Effects of dietary polyunsaturated fatty acids on the composition of the individual lipids of turkey breast and leg muscle

Abstract

I . Groups of turkeys were given, to 10 weeks of age: diets E, basal, containing 2.3 yo mainly cereal lipid; A, basal plus 2.5 % beef fat; B, basal plus 2.5 % anchovy oil; C , as B, plus 0.02 % ethoxyquin; D, basal plus 5 % anchovy oil. Lipids from breast and leg muscle of all five groups were fractionated by thin-layer chromatography into five ' neutral' and six phospholipid fractions and the fatty-acid composition of each was determined by gas-liquid chromatography.2 . Individual lipid fractions differed widely in fatty-acid composition and in the degree to which they could be influenced by dietary fat supplements. Small but usually consistent differences were observed between corresponding fractions from breast and leg. Sphingomyelin (SP) and lysophosphatidylcholine contained largely saturated acids (76-80 76) ; the other phospholipids were 44-48 % and the 'neutral' lipids 38-50 % saturated. Phosphatidylserine (PS), phosphatidylinositol (PI) and, in less degree, phosphatidylethanolamine (PE) were rich in stearic acid, though palmitic was much more abundant in the diets and in the other muscle lipids. SP contained no acid more unsaturated than linoleic (1-2 %). PE and PI were richest in arachidonic and PE and PI in other polyene acids.3. The effects of beef fat on the muscle lipids were small and mainly on the 'neutral' fractions.4. The polyunsaturated fatty acids of the fish oil extensively displaced linoleic (and oleic) acids from all fractions (except SP); arachidonic acid was displaced from PE but not from PI.5. The degree to which the fish-oil polyunsaturated acids of the three series entered the muscle lipids varied with the acid and with the fraction. Docosahexaenoic acid (22: 6) reached a concentration of 20-25 % in PE, nearly five times as great as its concentration in the dietary lipid.6. Hydrolysis with phospholipase A showed that most of the unsaturated fatty acids were present in the 2-position of PC and PE, but the positional specificity was not complete, particularly for the less highly unsaturated acids.7. The antioxidant ethoxyquin had no effect on the fatty-acid composition of any of the muscle lipid fractions.

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

“…Also, Gardner et al (1972); Whang and Peng, 1987;Crackel et al (1988) and Salih et al (1988) reported substantional amounts of DMA derivatives in the total phos- pholipids of chicken and turkey muscle and skin. The PE contained more polyenoic fatty acid than PC, especially arachidonic acid [20:4] and more polyunsaturated fatty acids with 22 carbon atoms, which is in agreement with data presented by Neudoerffer and Lea (1967) and Marion and Miller (1968). In PI, the stearic acid [18:0] reached an unusually high level (43.6%) while the palmitic acid [16:0] was low, 3.3%.…”

Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them

“…As early as 1963 it was noted that the fatty acid compositions of broilers' breast, thigh and skin tissues are similar to those of the broilers' diet (35) , and it was demonstrated that feeding fish oil to turkeys increases the concentrations of EPA and DHA in their depot fat and muscle lipids (36) . A considerable amount of work has been done to enhance the EPA and DHA content of poultry meat by dietary means in ways that will result in nutritionally-meaningful intakes of these fatty acids by individuals who consume these products (for review, see Rymer & Givens (37) ).…”

Enriquecimento com ácidos graxos da série ômega 3 em carne de aves e ovos

“…Contudo, há alguns desafios a serem superados nessa prática, como a redução da vida útil dos produtos (Nam et al, 1997, Manilla andHusvéth, 1999) e o efeito negativo que o enriquecimento com ômega parece ter nas qualidades sensoriais da carne de aves (Leskanich and Noble, 1997, Neudoerffer and Lea, 1967, Hargis and Van Elswyk, 1993, Gonzalez-Esquerra and Leeson, 2000.…”

“…O equilíbrio de compostos voláteis produzidos a partir da quebra oxidativa dos ácidos graxos da série do ômega 3 produz o aroma de peixe e sabor desagradável, que é característica de carne de aves enriquecidas com ácidos graxos poliinsaturados (Neudoerffer and Lea, 1967, Meynier et al, 1999, O'Keefe et al, 1995. Contudo, caso o processo de oxidação possa ser limitado ou interrompido, a carne deve permanecer em condições adequadas e aceitáveis para consumo humano (Rymer and Givens, 2005 Moran (1996) afirma que a composição dos ácidos graxos na gordura de tecidos magros tem um efeito mínimo sobre as qualidades organolépticas das carnes, uma vez que os produtos da peroxidação tenham sido eliminados.…”