Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

Schneiderova, D.; Zelenka, J.; Mrkvicová, Eva

doi:10.17221/2275-cjas

Cited by 17 publications

(12 citation statements)

References 13 publications

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“…Both n‐3 and n‐6 levels were affected by flaxseed oil consumption, but total n‐3 content of thigh increased with a higher rate that resulted in a decreased n‐6:n‐3 ratio from 4.50 to 1.95 after 42 days of feeding diet contained flaxseed oil. Similar results were reported previously .…”

Section: Resultssupporting

confidence: 93%

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

Mirshekar

Boldaji

Dastar

et al. 2015

Euro J Lipid Sci & Tech

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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.

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Section: Resultssupporting

confidence: 93%

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

Mirshekar

Boldaji

Dastar

et al. 2015

Euro J Lipid Sci & Tech

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“…Ceylan et al [89] evaluated the effect of dietary supplementation on two levels (15 g/kg and30 g/kg diet) of SO, rapeseed oil, and LO for 12 weeks in laying hens. They concluded that egg production, egg weight, feed intake, FCR, and live weight were not significantly affected by the treatments.…”

Section: Improving Egg Quality and Nutritional Value Of Eggsmentioning

confidence: 99%

Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

Alagawany

Elnesr

Farag

et al. 2019

Animals

167

124

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Omega-3 (ω-3) and omega-6 (ω-6) fatty acids are important components of cell membranes. They are essential for health and normal physiological functioning of humans. Not all fatty acids can be produced endogenously owing to the absence of certain desaturases; however, they are required in a ratio that is not naturally achieved by the standard diet of industrialized nations. Poultry products have become the primary source of long-chain polyunsaturated fatty acids (LC-PUFA), with one of the most effective solutions being to increase the accretion of PUFAs in chicken products via the adjustment of fatty acids in poultry diets. Several studies have reported the favorable effects of ω-3 PUFA on bone strength, bone mineral content and density, and semen quality. However, other studies concluded negative effects of LC-PUFA on meat quality and palatability, and acceptability by consumers. The present review discussed the practical application of ω-3 and ω-6 fatty acids in poultry diets, and studied the critical effects of these fatty acids on productive performance, blood biochemistry, immunity, carcass traits, bone traits, egg and meat quality, and semen quality in poultry. Future studies are required to determine how poultry products can be produced with higher contents of PUFAs and favorable fatty acid composition, at low cost and without negative effects on palatability and quality.

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“…In recent years the awareness of the importance of a diet in human health has increased. In the Czech Republic, the problem of the better fatty acid profile in meat is often studied in poultry (Schneiderová et al, 2007;Skřivan et al, 2008;Zelenka et al, 2008) and beef cattle (Bureš et al, 2006;Bartoň et al, 2007) but less frequently in pigs. There are important species differences in fatty acid composition.…”

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confidence: 99%

The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs

Bečková¹,

Václavková²

2010

CZECH J ANIM SCI

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ABSTRACT:The aim of the study was to evaluate the effect of linseed in the diet of fattening pigs on carcass value traits and changes in the fatty acid profile in muscle and fat tissue. Thirty crossbred gilts were divided into two groups (control C and experimental L) and fed a commercial feed mixture for fattening pigs. Ground linseed was added to a feed mixture for the experimental group. The average daily gain, lean meat percentage and intramuscular fat content were not affected by the linseed diet but pH1 value and drip loss were significantly influenced by dietary treatment (P < 0.01). The inclusion of linseed increased linoleic and alpha-linolenic acid content in L group (P < 0.05, P < 0.01) while arachidonic acid content was decreased in both muscle (P > 0.05) and fat tissue (P < 0.01). The content of total n-6 PUFA and n-3 PUFA and their ratio were also determined. A significant decrease in the n-6/n-3PUFA ratio was found in L group compared to C group (P < 0.01). The total SFA content in muscle tissue was not significantly affected (P > 0.05) by the linseed diet but it was decreased (P < 0.01) in backfat. The MUFA/SFA ratio was not affected by the linseed diet (P > 0.05) whereas the SFA/PUFA ratio was reduced (P < 0.01).

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Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio

Cited by 17 publications

References 13 publications

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

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

Omega-3 and Omega-6 Fatty Acids in Poultry Nutrition: Effect on Production Performance and Health

The effect of linseed diet on carcass value traits and fatty acid composition in muscle and fat tissue of fattening pigs

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