Feeding flaxseed enhances deposition of omega-3 fatty acids in broiler meat portions in different manner

Jia, Wei; Rogiewicz, Anna; Bruce, Heather L.; Slominski, B. A.

doi:10.4141/cjas09106

Cited by 22 publications

(14 citation statements)

References 8 publications

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“…For this reason, an increase in the content of n-3 PUFAs in meat, which leads to an improvement in the n-6/n-3 PUFA ratio in the human diet, is an important consideration in the process of adding value to poultry products for the health conscious consumer [3]. This goal can be achieved by supplementing poultry diets with oils rich in n-3 PUFAs, such as linseed oil [4]. …”

Section: Introductionmentioning

confidence: 99%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.

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Section: Introductionmentioning

confidence: 99%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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“…Some research suggests that farmed fish such as salmon have the ability to generate their own longchain n-3 PUFA when the diet is limiting (Sanden et al 2011). Approximately 35-45% of chicken and other poultry fat is MUFA, between 22 and 27% of the fat is CISFA, 13-26% of fat is PUFA depending on species and method of rearing, but there can be large changes in long-chain n-3 PUFA if the ration contains higher levels of a-linolenic acid (Chartrin et al 2006;Jia et al 2010;Givens et al 2011). In pigs there are smaller changes in stearic acid, MUFA and PUFA with different rations and genotypes than in chickens but CISFA are~27% of the fat and can as low as 21% for free-range pigs (Rodríguez-Sánchez et al 2010;Razmaite et al 2011;Barea et al 2013).…”

Section: Recommendations For Animal Industriesmentioning

confidence: 99%

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Barendse

2014

Anim. Prod. Sci.

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Abstract.Humans hunt or raise a wide variety of animals for meat, which vary from free-range to intensively reared. These animals form a valuable part of human nutrition. Their tissues, including the fat, contain vitamin and other essential nutrients necessary for health. However, animal fat from ruminants and other land mammals is usually regarded as saturated. The purpose of this review is partly to examine the basis for the saturated fat hypothesis of cardiovascular disease given more recent research, to examine the human health effects of animal fats, and partly to draw into one place the diverse knowledge about animal fat and the effects of fat on metabolism. Mechanistic understanding of the initiation of the fatty streak and atherosclerosis calls into question the avoidance of ruminant or porcine fat. Due to high levels of oleic acid, a low n-6 : n-3 fatty acid ratio in some groups, and the presence of specific micronutrients including vitamins and essential fatty acids, animal fats are of benefit in human nutrition. Animal fats can be obtained in minimally processed form making them a convenient source of energy and micronutrients.

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“…Feeding chickens a diet containing 12% linseed increases fatty acid deposition in broiler meat. Thus, consuming 100 g of such fatty acid-enriched meat from legs or wings, approximately 2 g of n-3 fatty acids would be provided by each portion, which offers consumers an alternative to enhance their daily n-3 fatty acid intake (Jia et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary soyabean, rapeseed and linseed oils on performance, slaughter yield and fatty acid profile of breast meat in turkeys

Jankowski

Zduńczyk²,

Mikulski³

et al. 2012

J. Anim. Feed Sci.

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The objective of this study was to determine the physiological effect of supplementing turkey diets with different vegetable oils, i.e. soyabean (S) oil, rapeseed (R) oil and linseed (L) oil, which have different concentrations of polyunsaturated fatty acids (PUFA). The total contents of n-6 PUFA and n-3 PUFA were as follows: diet S, 49.7 and 7.02%, diet R, 33.0 and 7.96%, and diet L, 30.3 and 30.6%; the n-6/n-3 PUFA ratio was 7.3, 4.4 and 1.0, respectively. The experimental materials comprised four groups of turkey hens (14 replications of fifteen birds each). The amount of dietary oil supplementation was increased from 2% in the first four weeks to 6% at the final stage of fattening (14-15 weeks). The apparent total tract digestibility of crude fat in 7-week-old turkeys (2.5% oil in diet) ranged from 89.9 to 91.1%, and showed no statistically significant differences. Dressing percentage, breast, thigh, and drumstick muscle contents did not differ among groups. Group L had a significantly higher intestinal fat weight (0.84% body weight (BW)) than the other groups (0.60-0.62%). In comparison with diet S, diets R and L contributed to a significant decrease in the levels of saturated fatty acids (from 32.9% to 30.3 and 30.2%) in breast meat lipids. In group L turkeys, the share of PUFA in total fatty acids in breast meat lipids was significantly higher (37.3% .1% in groups S and R, respectively), and the n-6/n-3 PUFA ratio was significantly lower (1.2 vs 5.6 and 5.1). As for the performance indices (final BW, feed conversion ratio), both rapeseed and linseed oils could be recognized as comparable alternatives to soyabeen oil (in both cases P>0.05 vs S group). However, the highest final BW followed the dietary treatment with linseed oil (P<0.05 vs group R).

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Feeding flaxseed enhances deposition of omega-3 fatty acids in broiler meat portions in different manner

Cited by 22 publications

References 8 publications

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

Should animal fats be back on the table? A critical review of the human health effects of animal fat

Effects of dietary soyabean, rapeseed and linseed oils on performance, slaughter yield and fatty acid profile of breast meat in turkeys

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