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Effect of dietary source of very long chain n-3 polyunsaturated fatty acids in poultry diets on the oxidative stability of chicken meat

Published online by Cambridge University Press:  23 November 2017

C. Rymer  and
D.I. Givens
C. Rymer*
Affiliation:
University of Reading, Reading, United Kingdom
D.I. Givens
Affiliation:
University of Reading, Reading, United Kingdom
*
Email:c.rymer@reading.ac.uk
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Extract

Enriching chicken meat with the very long chain n-3 polyunsaturated fatty acids (VLC n-3 PUFA) 20:5 (EPA) and 22:6 (DHA) is a possible means of increasing the human consumption of these essential fatty acids as current levels of intake of these fatty acids are extremely low. However, a potential drawback of increasing the VLC n-3 PUFA content of chicken meat is that the oxidative stability of the meat is reduced. Chicken meat is enriched with VLC n-3 PUFA by the addition of fish oil to the chickens’ diet. It is possible that using alternative dietary sources of VLC n-3 PUFA may increase the oxidative stability of the meat (Mooney et al., 1998). The objective of this experiment was to determine what the source of VLC n-3 PUFA in broilers’ diets had on the oxidative stability of their edible tissues.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2007 , April 2007 , pp. 17
Copyright
Copyright © The British Society of Animal Science 2007

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References

Mooney, J. W., Hirschler, E. M., Kennedy, A. K., Sams, A. R. and Elswyk, M. E. van, 1998. Lipid and flavour quality of stored breast meat from broilers fed marine algae. Journal of the Science of Food and Agriculture 78:134–140.Google Scholar