA. Based on these results, goji berry could represent a novel dietary source of essential FA, especially linoleic acid.…”