Hostname: page-component-78c5997874-fbnjt Total loading time: 0 Render date: 2024-11-04T05:22:44.309Z Has data issue: false hasContentIssue false
  • English
  • Français

In ovo exposure to omega-3 fatty acids does not enhance omega-3 long-chain polyunsaturated fatty acid metabolism in broiler chickens

Part of: DOHaD ANZ Conference 2016

Published online by Cambridge University Press:  12 April 2017

K. Kanakri Open the ORCID record for K. Kanakri [Opens in a new window] ,
J. Carragher ,
B. Muhlhausler ,
R. Hughes  and
R. Gibson
K. Kanakri*
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
J. Carragher
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
B. Muhlhausler
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
R. Hughes
Affiliation:
South Australian Research and Development Institute (SARDI), Roseworthy Campus, Roseworthy, SA 5371, Australia School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371, Australia
R. Gibson
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
*
*Address for correspondence: K. Kanakri, School of Agriculture, Food and Wine, FOODplus Research Centre, The University of Adelaide, Urrbrae, SA 5064, Australia. (Email [email protected])
Get access Rights & Permissions [Opens in a new window]

Abstract

The content of omega-3 long-chain polyunsaturated fatty acids (n−3 LCPUFA) in chicken meat can be boosted by feeding broilers a diet containing α-linolenic acid (ALA, from flaxseed oil), some of which is converted by hepatic enzymes to n−3 LCPUFA. However, most of the accumulated n−3 polyunsaturated fatty acid (PUFA) in meat tissues is still in the form of ALA. Despite this, the levels of chicken diets are being enhanced by the inclusion of vegetable and marine sources of omega-3 fats. This study investigated whether the capacity of chicken for n−3 LCPUFA accumulation could be enhanced or inhibited by exposure to an increased supply of ALA or n−3 LCPUFA in ovo. Breeder hens were fed either flaxseed oil (High-ALA), fish oil (high n−3 LCPUFA) or tallow- (low n−3 PUFA, Control) based diets. The newly hatched chicks in each group were fed either the High-ALA or the Control diets until harvest at 42 days’ post-hatch. The n−3 PUFA content of egg yolk and day-old chick meat closely matched the n−3 PUFA composition of the maternal diet. In contrast, the n−3 PUFA composition of breast and leg meat tissues of the 42-day-old offspring closely matched the diet fed post-hatch, with no significant effect of maternal diet. Indeed, there was an inhibition of n−3 LCPUFA accumulation in meat of the broilers from the maternal Fish-Oil diet group when fed the post-hatch High-ALA diet. Therefore, this approach is not valid to elevate n-3 LCPUFA in chicken meat.

Keywords

chicksfish oilflaxseed oilmaternal dietmeatn−3
Type
Original Article
Information
Journal of Developmental Origins of Health and Disease , Volume 8 , Issue 5: Themed Issue: Australian Perspectives: Outcomes from the 2016 ANZ , October 2017 , pp. 520 - 528
Check for updates
Copyright
© Cambridge University Press and the International Society for Developmental Origins of Health and Disease 2017 

