Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids

Abstract

Human consumption of long-chain n-3 polyunsaturated fatty acids (LC n-3 PUFA) is below recommendations, and enriching chicken meat (by incorporating LC n-3 PUFA into broiler diets) is a viable means of increasing consumption. Fish oil is the most common LC n-3 PUFA supplement used but is unsustainable and reduces the oxidative stability of the mat. The objective of this experiment was to compare fresh fish oil (FFO) with fish oil encapsulated (EFO) in a gelatin matrix (to maintain its oxidative stability) and algal biomass at a low (LAG, 11), medium (MAG, 22), or high (HAG, 33 g/kg of diet) level of inclusion. The C22:6n-3 contents of the FFO, EFO, and MAG diets were equal. A control (CON) diet using blended vegetable oil was also made. As-hatched 1-d-old Ross 308 broilers (144) were reared (21 d) on a common starter diet then allocated to treatment pens (4 pens per treatment, 6 birds per pen) and fed treatment diets for 21 d before being slaughtered. Breast and leg meat was analyzed (per pen) for fatty acids, and cooked samples (2 pens per treatment) were analyzed for volatile aldehydes. Concentrations (mg/100 g of meat) of C20:5n-3, C22:5n-3, and C22:6n-3 were (respectively) CON: 4, 15, 24; FFO: 31, 46, 129; EFO: 18, 27, 122; LAG: 9, 19, 111; MAG: 6, 16, 147; and HAG: 9, 14, 187 (SEM: 2.4, 3.6, 13.1) in breast meat and CON: 4, 12, 9; FFO: 58, 56, 132; EFO: 63, 49, 153; LAG: 13, 14, 101; MAG: 11, 15, 102; HAG: 37, 37, 203 (SEM: 7.8, 6.7, 14.4) in leg meat. Cooked EFO and HAG leg meat was more oxidized (5.2 mg of hexanal/kg of meat) than the other meats (mean 2.2 mg/kg, SEM 0.63). It is concluded that algal biomass is as effective as fish oil at enriching broiler diets with C22:6 LC n-3 PUFA, and at equal C22:6n-3 contents, there is no significant difference between these 2 supplements on the oxidative stability of the meat that is produced.

Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

“…Meat samples from broilers fed with BP were more susceptible to oxidation compared to control. The higher lipid content of thigh meat compared with breast meat is reflected in its lower oxidative stability because MDA content was more concentrated in the thigh meat (Rymer et al 2010). Significantly higher increase of MDA concentration was observed in muscles of experimental group, which is caused by higher amount of PUFA in these muscles.…”

“…The most strategies used to influence the fatty acid profile of broiler meat also require the addition of antioxidants to reduce the process of oxidation of lipids and thus to preserve the quality and shelf life of meat (Rymer et al 2010;Jaskiewicz et al 2014). Tres et al (2014) concluded that the tissue susceptibility to oxidation is dependent on their PUFA/a-tocopherol ratios.…”

“…An alternative source of the long-chain n-3 PUFA can be poultry meat if it could be enriched with appropriate fatty acids (Al-Khalifa et al 2012). The enrichment of broiler chicken meat with PUFA is a viable means of increasing PUFA consumption in European diets as intake of broiler chicken meat in the population is high (Rymer et al 2010).…”

Effects of dietaryω-3 fatty acid-enriched microalgae supplementation on growth performance, blood profiles, meat quality, and fatty acid composition of meat in broilers

“…Our study was concerned about a kind of n-3-fatty-acid-enriched marine microalgae (Schizochytrium type), which was reported as a cheaper and interesting source n-3 fatty acid than the other sources such as fish oil and plant oils (Rymer et al 2010). To the best of our knowledge, the utilisation of this n-3 fatty acid source is not well investigated in the poultry industry.…”

Estabilidad oxidativa y calidad sensorial de carne de pollo enriquecida con acidos grasos n-3 proveniente de fuentes de origen vegetal y animal, protegida con vitamina E y selenio orgánico.

“…Pese que el rol de los triglicéridos en la oxidación de la carne es menor que el atribuido a los fosfolipídos algunos autores han demostrado que la composición de los primeros es importante para determinar el desarrollo de la oxidación y utilizan una ifórmula para calcular el índice de oxidación de esos lípidos (Rymer & Givens, 2010b) La oxidación lipídica ha sido correlacionada, además, con el contenido en hierro, humedad y proteína de la carne (Ang, 1988;Hidalgo, et al, 1992). El agua únicamente actúa como solvente para disolver el oxígeno y los metales catalíticos (Ang., 1988), mientras que el hierro tanto en estado libre como unido al grupo Hemo es considerado como un fuerte prooxidante.…”