n-3 enrichment of chicken meat. 1. use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil

S. López-Ferrer, Mariadolores D. Baucells, A. C. Barroeta, M. A. Grashorn

Research output: Contribution to journalArticleResearchpeer-review

168 Citations (Scopus)

Abstract

We assessed the effect of a diet supplemented with fish oil (FO) on the performance, fatty acid (FA) composition, quality, and sensory traits of broiler meat. Diets enriched with 0, 2, or 4% FO plus tallow (T) up to 8% added fat (T1, 12, and T3, respectively) were given to the birds throughout a 38-d growth period. T3 was replaced by a mixture of FO, linseed oil (LO), and T (1, 3, and 4% respectively) for 1 wk (T4) or 2 wk (T5) before slaughter. Meat quality, taste, and FA profile were determined. Higher final weights were recorded for birds fed T3, although feed efficiency was not affected. Other performance or objective meat quality parameters did not show significant differences among treatments. High FO concentrations decreased the saturated and monoenoic FA contents in the thigh samples. The amount of polyunsaturated fatty acids (PUFA) increased when added to the diet (FO diets), mainly as long-chain n-3 FA [eicosapentaenoic fatty acid (EPA), docosapentaenoic fatty acid (DPA), and docosahexaenoic fatty acid (DHA)]. On the other hand, levels of total n-6 FA resulted in slight changes, mostly in linoleic acid (LA). By replacing the FO diet with the experimental mixture (T4, T5), the n-3 and n-6 FA contents increased, mainly in the form of linolenic acid and LA, respectively, only 1 wk later. After 1 wk of T4, the DHA levels in chicken decreased. Sensory panelists could not identify the meats from T4 and T5 as being different from the control diet (T1).
Original languageEnglish
Pages (from-to)741-752
JournalPoultry Science
Volume80
Issue number6
DOIs
Publication statusPublished - 1 Jan 2001

Keywords

  • Chicken meat
  • Fatty acid
  • Fish oil
  • N-3
  • N-6

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