Enrichment with long chain omega-3 fatty acids and sensory evaluation of chicken meat

2009 ◽  
Vol 2009 ◽  
pp. 230-230
Author(s):  
S A Mirghelenj ◽  
A Golian ◽  
V Taghizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Broiler Chickens ◽  
Normal Growth ◽  
Omega 3 ◽  
Breast Meat ◽  
Broiler Meat ◽  
Dietary Fish ◽  
Artery Disease ◽  
Long Chain

N-3 fatty acids are essential for normal growth and development, and may play an important role in prevention of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders and cancer in humans (Simopoulos, 1999). Fatty acid profiles of broiler meat may be modified by adding fish oils to the diet (Lopez-Ferrer et al., 2001). When meat is enriched with PUFA, particularly n-3 long-chain fatty acids (C≥20), all sources of added vegetable oils seem to be less effective than marine oils (Bou. R et al., 2004). The purpose of this experiment was to study the effect of dietary fish oil on fatty acid composition of thigh and breast meat in broiler chickens.

Feeding flaxseed enhances deposition of omega-3 fatty acids in broiler meat portions in different manner

2010 ◽  
Vol 90 (2) ◽  
pp. 203-206 ◽  
Author(s):  
W. Jia ◽  
A. Rogiewicz ◽  
H L Bruce ◽  
B A Slominski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Docosahexaenoic Acid ◽  
Acid Deposition ◽  
Broiler Chicken ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Breast Meat ◽  
Broiler Meat

Feeding a diet containing 12% flaxseed for 36 d significantly increased the n-3 fatty acid deposition in broiler meat. Based on this study, consuming 100 g of such fatty acid-enriched breast meat, whole leg or wing, a total of 0.2, 1.6 and 2.0 g of n-3 fatty acids, including 10.4, 20.3 and 25.3 mg of docosahexaenoic acid, respectively, would be provided by each portion, which offers consumers an alternative to enhance their daily n-3 fatty acid intake.Key words: Flaxseed, n-3 fatty acid, broiler chicken

OMEGA-3 FATTY ACID LEVELS AND PERFORMANCE OF BROILER CHICKENS FED REDFISH MEAL OR REDFISH OIL

1988 ◽  
Vol 68 (2) ◽  
pp. 533-547 ◽  
Author(s):  
H. W. HULAN ◽  
F. G. PROUDFOOT ◽  
R. G. ACKMAN ◽  
W. M. N. RATNAYAKE
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Broiler Chickens ◽  
Free Cholesterol ◽  
Fish Meal ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Breast Meat ◽  
Total N ◽  
Omega 3 Fatty Acid

Arbor Acre broiler chickens were fed six different diets to determine if the omega-3 fatty acid content of broiler chicken carcasses could be enhanced by feeding additional redfish meal (RFM) or redfish oil (RFO). The six diets were: control (no fish meal or fish oil); 7.5% RFM, 15.0% RFM, 30.0% RFM, 2.1% RFO and 4.2% RFO. Mortality at 28 d and 42 d was lower (P < 0.05) for birds fed RFO compared to those fed RFM. Feeding additional RFM or RFO had no (P > 0.05) effect on mortality, but resulted in lower body weights (P < 0.01) and feed consumption (P < 0.05) and poorer (P < 0.05) feed conversion. Additions of RFM or RFO to the diets resulted in a substantial dietary enrichment of omega-3 fatty acids (especially eicosapentaenoic acid, EPA or 20:5n-3; and docosahexaenoic acid, DHA or 22:6n-3). Analyses (wt/wt %) revealed that breast meat was lower (P < 0.001) in lipid and triglyceride but higher in cholesterol esters (P < 0.005), free cholesterol (P < 0.001) and phospholipid (P < 0.001) than thigh meat. Lipid, free cholesterol and phospholipid of edible meat lipid increased with duration of feeding (14 d, 28 d, 42 d) but triglyceride content decreased. Dietary treatment had no effect (P > 0.05) on carcass lipid content or composition. Breast meat lipid contained more (P < 0.001) of the omega-3 fatty acids (especially EPA and DHA), more n-3 docosapentaenoic acid (DPA or 22:5n-3) and more total n-3 polyunsaturated fatty acid (n-3 PUFA) than thigh meat lipids. EPA, DPA, DHA and total n-3 PUFA in edible meat lipids increased (P < 0.05) with duration of feeding. Feeding additional RFM and RFO resulted in an increased accumulation of the EPA (P < 0.001), DPA (P < 0.01), DHA (P < 0.01) and total n-3 PUFA (P < 0.001), primarily at the expense of the omega-6 fatty acids linoleic (18:2n-6) and arachidonic (20:4n-6). It can be calculated from the data presented that on average a normal meal (100 g) of chicken which has been fed 7.5% fish meal, would contribute 140 mg of omega-3 fatty acids (EPA + DPA + DHA). The same size meal of cod flesh would contribute about 135 mg of these fatty acids. Key words: Broiler chickens, breast, thigh, redfish meal, eicosapentaenoic acid, omega-3 fatty acids

