Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-26T19:01:56.206Z Has data issue: false hasContentIssue false
  • English
  • Français

Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design

Published online by Cambridge University Press:  10 May 2012

N. Aghaei ,
A. Safamehr ,
Y. Mehmannavaz  and
S. Chekaniazar
N. Aghaei*
Affiliation:
Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran
A. Safamehr
Affiliation:
Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran
Y. Mehmannavaz
Affiliation:
Department of Animal Science, Maragheh Branch, Islamic Azad University, Maragheh, Iran
S. Chekaniazar
Affiliation:
Department of Animal Science, Faculty of Veterinary Medicine, Ataturk University, 25700 Aziziye, Erzurum, Turkey
*
E-mail: [email protected]
Get access

Abstract

Administration of fish oil (FO) in broiler diets can elevate α-linolenic acid (ALA), eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) levels, which are protective against cardiovascular disease. However, optimization based solely on n-3 polyunsaturated fatty acid (n-3 PUFA) enrichment in chicken meat could lead to lower meat quality, unless the withdrawal period (plan) is applied for 1 week. The present study investigated whether the incorporation of FO in the diet for 32 days followed by its withdrawal for 1 week affected blood lipid profiles, lipoprotein particles, performance and meat flavor in male broiler chickens. Two hundred and forty birds (1-day-old, Ross 308) were assigned to 1 of 4 dietary groups: 0%, 1%, 2% or 3% FO with four replicates. Broilers were fed for 49 days according to a 4-phase feeding program. The experimental phase comprised day 11 to 42, and FO was removed on day 42. Blood samples were collected during the pre- and post-withdrawal period after the recordings before slaughter. The FO groups demonstrated decreased low-density lipoprotein (LDL) and increased high-density lipoprotein levels on day 42 (P < 0.01); however, these values were not significant after design withdrawal. Diet supplementation with FO elevated the blood levels of palmitic acid (C16:0) and n-3 PUFAs, especially long-chain (LC) PUFAs (EPA, C20:5n-3 and DHA, C22:6n-3), and caused a decline in the level of arachidonic acid (AA, C20:4n-6; P < 0.05). Application of a one-week withdrawal period resulted in a decrease in (P < 0.05) linoleic acid (C18:2n-6) and an increase in the level of AA, unlike their amounts on day 42. Although blood and tissue LC n-3 PUFA levels on day 49 were significantly higher in the FO groups compared with the control, they demonstrated a substantial decrease on day 49 compared with day 42. The best results, mainly the lowest n-6/n-3 fatty acids (FAs) and feed conversion ratio (FCRs), were observed for 3% FO (group T4), even after institution of the withdrawal design. Degradation of total n-3 FAs deposited in tissues occurred after instituting the withdrawal plan diet, but deposited levels of EPA and DHA in tissues could ensure omega-3 enrichment of broiler meat in groups 3 and 4. On the basis of the dissatisfaction of the panelists toward group 4 meats (scored as near to acceptable) and their satisfaction with cooked samples of T3 (scored as good), group 3 meats were selected as good-quality n-3-enriched broiler meat.

Keywords

fish oil withdrawal planblood and tissue fatty acidlipoproteinsmeat qualitybroiler performance
Type
Product quality, human health and well-being
Information
animal , Volume 6 , Issue 12 , December 2012 , pp. 2031 - 2040
Copyright
Copyright © The Animal Consortium 2012

