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

Costa, F. A. Dalla; Tavernari, F. de C.; Costa, O. A. Dalla; Castro, Fabrício Faleiros de; Remus, Aline

doi:10.22256/pubvet.v11n2.113-123

Cited by 6 publications

(7 citation statements)

References 54 publications

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“…Lipogenesis occurs via the action of lipases that catalyse and hydrolyse plasma triglycerides, fatty acids and glycerol. The latter enter adipocytes and are re-esterified and stored as triglycerides (Jacobsen et al 2013;Costa et al 2017).…”

Section: Discussionmentioning

confidence: 99%

Turmeric and sorghum for egg-laying quails

Silva

Gouveia

Sousa³

et al. 2017

Italian Journal of Animal Science

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The aim of the present study was to assess the effect of adding different turmeric amounts to sorghum-based diets for Japanese quails on animal performance, animal metabolism, yolk colour, egg quality, blood and liver biochemical parameters and sensory attributes of the eggs. The study included 210 egg-laying quails aged 50 days and lasted for 90 days. The study had a completely randomised design with six treatments and five replicates with seven birds per replicate. A control corn-based feed and sorghum-based feeds to which different turmeric levels were added (0%, 0.5%, 1.0%, 1.5% and 2%) were tested. The results showed that the sorghum-based feeds with added turmeric levels did not affect animal performance, metabolisation of protein and ether extract, internal and external quality of eggs, serum biochemical profile, including calcium, phosphorous, protein and liver transaminase enzymes. Blood cholesterol and triglyceride levels decreased when !0.5% percentages of turmeric were added to the feed. Yolk colour of the treatments differed significantly from that of the control, but the yolks were considered well suited for consumption. Turmeric reduced the cholesterol and triglyceride levels in egg-laying quails.

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Section: Discussionmentioning

confidence: 99%

Turmeric and sorghum for egg-laying quails

Silva

Gouveia

Sousa³

et al. 2017

Italian Journal of Animal Science

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“…Na gema os principais lipídios são as lipoproteínas que representam, aproximadamente 95% dos lipídios da gema, quando presente no oocisto em desenvolvimento que se complexam com fosfolipídios e colesterol. As aves utilizam um VLDL especial, denominado gema-marcado (VLDLy), que tem propriedades estruturais e bioquímicas únicas para transportar triglicerídeos e fosfolipídios do fígado para o ovário (Jucobsen et al,2013) Os triglicerídeos VLDLy possuem pequeno tamanho e são capazes de atravessar a lâmina basal granulosa do folículo ovariano e se unir ao receptor de apolipoproteína-B na oolema, sendo absorvida intacta para formar a gema (Dalla Costa et al, 2017). As estruturas presentes nos folículos e tamanho das VLDLy possibilitam a alteração da gordura dietética pelo fígado antes desses lipídios serem incorporados na gema dos ovos.…”

Section: Formação E Deposição De Lipídios Na Gema Do Ovounclassified

Relação do ácido linoleico e alfa linolênico na alimentação de aves de postura: Uma revisão

Silva

Miranda

Andrade

et al. 2021

RSD

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O uso de lipídios na alimentação das aves é uma estratégia nutricional muito utilizada, pois contribui com o incremento energético, fornece importantes nutrientes para um equilíbrio nutricional e é a principal fonte de ácidos graxos poliinsaturados. Os poliinsaturados compreende as famílias de ácidos graxos ômega-3 e ômega-6. Onde seus principais representantes são os ácidos linoléico, alfa-linolênico, ácidos araquidônico e docosaexaenoico. Esses ácidos vêm sendo bastante estudados devido a suas diversas funções no organismo da ave reprodutora como: melhoria da qualidade do pintinho, enriquecimento do ovo, função anti-inflamatória, diminuição da gordura entre outros. Devido a esses benefícios vem se buscando o enriquecimento dos ovos com esses ácidos através da manipulação da dieta. Para isso tem sido utilizada diversas fontes lipídicas ricas em PUFAs n-3 como a linhaça, canola e óleos de peixes. O objetivo dessa revisão é abordar o efeito de diferentes relações do ácido linoleico (18:2 n-6) e alfa linolênico (18:3 n-3) na alimentação de aves de postura. A metodologia utilizada foi um estudo descritivo, baseada em artigos científicos publicados, resultando assim em um compilado de dados para essa revisão bibliográfica.

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“…The composition of fatty acids in foods is an important quality parameter, especially in relation to its influence on human health, especially polyunsaturated fatty acids (PUFAs) of the omega-3 (ω-3) series (RAHIMI et al 2011). α-Linolenic acid is a ω-3 PUFA precursor of long-chain fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are considered to be functional nutrients (SCHMITZ; ECKER, 2008;PERINI et al, 2010;COSTA et al, 2017). ω-3 PUFAs act in promoting health by reducing the risk of cardiovascular and inflammatory (COSTA et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…α-Linolenic acid is a ω-3 PUFA precursor of long-chain fatty acids, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are considered to be functional nutrients (SCHMITZ; ECKER, 2008;PERINI et al, 2010;COSTA et al, 2017). ω-3 PUFAs act in promoting health by reducing the risk of cardiovascular and inflammatory (COSTA et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Western diets are deficient in ω-3 fatty acids and excessive in ω-6, which can alter eicosanoid synthesis, contributing to the development of inflammatory diseases (SIMOPOULOS, 2002;PERINI et al, 2010). The low intake of ω-3 PUFAs has stimulated interest in improving the content of these compounds in eggs and poultry meat (GONZÁLEZ-ESQUERRA; LEESON, 2001;ZUIDHOF et al, 2009;COSTA et al, 2017). Studies have shown that the lipid profile in broiler carcasses can be altered through dietary manipulation (EBEID et al, 2011;RYMER et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Chicken Meat Quality Enriched With Omega 3 and Vitamin E

Soares¹,

Santos²,

Kaminishikawahara³

et al. 2022

Open Science Research III

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Objective: The addition of canola oil as a source of ω-3 and dietary vitamin E supplementation of broilers on meat quality were investigated. Method: Chickens (n=186) aged 1-42 days were divided into: SOYA-control (soybean oil), CAN (canola oil) and CAN+VITE (canola oil and 150mg of vitamin E.kg -1 of feed). The feed, fillets and thighs+drumstick thighs were evaluated for fatty acid composition. pH, color (L*, and a*/b* ratio), water holding capacity (WHC), cooking loss (CL) and shear force (SF) measurements were performed, 24 h post mortem in fillets. Results and discussion: Lipid oxidation and vitamin E content were evaluated in both fillets and thighs+drumstick. The pH and L* values, a*/b* ratio and WHC did not differ (p>0.05) among treatments, indicating that the inclusion of canola oil and/or vitamin E does not affect these parameters. The CAN and CAN +VITE diets presented a 57% lower ω-6/ω-3 ratio (p<0.05) than SOYA. The content of saturated and polyunsaturated fatty acids was higher (p<0.05) in CAN and CAN+VITE meats, however, the concentration of monounsaturated was lower (p<0.05) in these samples.The α-linolenic acid content was 10% higher in CAN and CAN+VITE meats. CAN fillets showed lower CL and higher SF. The vitamin E content in the cuts showed increasing order SOYA

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

Cited by 6 publications

References 54 publications

Turmeric and sorghum for egg-laying quails

Turmeric and sorghum for egg-laying quails

Relação do ácido linoleico e alfa linolênico na alimentação de aves de postura: Uma revisão

Chicken Meat Quality Enriched With Omega 3 and Vitamin E

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