Hostname: page-component-cd9895bd7-jn8rn Total loading time: 0 Render date: 2024-12-22T23:50:50.030Z Has data issue: false hasContentIssue false
  • English
  • Français

Beneficial effects of enrichment of chicken meat with n-3 polyunsaturated fatty acids, vitamin E and selenium on health parameters: a study on male rats

Published online by Cambridge University Press:  20 December 2016

P. Konieczka ,
A. J. Rozbicka-Wieczorek ,
M. Czauderna  and
S. Smulikowska
P. Konieczka*
Affiliation:
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
A. J. Rozbicka-Wieczorek
Affiliation:
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
M. Czauderna
Affiliation:
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
S. Smulikowska
Affiliation:
The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Instytucka 3, 05-110 Jabłonna, Poland
*
†E-mail: [email protected]
Get access

Abstract

Consumption of chicken meat enriched with bioactive compounds such as n-3 polyunsaturated fatty acids (PUFAn-3), vitamin E (vE) and selenium (Se) can help prevent many diseases and can be used to deliver those substances to humans. This might be of importance as chicken meat consumption is increasing worldwide. The effects of enriching chicken meat with PUFAn-3, vE and Se through dietary interventions were studied in rats. Four groups of Ross 308 female broilers from day 22 to day 35 of age were fed control diet (L) that contained lard and 80 mg vE and 0.3 mg Se/kg, or diets that contained rape seeds and fish oil with the same level of Se and vE as in the control diet, the same level of Se as in the control and 150 mg vE/kg, or 150 mg of vE and 0.7 mg Se/kg. Broiler carcasses were boiled, deboned, lyophilized and pooled by group. Boiled edible components of chicken carcass (BECC) were included (240 g/kg) in the diets fed to four groups of ten 10-week-old Wistar male rats for 8 weeks. Inclusion of BECCs modulated dietary fatty acid profile in the rat diets. Feeding these diets did not influence parameters related to growth or relative weights of internal organs in the rats. Feeding BECCs with lower PUFAn-6/n-3 decreased the n-6/n-3 ratio in the rat brain and liver, and increased the proportion of docosahexaenoic acid in the brain lipids. Liver cholesterol level was similar among the experimental groups, whereas the concentration of vE in the liver of rats fed BECC with increased vE levels was higher than that in the rats fed BECC with the basal vE level. Haematological and biochemical parameters in blood were within the normal range for rats, but a few rats showed a tendency towards increased levels because of the higher vE and Se level. The health-promoting effect of feeding rats PUFAn-3 enriched BECC was more pronounced when an increased dietary level of vE was used, but the increased level of Se did not provide the rats with additional benefits. Thus, the findings indicate that BECC enriched with PUFAn-3 and vE by a dietary intervention is a functional food with great potential of implementation.

Keywords

broiler meatn-3 fatty acidsα-tocopherolseleniumrat
Type
Research Article
Information
animal , Volume 11 , Issue 8 , August 2017 , pp. 1412 - 1420
Copyright
© The Animal Consortium 2016 

