The effect of feeding modified soyabean oil enriched with C18 : 4n-3 to broilers on the deposition ofn-3 fatty acids in chicken meat

Abstract

Supplementing broiler diets with conventional vegetable oils has little effect on the long-chain n-3 PUFA (LC n-3 PUFA) content of the meat. The present study investigated the effect on fatty acid composition and sensory characteristics of chicken meat when broilers were fed oil extracted from soyabeans (SDASOY) that had been genetically engineered to produce C18 : 4n-3 (stearidonic acid (SDA), 240 mg/g oil). Three diets were fed to 120 birds (eight replicate pens of five birds) from 15 d to slaughter (41-50 d). Diets were identical apart from the oil added to them (45 and 50 g/kg as fed in the grower and finisher phases, respectively), which was either SDASOY, near-isogenic soya (CON) or fish oil (FISH). The LC n-3 PUFA content of the meat increased in the order CON, SDASOY and FISH. In breast meat with skin, the SDA concentration was 522, 13 and 37 (SEM 14·4) mg/100 g meat for SDASOY, CON and FISH, respectively. Equivalent values for C20 : 5n-3 (EPA) were 53, 13 and 140 (SEM 8·4); for C22 : 5n-3 (docosapentaenoic acid (DPA)) 65, 15 and 101 (SEM 3·5); for C22 : 6n-3 (DHA) 19, 9 and 181 (SEM 4·4). Leg meat (with skin) values for SDA were 861, 23 and 68 (SEM 30·1); for EPA 87, 9 and 258 (SEM 7·5); for DPA 95, 20 and 165 (SEM 5·0); for DHA 29, 10 and 278 (SEM 8·4). Aroma, taste and aftertaste of freshly cooked breast meat were not affected. Fishy aromas, tastes and aftertastes were associated with LC n-3 PUFA content of the meat, being most noticeable in the FISH leg meat (both freshly cooked and reheated) and in the reheated SDASOY leg meat.

Influence of feeding stearidonic acid (18:4n-3)-enriched soybean oil, as compared to conventional soybean oil, on tissue deposition of very long-chain omega-3 fatty acids in meat-type chickens

“…In addition, the aforementioned edible muscle in vivo conversion rate of approximately 1.10% for both ALA (CON diet) and ALA + SDA (SDASOY diet) in the present study suggested that ALA and SDA were metabolized to VLC n-3 PUFAs and deposited into breast, tender, and thigh muscle tissues with equal efficiency, which supported the conclusion of Rymer et al (2011). Also, in the present study, skin was removed from the breast and thigh; if it had been left on, the in vivo conversion factors for both ALA and SDA most likely would have been greater due to the high lipid content of skin which, like adipose (abdominal fat pad; Table 8), contained some VLC n-3 PUFAs (Rymer et al, 2011).…”

“…In agreement with the findings of Rymer et al (2011), broilers fed diets containing SDASOY, as compared to CON, exhibited greater tissue enrichment with VLC n-3 PUFAs. However, it is possible that this was not due solely to the intake of SDA, because in both the experiment of Rymer et al (2011) and in the present study, the SDASOY diet also contained more total n-3 fatty acids (ALA + SDA) than the CON diet (ALA only).…”

“…However, it is possible that this was not due solely to the intake of SDA, because in both the experiment of Rymer et al (2011) and in the present study, the SDASOY diet also contained more total n-3 fatty acids (ALA + SDA) than the CON diet (ALA only). In addition, the aforementioned edible muscle in vivo conversion rate of approximately 1.10% for both ALA (CON diet) and ALA + SDA (SDASOY diet) in the present study suggested that ALA and SDA were metabolized to VLC n-3 PUFAs and deposited into breast, tender, and thigh muscle tissues with equal efficiency, which supported the conclusion of Rymer et al (2011).…”

“…In the report of Rymer et al (2011), supplemental dietary SDASOY oil was compared to both fish oil and a near-isogenic conventional soybean oil (CON). Based on data reported in Table 11 of Rymer et al (2011), it was calculated that broilers fed the CON grower and finisher diets from 15 to 50 d of age deposited a total of 520 mg of VLC n-3 PUFAs (EPA + DPA + DHA) into breast + leg meat (both with skin).…”

Challenges for Plant Breeders from the View of Animal Nutrition

“…Specific advantages are higher content(s) of important nutrients and substances with nutritional values, such as (mentioned with some references): protein and/or amino acids [121][122][123], fat or specific fatty acids [124][125][126], starch or special carbohydrates [122], specific minerals [117,[127][128][129][130][131], vitamins or vitamin precursors [132][133][134][135][136], and enzymes [137][138][139][140]; or lower contents in undesirable substances such as: glucosinolates [141], gluten [142], mycotoxins [143,144], and phytate.…”