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Enrichment with long chain omega-3 fatty acids and sensory evaluation of chicken meat

Published online by Cambridge University Press:  22 November 2017

S A Mirghelenj ,
A Golian  and
V Taghizadeh
S A Mirghelenj*
Affiliation:
Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran
A Golian
Affiliation:
Ferdowsi University of Mashhad, Mashhad, Islamic Republic of Iran
V Taghizadeh
Affiliation:
Zarbal Company, Amol, Islamic Republic of Iran
*
Email: a_mirghelenj@yahoo.com
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Extract

N-3 fatty acids are essential for normal growth and development, and may play an important role in prevention of coronary artery disease, hypertension, diabetes, arthritis, other inflammatory and autoimmune disorders and cancer in humans (Simopoulos, 1999). Fatty acid profiles of broiler meat may be modified by adding fish oils to the diet (Lopez-Ferrer et al., 2001). When meat is enriched with PUFA, particularly n-3 long-chain fatty acids (C≥20), all sources of added vegetable oils seem to be less effective than marine oils (Bou. R et al., 2004). The purpose of this experiment was to study the effect of dietary fish oil on fatty acid composition of thigh and breast meat in broiler chickens.

Type
Theatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2009 , April 2009 , pp. 230
Copyright
Copyright © The British Society of Animal Science 2009

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References

Bou, R, Guardiola, F., Tres, A., Barroeta, A. C. and Codony, R.. 2004. Poultry Science 83, 282–292.CrossRefGoogle Scholar
Lo´pez-Ferrer, S., Baucells, M. D., Barroeta, A. C., and Grashornt, M. A.. 2001. Poultry Science 80, 741–752.Google Scholar
Simopoulos, A.P. 1999. American Journal of Clinical Nutrition 70, 560–569.Google Scholar