The objective of the present study was to compare the incorporation of different types of n-3 polyunsaturated fatty acids into thigh muscle lipids of poultry. Nine groups of broiler chicks were fed diets supplemented with three levels (1.0, 2.5, and 5.0%) of either corn, linseed, or menhaden oil. Birds supplemented with linseed oil, rich in linolenic acid (C18:3n-3), had significantly higher levels of n-3 fatty acids and higher n-3:n-6 ratios than those supplemented with the same level of menhaden oil, primarily due to an accumulation of C18:3n-3. Levels of eicosapentaenoic acid (C20:5n-3) were increased (P less than .05), compared with the controls fed the same level of corn oil, in the groups fed the two higher levels of linseed oil, and in all the groups fed menhaden oil. Linolenic acid is less susceptible to auto-oxidation, and is less likely to impart an off-flavor to the muscle. Thus, if it is desirable to increase the n-3:n-6 ratio in poultry, seed meals or oils with a high content of C18:3n-3 could be used in poultry feeds.

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Milkfat sucrose polyesters (SPE) were substituted for 10, 25, 50, or 75% (w/w) of mllkfat in reconstituted milk and made into Cheddartype cheeses. Total fat, moisture, and salt contents of the cheeses averaged 27,49, and 1.2% (w/w). respectively. A screened sensory panel (n=22) determined that cheeses containing SPE were significantly different from the control cheese. Colorlmetrlc measurements of the total difference (AE) of the cheeses containing SPE from the control cheese increased as % SPE in the cheese increased (r=O.90). Firmness of the cheeses did not differ (pCO.05). Cheddar-type cheeses made with mllkfat SPE substituted for milkfat may have potential marketability.