Incorporation of Different Types of n-3 Fatty Acids Into Tissue Lipids of Poultry

Chanmugam, Prithiva; Boudreau, Mary D.; Boutte, Troy; Park, R. S.; Hebert, J. A.; Berrio, Lincoln F.; Hwang, Daniel

doi:10.3382/ps.0710516

Cited by 61 publications

(24 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lopez-Ferrer et al (2001) found out that increasing dietary levels of LNA resulted in an increase in the contents of EPA and DHA in TM; in our experiment, however, this observation for DHA was not corroborated. Our results support the theory that broiler chickens show a limited capacity to desaturate and elongate the chain of LNA (Chanmugam et al, 1992;Lopez-Ferrer et al, 1999).…”

Section: Resultssupporting

confidence: 80%

The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat

Zelenka¹,

Schneiderova²,

Mrkvicová³

et al. 2008

Vet. Med. - Czech

View full text Add to dashboard Cite

Effects of 1, 3, 5 or 7% of linseed oil in the diet on the content of fatty acids in breast and thigh meat were studied in broiler chickens. Oils made either of seeds of the linseed cultivar Atalante (A) with a high content of α-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid were fed from 25 to 40 days of age. When feeding A, the contents of all n-3 polyunsaturated fatty acids (PUFA), including eicosatrienoic acid, were significantly higher, those of n-6 PUFA were lower, and the ratio of n-6/n-3 PUFA was narrower (P < 0.001) than when L was fed. The narrowest n-6 to n-3 PUFA ratio was observed at the content 36 g of α-linolenic acid (58 g A) per kg of the diet while the widest one at 2 g of α-linolenic acid (70 g L) per kg of the diet. When using L, the increasing level of linoleic acid in feed was associated with significantly increasing levels of all n-6 PUFA in meat. The content of all n-3 PUFA increased after the application of oil A, but the dependence for eicosapentaenoic acid in thigh meat was expressed significantly more precisely by the second degree parabola with the maximum at the level of 37 mg of α-linolenic acid and for clupanodonic and docosahexaenoic acids by parabolas with maxima at the level of α-linolenic acid in the diet 41 g and 30 g for breast meat and 35 g and 27 g for thigh meat, respectively. By means of the inclusion of linseed oil with a high content of α-linolenic acid in the feed mixture it would be possible to produce poultry meat with a high content of n-3 PUFA as a functional food.

show abstract

Section: Resultssupporting

confidence: 80%

The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat

Zelenka¹,

Schneiderova²,

Mrkvicová³

et al. 2008

Vet. Med. - Czech

View full text Add to dashboard Cite

show abstract

“…It is obvious that in the enzymatic competition between n-6 and n-3 FA families there was a lack of enzymes required for the elongation of n-6 FA family (Holman andMohrhauer, 1963, Crespo andEsteve-Garcia, 2001). The supply of flax oil containing high levels of LNA resulted in an increased accumulation of n-3 PUFA in the fat of TM also in experiments performed by Chanmugam et al (1992); their increased accumulation in BM was reported by Romboli et al (2002) and in both BM and TM by Olomu and Baracos (1991), Crespo and Esteve-Garcia (2001), Nguyen et al (2003), Dublecz et al (2004) and Valavan et al (2006).…”

Section: Resultsmentioning

confidence: 78%

“…The feeding of linseed oil rich in n-3 PUFA can be an effective method how to increase the tissue levels of these FA in broiler chickens (Olomu and Baracos, 1991;Chanmugam et al, 1992;Crespo and Esteve-Garcia, 2001;Lopez-Ferrer et al, 2001;Romboli et al, 2002;Nguyen et al, 2003;Dublecz et al, 2004;Valavan et al, 2006).…”

