Effect of dietary monounsaturated/saturated fatty acid ratio on fatty acid composition and oxidative stability of tissues in broilers

Hsieh, Hsiang-Fen; Chiang, Shu-Hsing; Lu, Ming-Yu

doi:10.1016/s0377-8401(01)00292-9

Cited by 13 publications

(21 citation statements)

References 25 publications

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“…Moreover, digestion and absorption of dietary fat depend also on the age of the birds (Burlikowska et al, 2010). The lack of the vitamin E effect on performance in the current study is similar to the findings of Coetzee & Hoffman (2001) and Hsieh et al ( 2002). As in the current study all dietary treatments were isocaloric and isonitrogenous it seems that dietary vitamin E had no increasing effect on protein or energy utilization in the different treatments.…”

Section: Effects Of Dietary Inclusion Of Oil Sources With or Without supporting

confidence: 83%

“…FA composition of chicken thighs when broiler diets were supplemented with vitamin E (Hsieh et al, 2002;Cortinas et al, 2004). For exmaple Hsieh et al (2002) fed the chicks with MUFA / SFA ratio of 1.2 or 4.8 and supplemented with 0, 10 or 20 mg vitamin E kg −1 for 3 weeks.…”

Section: Effects Of Dietary Inclusion Of Oil Sources With or Without mentioning

confidence: 99%

“…For exmaple Hsieh et al (2002) fed the chicks with MUFA / SFA ratio of 1.2 or 4.8 and supplemented with 0, 10 or 20 mg vitamin E kg −1 for 3 weeks. The ∑SFA, ∑MUFA, and ∑PUFA contents in heart, liver, and breast muscle were not affected by dietary vitamin E level.…”

Section: Effects Of Dietary Inclusion Of Oil Sources With or Without mentioning

confidence: 99%

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Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Taşdelen

Ceylan

2017

Rev. Bras. Cienc. Avic.

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KeywordsRapeseed oil, vitamin E, performance and meat quality, oxidative stability, omega-3 fatty acids.Submitted: November/2015 Approved: July/2016 ABSTRACTThe objective of this study was to investigate the effects of rapeseed oil substitution and vitamin E supplemantation on performance and meat quality. 4 replacement levels of rapeseed oil with sunflower oil ( 0, 33.3 , 66.7 and 100%) and 2 levels of vitamin E (0 (50 I.U. from vitamin premix) 300 mg/kg) in a 2 x 3 factorial arrangement for a total of 8 treatments with 4 replicates each, containing 10 day-old male Ross 308 broilers, were examined in the experiment. Dietary treatments had no significant effect on carcass parameters, feed conversion (FCR) and mortality (p>0.05). However, a significant interaction was observed between oil replacement and vitamin E: the negative effect of 100% sunflower oil on BWG (p<0.01) was alleviated by the addition of vitamin E. On the other hand, inclusion of rapeseed oil improved BWG (p<0.01). Rapeseed oil substitution significantly increased amount of total n-3 PUFA and decreased n-6:n-3 ratio in thigh and breast meat (p<0.01). Vitamin E supplemantation contributed to deposition of n-3 PUFA (p<0.01). Replacement of rapeseed oil without vitamin E tended to increase (p<0.01) malonaldehyde production. However, the dietary supplementation of vitamin E markedly (p<0.01) decreased the susceptibility of meat to peroxidation. Inclusion of rapeseed oil did not cause any negative perception on olfactory, texture, and taste of broiler meat. So, it can be concluded that rapeseed oil substitution significantly increased n-3 PUFA deposition without altering performance and sensory properties of broiler meat and, vitamin E had strong potential to prevent the meat lipids from oxidation.

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Section: Effects Of Dietary Inclusion Of Oil Sources With or Without supporting

confidence: 83%

Section: Effects Of Dietary Inclusion Of Oil Sources With or Without mentioning

confidence: 99%

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Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Taşdelen

Ceylan

2017

Rev. Bras. Cienc. Avic.

