Tissue fatty acid composition and estimated ∆ desaturase activity after castration in chicken broilers fed with linseed or sunflower oil

Mašek, Tomislav; Starčević, Kristina; Filipović, Natalija; Stojević, Zvonko; Brozić, Diana; Gottstein, Željko; Severin, Krešimir

doi:10.1111/jpn.12114

Cited by 16 publications

(12 citation statements)

References 29 publications

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“…This finding aligns with that of a previous study, in which feeding broilers diets supplemented with beef tallow or flaxseed oil did not affect the crude fat percentage of the meat tissues . Consistent with the results of the current study, Mašek et al also found that the crude fat content in liver (5.6%) was not different between broilers fed either 5% sunflower or flaxseed oil diets. In contrast, however, other studies have found that increasing the dietary PUFA:SFA ratio can lower fat deposition in various tissues .…”

Section: Resultssupporting

confidence: 93%

“…The overall mortality rate was 4.4% and not different between treatments. These outcomes are in agreement with our previous studies using similar dietary treatments and many others and within the commercial recommendations for male broilers of this strain . However, in a previous experiment ( n = 3,840 birds), which was specifically designed to determine the influence of the dietary flaxseed oil on growth performance, we found that the high n‐3 diet improved the BW without increasing the FI and therefore reduced the FCR by 10% in comparison to the tallow based diet.…”

Section: Resultssupporting

confidence: 93%

“…The level of SFA measured in liver in the present study is comparable to that reported in previous similar studies (≈41–45%) . However, this was not the case with the other fatty acid types, with the MUFA levels being higher and PUFA levels lower than those reported elsewhere.…”

Section: Resultssupporting

confidence: 88%

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The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

Kanakri

Carragher

Hughes

et al. 2017

Euro J Lipid Sci & Tech

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The type of fat used in formulating broiler chicken diets can affect growth performance, influence the fatty acid composition of different tissues and has consequences for bird health and nutritional value for the consumer. This study aimes to address the hypothesis of whether these effects are specifically due to the variation in the fatty acid composition of the diets, that is, the proportion of different saturates, monounsaturates (n‐7 and n‐9) or polyunsaturates (n‐3 or n‐6), or other factors (physical properties, solid/liquid and source, plant/animal). A total of 480 male Cobb 500 broilers are fed ad libitum on one of six diets containing 4% w/w of either: beef tallow, flaxseed, corn, canola, macadamia, or coconut oil (eight replicates/treatment) for 6 weeks. At harvest, there are no significant differences in productivity parameters nor in the crude lipid content of different tissues between dietary treatments. There are, however, substantial qualitative differences in the fatty acid profiles of all tissues. The levels of specific fatty acids in all tissues except the brain, are positively correlated with the levels of the same fatty acids in the diet however, the strength of the correlations varied between different fatty acids. Practical Applications: The results of the current study demonstrate that the dietary fatty acids types and proportions largely determines the fatty acid profile in edible tissues (meat, adipose, liver, and heart). The strong correlations and regressions between diet and tissue fatty acid levels validate the ability to predict the tissue fatty acid profile of broilers based on their dietary fat composition. Contrary to our hypothesis, dietary fat type had no influence on the growth parameters which makes us speculate whether such differences in similar studies only become apparent in situations where the birds are also under some level of environmental or social stress. This information will assist poultry feed manufacturers and broiler producers in making decisions about selection of fats with known nutritional and health benefits for inclusion in chicken feed. The relationship between the diet and breast meat fatty acid composition of 6‐week‐old male broilers (Cobb 500) fed diets containing 4% w/w of either tallow, flaxseed oil, corn oil, canola oil, macadamia oil, or coconut oil. Dietary fatty acid intake determined breast meat fatty acid composition with a strong positive linear correlation for 6 all fatty acid groups (saturates, omega‐9 and omega‐7 monounsaturates, omega‐3, and omega‐6 polyunsaturates and trans, R = 0.938–0.999, P < 0.01).

