SHORT COMMUNICATION
Effect of fish oil and vitamin E in the diet on the fatty acid composition of breast meat in broiler chickens
 
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National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science, 32-083 Balice, Poland
 
 
Publication date: 2005-06-26
 
 
Corresponding author
J. Koreleski   

National Research Institute of Animal Production, Department of Animal Nutrition and Feed Science, 32-083 Balice, Poland
 
 
J. Anim. Feed Sci. 2005;14(Suppl. 1):459-462
 
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ABSTRACT
The experiment was conducted on 640 Cobb chickens allocated to 16 groups, 5 replications of 4 males and 4 females each. From 22 to 42 days of age the chickens were fed diets containing 50 g of rapeseed oil and 0, 3, 5 and 8 g of fish oil (FO) and were supplemented with 0, 40, 150 and 300 mg · kg-1 of α-tocopheryl acetate. At the end of the experiment the chickens were killed and breast meat was analysed for PUFA and α-tocopherol content. At a dietary level of 5 g·kg-1 or more of fish oil, the EPA and DHA content in breast meat lipids increased and the PUFA n-6/n-3 ratio declined. Graded levels of vitamin E added to the diet increased the α-tocopherol content in meat in a dose-dependent manner. An interaction was not found on the effect of vitamin E and FO in the diet and PUFA in meat.
 
CITATIONS (3):
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Rachael A. Gibbs, Caroline Rymer, D. Ian Givens
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Dietary omega-3 and antioxidants improve long-chain omega-3 and lipid oxidation of broiler meat
Laila D. Abd El-Samee, I. El-Wardany, S. A. Abdel-Fattah, Nafisa A. Abd El-Azeem, M. S. Elsharkawy
Bulletin of the National Research Centre
 
3.
Fish oil divergently enriches broiler meat with long chain ω-3 polyunsaturated fatty acids (LCω-3PUFAs) by modulating the ratio of ω-3 to ω-6 PUFAs without disrupting gut morphology and cardio-pulmonary morphometry
Md. Hossain, Goutam Das, Priunka Bhowmik, Kona Adhikary, Md. Sultan, Shilpi Islam, Nasima Akter
Canadian Journal of Animal Science
 
ISSN:1230-1388
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