scholarly journals Effect of fish oil and vitamin E in the diet on the fatty acid composition of breast meat in broiler chickens

2005 ◽  
Vol 14 (Suppl. 1) ◽  
pp. 459-462 ◽  
Author(s):  
J. Koreleski ◽  
S. Świątkiewicz
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Broiler Chickens ◽  
Breast Meat

scholarly journals Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

2010 ◽  
Vol 90 (3) ◽  
pp. 371-378 ◽  
Author(s):  
A. Schiavone ◽  
M. Marzoni ◽  
A. Castillo ◽  
J. Nery ◽  
I. Romboli
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Muscovy Duck ◽  
Thiobarbituric Acid Reactive Substances ◽  
Breast Meat ◽  
Lipid Stability

A trial was conducted in order to assess the fatty acid composition and lipid stability of breast meat from Muscovy ducks (Cairina moschata domestica L.) fed a basal diet supplemented with 20 g kg-1 of soybean oil or fish oil and 30 or 230 mg kg-1 α-tocopheryl acetate (α-TA). A total of 120 one-day-old female muscovy ducklings were distributed over 12 pens (10 birds/pen). Growth performance traits were measured through the study. Each dietary treatment was randomly administered to three replicates when birds were 43 d until the slaughtering age of 66 d. Dietary treatments did not induce differences in growth performances and slaughter traits. Similarly, proximate composition and pH of breast muscle were not influenced by the diets. Significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in breast meat of ducks fed fish-oil-supplemented diets was observed. Lipid oxidation, expressed as thiobarbituric acid reactive substances (TBARS), of breast meat from birds fed 230 mg kg-1 α-TA-supplemented diets was significantly lower, compared with those fed diets supplemented with 30 mg kg-1 α-TA, both 1 and 7 d after slaughter.Key words: Duck, meat, fatty acid, vitamin E, thiobarbituric acid reactive substances

The effects of fat source and breed on the fatty acid composition of lamb muscle and adipose tissue

1999 ◽  
Vol 1999 ◽  
pp. 115-115 ◽  
Author(s):  
A.M. Wachira ◽  
L.A. Sinclair ◽  
R.G. Wilkinson ◽  
G. Demirel ◽  
M. Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Previous Experiment ◽  
Dietary Pufa ◽  
Long Chain

The benefits of long chain polyunsaturated fatty acids (PUFA) to human health, especially those of the n-3 series are now widely recognised. In a previous experiment (Wachira et al. 1998) supplementing diets with whole linseed or fish oil increased n-3 fatty acid levels in lamb muscle. To raise these further the whole linseed can be treated with formaldehyde to increase protection in the rumen. Dietary antioxidants such as vitamin E can control lipid oxidation but information on their effects on lamb performance and fatty acid composition is limited. The current experiments investigated the effects of different dietary PUFA sources and vitamin E levels on growth and fatty acid composition in two sheep breeds. Detailed results of the effects of vitamin E are presented in the accompanying abstract by Enser et al.

scholarly journals Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Suriya Kumari Ramiah ◽  
Goh Yong Meng ◽  
Mahdi Ebrahimi
Keyword(s):  
Lipid Peroxidation ◽  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Acid Composition ◽  
Feed Intake ◽  
Broiler Chickens ◽  
Breast Meat ◽  
Dietary Conjugated Linoleic Acid

This study was conducted to investigate the effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipoprotein content, lipid peroxidation, and meat colour of broiler chickens. A total of 180 broiler chickens were allocated to 3 dietary treatments (0, 2.5, and 5% Lutrell) and given a standard broiler starter diet and finisher diet. Body weight of chickens and feed intake were recorded weekly. After slaughter, the breast meat was aged at 4°C for 0, 3, and 6 days. The fatty acid composition was measured in the breast meat. Body weight (BW) and feed efficiency were decreased by dietary CLA level (P<0.05). Chicken fed with 2.5% Lutrell had the highest feed intake compared to the control (CON) group. The total CLA increased significantly (P<0.05) in breast meat from birds supplemented with CLA. Propensity for lipid peroxidation was significantly higher after 6 days of meat storage (P<0.05) and the redness in chicken breast meat was lower in CLA-fed birds (P<0.05). It is also notable that a 5% Lutrell supplementation decreased the plasma total cholesterol (TC), low density protein (LDL), and HDL (high-density lipoprotein)/LDL ratio in chickens (P<0.05).

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