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“…Hsieh et al 24) also reported that -tocopherol supplementation did not affect fatty acid composition of white muscle in broilers. On the other hand, Cherian et al 11) indicated that tissue long-chain polyunsaturated fatty acid (PUFA) content was increased while saturated fatty acids (SFA) content was decreased by increasing dietary -tocopherol in layers.…”

Section: Fatty Acid Composition and -Tocopherol Contentsmentioning

confidence: 95%

Influence of Dietary α-Tocopheryl Acetate Supplementation on Cholesterol Oxidation in Retail Packed Chicken Meat during Refrigerated Storage

Kim

Ryu

Cho³

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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This study examined the effect of dietary alpha-tocopheryl acetate on lipid and cholesterol oxidation in retail packed chicken meat during refrigerated storage. Male broiler chicks were randomly assigned to five pens containing 30 chicks each, which was subjected to one of five dietary treatments (0, 50, 100, 200, or 400 IU of alpha-tocopheryl acetate/kg diet). Five different levels of alpha-tocopherol were supplied to the chicks from 3 to 6 weeks. After 42 d of feeding all the broilers were slaughtered, and the carcasses were packed in polyethylene bags individually, bags similar to those used in the retail trade, and stored for 12 d at 4 degrees C. Growth performance and fatty acid composition were not affected by the dietary alpha-tocopherol levels. The alpha-tocopherol content in breast and thigh muscles increased as the level of dietary alpha-tocopherol increased. The supplementation with 200 or 400 IU of alpha-tocopherol was more effective in reducing the level of lipid oxidation (P<0.05) and total cholesterol oxidation products (P<0.05). Therefore, an increase in the dietary alpha-tocopherol level from 200 to 400 IU/kg feed causes major improvements in the oxidative stability of chicken meat during refrigerated storage.

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“…Gatellier et al (2000) reported that oils containing vitamin E protected meat against lipid oxidation. Vitamin E should inhibit peroxidation from PUFA having less than 20 carbons and three double bonds more than from MUFA or SFA, playing a more important role in oxidative stability than the increase in MUFA/SFA ratio (Hsieh et al 2002). However, the same authors reported that α tocopherol was not affected by dietary increase in MUFA/SFA ratio, similar observation found in our experiment when faced our α tocopherol results with the MUFA/SFA proportions reported by Gallardo et al (2012), working with the same animals and treatments.…”

Section: Results and Discusionmentioning

confidence: 99%

Cholesterol and vitamin E determination in broiler chickens fed cañóla oil

Gallardo¹,

Perez²,

Strobel³

et al. 2015

Arch. med. vet.

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RESUMENEste estudio describe el efecto del aceite de canola sobre las proporciones de colesterol y vitamina E (α and γ tocopherol) en piernas y pechugas de pollos broiler. Ciento veinte pollos broiler de 1 d de edad fueron aleatoriamente asignados dentro de cuatro grupos de 32 pollos cada uno. Cada grupo fue dividido en cuatro subgrupos de ocho pollitos, los que recibieron una de las cuatro dietas conteniendo: 15% de aceite con diferentes porcentajes de aceite de canola (dieta 1: 0%; 2: 5%; 3: 10%; y 4: 15%) por 31 días. Los animales fueron sacrificados al día 45 para la obtención de muestras. Colesterol en piernas y γ tocoferol en piernas y también en pechugas no mostraron una tendencia clara acorde incrementaba el contenido de aceite de canola y decrecía el de aceite de maíz en las dietas (a pesar de las mayores proporciones de γ tocoferol encontradas en el aceite de maíz). En conclusión las proporciones de vitamin E encontradas en el aceite de canola no influenciaron las proporciones de vitamina E en el tejido muscular en pollos broiler.Palabras clave: antioxidantes: α tocoferol, γ tocoferol, carne de pollo. SUMMARYThis article describes the effect of canola oil on cholesterol and vitamin E (α and γ tocopherol) proportion in broiler chicken legs and breast. One hundred and twenty eight 1-day old broiler chickens w e r e randomly assigned into 4 groups of 32 chicks each. Each group was divided into 4 subgroups of 8 chicks which received one of the four d i e t s c o n t a i n i n g 15% oil with different percentages of canola oil (diet 1: 0%; 2: 5%; 3: 10%; and 4: 15%) for 31 days. Animals were sacrificed at day 45 to obtain samples. Cholesterol in legs and γ tocopherol in legs and also chicken breast did not show a clear trend according increased canola and decreased corn oil in the diets (despite of the higher γ tocopherol proportions found in corn oil). In conclusion vitamin E proportions found in canola oil did not influence vitamin E proportions in muscle tissue in broiler chickens.

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Effect of dietary monounsaturated/saturated fatty acid ratio on fatty acid composition and oxidative stability of tissues in broilers

Cited by 13 publications

References 25 publications

Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Effects of Dietary Inclusion of Oil Sources With or Without Vitamin E on Body Composition and Meat Oxidation Level in Broilers*

Influence of Dietary α-Tocopheryl Acetate Supplementation on Cholesterol Oxidation in Retail Packed Chicken Meat during Refrigerated Storage

Cholesterol and vitamin E determination in broiler chickens fed cañóla oil

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