scholarly journals Seawater Culture Increases Omega-3 Long-Chain Polyunsaturated Fatty Acids (N-3 LC-PUFA) Levels in Japanese Sea Bass (Lateolabrax japonicus), Probably by Upregulating Elovl5

Animals ◽  
2020 ◽  
Vol 10 (9) ◽  
pp. 1681
Author(s):  
Xiaojing Dong ◽  
Jianqiao Wang ◽  
Peng Ji ◽  
Longsheng Sun ◽  
Shuyan Miao ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Sea Bass ◽  
Transcript Abundance ◽  
Omega 3 ◽  
Freshwater Pond ◽  
Cultured Fish ◽  
Long Chain ◽  
Japanese Sea Bass

The fatty acid compositions of the fish muscle and liver are substantially affected by rearing environment. However, the mechanisms underlying this effect have not been thoroughly described. In this study, we investigated the effects of different culture patterns, i.e., marine cage culture and freshwater pond culture, on long-chain polyunsaturated fatty acids (LC-PUFA) biosynthesis in an aquaculturally important fish, the Japanese sea bass (Lateolabrax japonicus). Fish were obtained from two commercial farms in the Guangdong province, one of which raises Japanese sea bass in freshwater, while the other cultures sea bass in marine cages. Fish were fed the same commercial diet. We found that omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA) levels in the livers and muscles of the marine cage cultured fish were significantly higher than those in the livers and muscles of the freshwater pond cultured fish. Quantitative real-time PCRs indicated that fatty acid desaturase 2 (FADS2) transcript abundance was significantly lower in the livers of the marine cage reared fish as compared to the freshwater pond reared fish, but that fatty acid elongase 5 (Elovl5) transcript abundance was significantly higher. Consistent with this, two of the 28 CpG loci in the FADS2 promoter region were heavily methylated in the marine cage cultured fish, but were only slightly methylated in freshwater pond cultured fish (n = 5 per group). Although the Elovl5 promoter was less methylated in the marine cage reared fish as compared to the freshwater pond reared fish, this difference was not significant. Thus, our results might indicate that Elovl5, not FADS2, plays an important role in the enhancing LC-PUFA synthesis in marine cage cultures.

scholarly journals Altered levels of shorter vs long-chain omega-3 fatty acids in commercial diets for market-sized Atlantic salmon reared in seawater – Effects on fatty acid composition, metabolism and product quality

Aquaculture ◽  
2019 ◽  
Vol 499 ◽  
pp. 167-177
Author(s):  
Thomas S. Mock ◽  
David S. Francis ◽  
Matthew K. Jago ◽  
Brett D. Glencross ◽  
Richard P. Smullen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Atlantic Salmon ◽  
Product Quality ◽  
Acid Composition ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Commercial Diets ◽  
Long Chain

scholarly journals Nutritional Enhancement of Health Beneficial Omega-3 Long-Chain Polyunsaturated Fatty Acids in the Muscle, Liver, Kidney, and Heart of Tattykeel Australian White MARGRA Lambs Fed Pellets Fortified with Omega-3 Oil in a Feedlot System

