Manipulation of the<i>n</i>-3 polyunsaturated fatty acid composition of avian eggs and meat

Leskanich, C.O.; Noble, R. C.

doi:10.1079/wps19970015

Cited by 222 publications

(172 citation statements)

References 118 publications

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“…The enrichment of ALA in the breast meat of chickens fed 12% flaxseed was 2.8 times higher than that of the control group, whereas a fourfold increase in the leg, wing and skin n-3 fatty acids was observed. The preferential deposition of ALA in the latter tissues can be explained by the fact that lipid fractions are unevenly distributed in chicken tissues with phospholipids predominating in the breast meat and triacylglycerols in the leg meat and skin (Leskanich and Noble, 1997). In contrast to the EPA and DHA that are prevalent in phospholipids, the concentration of ALA is relatively high in the triacylglycerol fraction, thus making broiler leg meat a rich source of ALA.…”

mentioning

confidence: 99%

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

Jia¹,

Rogiewicz²,

Bruce³

et al. 2010

Can. J. Anim. Sci.

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Feeding a diet containing 12% flaxseed for 36 d significantly increased the n-3 fatty acid deposition in broiler meat. Based on this study, consuming 100 g of such fatty acid-enriched breast meat, whole leg or wing, a total of 0.2, 1.6 and 2.0 g of n-3 fatty acids, including 10.4, 20.3 and 25.3 mg of docosahexaenoic acid, respectively, would be provided by each portion, which offers consumers an alternative to enhance their daily n-3 fatty acid intake.Key words: Flaxseed, n-3 fatty acid, broiler chicken

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mentioning

confidence: 99%

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

Jia¹,

Rogiewicz²,

Bruce³

et al. 2010

Can. J. Anim. Sci.

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“…The situation is the same in poultry whose meat is especially lean, particularly if the skin is removed. In these species, there is an important difference between white meats (1% of lipids) and red meats (2%) [28].…”

Section: Intramuscular Fatmentioning

confidence: 99%

Lipids in monogastric animal meat

2001

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-Meat from monogastric animals, essentially pigs and poultry, is from afar the most consumed of all meats. Meat products from every species have their own characteristics. For a long time, pig meat has been presented as a fatty meat because of the importance of subcutaneous adipose tissue. Actually, when the visible fat is separated, this meat is rather poor in lipids: pieces eaten as fresh meat and without transformation, such as roasts, contain less then 2% total lipids. Poultry meat has always had a reputation of leanness because of its low content in intramuscular lipids. In addition, adipose tissues, localised in the abdominal cavity, are easily separable. The progress in genetics and a better knowledge of dietary needs has allowed to improve growth performances, to increase muscle weight and, in the pig, to strongly decrease carcass adiposity. However, strong contradictions appear between transformers and nutritionists, especially concerning the pig: the former wish to have meat with adipose tissues containing a high percentage of saturated fatty acids and the latter wish meat with more unsaturated fatty acids. The consumer, however, regrets the pigs of yesteryear or the poultry bred on farmyard that had tastier meat. At the same time, however, they request meat with a low fat content, which is paradoxical. meat / pig / poultry / lipid / fatty acidRésumé -Les lipides dans la viande des animaux monogastriques. La viande des animaux monogastriques terrestres, essentiellement les porcs et les volailles, est, de loin, la plus consommée. Les produits carnés de chaque espèce ont chacun leurs caractéristiques. La viande de porc a longtemps été présentée comme une viande grasse en raison de l'importance de la masse adipeuse de couverture. En réalité, quand le gras visible est écarté, cette viande apparaît assez pauvre en lipides car les morceaux consommés en frais et sans transformation, comme les rôtis, contiennent moins de 2 % de lipides totaux. Celle de volaille a toujours eu une réputation de viande maigre en raison de sa faible teneur en lipides intramusculaires, tandis que les dépôts adipeux, bien localisés au niveau de la cavité abdominale, sont facilement séparables. La sélection génétique, la meilleure connaissance des besoins alimentaires et des matières premières ont permis d'améliorer les performances d'élevage, d'augmenter les masses musculaires et chez le porc de diminuer fortement l'adiposité globale de la carcasse. De fortes contradictions apparaissent cependant entre les transformateurs, surtout dans le cas du porc, qui Reprod. Nutr. Dev. 41 (2001) [109][110][111][112][113][114][115][116][117][118] 109

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“…Meats and dairy foods currently contribute substantially to the human diet (54,55) . As animal fat is a major source of fat in the diet, exploiting the wide consumption of animal fats is potentially an important route to increased intakes of particular fatty acids (62,63) . The overall success of strategies to increase the supply of LC n-3 PUFA in the food chain through enriched foods is likely to depend on the following key factors (55,(62)(63)(64)(65)(66) :…”

Section: The Potential Of Animal-derived Foods To Increase Intakesmentioning

confidence: 99%

Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them

2009

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With the wide acceptance of the long-chain (LC)n-3 PUFA EPA and DHA as important nutrients playing a role in the amelioration of certain diseases, efforts to understand factors affecting intakes of these fatty acids along with potential strategies to increase them are vital. Widespread aversion to oil-rich fish, the richest natural source of EPA and DHA, highlights both the highly suboptimal current intakes in males and females across all age-groups and the critical need for an alternative supply of EPA and DHA. Poultry meat is a popular and versatile food eaten in large quantities relative to other meats and is open to increased LCn-3 PUFA content through manipulation of the chicken's diet to modify fatty acid deposition and therefore lipid composition of the edible tissues. It is therefore seen as a favourable prototype food for increasing human dietary supply of LCn-3 PUFA. Enrichment of chicken breast and leg tissue is well established using fish oil or fishmeal, but concerns about sustainability have led to recent consideration of algal biomass as an alternative source of LCn-3 PUFA. Further advances have also been made in the quality of the resulting meat, including achieving acceptable flavour and storage properties as well as understanding the impact of cooking on the retention of fatty acids. Based on these considerations it may be concluded that EPA- and DHA-enriched poultry meat has a very positive potential future in the food chain.

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Manipulation of then-3 polyunsaturated fatty acid composition of avian eggs and meat

Cited by 222 publications

References 118 publications

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

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

Lipids in monogastric animal meat

Postgraduate Symposium Long-chainn-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them

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