The influence of type and level of dietary fat upon fatty acid composition in the adipose tissue of broiler chickens

Young albino rats were fed choline-deficient and choline-supplemented diets, fat-free and containing two different levels of fat (4%, 30%), for 2 weeks. The fatty acid pattern of the major lipid fractions of liver, serum, and adipose tissue was determined by thin-layer and gas–liquid chromatography. It was found that (a) no quantitative similarities in fatty acid pattern existed between hepatic triglycerides on the one hand and adipose tissue, serum triglycerides, and dietary fat on the other, but the fatty acid composition of hepatic triglycerides bore a closer resemblance to that of dietary fat when the latter was increased to 30%; (b) under the conditions of this experiment, the level of dietary fat had a more marked effect on altering the fatty acid composition of tissues, especially the triglyceride fraction, than the level of choline in the diet; and (c) a relative preponderance of 16-carbon fatty acids occurred in hepatic triglycerides of choline-deficient animals fed the fat-free and low-fat diets.

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Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

Animals ◽

10.3390/ani10030533 ◽

2020 ◽

Vol 10 (3) ◽

pp. 533 ◽

Cited By ~ 1

Author(s):

Waldemar Paszkiewicz ◽

Siemowit Muszyński ◽

Małgorzata Kwiecień ◽

Mykola Zhyla ◽

Sylwester Świątkiewicz ◽

...

Keyword(s):

Adipose Tissue ◽

Fatty Acid Composition ◽

Thermal Properties ◽

Fatty Acid ◽

Acid Composition ◽

Soybean Meal ◽

Broiler Chickens ◽

Subcutaneous Fat ◽

Fat Tissue ◽

Subcutaneous Fat Tissue

In this study, the effect of soybean meal substitution by raw chickpea seeds on the thermal properties and fatty acid profile of subcutaneous fat tissue of broiler chickens was examined. The experiment, performed on Ross 308 chickens, lasted for 42 days. Tight subcutaneous fat tissue was analyzed using differential scanning calorimetry (DSC) measurements while the fatty acid composition of subcutaneous adipose tissue was determined chromatographically. There was no effect of soybean meal substitution on fat crystallization temperature or crystallization enthalpy. However, the total calorimetric enthalpy of the melting of low-melting monounsaturated and saturated triacylglycerols differed between groups. Fatty acid proportions in the subcutaneous fat tissue of broiler chickens were also altered. Among others, chickpea seed inclusion decreased the content of main saturated acid (palmitic acid) and increased the content of main monounsaturated (oleic) and tri-unsaturated (linolenic) acids. The results show that the soybean meal substitution by raw chickpea seeds in the feed can affect the structural properties of adipose tissue in broiler chickens, including the thermal transformation of unsaturated fatty acids. Due to the numerous physiological functions of subcutaneous fat tissue, understanding these mechanisms can promote the use of alternative protein both in poultry and human nutrition.

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