Changes in serum biochemical and lipid profile, and fatty acid composition of breast meat of broiler chickens fed supplemental grape seed extract

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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Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture

Food Science and Applied Biotechnology ◽

10.30721/fsab2018.v1.i1.7 ◽

2018 ◽

Vol 1 (1) ◽

pp. 70 ◽

Cited By ~ 1

Author(s):

Teodora Popova ◽

Evgeni Petkov ◽

Maya Ignatova

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Polyunsaturated Fatty Acids ◽

Lipid Profile ◽

Acid Composition ◽

Monounsaturated Fatty Acids ◽

Breast Meat ◽

Slow Growing ◽

Long Chain

The study was carried out to compare the fatty acid composition of the breast meat in two lines of slow growing chickens - La Belle (LB) and Bresse (BB), reared conventionally or having access to pasture. The differences in the lipid profile due to the lines and rearing strategies were assessed through two-way ANOVA. Both factors influenced the lipid composition in the breast meat, however the effect of pasture was more pronounced. It was associated with lower contents of C14:0, C16:0 and C16:1Δ7 (P<0.001), C18:1 (P<0.05), total saturated (SFA) and monounsaturated fatty acids (MUFA) (P<0.01), and significant increase (P<0.001) of the long chain polyunsaturated fatty acids (PUFA). These changes in the lipid profile of the breast meat in the chickens reared outdoors led to considerably lower atherogenic and thrombogenic indices, reduced n-6/n-3 ratio (P<0.001), as well as higher P/S and h/H values (P<0.001). Differences in the fatty acid composition of the breast meat were also due to the line of the birds, showing advantage of the LB over BB chickens. The former had lower contents of saturated (P<0.001) but higher long chain polyunsaturated fatty acids (P<0.05) which determined better nutritional indices of the breast meat in the LB line.

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