Studies in fat metabolism in the fowl

Cruickshank, E. M.

doi:10.1042/bj0280965

Cited by 142 publications

(17 citation statements)

References 5 publications

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“…Fats and oils are important dietary ingredients due to their high energy value, and their fatty acid pattern is to a great extent reflected in animal products (Duran-Montge et al, 2007). As early as 1934, it was shown that dietary fatty acid composition could change the iodine value of egg yolks and adipose tissue in laying hens (Cruickshank, 1934). Neudoerffer and Lea (1967) indicated that the fish oil diet increased the contents of EPA and DHA in the depot fat and muscle of the turkeys.…”

Section: Effects Of Dietary Lipids and Clostridium Butyricummentioning

confidence: 98%

Effects of dietary lipids andClostridium butyricum on fat deposition and meat quality of broiler chickens

et al. 2010

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The effects of dietary lipids and Clostridium butyricum on carcass quality, fat deposition, meat quality, and fatty acid contents of breast meat in broiler chickens were investigated. One hundred sixty one-day-old broiler chicks (Arbor Acres) were divided into 4 treatment groups in a 2x2 factorial arrangement and fed 4 diets with 2 lipid sources (soybean oil or fish oil) and 2 levels of C. butyricum (0 or 5 g/kg of diets) were used. Abdominal fat was significantly reduced when chicks were fed the fish oil diet compared with the soybean oil diet (P<0.01). Fish oil diets increased drip losses of the breast and thigh muscles, thawing losses of breast muscle, and boiling losses of thigh muscle (P<0.05). Moreover, the C. butyricum diet profoundly reduced shear force of muscle (P<0.05). The supplementation of C. butyricum increased i.m. fat, the contents of C20:5n-3 (P<0.05), and total n-3 polyunsaturated fatty acids (P<0.05) in breast muscle. Additionally, there were significant interactions between lipids and C. butyricum for drip losses of breast muscle (P<0.01) and boiling losses of thigh muscle (P<0.05) and for the contents of C20:5n-3 (P<0.05) and n-3 polyunsaturated fatty acids (P<0.05) of breast muscle. The results of this study indicate that dietary inclusion of C. butyricum improves meat quality and fatty acid profiles of breast meat in male broilers, particularly interacting with a fish oil diet.

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Section: Effects Of Dietary Lipids and Clostridium Butyricummentioning

confidence: 98%

Effects of dietary lipids andClostridium butyricum on fat deposition and meat quality of broiler chickens

et al. 2010

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“…Since solvent extraction processes have proven economically superior to other methods in the production of certain vegetable oils, notably soybean oil, attempts have been made continuously, since the early commercial successes with oil extraction, to apply solvent methods to cottonseed oil production (2). Fabricators of extraction processing equipment estimated that in 1949 solvent extraction offered potential savings of $5.88 per ton of cottonseed processed in a plant of 200 tons/day capacity, brought about by higher oil yield, lower labor requirements, and lower maintenance (3). Despite these advantages it is estimated that no more than 5% of the annual production of crude cottonseed oil is obtained by solvent extraction.…”

Section: Solvent Extraction Of 'Cottonseeds With Hexane and Water As mentioning

confidence: 99%

The role of dietary fat in the quality of fresh and frozen storage turkeys

Klose

Mecchi

Hanson

et al. 1951

J Americ Oil Chem Soc

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Summary Groups of turkeys were fed, for eight weeks prior to slaughter, diets varying in the type of animal protein concentrate (fish meal vs. meat scraps) and varying in degree of unsaturation and kind of vegetable oil present (coconut oil vs. linseed oil). Chemical and organoleptic analyses of the fresh and stored carcasses established the following points: Differences in fatty acid composition of dietary fat of turkeys have a marked effect on the fatty‐acid composition of carcass fat and correspondingly play a decisive role in the storage life of the turkey carcass. Typically fishy flavors and odors in roasted turkey meat, which can be caused by feeding fish (oil) products, can also be produced in the absence of fish products by a highly unsaturated vegetable oil, linseed oil. The fishy flavor is present in the roasted, freshly slaughtered turkey and apparently increases very little if any in intensity during storage.

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“…However, many people do not consume foods rich in n-3 fatty acids, such as flaxseed and oil-rich fish, in sufficient quantities. As early as 1934, Cruickshank (1934) discovered that the fatty acid composition of the egg yolk can be modified by dietary methods. This technique was not used for many years, until Dyerberg and Bang (1979) reported that n-3 fatty acids could protect the heart from CVD.…”

Section: Introductionmentioning

confidence: 99%

Effects of flaxseed, sardines, pearl millet, and holy basil leaves on production traits of layers and fatty acid composition of egg yolks

Kirubakaran

Narahari²,

Valavan

et al. 2011

Poultry Science

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The effects of flaxseed, sardines, pearl millet, and holy basil (Oscimum sanctum) leaf meal on Single Comb White Leghorn (Forsgate strain) layer hen production traits, fatty acid composition of egg yolks, and egg quality characteristics were studied. Layer hens were allocated to 1 of 6 dietary treatments from 27 to 32 wk of age: control (treatment 1), control + 1 g of basil leaf meal (BLM) (treatment 2), control + 2 g of BLM (treatment 3), designer egg layer mash (DELM; treatment 4), DELM + 1 g of BLM (treatment 5), DELM + 2 g of BLM (treatment 6). No significant differences were found in egg production between dietary treatments, indicating that neither the designer diet nor the BLM had an adverse effect on egg production. The high energy level in the designer diet, because of the flaxseed oil and sardines, significantly reduced feed intake compared with the control diet. The egg weight was significantly higher in birds fed the designer diet compared with the egg weight in the control diet. The flaxseed oil and sardine oil, which are rich in n-3 polyunsaturated fatty acids, contributed to significantly increased n-3 polyunsaturated fatty acid levels in the egg yolks, with a proportionate reduction in the level of palmitic acid. Other fatty acids showed only minor variations. Flaxseed oil increased the level of α-linolenic acid, whereas fish oil increased the eicosapentaenoic acid and docosahexaenoic acid levels. The BLM at low levels of inclusion (1 and 2 g/kg) also contributed significantly to elevating the yolk n-3 polyunsaturated fatty acid levels, especially C18:3. Holy basil leaf meal is a good feed supplement for increasing the yolk α-linolenic acid level by reducing the yolk saturated fatty acid levels proportionately.

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Studies in fat metabolism in the fowl

Cited by 142 publications

References 5 publications

Effects of dietary lipids andClostridium butyricum on fat deposition and meat quality of broiler chickens

Effects of dietary lipids andClostridium butyricum on fat deposition and meat quality of broiler chickens

The role of dietary fat in the quality of fresh and frozen storage turkeys

Effects of flaxseed, sardines, pearl millet, and holy basil leaves on production traits of layers and fatty acid composition of egg yolks

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