n-3 Enrichment of Chicken Meat. 2. Use of Precursors of Long-Chain Polyunsaturated Fatty Acids: Linseed Oil

López-Ferrer, S.; Baucells, M. D.; Barroeta, A. C.; Galobart, Jaume; Grashorn, M. A.

doi:10.1093/ps/80.6.753

Cited by 167 publications

(135 citation statements)

References 23 publications

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“…It is probable that the performance of this enzymatic system is not sufficient for higher levels. 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: Resultscontrasting

confidence: 93%

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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

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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.

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Section: Resultscontrasting

confidence: 93%

“…MSM 6215648905). (Olomu and Baracos, 1991;Crespo and EsteveGarcia, 2001;Lopez-Ferrer et al, 2001;Cortinas et al, 2004;Dublecz et al, 2004;Villaverde et al, 2006).…”

mentioning

confidence: 99%

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

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“…Low pH value of meat has been reported to increase shelf-life (Allen et al, 1997). These results are in agreement with Lopez-Ferrer et al (2001) and Poławska et al (2011) who reported that tenderness of PM was not influenced by the addition of FSM to the diet of chickens and emus, respectively. However, Mridula et al (2011) reported that the addition of FSM for up to 150 g/kg diet of broiler chickens did not influence appearance, colour, tenderness or flavor of breast meat.…”

Section: Discussionsupporting

confidence: 89%

The Performance and Characteristics of Carcass and Breast Meat of Broiler Chickens Fed Diets Containing Flaxseed Meal

Shafey

Mahmoud

Hussein

et al. 2014

Italian Journal of Animal Science

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The effects of flaxseed meal (FSM) feeding on the performance (weight gain, feed intake and feed conversion ratio), carcass characteristics and pectoral muscles fillets [major (PMJ) and minor (PMN)] quality [shear force, pH and cooking water loss percentage (CWLP)] and colour [redness (a*), lightness (L*) and yellowness (b*)] were evaluated in a factorial design experiment with five graded levels of FSM (0, 20, 40, 60 and 80 g) and sex of broiler chickens from 21 to 39 days (d) of age. The addition of FSM to the diet did not affect the performance and carcass characteristics, but significantly (P<0.05) increased CWLP and reduced pH of the PMJ (80>20=0, and 80<60=40=20=0 g FSM/kg) and PMN (80>40=20=0 g and 80<60=20=0 g FSM/kg), and (P<0.01) increased a* value of the PMJ (80=60>40 g FSM/kg). The male birds had significantly (P<0.01) higher performance, L* value of the PMN and lower a* value of the PMN than females. The breast weight of males fed 20 g FSM/kg was significantly (P<0.05) higher than that of females. However, higher dietary levels of FSM/kg increased breast weight of females when compared with those of males. It was concluded that the addition of up to 80 g FSM/kg to the diet during 21 to 39 d did not affect the performance and carcass characteristics of broiler chickens, and that of 80 g FSM/kg increased CWLP and reduced pH of PMs. Sex of birds influenced the performance and characteristics of PMs.

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“…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).…”

Section: Discussionsupporting

confidence: 89%

“…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).…”

mentioning

confidence: 99%

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

Ebeid¹,

Fayoud²,

El-Soud³

et al. 2011

Czech J. Anim. Sci.

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The objective of the present study was to research the effects of different supplemented dietary sources of n-3 polyunsaturated fatty acids (n-3 PUFA) to produce n-3 enriched meat on growth performance, meat quality, serum antioxidative status, immune response and tibia bone characteristics in Japanese quail. Three hundred 1-day-old Japanese quail chicks were randomly weighed and divided into five dietary treatments containing 0% oil (C, negative control), 2% vegetable oil (VO, positive control), 2% linseed oil (LO), 2% fish oil (FO) and a mixture of 1% linseed oil +1% fish oil (LO+FO). Body weight and feed consumption were recorded. Fatty acid profile, cholesterol content, chemical composition and physical characteristics of breast meat were determined. Serum thiobarbituric acid-reactive substances (TBARS), glutathione peroxidase (GSH-Px) activity and total antioxidant capacity were measured. No negative effects were detected in live weight, feed consumption and physical characteristics of meat. The incorporation of n-3 PUFA in the meat proved to be successful when different sources of n-3 PUFA were used. The supplementation of n-3 PUFA caused a significant decrease in TBARS values and a significant increase in both the GSH-Px activity and total antioxidant capacity. Interestingly, the inclusion of n-3 PUFA in quail diets enhanced the antibody titre and bone morphological characteristics. Therefore, it can be concluded that the inclusion of n-3 PUFA in diets at moderate levels increased the n-3PUFA content in meat, improved the antioxidative status, reduced lipid peroxidation, enhanced the antibody response and bone morphological characteristics and did not have any negative influence on physical characteristics of meat and growth performance in Japanese quail.

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n-3 Enrichment of Chicken Meat. 2. Use of Precursors of Long-Chain Polyunsaturated Fatty Acids: Linseed Oil

Cited by 167 publications

References 23 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

The Performance and Characteristics of Carcass and Breast Meat of Broiler Chickens Fed Diets Containing Flaxseed Meal

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

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