Modification of fatty acid composition in broiler chickens fed canola oil

Gallardo, M. A.; Perez D.D.; Leighton F.M.

Abstract

This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Each group was divided into 4 subgroups of 8 chicks. The birds were sacrificed at day 45 to obtain tissue samples. The fatty acid composition was measured in meat (legs and breasts), fat (abdominal and subcutaneous) and plasma. An increase in oleic acid (p<0.01) was detected, as well as a decrease in linoleic acid (p<0.01), together with a slight increase in α-linolenic acid (p<0.05) with a higher percentage of canola oil. The composition of fat tissue was more representative of the dietary fatty acids than muscle tissue. In conclusion, canola oil increased the content of omega 9 and omega 3 fatty acids and decreased the content of omega 6 fatty acids in meat, fat and plasma in broiler chickens.

Más información

Título según WOS: Modification of fatty acid composition in broiler chickens fed canola oil
Título según SCOPUS: Modification of fatty acid composition in broiler chickens fed canola oil
Título según SCIELO: Modification of fatty acid composition in broiler chickens fed canola oil
Título de la Revista: BIOLOGICAL RESEARCH
Volumen: 45
Número: 2
Editorial: SOC BIOLGIA CHILE
Fecha de publicación: 2012
Página de inicio: 149
Página final: 161
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84866119654&partnerID=40&md5=37c832f52490659d6dbfe2f57e363413
DOI:

10.4067/S0716-97602012000200007

Notas: ISI, SCIELO, SCOPUS