Poultry meat production as a functional food with a voluntary n-6 and n-3 polyunsaturated fatty acids ratio
2007
Schneiderova, D.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta | Zelenka, J.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta | Mrkvicova, E.,Mendelova Zemedelska a Lesnicka Univ., Brno (Czech Republic). Agronomicka Fakulta
We studied the effect of different levels of linseed oils made either from the flax cultivar Atalante with a high content of alpha-linolenic acid (612 g/kg) or made from the cultivar Lola with a predominating content of linoleic acid (708 g/kg) and added to the diet upon the fatty acid composition of chicken meat. Cockerels Ross 308 were fed the diets containing 1, 3, 5 or 7 per cent of oil in the last 15 days of fattening. Breast meat (BM) and thigh meat (TM) without skin of 8 chickens from each dietary group were analyzed. When feeding Atalante oil, the proportions of n-6 fatty acids were highly significantly lower, while those of n-3 fatty acids were higher; the ratio of n-6/n-3 polyunsaturated fatty acids in meat was narrower (P less than 0.001) than in chickens fed oil with a low content of alpha-linolenic acid. The ratio of n-6/n-3 polyunsaturated fatty acids was significantly (P less than 0.001) more favourable in BM than in TM. The relative proportions of total saturated and monounsaturated fatty acids in meat decreased and those of polyunsaturated fatty acids increased significantly (P less than 0.01) in dependence on the increasing level of dietary oils. When feeding Atalante oil, a significant increase in the proportion of linoleic acid in BM but not in TM was observed. The proportions of the other n-6 fatty acids decreased and those of all determined n-3 fatty acids, with the exception of docosahexaenoic acid, significantly increased with the increasing level of oil in the diet. When feeding Lola oil, its increasing content in the diet increased the relative proportion of linoleic acid as well as its elongation to gamma-linolenic acid. The proportion of eicosapentaenoic and clupanodonic acids in BM significantly decreased. The ratio of n-6 to n-3 polyunsaturated fatty acids ranged from 0.9 to 13.6 and from 1.0 to 17.2 in BM and TM, respectively. Feed supplementation with linseed oil with a high content of alpha-linolenic acid may produce poultry meat as a functional food with a very narrow ratio of n-6/n-3 polyunsaturated fatty acids.
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