Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens

O’Keefe, Sean F.; Proudfoot, F. G.; Ackman, R. G.

doi:10.1016/0963-9969(95)00021-d

Cited by 38 publications

(38 citation statements)

References 42 publications

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“…5 -7 The freshly cooked meat produced in the experiment reported by Rymer and Givens 4 was not significantly different in its sensory characteristics from meat produced from birds fed vegetable oil (Sisskinson C, personal communication), but meat that has been cooked, refrigerated and then reheated may produce unacceptable flavours even though the freshly cooked meat was acceptable. 8 To some extent this can be overcome by increasing the concentration of antioxidants such as vitamin E in the broiler diet. 5 In meat produced from birds supplemented with soya oil, it was observed that the oxidative stability of the meat was greater if the birds' diet had been supplemented with vitamin E rather than vitamin A precursors, or even a combination of vitamin E and vitamin A.…”

Section: Introductionmentioning

confidence: 99%

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

Rymer

Givens

2010

J. Sci. Food Agric.

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Section: Introductionmentioning

confidence: 99%

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

Rymer

Givens

2010

J. Sci. Food Agric.

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“…Moreover, the increased degree of unsaturation of these fatty acids makes them susceptible to oxidative damage (Higgins et al, 1999), which negatively affects the processing characteristics and sensory quality and acceptability of processed meat products (Warnants et al, 1998). Incorporation of n-3 PUFA into meat may lead to oxidation (one of the main causes of functional, sensory, and nutritional quality deterioration in meat and meat products) because of the development of offflavors, the insolubilization of proteins, and the formation of free radicals and other oxidized compounds, such as cholesterol oxidation products (O'Keefe et al, 1995;Morrissey et al, 1998). Oxidative phenomena in mus- cle-based foods take place immediately after slaughter (or even preslaughter), when cellular mechanisms controlling lipid oxidation no longer function (Morrissey et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Musella

Cannata

Rossi

et al. 2009

Journal of Animal Science

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Twenty-four barrows (78.1 ± 1.7 kg of initial BW) were fed a control diet (2.5% sunflower oil) or an experimental diet containing 5% whole extruded linseed. Both diets were supplemented with 170 mg of vitamin E/kg of feed. At slaughter (160 ± 9.2 kg of BW), 6 hams were collected per group and delivered to Stazione Sperimentale per l'Industria delle Conserve Alimentari of Parma for seasoning. There was no effect (P > 0.05) of diet on the physicochemical characteristics of dry-cured ham. The linseed diet increased (P < 0.05) the content of n-3 PUFA in trimmed fat (green ham), semimembranosus muscle, subcutaneous adipose tissue, and the whole slice (dry-cured ham).Moreover, there was a decrease in the n-6:n-3 PUFA ratio from 12 to 3 in all of those tissues. In contrast, the greater α-linolenic acid content in linseed caused an increase in the iodine value of green hams to a value that is not accepted by the Parma Ham Consortium. A sensory consumer test indicated that linseed-enriched dry-cured ham had the least acceptance score for odor, taste, and overall acceptability descriptors. These data suggest that the use of extruded linseed for pig feed is an acceptable way to improve the nutritional quality of long-cured pork products but could be limited by negative effects on the sensory characteristics of dry-cured ham.

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“…Meat rich in LNA is prone to lipid oxidation and usually contains more TBARS than does meat high in saturated or monounsaturated fats (Lin et al 1989;Asghar et al 1990). O'Keefe et al (1995) reported higher TBARS in LCn-3 enriched pre-cooked meat after 2 d of refrigeration. The highest concentrations of lipid oxidation products were found in meat with higher LCn-3, and this effect increased over time.…”

Section: Oxidative Stability and Sensory Qualitymentioning

confidence: 99%

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

González-Esquerra¹,

Leeson²

2001

Can. J. Anim. Sci.

152

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González-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81: [295][296][297][298][299][300][301][302][303][304][305]. Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention.Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds.Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat González-Esquerra, R. et Leeson, S. 2001. Solutions de rechange pour l'enrichissement de la viande de volaille et des oeufs avec les acides gras oméga-3. Can. J. Anim. Sci. 81: 295-305. L'enrichissement des oeufs et de la volaille avec les acides gras oméga-3 (AG n-3) suscite de plus en plus d'intérêt à cause du rôle important des AG n-3 dans le métabolisme de l'être humain. Pour enrichir les oeufs et la viande, on sert aux oiseaux des graines de lin, de l'huile et de la farine de poisson, des algues et du canola. Malheureusement, cette pratique peut poser des difficultés au niveau de certains paramètres de production ou de la qualité organoleptique des oeufs. La première difficulté résulte peut-être d'effets physiologiques ou anti-nutritionnels, et la seconde, de l'interaction de composés volatils. Il convient aussi de s'attarder à la hausse éventuelle du coût des rations.Plusieurs stratégies permettraient d'atténuer ces effets indésirables : réduire la quantité de sources de AG n-3, mieux choisir le moment où l'on nourrit les animaux, ajouter d'autres sources de AG n-3 aux aliments commerciaux et utiliser plus de vitamine E ainsi que des ingrédients de meilleure qualité. Un léger traitement thermique pourrait éliminer certains problèmes associés à l'utilisation des graines de lin.Mots clés: Oméga-3, graines de lin, lin, huile de menhaden, oeufs, viande de volaille It is known that omega-3 fatty acids (n-3 FA) have potential in the prevention and treatment of cardiovascular diseases, some autoimmune disorders, diabetes, and some types of cancer aside from their important role in neuronal development. Research has shown that the current patterns of n-3 FA consumption in most of the Western countries are less than recommended values (for a review, see Simopoulus 2000). These findings have stimulated interest in i...

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Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens

Cited by 38 publications

References 42 publications

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs1

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

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