The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors

Abstract

BackgroundThe objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population.MethodsA total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system.ResultsThe results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41–79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments.ConclusionOur study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.

The effect of commercially available chicken feed and chicken meat on body weight and serum estrogen levels in female albino Wistar rats

“…It was reported previously that chicken meat and chicken feed contains large ration of proteins, fats and cholesterol. Cholesterol and fat provides precursors for synthesis of hormones and in the body resulting in accelerated growth (Ahmad et al, 2016;Milicevic et al, 2014).It was reported in the present study that growth after treatment with chicken meat was accelerated as compared to chicken feed treatment to rats for six weeks. This can be attributed to the recent increase in the rate of weight gain and obesity in the Pakistani population consuming chicken meat on daily basis (Mushtaq et al, 2013).…”

Variations in fatty acid composition and antioxidant content in olive fruits as a result of the application of phytoregulators to the olive tree (Olea europaeaL.)

“…In this line, high linoleic and linolenic acids are beneficial to maintain insulin and sugar levels in blood. In short, potential health promoting properties, particularly those related with HDL and LDL cholesterol in the blood are attributed to high U:S fat ratios (Milicevic et al, 2014). From a nutritional standpoint, pre-harvest MJ or ABA treated olives represent an interesting alternative to consume foods rich in UFAs.…”

The effect of pomegranate seed oil and grapeseed oil on cis‐9, trans‐11 CLA (rumenic acid), n‐3 and n‐6 fatty acids deposition in selected tissues of chickens

“…Meat is a very important constituent of human diet but according to the most recent nutritional recommendations its dietary intake should be limited due to the fact that its consumption is usually associated with negative impact on human health, as a reason of elevated risk of CVD, cancer and obesity (Milićević et al., ). Due to that fact, red and highly processed meat should be replaced with fish and chicken meat (DG 2015‐2020, 2015‐2020‐2020 2015, Polish Pyramid of Healthy Nutrition and Physical Activity (PPHNPA), ).…”