scholarly journals Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity

animal ◽  
2016 ◽  
Vol 10 (4) ◽  
pp. 700-708 ◽  
Author(s):  
E. Boschetti ◽  
A. Bordoni ◽  
A. Meluzzi ◽  
C. Castellini ◽  
A. Dal Bosco ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chicken Breast ◽  
Breast Meat ◽  
Related Variation ◽  
Chicken Breast Meat

scholarly journals Effects of dietary soybean, flaxseed and rapeseed oil addition on broilers meat quality

2014 ◽  
Vol 30 (4) ◽  
pp. 677-685 ◽  
Author(s):  
V.Z. Stanacev ◽  
N. Milosevic ◽  
Z. Pavlovski ◽  
D. Milic ◽  
M. Vukic-Vranjes ◽  
...  
Keyword(s):  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Soybean Oil ◽  
Rapeseed Oil ◽  
Chicken Breast ◽  
Breast Meat ◽  
Flax Oil ◽  
Chicken Breast Meat

The aim of this paper is was to investigate the effects of soybean oil, flax and rapeseed oil on the body weight, fatty acid composition of lipids and sensory characteristics of chicken breast meat. At the beginning, six groups with 40 one day old chicks Cobb 500 hybrid line, with five replications was formed. Chickens were fed with three mixtures of 21, 20 and 18% protein, respectively. The experiment lasted 42 days. The use of different types of oils in the diet did not exhibited statistically significant (P>0.05) differences in body weight of chickens. The control group achieved final body weight of 2704g and 2695g, and the experimental groups in a row 2735, 2645, 2735 and 2670g. The use of flax oil and rapeseed oil changes the fatty acid composition of lipids. Replacing rapeseed with soybean oil reduces the percentage of palmitic, stearic and linoleic acids, and increases the share of oleic and linolenic acids in the abdominal fat pad. The inclusion of flax oil in the diet of chickens in an amounts of 4% and 8% increase the amount of linoleic acid to 63% and 203%, which was statistically highly significant (P<0.01) difference compare to the control groups I and II, whereas the amount of linoleic acid is reduced by 14% and 33%. Dietary addition of vegetable oils in this experiment did not show any improvement of chicken breast meat sensory quality, but lipids of meat was improved with the higher levels of PUFAs which contributes to a higher quality of gained chicken meat.

scholarly journals Effects of dietary n -6: n -3 PUFA ratio on the growth performance, serum lipid and adipokine profiles, tissue fatty acid composition and gene expression of lipid metabolism of finishing pigs

2020 ◽  
Author(s):  
Jing Chen ◽  
Jiantao Li ◽  
Xianjun Liu ◽  
Hongze Cui ◽  
Liyan Wang ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Growth Performance ◽  
Acid Composition ◽  
Blood Lipid ◽  
Finishing Pigs ◽  
Pufa Ratio ◽  
Tissue Fatty Acid Composition

Abstract Background The health benefits of n-3 polyunsaturated fatty acids (PUFA), such as cardioprotective, anti-inflammatory and hypo-triglyceridemic properties, have been well documented. However, current dietary modification can easily lead to excessive concentrations of n-6 PUFA and an imbalance in the n-6:n-3 PUFA ratio, resulting in the pathogenesis of obesity and related diseases. This study investigated the effects of various dietary n-6:n-3 PUFA ratios on the growth performance, blood lipid and cytokine profiles, tissue fatty acid composition, and gene expression involved in lipid metabolism in finishing pigs. Seventy-two crossbred [(Duroc × Landrace) × Yorkshire] finishing pigs (68.5 ± 1·8 kg) were fed one of four isoenergetic diets with n-6:n-3 PUFA ratios of 2:1, 3:1, 5:1 and 8:1. Results Pigs fed diets with n-6:n-3 PUFA ratios of 3:1 and 5:1 had a higher average daily gain (ADG) and average daily feed intake (ADFI) (P < 0.05) and a lower feed conversion ratio (FCR) (P < 0.05). The concentrations of triglyceride (TG) and total cholesterol (TC) of pigs fed diets with n-6:n-3 PUFA ratios of 1:1 to 5:1 decreased (P < 0·05), whereas the ratio of concentrations of high-density to low-density lipoprotein cholesterol (HDL-C:LDL-C) in pigs fed a diet with an n-6:n-3 PUFA ratio of 2:1 increased (P < 0·05) compared with those fed a diet with an n-6:n-3 PUFA ratio of 8:1. Pigs fed a diet with n-6:n-3 PUFA ratios of 2:1 and 3:1 had lower concentrations of leptin (LEP) and interleukin 6 (IL-6) (P < 0·05), and higher concentrations of adiponectin (APN) (P < 0·05) than those fed diets with n-6:n-3 PUFA ratios of 5:1 and 8:1. Diets with n-6:n-3 PUFA ratios of 2:1 and 3:1 markedly down-regulated the expression levels of peroxisome proliferator-activated receptor-γ (PPARγ) and lipoprotein lipase (LPL) in both the longissimus dorsi muscle (LM) and subcutaneous adipose tissue (SCAT), but up-regulated the expression level of adipocyte fatty acid binding protein (aP2) in the LM. The expression levels of aP2 and hormone- sensitive lipase were similar to those of PPARγ in the SCAT. Conclusions This study demonstrated that dietary n-6:n-3 PUFA ratios between 3:1 and 5:1 beneficially affected growth performance, optimize blood lipid and adipocytokine levels, enhanced absorption and deposition of n-3 PUFA and regulated lipid metabolism-related genes.

scholarly journals The effects of elevated subcutaneous fat stores on fatty acid composition and gene expression of proinflammatory markers in periparturient dairy cows

2017 ◽  
Vol 100 (3) ◽  
pp. 2104-2118 ◽  
Author(s):  
Cynthia M. Scholte ◽  
Pedram Rezamand ◽  
Chia-Yu Tsai ◽  
Zahra M. Amiri ◽  
Kirk C. Ramsey ◽  
...  
Keyword(s):  
Gene Expression ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Dairy Cows ◽  
Acid Composition ◽  
Subcutaneous Fat ◽  
Fat Stores
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