ω3 enrichment of chicken meat : use of fish, rapeseed and linseed oils
López-Ferrer, S.
Baucells Sánchez, María Dolores (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Barroeta Lajusticia, Ana Cristina (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Grashorn, M.A.

Date: 1997
Abstract: Two successive experiments have been carried out to assess the influence of three oils rich in ü)3 fatty acids on the nutritional and organoleptic qualities of broiler chicken meat. A basal diet enriched with 8. 2% Fish Oil (FO) was fed to one group ofbirds throughout the whole growth period (Tl); this basal diet was replaced by another supplemented with 8. 2% Linseed Oil (LO) instead of FO (exp 1), and Rapeseed Oil (RO, exp II) for three different periods: the last week (T2), the last two weeks (T3) and the whole experiment (T4). The experimental diets were formulated to be isonitrogenous (25% CP) and isocaloric (3200 Kcal EM / kg)and were fedadlibitum to birds until slaughteringat the age of35 days. Performance parameters and processing yields were reported at the time. More¬ over, the sensory evaluation ofchicken meat quality was conductedand the other meat quality traits were determined. Afterprocessing, lyophilizingand storingat -20°C, the fatty acid profile of meat samples from both experiments was conducted. Thigh samples provided the most accurate reflection ofthe fattyacid profileof diets. Removing FO resulted in progressively lower values of SATurated fatty acids and higher total w6 fatty acid content, because ofthe rise in linoleic acid (LA, C18:2co6) in both experiments. Treatments including larger amounts ofLA for longer periods (T4) showed minimal decrease in tissue concentration of desaturation and elongation products ofthis acid (C20 series). The amounts of most 0)3 fatty acids (CI8:4, C20;5, C22;5, C22:6) were significantly reduced with the suppression ofFish oil. However, replacing FO by LO resulted in mini¬ mal effects on total 0)3 fatty acids, mainly due to the rise ofC18:3 (linolenic acid, LNA). Nevertheless, replacing FO by RO resulted in the fall ofthe total 0)3 fatty acid content of meat samples, since the minor increase in LNA could not com¬ pensate for the depression of the other 0)3 fatty acids, present in considerable amounts in fish oil diets. On the other hand, in the second experiment, levels of snssiON Ml -44 74 ; monounsaturated fatty acids (MUFA) were increased, due to the larger amounts ofoleic acid (CI 8: l(i)9). ; Grades for organoleptic quality awarded the meat from treatments withoutfish oil (T4) by sensory panelists were significantly higher in both experiments.
Rights: Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades. Creative Commons
Language: Anglès.
Document: conferenceObject
Published in: European Symposium on the Quality of Poultry Meat. Poznan, Poland, 12è : 1997



4 p, 392.9 KB

The record appears in these collections:
Personal and institutional archives > Maria Dolores Baucells > María Dolores Baucells, contributions to meetings and congresses
Contributions to meetings and congresses > Papers and communications

 Record created 2016-10-19, last modified 2019-02-27



   Favorit i Compartir