n-3 Enrichment of Chicken Meat. 1. Use of Very Long-Chain Fatty Acids in Chicken Diets and Their Influence on Meat Quality: Fish Oil

Abstract

We assessed the effect of a diet supplemented with fish oil (FO) on the performance, fatty acid (FA) composition, quality, and sensory traits of broiler meat. Diets enriched with 0, 2, or 4% FO plus tallow (T) up to 8% added fat (T1, T2, and T3, respectively) were given to the birds throughout a 38-d growth period. T3 was replaced by a mixture of FO, linseed oil (LO), and T (1, 3, and 4% respectively) for 1 wk (T4) or 2 wk (T5) before slaughter. Meat quality, taste, and FA profile were determined. Higher final weights were recorded for birds fed T3, although feed efficiency was not affected. Other performance or objective meat quality parameters did not show significant differences among treatments. High FO concentrations decreased the saturated and monoenoic FA contents in the thigh samples. The amount of polyunsaturated fatty acids (PUFA) increased when added to the diet (FO diets), mainly as long-chain n-3 FA [eicosapentaenoic fatty acid (EPA), docosapentaenoic fatty acid (DPA), and docosahexaenoic fatty acid (DHA)]. On the other hand, levels of total n-6 FA resulted in slight changes, mostly in linoleic acid (LA). By replacing the FO diet with the experimental mixture (T4, T5), the n-3 and n-6 FA contents increased, mainly in the form of linolenic acid and LA, respectively, only 1 wk later. After 1 wk of T4, the DHA levels in chicken decreased. Sensory panelists could not identify the meats from T4 and T5 as being different from the control diet (T1).

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).…”

Effects of dietaryω-3 fatty acid-enriched microalgae supplementation on growth performance, blood profiles, meat quality, and fatty acid composition of meat in broilers

“…Indeed, our study indicated that birds fed the diet supplemented with MA had a lower concentration of SFA but higher PUFA and n-3 fatty acid concentration, indicating the consumption of this meat could reduce the risk of diseases such as CHD. Similar results were also observed by Lo´pez-Ferrer et al (1999, 2001, who also reported an increased USFA concentration with v-3 fatty acid-enriched fish oil.…”

Supplementation of broiler breeders with fat sources and vitamin e: carry over effect on performance, carcass yield, and meat quality offspring

“…Despite the known benefits of diets with better profiles of PUFA omega 3, the supplementation of broiler diets with these sources cannot be viable due to the high cost, lack of availability, and the sensorial and organoleptic effects associated with lipid oxidation (Lopez-Ferrer et al, 2001).…”