PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2006 | 15 | 4 |
Tytuł artykułu

The influence of dietary fish oil and vitamin E on the fatty acid profile and oxidative stability of frozen stored chicken breast meat

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The experiment was conducted on 640 Cobb chickens allocated to 16 groups, 5 replications of 4 males and 4 females each. Chickens from 22 to 42 days of age were fed diets containing 50, 47, 45 and 42 g ·kg-1 of rapeseed oil and 0, 3, 5 and 8 g ·kg-1 fish oil, respectively. The diets were supplemented with 0, 40, 150 and 300 mg · kg-1 of α-tocopheryl acetate. At the end of the experiment, the chickens were killed and samples of breast meat were prepared, frozen (-20oC) and stored for 6 months. Samples were analysed for fatty acid composition, thiobarbituric acid reactive substances (TBA-RS), and α-tocopherol content. Fish oil positively affected the performance of chickens, elevated the content of stearic (C18:0) and eicosapentaenoic (C 20:5,n-3 ) acids, and lowered the polyunsaturated fatty acid (PUFA) n-6:n-3 ratio in stored breast meat. Fish oil at 8 g ·kg-1 in the diet decreased linolenic acid (C18:3, n-3), unsaturated fatty acid, and n-6 PUFA contents, increased saturated fatty acid (SFA) content in lipids and lowered the PUFA:SFA ratio. The addition of 150 or 300 mg · kg-1 α-tocopheryl acetate to the diets increased the level of vitamin E in stored breast meat and lowered the TBA-RS value. The levels of fish oil and vitamin E used had no effect on the sensory properties of meat.
Słowa kluczowe
Wydawca
-
Rocznik
Tom
15
Numer
4
Opis fizyczny
p.631-640,ref.
Twórcy
autor
  • National Research Institute of Animal Production, 32-083 Balice, Poland
Bibliografia
  • Bartov I., Bornstein S., 1981. Stability of abdominal fat and meat of broilers: Combined effect of dietary vitamin E and synthetic antioxidants. Poultry Sci. 60, 1840-1845
  • Bou R., Guardiola F., Tres A., Barroeta A.C., Codony R., 2004. Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Sci. 83, 282-292
  • Cortinas L., Barroeta A.C., Villaverde C., Galobart J., Guardiola F., Baucells M.D., 2005. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation. Poultry Sci. 84, 48-55
  • Cortinas L., Villaverde C., Galobard J., Baucells M.D., Codony R., Barroeta A.C., 2004. Fatty acid content in chicken thigh and breast as affected by dietary polyunsaturation level. Poultry Sci. 83, 1155-1164
  • De Winne A., Dirinck P., 1996. Studies on vitamin E and meat quality. 2.Effect of feeding high vitamin E levels on chicken meat quality. J. Agr. Food Chem. 44, 1691-1696
  • Dobrzański Z., Bykowski P., Iwaniuk Z., Usydus Z., Górecka H., Trziszka T., 2002a. Evaluation of the chemical composition of fish oil: a by-product from fish processing plants. Bull. Sea Fish. Inst. 1 (155), 39-46
  • Dobrzański Z., Jamroz D., Bykowski P., Trziszka T., 2002b. Effect of fish oil on broiler performance and meat quality. Acta Sci. Pol., Zoot. 1, 43-51
  • European Tables of Energy Values of Poultry Feedstuffs, 1989. Working Group No. 2, Nutrition. European Federation of Branches of the WPSA, Beekbergen (The Netherlands)
  • Folch J., Lees M., Sloane-Stanley G.H., 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509
  • Giannenas I.A., Florou-Paneri P., Botsoglou N.A., Christaki E., Spais A.B., 2005. Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat. J. Anim. Feed Sci. 14, 521-535
  • Grau A., Guardiola F., Grimpa S., Barroeta A.C., Codony R., 2001. Oxidative stability of dark chicken meat through frozen storage: Influence of dietary fat and α-tocopherol and ascorbic acid supplementation. Poultry Sci. 80, 1630-1642
  • Guo Y., Zhang G., Yuan J., Nie W., 2003. Effects of source and level of magnesium and vitamin E on prevention of hepatic peroxidation and oxidative deterioration of broiler meat. Anim. Feed Sci. Tech. 107, 143-150
  • Koreleski J., Świątkiewicz S., Bykowski P., 1997. Feeding broiler chickens with plant feeds supplemented with fish waste. Ann. Anim. Sci. 24, 213-230
  • Lopez-Ferrer S., Baucells M.D., Barroeta A.C., Grashorn M.A., 1999. n-3 Enrichment of chicken meat using fish oil: Alternative substitution with rapeseed and linseed oils. Poultry Sci. 78, 356-365
  • Lopez-Ferrer S., Baucells M.D., Barroeta A.C., Grashorn M.A., 2001. 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. Poultry Sci. 80, 741-732
  • Manz U.Y., Philipp K., 1981. A method for the routine determination of tocopherols in animal feed and human foodstuffs with the aid of high performance liquid chromatography. Int. J. Vit. Nutr. Res. 51, 342-348
  • Mieczkowska A., Smulikowska S., 2005. The influence of white lupin seeds in diets supplemented with fats of animal or plant origin on the fatty acid composition of broiler tissues. J. Anim. Feed Sci. 14, 93-107
  • Morrison W.R., Smith L.M., 1964. Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid Res. 5, 600-608
  • Pikul J., Leszczyński A., Kummerow F.A., 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agr. Food Chem. 37, 1309-1317
  • Salih A.M., Smith D.M., Dawson L.E., 1987. Modified extraction 2-thiobarbituric acid method for measuring lipid oxidation in poultry. Poultry Sci. 66, 1483-1488
  • Soto-Salanowa M.F., Sell J.L., 1996. Efficacy of dietary and injected vitamin E for poults. Poultry Sci. 75, 1393-1403
  • Surai P.F., Sparks N.H.C., 2000. Tissue-specific fatty acid and α-tocopherol profiles in male chickens depending on dietary tuna oil and vitamin E provision. Poultry Sci. 79, 1132-1142
  • Villaverde C., Cortinas L., Barroeta A.C., Martin-Orue S.M., Baucell M.D., 2004. Relationship between dietary unsaturation and vitamin E in poultry. J. Anim. Physiol. Anim. Nutr. 88, 143-149
  • Zollitsch W., Knaus W., Aichinger F., Lettner F., 1997. Effects of different dietary fat sources on performance and carcass characteristics of broiler. Anim. Feed Sci. Tech. 66, 63-73
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
bwmeta1.element.agro-article-9571bb17-8e56-454a-8e18-8353c4452c88
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.