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

Association of Official Analytical Chemists (AOAC) 1990. Official methods of analysis, vol. 2, 15th edition. AOAC, Washington, DC, USA.Google Scholar
Bjorneboe, A, Bjorneboe, GE and Drevon, CA 1990. Absorption, transport and distribution of vitamin E. Journal of Nutrition 120, 233–242.Google Scholar
Brenna, JT 2002. Efficiency of conversion of alpha-linolenic acid to long chain n-3 fatty acids in man. Current Opinion in Clinical Nutrition and Metabolic Care 5, 127–132.Google Scholar
Calder, PC 2006. N-3 polyunsaturated fatty acids, inflammation, and inflammatory diseases. American Journal of Clinical Nutrition 83 (suppl.), 1505S–1519S.Google Scholar
Czauderna, M, Kowalczyk, J, Korniluk, K and Wasowska, I 2007. Improved saponification then mild base and acid-catalyzed methylation is a useful method for quantifying fatty acids, with special emphasis on conjugated dienes. Acta Chromatographica 18, 59–71.Google Scholar
Czauderna, M, Kowalczyk, J and Niedźwiedzka, KM 2009. Simple HPLC analysis of tocopherols and cholesterol from specimens of animal origin. Chemia Analityczna 54, 203–214.Google Scholar
EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies) 2014. Scientific opinion on dietary reference values for selenium. EFSA Journal 12, 3846, 67 pp.Google Scholar
EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies) 2015. Scientific opinion on dietary reference values for vitamin E as α-tocopherol. EFSA Journal 13, 4149, 72 pp.Google Scholar
Evans, GO (ed.) 2009. Animal clinical chemistry: a practical handbook for toxicologists and biomedical researchers, 2nd edition. CRC Press, London, UK.Google Scholar
Fisinin, VI, Papazyan, TT and Surai, PF 2009. Producing selenium-enriched eggs and meat to improve the selenium status of the general population. Critical Reviews in Biotechnology 29, 18–28.Google Scholar
Giknis, MLA and Clifford, CB 2008. Clinical laboratory parameters for Crl:WI(Han). Charles River Laboratories, Wilmington, MA, USA.Google Scholar
Gu, JY, Wakizono, Y, Dohi, A, Nonaka, M, Sugano, M and Yamada, K 1998. Effect of dietary fats and sesamin on the lipid metabolism and immune function of Sprague-Dawley rats. Bioscience, Biotechnology, and Biochemistry 62, 1917--1924.CrossRefGoogle ScholarPubMed
Javouhey-Donzel, A, Guenot, L, Maupoil, V, Rochette, L and Rocquelin, G 1993. Rat vitamin E status and heart lipid peroxidation: effect of dietary α-linolenic acid and marine n-3 fatty acids. Lipids 28, 651–655.Google Scholar
Jiang, Z and Sim, JS 1992. Effects of dietary n-3 fatty acid-enriched chicken eggs on plasma and tissue cholesterol and fatty acid composition of rats. Lipids 27, 279–284.Google Scholar
Konieczka, P, Barszcz, M, Chmielewska, N, Cieślak, M, Szlis, M and Smulikowska, S 2016. Interactive effects of dietary lipids and vitamin E level on performance, blood eicosanoids, and response to mitogen stimulation in broiler chickens of different ages. Poultry Science, doi: https://doi.org/10.3382/ps/pew219, Published online by Oxford University Press Journals 18 July 2016.Google Scholar
Konieczka, P, Czauderna, M, Rozbicka-Wieczorek, A and Smulikowska, S 2015. The effect of dietary fat, vitamin E and selenium concentrations on the fatty acid profile and oxidative stability of frozen stored broiler meat. Journal of Animal and Feed Sciences 24, 244–251.CrossRefGoogle Scholar
Konieczka, P, Czauderna, M and Smulikowska, S 2017. 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. Animal Feed Science and Technology 223, 42–52.Google Scholar
Konieczka, P, Rozbicka-Wieczorek, AJ, Więsyk, E, Smulikowska, S and Czauderna, M 2014. Improved derivatization of malondialdehyde with 2-thiobarbituric acid for evaluation of oxidative stress in selected tissues of chickens. Journal of Animal and Feed Sciences 23, 190–197.Google Scholar
