Influence of n-3 and n-6 polyunsaturated fatty acids on sensory characteristics of chicken meat

Abstract

ABSTRACT:The relationship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and sensory characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 percent of oil made of seeds either 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. The meat of chickens fed L showed better sensory characteristics than the meat of birds fed A. If the tissue contained more than 180 mg/100 g of n-3 PUFA, i.e. the thigh meat when chickens were fed 3% or more A and the breast meat when chickens were fed 7% A, significant fishy odour and taste as well as slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P > 0.05) in groups fed different diets. Thigh meat in the group with 1% A was significantly (P < 0.05) more fibrous than in the group with 7% L; however, there were no differences in texture between the other groups. The thigh meat of chickens fed L was tenderer, juicier and tastier than the meat of those fed A. Tenderness and juiciness were the highest in the group fed 7% of L. There is only a limited possibility to increase the intake of n-3 PUFA without any risk of changes in sensory characteristics of meat. If the levels of α-linolenic acid in the diet were 6.5 and 31 g/kg and the n-6/n-3 PUFA ratios in the meat were 3.3:1 and 0.9:1, respectively, the sensory value of TM and BM was not significantly deteriorated.

The effect of omega-3 enriched meat production on lipid peroxidation, antioxidative status, immune response and tibia bone characteristics in Japanese quail

“…The fatty acid profile of meat could be altered by adding fish products to the feed for broilers (López-Ferrer et al, 2001a;Cortinas et al, 2004) or vegetable oils (López-Ferrer et al, 2001b;Schneiderova et al, 2007;Zelenka et al, 2008). Similar findings were detected in the present study (Table 3).…”

“…to the diet. It has been shown that the content of n-3 PUFA, particularly of α-linolenic acid (ALA,, in poultry meat can readily be improved by increasing the levels of n-3 PUFA in poultry diets through the incorporation of vegetable oils (López-Ferrer et al, 2001b;Schneiderova et al, 2007;Zelenka et al, 2008) or oily fish by-products (López-Ferrer et al, 2001a;Cortinas et al, 2004). However, some authors reported the unpleasant flavour of fish in the meat of broilers fed 1.5% to 2.5% of FO (Hardin et al, 1964).…”

“…On the other hand, whereas the inclusion of vegetable sources (e.g. LO or rapeseed oil) as alternative sources to n-3 PUFA involves a lesser degree of off-flavours or odours, it also results in diminished deposits of EPA and DHA while it increases the n-3 PUFA content in the form of ALA in the animal's tissues (López-Ferrer et al, 2001a,b;Zelenka et al, 2008). Thus, in order to maximize the n-3 PUFA enrichment of poultry meat without affecting sensory quality and to reduce the feeding costs, it may be beneficial to use a dietary mixture of LO+FO.…”

Variation in fatty acids in chicken meat as a result of a lupin-containing diet

“…A similar conclusion was also reported by Enser (1999), Webera (2001) or Barroeta (2007). A direct relationship between the spectrum of FAs in fat contained in a diet and the quality of produced poultry meat was confirmed by Zelenka et al (2006Zelenka et al ( , 2008, who tested flaxseed oil, which is of high nutritional value, in their experiments.…”

“…According to Weber (2001), PUFAs in particular are utilized very effectively from the feed. Similar findings were also reported by Zelenka et al (2006Zelenka et al ( , 2008 who used flaxseed oil. These authors found that diets supplemented with oil enriched with essential fatty acids at favourable ratios will provide poultry meat with an improved nutritional value, which can be declared a functional foodstuff.…”