Direct Comparison of 18 Carbon n–3 and n–6 Fatty Acids at Equal Levels in an Oil Blend on Tissue Enrichment of Long-Chain Polyunsaturated Fatty Acid in Broiler Chickens

El-Zenary, Ahmed S.A.; Boney, J.W.; Harvatine, K.J.

doi:10.1016/j.tjnut.2023.07.002

Cited by 5 publications

(1 citation statement)

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“…The fat quality of broiler chickens is significantly influenced by the composition of the feed and especially by the content of individual fatty acids in the feed [5]. On the other hand, intravital factors, such as the breed (the hybrid), sex, age, rearing method, diseases, use of drugs, fatigue, starvation, transport conditions, and stress, have little influence on the composition and quality of the fat content of broiler chickens [6].…”

Section: Introductionmentioning

confidence: 99%

Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat

Makiš,

Čertík,

Klempová

et al. 2024

Applied Sciences

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Broiler chicken meat is the preferred meat among the human population. Broiler meat contains high-quality protein and a low-fat content, alongside a desirable fatty acid profile. A frequent problem in human nutrition is an insufficient PUFA intake in the diet. One possible strategy to increase the dietary intake of polyunsaturated fatty acids (PUFA) in humans is to produce, and thereby enrich, broiler chicken meat with sufficient amounts of essential PUFA. A method to increase the proportion of essential fatty acids in chicken meat is by changing the fatty acid composition of the feed. Feed production via solid-state fermentation using lower filamentous fungi can be used to prepare valuable feed from cereal by-products enriched with important PUFA and pigments and can thus be included as a suitable feed ingredient in the diet of chickens. From previously published studies, it can be concluded that the application of 3–10% of the prepared fermented products to the diet of broiler chickens increased the proportion of essential fatty acids in the fat of the chicken meat and had a beneficial effect on the growth parameters of chickens.

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Section: Introductionmentioning

confidence: 99%