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Effect of species and breed on the response by broilers and turkeys to increased dietary concentrations of n-3 polyunsaturated fatty acids in terms of the n-3 polyunsaturated fatty acid content of edible poultry tissues

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

The potential to increase the n-3 polyunsaturated fatty acid (PUFA) content of poultry meat by enriching the poultry diet with n-3 PUFA is well established. However, the responsiveness to different fatty acids is variable (Rymer and Givens, 2005) and there is little information on the effect of species and breed of poultry. The objective of this study was to investigate the effect of poultry species and breed on the response to increased dietary concentrations of the n-3 PUFA α-linolenic acid (C18:3, LNA), eicosapentaenoic acid (C20:5, EPA) and docosahexaenoic acid (C22:6, DHA) in terms of the increased concentrations of these fatty acids in white and dark poultry meat.

Type
Theatre presentations
Information
Proceedings of the British Society of Animal Science , Volume 2006 , March 2006 , pp. 36
Copyright
Copyright © The American Society of International Law 2016

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References

Rymer, C. and Givens, D.I. (2005). n-3 Fatty acid enrichment of edible tissue of poultry: a review. Lipids, 40:121-130.Google Scholar