Effect of Vegetable Oil Fortified Feeds on the Content of Fatty Acids in Breast and Thigh Muscles in Broiler Chickens

Abstract

The main objective of this work was to compare the effect of six vegetable oils added to feeding mixtures that were administered to broiler chickens on the content of major fatty acids in chicken meat. The experiment started with 90 one-day-old Ross 308 meat hybrid male chickens that were divided into six groups. Chickens were fed complete feeding mixtures for the prefattening (BR1), fattening (BR2), and post-fattening (BR3) of broiler chickens. The BR1 feeding mixture was administered to chickens aged 1-10 days, the BR2 feeding mixture was given from Day 11 to Day 30, and the BR3 feeding mixture was then administered until Day 42. The BR1 feeding mixture that was administered to all six groups during the first ten days of the experiment was supplemented with soybean oil. BR2 and BR3 feeding mixtures used to feed chickens aged 11-42 days were fortified with soybean oil (SO Group), rapeseed oil (RO Group), sunflower oil (SFO Group), flaxseed oil (FO Group), olive oil (OO Group), and evening primrose oil (EPO Group). The vegetable oils used differed by the composition of fatty acids, particularly by the content of oleic acid, linoleic acid, α-linolenic acid. The use of the above-described experimental diets in young broilers from Day 11 to 42 had a significant effect on the content of fatty acids in the fat from breast and thigh muscles. The content of α-linolenic acid in breast and thigh muscles of broilers that received the feed containing flaxseed oil (21.16 g/100 g of oil and 17.13 g/100 g of oil, respectively) significantly increased (p ≤ 0.01). The highest content of linoleic acid (p ≤ 0.01) in breast and thigh muscles was found in chickens that were fed the feed containing primrose oil (59.13 g/100 g and 51.71 g/100 g). A significant increase (p ≤ 0.01) in the level of oleic acid was detected in both breast and thigh muscles of broilers that received olive oil fortified feed (52.44 g/100 g and 43.70 g/100 g of oil). No significant variation was found in the content of palmitic acid and palmitooleic acid. The levels of oleic acid, linoleic acid and α-linolenic acid in feeding mixtures correlated with those found in breast and thigh muscles (r = 0.88; 0.94 and 0.99; r = 0.99; 0.98 and 0.99).The fattening of chickens, oleic acid, linoleic acid, α-linolenic acid, stearic acid, palmitic acid, palmitoleic acid, arachidonic acid Fat as one of the essential substances in human and animal nutrition is an integral component of most foodstuffs and feeds. Fat is particularly regarded as energy-yielding nutrient. In recent years, attention has been focused on the dietetic and health effects of fat. Dietetic effects of fat and oil depend primarily on the levels of individual fatty acids and on the mutual ratios of fatty acids. The World Health Organization (WHO 2003) recommends that for humans fat should represent 15-30% of the overall energy intake, of which saturated fatty acids should account for less than 10%, polyunsaturated fatty acids (PUFAs) for 6-10%, PUFAs n-6 for 5-8%, PUFAs n-3 for 1-2%, and tra...

Effects of organic selenium in broiler feed on the content of selenium and fatty acid profile in lipids of thigh muscle tissue

“…If broiler feed is supplemented only with sunflower oil, portion of αLNA is lower than in case of linseed oil supplementation. Krejčí-Treu et al (2010) reported that feeding broilers with diets enriched with sunflower oil resulted in the content of αLNA in lipids being 1.04 g/100 g of lipids, whereas in the case of dietary supplementation with linseed oil that content was significantly higher, being 7.47 g/100 g of lipids in thigh muscle. Yaroshenko et al (2004) determined significantly lower concentration of MDA in breasts and thigh muscles in an experimental group of broilers that were fed diets supplemented with selenium (0.4-0.8 mg/kg) compared to control broilers that consumed standard diet.…”

Performance and lipid profiles of native chickens fed diet containing skipjack fish oil as by-product of fish canning factory

“…In poultry, it is common that dietary fat has a great influence on fatty acid profiles of poultry meat [5,6]. Polyunsaturated fatty acids (PUFA) intake including n-3 and n-6 fatty acids have beneficial effects on both animal and consumer health.…”

Assessment of oils of selected legumes and oil plants with regard to animal nutrition

“…Not only the variety but also the sowing interval may affect the flax oil composition, as was found by Endes et al (2012). According to recommendations by Krejčí-Treu et al (2010), flax, rape and sunflower seed oils were the most suitable oils with the SFA content less than 10%; rapeseed oil had the best concentrations of n-6 FA (17.3%) and n-3 FA (6.6%). The n-3/n-6 FA ratio is 0.38 in rapeseed oil which is higher than recommended by Straková et al (2008).…”

“…Recommendations for human diet are as follows: fat should represent 15-30% of the overall energy intake, of which saturated fatty acids should account for less than 10%, polyunsaturated fatty acids for 6-10%, n-6 for 5-8%, n-3 for 1-2%, and trans fatty acids for less than 1% (Krejčí-Treu et al 2010). Special emphasis is laid on sufficient intake of n-3 FA and mutual proportion of n-3 FA:n-6 FA in the diet.…”

“…The authors also studied the effects of climate and environmental conditions on FA proportions, such as growing in dry climates or on different continents (Karaaslan 2008;Zheljazkov et al 2009). The effect of different feed supplementations on the fatty acid profile of the product -meat and eggs is also frequently studied (Krejčí-Treu et al 2010;Hudečková et al 2012;Kralik et al 2012). Nevertheless, general assessment of the most often used legumes and oil plant seeds under moderate climatic conditions is missing.…”