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

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The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

Kanakri

Carragher

Hughes

et al. 2017

Euro J Lipid Sci & Tech

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“…In several investigations LC PUFA content was higher in intensive production compared to organic farming (28). This is the consequence of the fact that high C18:3n3 diets in organic production do not always lead to higher LC PUFA contents in edible tissues, because of competition for rate-limiting desaturase enzymes (29). Although green forage rich in C18:3n3 is not part of the diet in intensive production systems, high LC PUFA values are caused by dietary manipulations with oils, oil seeds or marine products high in n3 (22).…”

Section: Discussionmentioning

confidence: 99%

Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Maurić

Starčević

Menčik

et al. 2016

Macedonian Veterinary Review

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Macedonian Veterinary ReviewDalmatian turkey is a slow growing breed kept in free range systems. It is a type of "old fashioned poultry" whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer's point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

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“…The effect of dietary linseed oil on content of fatty acids in chicken meat was investigated in many studies (López-Ferrer et al, 2001;Zelenka et al, 2008;Taulescu et al, 2010;Mandal et al, 2014;Mašek et al, 2014;), where linseed oil supplementation significantly (P ≤ 0.05) increased linolenic acid content and total PUFA n-3 content, and decreased arachidonic acid and total PUFA n-6, and n-6 PUFA:n-3 PUFA ratio.…”

Section: Resultsmentioning

confidence: 99%

Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics

Trembecká¹,

Haščík²,

Čuboň³

et al. 2016

j. cent. eur. agric.

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The aim of the study was to assess the effect of supplying propolis extract separately and propolis extract together with probiotics based on Lactobacillus fermentum on fatty acids (FA) composition of the most valuable parts of chicken carcass. Diets enriched with 400 mg propolis extract per 1 kg of feed mixture and 400 mg propolis extract per 1 kg of feed mixture plus 3.3 g probiotic preparation added to drinking water (E1 and E2 groups, respectively) were given to broiler chickens throughout a 42-d growth period. After slaughter, the FA profiles of breast and thigh samples were determined. Both supplemented diets decreased the total amount of saturated FA (SFA), mainly because of the myristic (C14:0) and stearic (C18:0) acid contents in both breast and thigh muscles. However, a significant decrease (P ≤ 0.05) in SFA was confirmed only in thigh muscle. Supplementation with propolis together with probiotics (E2) significantly increased (P ≤ 0.05) monounsaturated FA (MUFA) contents in breast muscle. Particularly oleic acid (C18:1 cis) contributed to an overall increase in MUFA. A rise (P ≤ 0.05) in polyunsaturated FA (PUFA) in breast muscle was, however, associated with the dietary supplementation of propolis extract separately (E1). A similar trend (P  0.05) for MUFA and PUFA levels was also observed in thigh muscle. Of all PUFAs detected in breast and thigh muscles, linoleic acid (C18:2 cis) was found at the highest levels. Its levels varied from 11.34 to 12.02 g*100 g -1 and from 11.05 to 11.82 g*100 g -1 in breast and thigh muscles, respectively. The highest level (P ≤ 0.05) of linoleic acid was observed in group E1. Comparing breast with thigh muscle, the breast was demonstrated to contain more SFA and PUFA, but less MUFA proportions. Although the n-3 PUFA:n-6 PUFA ratio was similar among the treatments in both breast and thigh muscles, n-6 PUFA:n-3 PUFA ratio has been showed to be a significantly lower (P ≤ 0.05) in thigh muscle, 1179Journal , 17(4), p.1179-1193 DOI: 10.5513/JCEA01/17.4.1828 with the lowest ratio found in E2 group. Differences in n-6 PUFA:n-3 PUFA ratio in breast were, however, not significant (P  0.05) between the treatments. On the whole, the present study indicated that propolis applied through the feed either separately or together with probiotics applied through the water had favourable effect on fatty acids profile in the most valuable parts of chicken carcass and could be thus added to diets for broiler chickens.of Central European Agriculture, 2016, 17(4), p.1179-1193 1179 Journal of Central European AgricultureKeywords: breast, broiler chicken, fatty acid, probiotic, propolis, thigh Abstrakt Cieľom štúdie bolo posúdiť vplyv propolisového extraktu aplikovaného samostatne alebo v kombinácii s probiotikom na báze Lactobacillus fermentum na obsah mastných kyselín v najcennejších častiach jatočného tela kurčiat. Počas 42 dní výkrmu bol kurčatám podávaný propolisový extrakt v množstve 400 mg na 1 kg kŕmnej zmesi (skupina E1) a propolisový extrakt v množstve 400 mg na 1 kg kŕmne...

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Tissue fatty acid composition and estimated ∆ desaturase activity after castration in chicken broilers fed with linseed or sunflower oil

Cited by 16 publications

References 29 publications

The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

The Effect of Different Dietary Fats on the Fatty Acid Composition of Several Tissues in Broiler Chickens

Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Fatty acids profile of breast and thigh muscles of broiler chickens fed diets with propolis and probiotics

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