mentioning

confidence: 99%

Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

Schneiderova¹,

Zelenka²,

Mrkvicová³

2007

CZECH J ANIM SCI

View full text Add to dashboard Cite

From the aspect of human health, the fatty acid (FA) composition of meat products is an important parameter of meat quality. With the recognition that the groups of polyunsaturated fatty acids (PUFA) each play their own metabolic roles in health promotion, the role of the polyunsaturated/saturated FA ratio has decreased while the importance of the total n-6/n-3 ratio or even only linoleic acid/α-linolenic acid ratio has increased (Bruckner, ex Dublecz et al., 2004).In human diets, there is a considerable lack of n-3 PUFA and also an imbalance in the ratio of Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio D. Schneiderová, J. Zelenka, E. Mrkvicová Faculty of Agronomy, Mendel University of Agriculture and Forestry, Brno, Czech Republic AbstrAct: We studied the effect of different levels of linseed oils made either of the flax cultivar Atalante with a high content of α-linolenic acid (612 g/kg) or of the cultivar Lola with a predominating content of linoleic acid (708 g/kg) in a chicken diet upon the fatty acid pattern in meat. Cockerels Ross 308 were fed the diets containing 1, 3, 5 or 7 per cent of oil in the last 15 days of fattening. Breast meat (BM) and thigh meat (TM) without skin of 8 chickens from each dietary group were used for analyses. The relative proportions of fatty acids were expressed as percentages of total determined fatty acids. When feeding Atalante oil, the proportions of n-6 fatty acids were highly significantly lower while those of n-3 fatty acids were higher; the ratio of n-6/n-3 polyunsaturated fatty acids in meat was narrower (P < 0.001) than in chickens fed oil with a low content of α-linolenic acid. In BM and TM, the relative proportions of α-linolenic and γ-linolenic acids were nearly the same, the proportion of linoleic acid in BM was lower, and the proportions of the other polyunsaturated fatty acids in BM were higher than in TM. In BM, the ratio of n-6/n-3 polyunsaturated fatty acids was significantly (P < 0.001) more favourable than that found in TM. The relative proportions of total saturated and monounsaturated fatty acids in meat decreased and those of polyunsaturated fatty acids increased significantly (P < 0.01) in dependence on the increasing level of dietary oils. When feeding Atalante oil, a significant increase in the proportion of linoleic acid in BM but not in TM was observed. The proportions of the other n-6 fatty acids decreased and those of all determined n-3 fatty acids, with the exception of docosahexaenoic acid, significantly increased with the increasing level of oil in the diet. When feeding Lola oil, its increasing content in the diet increased the relative proportion of linoleic acid as well as its elongation to γ-linolenic acid; however, the proportions of arachidonic and adrenic acid did not change significantly (P > 0.05). The proportion of α-linolenic acid increased in both BM and TM. The proportion of eicosapentaenoic and clupanodonic acids in BM significantly decreased. The ratio of n-6 to n-3 po...

show abstract

“…On the other hand, both total n-6 fatty acids and the relation of n-6:n-3 were higher in the abdominal fat of birds fed with rations containing higher quantities of poultry fat. Chanmugam et al (1992) also demonstrated that the content of ω-3 fatty acids in the thigh of broilers might be increased by the addition of linseed oil or fish oil in the diet (Menhaden). Therefore, it has been suggested the inclusion of low dietary levels of fish oil together with another source of linoleic fatty acid to obtain an acceptable product with increased ratio between ω-3:ω-6 fatty acids.…”

Section: Fish Oilmentioning

confidence: 99%

Oil and fat in broiler nutrition

Baião¹,

Lara²

2005

Rev. Bras. Cienc. Avic.

185

133

View full text Add to dashboard Cite

The terms fat and oil refer to triglycerides of several profiles of fatty acids. Fatty acids that are not bound to other organic components as glycerol are the so-called free fatty acids. Lipids constitute the main energetic source for animals and they have the highest caloric value among all the nutrients. Linoleic acid is the only fatty acid whose dietetic requirement has been demonstrated. Besides supplying energy, the addition of fat to animal diets improves the absorption of fat-soluble vitamins, decreases pulverulence, increases diet palatability, and the efficiency of utilization of the consumed energy. Furthermore, it reduces the rate of food passage through the gastrointestinal tract, which allows a better absorption of all nutrients present in the diet. The energetic value of oils and fats depend on the following: the length of the carbonic chain, the number of double bonds, the presence or absence of ester bonds (triglycerides or free fatty acids), the specific arrangements of the saturated and unsaturated fatty acids on the glycerol backbone, the composition of the free fatty acid, the composition of the diet, the quantity and the type of the triglycerides supplemented in the diet, the intestinal flora, the sex and the age of the birds. In birds, body fat composition is similar to the composition of the fat from the diet. The apparent digestibility of unsaturated fats is high in the first days of life of birds, whereas apparent digestibility of saturated fats is low. The quantity of oils or fats is assessed by the following methods: titration, moisture, impurities, unsaponifiable, saponification value, percentage of fat, percentage of free fatty acids/ acidity and the profile of fatty acids. The methods initial peroxide value, active oxygen method, osi, iodine value, and analysis of the thiobarbituric acid (TBARS) are specific to evaluate the oxidative stability. Considering diets with the same nutritive values, birds fed with rations containing oil present better performance than birds fed no oil. Moreover, the use of oil or fat in diets for broilers may change both the composition and the quality of the carcass.

show abstract

Incorporation of Different Types of n-3 Fatty Acids Into Tissue Lipids of Poultry

Cited by 61 publications

References 17 publications

The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat

The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat

Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

Oil and fat in broiler nutrition

Contact Info

Product

Resources

About