n−3 fatty acid enrichment of edible tissue of poultry: A review

Abstract

There is clear evidence of the nutritional benefits of consuming long-chain n-3 PUFA, which are found predominantly in oily fish. However, oily fish consumption, particularly in the United Kingdom, is declining, as is the consumption of all meats with the exception of poultry, which has increased in consumption by 73% in the last 30 yr. This pattern, if less marked, is reflected throughout Europe, and therefore one means of increasing long-chain n-3 PUFA consumption would be to increase the long-chain n-3 PUFA content in the edible tissues of poultry. This review considers the feasibility of doing this, concentrating particularly on chickens and turkeys. It begins by summarizing the benefits to human health of consuming greater quantities of n-3 FA and the sources of n-3 PUFA in the human diet. The literature on altering the FA composition of poultry meat is then reviewed, and the factors affecting the incorporation of n-3 PUFA into edible tissues of poultry are investigated. The concentration of alpha-linolenic acid (ALA) in the edible tissues of poultry is readily increased by increasing the concentration of ALA in the birds' diet (particularly meat with skin, and dark meat to a greater extent than white meat). The concentration of EPA in both white and dark meat is also increased when the birds' diet is supplemented with EPA, although supplementing the diet with the precursor (ALA) does not result in a noticeable increase in EPA content in the edible tissues. Although supplementing the birds' diets with relatively high concentrations of DHA does result in an increased concentration of DHA in the tissues, the relationship between dietary and tissue concentrations of DHA is much weaker than that observed with ALA and EPA. The impact that altering the FA composition of edible poultry tissue may have on the organoleptic and storage qualities of poultry products is also considered.

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

“…Motivated by declining fish consumption trends in the UK, Rymer and Givens (2005) explored existing literature to determine how omega‐3 fatty acids could be enriched in the human diet via poultry meat. The authors acknowledge that, while typical poultry diets produce meat low in omega‐3 fatty acids, alternative diets enhanced with α‐linolenic acid (typically sourced from linseed) or EPA and C22:6 (docosahexaenoic acid; DHA; typically sourced from marine products) generally result in meat richer in long chain PUFA.…”

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

“…It is demonstrated that the digestibility of fat increases with the degree of unsaturation (Farhoomand and Checaniazer, 2009). FO has also been shown to reduce the catabolic response induced by immune stimulation and may be effective in promoting growth in broilers (Rymer and Givens, 2005). Furthermore, Farrell (1995) stated that the removal of FO from the diets before slaughter had no effect on the performance results.…”

“…At present, hypotheses to prevent deterioration of the sensory quality of meat are to be considered and tested on animals (Rymer and Givens, 2005). One of the applicable plans is withdrawal of FO from the diet for a period of 1 week before slaughter; however, the amount of LC n-3 PUFAs in the blood is decreased, likely because of lipid oxidation of the deposited FAs and/or their use up in the body for maintenance of immune system (Benatti et al, 2004;Das, 2006).…”

A note on the effect of pre-slaughter transport duration on nutrient composition and fatty acid profile of broiler breast meat

“…The level of PUFA in poultry meat can play an important role in the susceptibility of poultry meat to lipid oxidation which leads to discoloration, increase in drip loss during storage, decrease in shelf-life and off flavour development. Rymer and Givens (2005) reported that higher concentration of n-3 PUFA, particularly a-linoleic acid, is associated with oxidative instability.…”