Biology ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 912
Author(s):  
Shedrach Benjamin Pewan ◽  
John Roger Otto ◽  
Robert Tumwesigye Kinobe ◽  
Oyelola Abdulwasiu Adegboye ◽  
Aduli Enoch Othniel Malau-Aduli
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Human Health ◽  
Chain Polyunsaturated Fatty Acid ◽  
Fatty Acid Profiles ◽  
Omega 3 ◽  
Pufa Composition ◽  
Nutritional Enhancement ◽  
Long Chain

The aim of this research was to evaluate the nutritional enhancement of omega-3 long-chain polyunsaturated fatty acid (n-3 LC-PUFA) composition of edible lamb Longissimus thoracis et lumborum muscle, heart, kidney, and liver in response to dietary supplementation of lot-fed lambs with or without omega-3 oil fortified pellets. The hypothesis tested was that fortifying feedlot pellets with omega-3 oil will enhance the human health beneficial n-3 LC-PUFA composition of edible lamb muscle tissue and organs. Seventy-five Tattykeel Australian White lambs exclusive to the MARGRA brand, with an average body weight of 30 kg at six months of age, were randomly assigned to the following three dietary treatments of 25 lambs each, and lot-fed as a cohort for 47 days in a completely randomized experimental design: (1) Control grain pellets without oil plus hay; (2) Omega-3 oil fortified grain pellets plus hay; and (3) Commercial whole grain pellets plus hay. All lambs had ad libitum access to the basal hay diet and water. Post-slaughter fatty acid composition of the Longissimus thoracis et lumborum muscle, liver, kidney, and heart were determined using thee gas chromatography–mass spectrophotometry technique. Results indicated significant variations (p < 0.05) in fatty acid profiles between tissues and organs. Omega-3 oil fortified pellets significantly (p < 0.05) increased ≥C20 n-3 LC-PUFA (C20:5n-3 eicosapentaenoate, EPA + C22:5n3 docosapentaenoate, DPA + C22:6n3 docosahexanoate DHA); C18:3n-3 alpha-linolenate, ALA; C18:2 conjugated linoleic acid, CLA; total monounsaturated fatty acids, MUFA; polyunsaturated fatty acids, PUFA contents; and reduced the ratio of omega-6 to omega-3 fatty acids in all lamb organs and tissues without impacting shelf-life. The findings demonstrate that the inclusion of omega-3 oil in feedlot diets of lambs enhances the human health beneficial omega-3 long-chain polyunsaturated fatty acid profiles of edible muscle tissue and organs without compromising meat quality.

scholarly journals MARGRA Lamb Eating Quality and Human Health-Promoting Omega-3 Long-Chain Polyunsaturated Fatty Acid Profiles of Tattykeel Australian White Sheep: Linebreeding and Gender Effects

Antioxidants ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1118
Author(s):  
Shedrach Benjamin Pewan ◽  
John Roger Otto ◽  
Robert Tumwesigye Kinobe ◽  
Oyelola Abdulwasiu Adegboye ◽  
Aduli Enoch Othniel Malau-Aduli
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Antioxidant Status ◽  
Gender Effects ◽  
Eating Quality ◽  
Omega 3 ◽  
Antioxidant Power ◽  
And Gender ◽  
The Impact ◽  
Long Chain