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

1. Colquhoun, D, Ferreira-Jardim, A, Udell, T, Eden, B, The Nutrition and Metabolism Committee of the Heart Foundation. Fish, fish oils, n-3 polyunsaturated fatty acids and cardiovascular health, 2008. Heart Foundation, Australia. Retrieved 7 January 2017 from https://www.heartfoundation.org.au/images/uploads/main/For_professionals/Fish-FishOils-revie-of-evidence.pdf.Google Scholar
2. Galli, C, Calder, PC. Effects of fat and fatty acid intake on inflammatory and immune responses: a critical review. Ann Nutr Metab. 2009; 55, 123–139.CrossRefGoogle ScholarPubMed
3. Jump, DB. The biochemistry of n-3 polyunsaturated fatty acids. J Biol Chem. 2002; 277, 8755–8758.Google Scholar
4. Food and Agriculture Organization of the United Nations and World Health Organization. Joint FAO/WHO Food Standards Programme, Codex Committee on nutrition and foods for special dietary uses, 2014. Kuta, Bali, Indonesia. Retrieved 7 January 2017 from ftp://ftp.fao.org/codex/Meetings/ccnfsdu/ccnfsdu36/CRDS/CRD_08.pdf.Google Scholar
5. Hannesson, R. World fisheries in crisis? Mar Resour Econ. 2015; 30, 251–260.CrossRefGoogle Scholar
6. Australian Chicken Meat Federation. The Australian chicken meat industry: an industry in profile, 2016. Retrieved 7 January 2017 from http://www.chicken.org.au/page.php?id=4.Google Scholar
7. Lopez-Ferrer, S, Baucells, MD, Barroeta, AC, Galobart, J, Grashorn, MA. N-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil. Poult Sci. 2001; 80, 753–761.CrossRefGoogle ScholarPubMed
8. Konieczka, P, Czauderna, M, Smulikowska, S. The enrichment of chicken meat with omega-3 fatty acids by dietary fish oil or its mixture with rapeseed or flaxseed – effect of feeding duration: dietary fish oil, flaxseed, and rapeseed and n-3 enriched broiler meat. Anim Feed Sci Technol. 2017; 223, 42–52.Google Scholar
9. Kanakri, K, Carragher, J, Hughes, R, Muhlhausler, B, Gibson, R. A reduced cost strategy for enriching chicken meat with omega-3 long chain polyunsaturated fatty acids using dietary flaxseed oil. Br Poult Sci. (In press). doi:10.1080/00071668.2017.1293798.Google Scholar
10. Kartikasari, LR, Hughes, RJ, Geier, MS, Makrides, M, Gibson, RA. Dietary alpha-linolenic acid enhances omega-3 long chain polyunsaturated fatty acid levels in chicken tissues. Prostaglandins Leukot Essent Fatty Acids. 2012; 87, 103–109.Google Scholar
11. Barceló-Coblijn, G, Murphy, EJ. Alpha-linolenic acid and its conversion to longer chain n-3 fatty acids: benefits for human health and a role in maintaining tissue n-3 fatty acid levels. Prog Lipid Res. 2009; 48, 355–374.CrossRefGoogle Scholar
12. Kartikasari, LR, Geier, MS, Hughes, RJ, et al. Comparison of omega-3 levels in two strains of broilers and layers fed high alpha linolenic acid diets. Proceedings of the 23rd Annual Australian Poultry Science Symposium, Sydney, New South Wales, Australia, 19–22 February, 2012, pp. 237–240.Google Scholar
13. Kanakri, K, Muhlhausler, B, Carragher, J, et al. Relationship between the fatty acid composition of uropygial gland secretion and blood of meat chickens receiving different dietary fats. Anim Production Sci. (In press). doi: 10.1071/AN16268.Google Scholar
14. Carragher, JF, Mühlhäusler, BS, Geier, MS, et al. Effect of dietary ALA on growth rate, feed conversion ratio, mortality rate and breast meat omega-3 LCPUFA content in broiler chickens. Anim Prod Sci. 2016; 56, 815–823.CrossRefGoogle Scholar
15. Jing, M, Gakhar, N, Gibson, RA, House, JD. Dietary and ontogenic regulation of fatty acid desaturase and elongase expression in broiler chickens. Prostaglandins Leukot Essent Fatty Acids. 2013; 89, 107–113.CrossRefGoogle ScholarPubMed
16. USDA national nutrient database for standard reference. United States Department of Agriculture, Agricultural Research Service, USDA Food Composition Databases, United States, 2016. Retrieved 7 January 2017 from https://ndb.nal.usda.gov/ndb/nutrients/index.Google Scholar
17. Boschetti, E, Bordoni, A, Meluzzi, A, et al. Fatty acid composition of chicken breast meat is dependent on genotype-related variation of FADS1 and FADS2 gene expression and desaturating activity. Animal. 2016; 10, 700–708.Google Scholar
18. Gonzalez-Esquerra, R, Leeson, S. Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat. Br Poult Sci. 2000; 41, 481–488.CrossRefGoogle ScholarPubMed
