Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level

L. Cortinas, C. Villaverde, J. Galobart, M. D. Baucells, R. Codony, A. C. Barroeta

Research output: Contribution to journalArticleResearchpeer-review

126 Citations (Scopus)

Abstract

One hundred ninety-two female broiler chickens were randomly distributed into 16 experimental treatments as a result of the combination of 4 levels of dietary polyunsaturated fatty acids (PUFA) (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with α-tocopheryl acetate (α-TA) (0, 100, 200, and 400 mg/kg), to determine the modification of the amount and type of fatty acids (FA) deposited in raw and cooked chicken tissues. At 44 d, quantified FA of thighs and breasts were not affected by dietary supplementation with α-TA. Total FA content of breast was less than 15% of the total FA content of thigh. However, increasing the PUFA content of the diet by 46 g, from 15 to 61 g/kg, decreased total FA of thigh 17%, but did not affect FA content in breast meat. Monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) content of thigh (y) decreased linearly as the inclusion of dietary PUFA (x) increased (MUFA: y = 89.34 - 0.92x, R2 = 0.70; SFA: y = 53.81 - 0.43x, R2 = 0.57), whereas the relationship between PUFA content of feed (x) and thighs (y) was exponential (y = 92.03 - 92.03e (-0.0155x), R2 = 0.75). A similar response was observed in breast, with less variation and more incorporation of PUFA than thigh. Cooking of thigh meat led to a reduction in total FA content that affected SFA, MUFA, and PUFA in a similar proportion.
Original languageEnglish
Pages (from-to)1155-1164
JournalPoultry Science
Volume83
Issue number7
DOIs
Publication statusPublished - 1 Jan 2004

Keywords

  • Chicken
  • Cooking process
  • Polyunsaturated fat
  • Thigh and breast
  • α-tocopherol

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