Liu, JW, DeMichele, SJ, Palombo, J, Chuang, LT, Hastilow, C, Bobik, E and Huang, YS 2004. Effect of long-term dietary supplementation of high-gamma-linolenic canola oil versus borage oil on growth, haematology, serum biochemistry, and n-6 fatty acid metabolism in rats. Journal of Agricultural and Food Chemistry 52, 3960–3966.Google Scholar
McCann, JC and Ames, BN 2005. Is docosohexaenoic acid, and n-3 long-chain polyunsaturated fatty acid, required for development of normal brain function? An overview of evidence from cognitive and behavioral tests in humans and animals. American Journal of Clinical Nutrition 82, 281–295.Google Scholar
NRC 1995. Nutrient requirements of laboratory animals. National Research Council, National Academy Press, Washington, DC, USA.Google Scholar
Nyquist, NF, Rødbotten, R, Thomassen, M and Haug, A 2013. Chicken meat nutritional value when feeding red palm oil, palm oil or rendered animal fat in combinations with linseed oil, rapeseed oil and two levels of selenium. Lipids in Health and Disease 12, 69.CrossRefGoogle ScholarPubMed
Olmedilla-Alonso, B, Jiménez-Colmenero, F and Sánchez-Muniz, FJ 2013. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Science 95, 919–930.Google Scholar
Quinn, R 2005. Comparing rats to human’s age: how old is my rat in people years? Nutrition 21, 775–777.Google Scholar
Ribeiro, T, Lordelo, MM, Alves, SP, Bessa, RJ, Costa, P, Lemos, JP, Ferreira, LM, Fontes, CM and Prates, JA 2013. Direct supplementation of diet is the most efficient way of enriching broiler meat with n-3 long-chain polyunsaturated fatty acids. British Poultry Science 54, 753–765.Google Scholar
Ruiz-Gutierrez, V, Perez-Espinosa, A, Vázquez, CM and Santa-Maria, C 1999. Effects of dietary fats (fish, olive and high-oleic-acid sunflower oils) on lipid composition and antioxidant enzymes in rat liver. British Journal of Nutrition 82, 233–241.Google Scholar
Salem, NM, Lin, YH, Moriguchi, T, Lim, SY, Salem, N and Hibbeln, JR 2015. Distribution of omega-6 and omega-3 polyunsaturated fatty acids in the whole rat body and 25 compartments. Prostaglandins, Leukotrienes and Essential Fatty Acids 100, 13–20.Google Scholar
Simopoulos, AP 2000. Human requirement for n-3 polyunsaturated fatty acids. Poultry Science 79, 961–970.Google Scholar
Sochor, J, Pohanka, M, Ruttkay-Nedecky, B, Zitka, O, Hynek, D, Mares, P, Zeman, L, Vojtech, A and Kizek, R 2012. Effect of selenium in organic and inorganic form on liver, kidney, brain and muscle of Wistar rats. Open Chemistry 10, 1442–1451.Google Scholar
Tso, P, Caldwell, J, Lee, D, Boivin, GP and DeMichele, SJ 2012. Comparison of growth, serum biochemistries and n-6 fatty acid metabolism in rats fed diets supplemented with high-gamma-linolenic acid safflower oil or borage oil for 90 days. Food and Chemical Toxicology 50, 1911–1919.Google Scholar
Tuśnio, A, Taciak, M, Barszcz, M, Paradziej-Łukowicz, J, Olędzka, I, Wiczkowski, W, Szumska, M, Pastuszewska, B and Skomiał, J 2014. Thermal stabilization affects the content of selected compounds in diets for laboratory animals. Journal of Animal and Feed Sciences 23, 351–360.Google Scholar
Vijaimohan, K, Jainu, M, Sabitha, KE, Subramaniyam, S, Anandhan, C and Shyamala Devi, CS 2006. Beneficial effects of alpha linolenic acid rich flaxseed oil on growth performance and hepatic cholesterol metabolism in high fat diet fed rats. Life Sciences 79, 448–454.CrossRefGoogle ScholarPubMed
Woods, SC, Seeley, RJ, Rushing, PA, D’Alessio, D and Tso, P 2003. A controlled high-fat diet induces an obese syndrome in rats. Journal of Nutrition 133, 1081–1087.Google Scholar
Yamada, K, Hung, P, Yoshimura, K, Taniguchi, S, Lim, BO and Sugano, M 1996. Effect of unsaturated fatty acids and antioxidants on immunoglobulin production by mesenteric lymph node lymphocytes of Sprague-Dawley rats. Journal of Biochemistry 120, 138–144.Google Scholar
Yang, KT, Lin, C, Liu, CW and Chen, YC 2014. Effects of chicken-liver hydrolyzates on lipid metabolism in a high-fat diet. Food Chemistry 160, 148–156.CrossRefGoogle ScholarPubMed