Health-conscious consumers increasingly demand healthier, tastier, and more nutritious meat, hence the continuous need to meet market specifications and demand for high-quality lamb. We evaluated the longissimus dorsi muscle of 147 Tattykeel Australian White (TAW) sheep fed on antioxidant-rich ryegrass pastures exclusive to MAGRA lamb brand for meat eating quality parameters of intramuscular fat (IMF) content, fat melting point (FMP) and omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). The aim was to assess the impact of linebreeding and gender on pasture-fed lamb eating quality and to test the hypothesis that variation in healthy lamb eating quality is a function of lamb gender and not its antioxidant status or inbreeding coefficient (IC). After solid-phase extraction and purification, phenolics and antioxidant enzyme activities were analysed by high-performance liquid chromatography and mass spectrometry. IMF and fatty acid composition were determined using solvent extraction and gas chromatography, respectively. IC was classified into low (0–5%), medium (6–10%) and high (>10%) and ranged from 0–15.6%. FMP and IMF ranged from 28 to 39 °C and 3.4% to 8.2%, with overall means of 34.6 ± 2.3 °C and 4.4 ± 0.2%, respectively, and n-3 LC-PUFA ranged from “source” to “good source” levels of 33–69 mg/100 g. Ewes had significantly (P ˂ 0.0001) higher IMF, C22:5n-3 (DPA), C22:6n-3 (DHA), C18:3n-6, C20:3, C22:4n-6, C22:5n-6, total monounsaturated (MUFA), PUFA and Σn-3 fatty acids and lower total saturated fatty acids (SFA) and FMP, than rams. As IC increased, there were no differences in FMP and IMF. Folin–Ciocalteu total phenolics, ferric reducing antioxidant power and antioxidant activities of glutathione peroxidase, catalase and superoxide dismutase enzymes did not differ by either gender or IC. This study provides evidence that IC is inconsequential in affecting antioxidant status, IMF, FMP and n-3 LC-PUFA in linebred and pasture-fed TAW sheep because the observed variation in individual fatty acids was mainly driven by gender differences between ewes and rams, hence the need to accept the tested hypothesis. This finding reinforces the consistent healthy eating quality of MARGRA lamb brand from TAW sheep regardless of its linebred origin.

Omega-3 enriched broiler meat: The influence of dietary α-linolenic-ω-3 fatty acid sources on growth, performance and meat fatty acid composition

2008 ◽  
Vol 88 (2) ◽  
pp. 257-269 ◽  
Author(s):  
Jorge O Azcona ◽  
Marcelo J Schang ◽  
Pilar T Garcia ◽  
Claudia Gallinger ◽  
Ricardo Ayerza Jr. ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Content ◽  
Control Diet ◽  
Fatty Acid Content ◽  
The Other ◽  
Omega 3 ◽  
White Meat ◽  
Broiler Meat ◽  
Chia Seed

Western diets are typically low in ω-3 fatty acids, and high in saturated and ω-6 fatty acids. There is a need to increase dietary ω-3 fatty acid content. Chia (Salvia hispanica L.) has the highest botanical source of alpha-linolenic acid (ALA) known, and recently has been receiving more attention because of this. Feeding ALA to animals has been shown to increase the ω-3 fatty acid content of the foods they produce, and hence offers consumers an easy way to increase their intake of ω3 fatty acids without altering their diet. Broilers were fed rapeseed, flaxseed, chia seed and chia meal to assess the ability of these feed ingredients to increase the ω-3 fatty acid content of the meat, and also to determine whether any negative effects on bird production would arise. Flaxseed produced significantly (P < 0.05) lower body weights, weight gains and poorer conversion ratios than did the other feeds. Except in the case of the chia meal with the dark meat, the chia seed significantly (P < 0.05) reduced the saturated fatty acid (SFA) content of the white and dark meats compared with the control diet. Adding ALA increased the ALA, LCω-3 fatty acid and total polyunsaturated fatty acid (PUFA) ω-3 fatty acid content of both meat types, except in the case of the white meat of the birds fed rapeseed. Chia seed gave the highest total PUFA ω-3 increase, yielding 157 and 200% increases for the dark and white meat, respectively, compared with the control. The ω-6:ω-3 and SFA:ω-3 ratios dramatically improved in both types of meat when chia seed, chia meal or flaxseed was added to the diet. The study also showed that not all ALA-rich seeds are biologically equivalent sources in terms of producing ω-3 enriched broiler meat. Chia proved to be superior to the other sources examined in this trial. Key words: Chia seed, flaxseed, rapeseed, omega-3, alpha-linolenic, broiler meat, fatty acid

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