19. Cherian, G. Nutrition and metabolism in poultry: role of lipids in early diet. J Anim Sci Biotechnol. 2015; 6, 28. doi:10.1186/s40104-015-0029-9.CrossRefGoogle ScholarPubMed
20. Goldberg, EM, Ryland, D, Aliani, M, House, JD. Interactions between canola meal and flaxseed oil in the diets of White Lohmann hens on fatty acid profile and sensory characteristics of table eggs. Poult Sci. 2016; 95, 1805–1812.Google Scholar
21. Gonzalez-Esquerra, R, Leeson, S. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can J Anim Sci. 2001; 81, 295–305.CrossRefGoogle Scholar
22. Cherian, G, Sim, JS. Omega-3 fatty acid and cholesterol content of newly hatched chicks from α-linolenic acid enriched eggs. Lipids. 1992; 27, 706–710.Google Scholar
23. Koppenol, A, Delezie, E, Wang, Y, et al. Effects of maternal dietary EPA and DHA supplementation and breeder age on embryonic and post-hatch performance of broiler offspring. J Anim Physiol Anim Nutr. 2015; 99, 36–47.CrossRefGoogle ScholarPubMed
24. Ajuyah, AO, Cherian, G, Wang, Y, Sunwoo, H, Sim, JS. Maternal dietary FA modulate the long-chain n-3 PUFA status of chick cardiac tissue. Lipids. 2003; 38, 1257–1261.CrossRefGoogle ScholarPubMed
25. National Research Council. Nutrient Requirements of Poultry, 9th edn, 1994. National Academy Press: Washington, DC.Google Scholar
26. Jacob, J. Sexing Day-Old Chicks on Small and Backyard Flocks. 2016. University of Kentucky: Lexington, KY, USA.Google Scholar
27. Folch, J, Lees, M, Sloane Stanley, GH. A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem. 1957; 226, 497–509.Google Scholar
28. Tu, WC, Cook-Johnson, RJ, James, MJ, Mühlhäusler, BS, Gibson, RA. Omega-3 long chain fatty acid synthesis is regulated more by substrate levels than gene expression. Prostaglandins Leukot Essent Fatty Acids. 2010; 83, 61–68.CrossRefGoogle ScholarPubMed
29. COBB 500: broiler performance & nutrition supplement, 2015. Retrieved 1 January 2017 from http://www.cobb-vantress.com/docs/default-source/cobb-500-guides/Cobb500_Broiler_Performance_And_Nutrition_Supplement.pdf.Google Scholar
30. Cherian, G. Essential fatty acids and early life programming in meat-type birds. Worlds Poult Sci J. 2011; 67, 599–614.CrossRefGoogle Scholar
31. Koppenol, A, Delezie, E, Aerts, J, et al. Effect of the ratio of dietary n-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid on broiler breeder performance, egg quality, and yolk fatty acid composition at different breeder ages. Poult Sci. 2014; 93, 564–573.Google Scholar
32. Cherian, G, Bautista-Ortega, J, Goeger, DE. Maternal dietary n-3 fatty acids alter cardiac ventricle fatty acid composition, prostaglandin and thromboxane production in growing chicks. Prostaglandins Leukot Essent Fatty Acids. 2009; 80, 297–303.Google Scholar
33. Qi, KK, Chen, JL, Zhao, GP, Zheng, MQ, Wen, J. Effect of dietary omega 6/omega 3 on growth performance, carcass traits, meat quality and fatty acid profiles of Beijing-you chicken. J Anim Physiol Anim Nutr. 2010; 94, 474–485.Google Scholar
34. Noble, RC, Cocchi, M. Lipid metabolism and the neonatal chicken. Prog Lipid Res. 1990; 29, 107–140.CrossRefGoogle ScholarPubMed
35. Lin, DS, Connor, WE, Anderson, GJ. The incorporation of n-3 and n-6 essential fatty acids into the chick embryo from egg yolks having vastly different fatty acid compositions. Pediatr Res. 1991; 29, 601–605.Google Scholar
36. Koppenol, A, Delezie, E, Buyse, J, Everaert, N. The interaction between maternal and post-hatch n-3 fatty acid supplementation in broiler diets. J Anim Physiol Anim Nutr. 2015; 99, 864–872.CrossRefGoogle ScholarPubMed
37. Emken, EA, Adlof, RO, Duval, SM, Nelson, GJ. Effect of dietary docosahexaenoic acid on desaturation and uptake in vivo of isotope-labeled oleic, linoleic, and linolenic acids by male subjects. Lipids. 1999; 34, 785–791.CrossRefGoogle ScholarPubMed
38. Lopez-Ferrer, S, Baucells, MD, Barroeta, AC, Grashorn, MA. 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. Poult Sci. 2001; 80, 741–752.Google Scholar
39. Haug, A, Nyquist, NF, Thomassen, M, Hostmark, AT, Ostbye, TKK. N-3 fatty acid intake altered fat content and fatty acid distribution in chicken breast muscle, but did not influence mRNA expression of lipid-related enzymes. Lipids Health Dis. 2014; 13, 10.CrossRefGoogle Scholar