Omega-3 and -9 Fatty Acid Combination Effects on Broiler Chicks to Produce Chicks with High in Omega-3 Polyunsaturated Fatty Acid
2012
Shin, D.K., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Choi, S.H., Texas AnM University, College Station, TX, USA | Cho, Y.M., Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon, Republic of Korea | Park, J.H., Animal Genetic Resources Station, National Institute of Animal Science, RDA, Namwon, Republic of Korea
To evaluate the effects of n-3 and n-9 fatty acid combination on broiler chicks, diets containing the combinations of five different fat sources including flaxseed oil, fish oil, EPA, DHA and olive oil were provided, and all chicks were processed at 4 weeks of growth. Liver, breast and thigh samples were collected and fatty acid composition and/or CIE L*, a* and b* measurement were measured. Also, live chick and liver weights were weighed and the ratio was provided as an evidence of fat accumulation in liver. No significant difference was determined in both live and liver weight ratio and liver color. EPA was low in FHO as compared to livers from others. In contrast, DHA was significantly high in FHO. In broiler breasts derived from FDO, AA and n-3 fatty acid content was high, but only numerical differences of EPA and DHA were determined in breasts from FDO. The thighs from FHO showed high in EPA, DHA and n-3 fatty acid content but had low in AA and n-6 to n-3 ratio. Therefore, the results indicate that broiler chicken diets containing either FDO or FHO may be possible combination diets increasing n-3 polyunsaturated fatty acids in broiler chicks.
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