Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat
2004
Zanini, S.F. | Torres, C.A.A. | Bragagnolo, N. | Turatti, J.M. | Silva, M.G. | Zanini, M.S.
The aim of this study was to evaluate the inclusion of different oil sources and dietary supplementation with vitamin E on the composition of fatty acids in rooster meat. Two hundred and forty 30-week-old White Leghorn roosters were distributed in a completely randomized factorial arrangement of 5 x 2, using five oil sources (sunflower, soybean, canola, linseed and fish) and two levels of antioxidant (30 and 400 mg vitamin E kg-1 of diet). The intake of fish and canola oil in the diet reduced (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh meat. Amongst the unsaturated fatty acids in the thigh, the fish and canola oil reduced (P < 0.05) the level of omega6 fatty acid, with a consequent decrease in the ratio omega6:omega3. The diet with fish oil increased (P < 0.05) the content of C22:6omega3 in the thigh meat. The use of linseed oil resulted in a significant reduction of the ratio of omeg6:omega3 fatty acid in the thigh. The use of soybean oil in the diet increased (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh, specifically in the content of omega 6. The inclusion of vitamin E increased the polyunsaturated fatty acids in the chest meat, such as C18:3omega3, C20:5omega3 and C22:6omega3.
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