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Alparslan, G, Özdogan, M 2006. The effects of diet containing fish oil on some blood parameters and the performance values of broilers and cost efficiency. International Journal of Poultry Science 5, 415–419.Google Scholar
Alessandri, JM, Guesnet, P, Vancassel, S, Astorg, P, Denis, I, Langelier, B 2004. Polyunsaturated fatty acids in the central nervous system: evolution of concepts and nutritional implications throughout life. Reproduction Nutrition Development 44, 509–538.CrossRefGoogle ScholarPubMed
Barbut, S, Zhang, L, Marconne, M 2005. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science 84, 797–802.CrossRefGoogle ScholarPubMed
Benatti, P, Peluso, G, Nicolai, R, Calvani, M 2004. Polyunsaturated fatty acids: biochemical, nutritional and epigenetic properties. The Journal of the American College of Nutrition 23, 281–302.CrossRefGoogle ScholarPubMed
Betti, M, Schneider, BL, Wismer, WV, Carney, VL, Zuidhof, MJ, Renema, RA 2009. N-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poultry Science 88, 1085–1095.CrossRefGoogle Scholar
Bézard, J, Blond, JP, Bernard, A, Clouet, P 1994. The metabolism and availability of essential fatty acids in animal and human tissues. Reproduction Nutrition Development 34, 539–568.CrossRefGoogle Scholar
Cherian, G, Wolfe, FW, Sim, JS 1996. Dietary oils and added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Science 75, 423–431.Google Scholar
Crespo, N, Esteve-Garcia, E 2003. Polyunsaturated fatty acids reduce insulin and very low density lipoprotein levels in broiler chickens. Poultry Science 82, 1134–1139.Google Scholar
Das, UN 2006. Biological significance of essential fatty acids. Journal of Association of Physicians of India 54, 309–319.Google ScholarPubMed
Korver, DR, Klasing, KC 1997. Dietary fish oil alters specific and inflammatory immune responses in chicks. The Journal of Nutrition 127, 2039–2046.Google Scholar
Farhoomand, P, Checaniazer, S 2009. Effects of graded levels of dietary fish oil on the yield and fatty acid composition of breast meat in broiler chickens. The Journal of Applied Poultry Research 18, 508–513.Google Scholar
Farrell, DJ 1995. The enrichment of poultry products with the omega (n)-3 polyunsaturated fatty acids: a selected review. Proceedings of Australia's Poultry Science Symposium, vol. 7, Australia, pp. 16–21.Google Scholar
Folch, J, Lees, M, Sloane Stanley, GH 1957. A simple method for isolation and purification of total lipids from animal tissues. The Journal of Biological Chemistry 226, 497–509.Google Scholar
Grønn, M, Christensen, E, Hagve, T, Christophersen, B 1992. Effects of dietary purified eicosapentaenoic acid (20:5 (n-3)) and docosahexaenoic acid (22:6 (n-3)) on fatty acid desaturation and oxidation in isolated rat liver cells. Biochimica et Biophysica Acta 1125, 35–43.CrossRefGoogle Scholar
International Life Sciences Institute 1995. Dietary fat: some aspects of nutrition and health and production development. ILSI Press, Washington, DC.Google Scholar
James, MJ, Gibson, RA, Cleland, LG 2000. Dietary polyunsaturated fatty acids and inflammatory mediator production. Animal Journal of Clinical and Nutrition 71 (Suppl. S), 343S–348S.Google Scholar
Kahraman, R, Özpinar, H, Abas, I, Kutay, HC, Esenceli, H, Grashorn, MA 2004. Effects of different dietary oil sources on fatty acid composition and malonlydialdehyde levels of thigh meat in broiler chickens. Archiv für Geflügelkunde 68, 77–86.Google Scholar
Kris-Etherton, PM, Hecker, KD, Binkoski, AE 2004. Polyunsaturated fatty acids and cardiovascular health. Nutrition Reviews 62, 414–426.Google Scholar
López-Ferrer, S, Baucells, MD, Barrota, AC, Grashorn, MA 1999. N-3 Enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils. Poultry Science 78, 356–365.Google Scholar
López-Garcia, E, Schultze, MB, Meigs, JB, Manson, JE, Rifai, N, Stampfer, MJ, Willett, WC, Hu, FB 2005. Consumption of trans fatty acids is related to plasma biomarkers of inflammation and endothelial dysfunction. The Journal of Nutrition 135, 562–566.Google Scholar
Mourot, J, Hermier, D 2001. Lipids in monogastric animal meat. Reproduction Nutrition Development 41, 109–118.Google Scholar
National Research Council (NRC) 1994. Nutrient requirements of poultry, 9th revised edition. National Academy Press, Washington, DC.Google Scholar
Newman, RE, Downing, JA, Bryden, WL, Fleck, E, Buttemer, WA, Storlien, LH 1998. Dietary polyunsaturated fatty acids of the n-3 and the n-6 series reduce abdominal fat in the chicken (Gallus domesticus). Proceedings of the Nutrition Society 22, 54–65.Google Scholar
Rymer, C, Givens, DI 2005. N-3 fatty acid enrichment of edible tissue of poultry: a review. Lipids 40, 121–130.Google Scholar
SAS Institute 2001. SAS user's guide: statistics. SAS Institute Inc., Cary, NC.Google Scholar
Seemann, G 1981. Vorschlag eines verbesserten Verfahrens zur Ermittlung sensorischer Unterschiede (in Proposal of an improved method for the determination of sensory differentces). Archiv für Geflügelkunde 45, 248–251.Google Scholar
Wood, JD, Richardson, RI, Nute, GR, Fisher, AV, Campo, MM, Kasapidou, E, Sheard, PR, Enser, M 2004. Effects of fatty acids on meat quality: a review. Meat Science 66, 21–32.Google Scholar
Zanini, SF, Torres, CAA, Braganolo, N, Turatti, JM, Silvia, MG, Zanini, MS 2004. Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat. Journal of the Science of Food and Agriculture 84, 672–682.Google Scholar
Zuidhof, M, Betti, M, Korver, DR, Hernandez, F, Schneider, B, Carney, V, Renema, R 2009. Omega-3-enriched broiler meat: 1. Optimization of a production system. Poultry Science 88, 1108–1120.Google Scholar