Omega-3 Fatty Acid Levels and General Performance of Commercial Broilers Fed Practical Levels of Redfish Meal

Abstract

A total of 1,200 day-old Arbor Acre broiler chickens was randomly assigned to 12 pens (50 males and 50 females/pen) and divided into three blocks of four pens each. Each of four different diets was fed ad libitum to one pen of birds within each block to determine the effect of feeding practical levels of redfish meal (RFM) on performance and omega-3 fatty acid content of edible meat and skin lipids of broiler chickens. The four diets included (control) 0%, 4.0%, 8.0%, and 12.0% RFM. Feeding diets containing RFM had no effect on overall mortality or feed efficiency but resulted in decreased incidence of sudden death syndrome and lower body weight (P less than .01) and feed consumption (P less than .05). Additions of RFM to the diets resulted in a substantial dietary enrichment of omega-3 fatty acids (especially eicosapentaenoic acid, EPA or 20:5n-3, and docosahexaenoic acid, DHA or 22:6n-3). Analyses (wt/wt%) revealed that breast meat (less skin) was lower (P less than .001) in lipid and triglyceride but higher in free cholesterol (P less than .001) and phospholipid (P less than .001) than thigh meat (less skin). Dietary treatment had no effect on carcass lipid content or composition. Breast meat lipid contained more (P less than .001) omega-3 fatty acids (especially EPA and DHA), more docosapentaenoic acid, (DPA or 22:5n-3) and more total omega-3 polyunsaturated acids (n-3 PUFA) than thigh meat lipids. Feeding additional RFM resulted in an increased (P less than .001) accumulation of EPA, DPA, DHA, and total n-3 PUFA primarily at the expense of two omega-6 fatty acids, linoleic (18:2n-6) and arachidonic acid (20:4n-6). It can be calculated from the data presented that the consumption of 100 g of chicken that has been fed 12.0% RFM would contribute approximately 197 mg of omega-3 fatty acids (EPA + DPA + DHA) in contrast with the 138 mg of omega-3 fatty acids which would be realized from the consumption of 100 g of white fish such as cod.

Effects of dietary lipids and Clostridium butyricum on serum lipids and lipid-related gene expression in broiler chickens

“…The poultry industry has made significant efforts to decrease the total amount of abdominal fat deposited in broiler chickens through genetics, management and nutrition. Studies in poultry nutrition have shown that the fatty acid profile of poultry meat can be modulated by dietary outcome (Hulan et al, 1989;Fébel et al, 2008;Ponte et al, 2008). Previous studies focused mainly on the fatty acid profile of meat (dietary outcome) rather than the mechanisms through which dietary manipulations change lipid deposition.…”

Effects of various dietary n-3 / n-6 fatty acid ratios on the performance and body composition of broilers

“…Ajuyah et al (1991) showed that the use of linseed oil or whole linseed in poultry diets resulted in tissue enrichment of n-3 PUFA (C20:5n-3 and C22:6n-3) derived from C18:3n-3 by desaturation and elongation. Hulan et al (1989) indicated that marine oils and fish meal containing residual lipid increased the C20 and C22 n-3 PUFA concentration of poultry tissue.…”

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

“…E esse renovado e crescente interesse continua pelos mesmos motivos já previamente citados, a promoção da saúde humana através da redução de doenças cardíacas da coronária (Leaf and Weber, 1988) e tratamento de doenças inflamatórias como artrite reumatoide (Barlow and Pike, 1991). Hulan et al (1989) relataram que uma porção de 100 g de carne de frango previamente alimentados com uma dieta contendo 12% de farinha de peixe marinho contribuiriam com aproximadamente 197 mg de ômega 3 para o consumo médio diário, como comparado aos 138 mg fornecidos por uma porção equivalente de peixe branco. Uma dieta menos enriquecida chega a conter uma média de 1.7 g de ômega 3 diários, dos quais 90 % é ácido linolênico (Barlow and Pike, 1991).…”

“…Miller and Robisch (1969) ao avaliarem os efeitos da suplementação com 2.5% e 5% de óleo de peixes marinhos durante 4, 5, 6 e 8 semanas sobre a deposição de ômega 3 na carne, encontraram que a deposição de ômega 3 aumenta conforme a duração do enriquecimento na dieta. Outros estudos também observaram diferenças na deposição de ômega 3 nos tecidos (Hulan et al, 1989, Hulan et al, 1988, Huang et al, 1990, sendo que a observação de deposição preferencial de ácidos graxos ômega 3 na carne, particularmente na carne do peito das aves, podem proporcionar benefícios econômicos, pois o a indústria e o consumidor podem remunerar a produção e comércio desses produtos (Wiseman, 1990).…”