Longer consumption of flaxseed oil enhances n‐3 fatty acid content of chicken meat and expression of FADS2 gene

Abstract

The aim of this study was to evaluate the effect of different durations of flaxseed oil consumption on broiler performance, fatty acid content of meat and expression of FADS2 gene in the liver of chicken. A total of 336 unsexed day old chicks were randomly assigned to 7 dietary treatments with 4 replicates of 12 chickens in each. Body weight, weight gain, feed intake and feed conversion ratio were not affected by dietary treatments. Longer consumption of flaxseed oil resulted in higher deposition of long chain n‐3 fatty acids in broiler breast and thigh (P < 0.05). Regression analysis showed that feeding broilers with diet enriched with flaxseed oil 17 and 7 days prior to slaughter for breast and thigh respectively, is enough for producing n‐3 labeled meat. Weekly replacement of oil source of diet (soybean oil) with flaxseed oil increased expression of FADS2 gene. To incorporate enough n‐3 fatty acids into chicken meat through addition of flaxseed oil to broiler diet and to maximize de novo long chain n‐3 fatty acid synthesis in broiler body, we recommend adding flaxseed oil to broiler diets 17 days prior to slaughter. Practical applications: Omega‐3 enrichment of broiler chickens depends on both nutrition and gene expression. Flaxseed oil is an omega‐3 oil source that can be supplemented to broiler diet to enrich chicken meat with the beneficial n‐3 fatty acids. However, adding such oil sources to broiler rations is restricted because of their negative effects on broiler performance and meat quality. Therefore, shorter period of such oil sources consumption is preferred. Flaxseed oil consumption can affect gene expression too. Thus, it is necessary to determine the optimum duration of flaxseed oil supplementation to broiler diets to produce omega‐3 labeled chicken using both nutrition and gene expression. Flaxseed oil consumption can affect fatty acid profile of chicken meat through manipulation of fatty acid deposition, de novo fatty acid synthesis, fatty acid oxidation and expression of genes involved in fatty acid metabolism. To incorporate enough n‐3 fatty acids into chicken, providing at least 3 g n‐3 fatty acid per kilogram of meat, by adding flaxseed oil to broiler diet, we recommend adding flaxseed oil to broiler diets 17 days prior to slaughter.

Role of Flaxseed Meal Feeding for Different Durations in the Lipid Deposition and Meat Quality in Broiler Chickens

“…In agreement with the results of present study, it has been reported that increasing the duration of flaxseed oil consumption increased the total PUFA level in chicken meat (Crespo and Esteve‐Garcia, ), which might be due to higher de novo synthesis of fatty acids (Smink et al, ). The higher PUFA levels in flaxseed, particularly ω‐3 fatty acids, which undergo faster absorption in the gut without any significant biohydrogenation can be responsible for higher PUFA in meat at the expense of SFA (Mir et al, ; Mirshekar et al, ). The increase in the duration of flaxseed oil feeding in broiler chickens significantly reduced the SFA, palmitic acid, stearic acid, and eicosanoic acid in broiler chicken meat (Mirshekar et al, ).…”

“…The higher PUFA levels in flaxseed, particularly ω‐3 fatty acids, which undergo faster absorption in the gut without any significant biohydrogenation can be responsible for higher PUFA in meat at the expense of SFA (Mir et al, ; Mirshekar et al, ). The increase in the duration of flaxseed oil feeding in broiler chickens significantly reduced the SFA, palmitic acid, stearic acid, and eicosanoic acid in broiler chicken meat (Mirshekar et al, ). However, in contrast to the current study the decrease of oleic acid and MUFA was also observed.…”

“…The flaxseed contains ω‐3 fatty acids roughly three times that of ω‐6 fatty acids (Prasad, ), making it most suitable feed ingredient of poultry ration for ω‐3 enrichment of meat. The increase in the duration of flaxseed/flaxseed oil feeding in broiler chickens has significantly increased the ω‐3: ω‐6 ratio (Mirshekar et al, ). However, in contrast to our results, there is a report showing that SFA and MUFA levels did not show significant changes in the TAG fraction of the breast meat of broiler chickens as a result of different dietary flaxseed levels or durations (Betti et al, ).…”

Can we improve the nutritional quality of meat?

“…Intramuscular fat (IMF) content of chicken, pork, beef and lamb typically varies between 10-25, 15-40, 20-50 and 30-80 g/kg, respectively (14,15,20,21) . For chicken, the lipid content of dark meat and light meat averages 28 and 11 g/kg, respectively (21)(22)(23)(24)(25)(26) . The IMF of chicken and pork contains 260-350, 290-460 and up to 200 g/100 g, as SFA, MUFA and PUFA, respectively (21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33) .…”

“…For chicken, the lipid content of dark meat and light meat averages 28 and 11 g/kg, respectively (21)(22)(23)(24)(25)(26) . The IMF of chicken and pork contains 260-350, 290-460 and up to 200 g/100 g, as SFA, MUFA and PUFA, respectively (21)(22)(23)(24)(25)(26)(27)(28)(29)(30)(31)(32)(33) . In beef and lamb, IMF contains 450-480 and 350-450 g/100 g of SFA and MUFA, respectively and up to 50 g/100 g as PUFA, respectively (17,18) .…”