Effects of vitamin E and fish oil inclusion in broiler diets on meat fatty acid composition and on the flavour of a composite sample of breast meat

2010 ◽  
Vol 90 (10) ◽  
pp. 1628-1633 ◽  
Author(s):  
Caroline Rymer ◽  
D Ian Givens
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Composite Sample ◽  
Breast Meat

scholarly journals Dietary lipid sources and vitamin E affect fatty acid composition or lipid stability of breast meat from Muscovy duck

2010 ◽  
Vol 90 (3) ◽  
pp. 371-378 ◽  
Author(s):  
A. Schiavone ◽  
M. Marzoni ◽  
A. Castillo ◽  
J. Nery ◽  
I. Romboli
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Thiobarbituric Acid ◽  
Muscovy Duck ◽  
Thiobarbituric Acid Reactive Substances ◽  
Breast Meat ◽  
Lipid Stability

A trial was conducted in order to assess the fatty acid composition and lipid stability of breast meat from Muscovy ducks (Cairina moschata domestica L.) fed a basal diet supplemented with 20 g kg-1 of soybean oil or fish oil and 30 or 230 mg kg-1 α-tocopheryl acetate (α-TA). A total of 120 one-day-old female muscovy ducklings were distributed over 12 pens (10 birds/pen). Growth performance traits were measured through the study. Each dietary treatment was randomly administered to three replicates when birds were 43 d until the slaughtering age of 66 d. Dietary treatments did not induce differences in growth performances and slaughter traits. Similarly, proximate composition and pH of breast muscle were not influenced by the diets. Significant increases in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents in breast meat of ducks fed fish-oil-supplemented diets was observed. Lipid oxidation, expressed as thiobarbituric acid reactive substances (TBARS), of breast meat from birds fed 230 mg kg-1 α-TA-supplemented diets was significantly lower, compared with those fed diets supplemented with 30 mg kg-1 α-TA, both 1 and 7 d after slaughter.Key words: Duck, meat, fatty acid, vitamin E, thiobarbituric acid reactive substances

The effects of fat source and breed on the fatty acid composition of lamb muscle and adipose tissue

1999 ◽  
Vol 1999 ◽  
pp. 115-115 ◽  
Author(s):  
A.M. Wachira ◽  
L.A. Sinclair ◽  
R.G. Wilkinson ◽  
G. Demirel ◽  
M. Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fish Oil ◽  
Acid Composition ◽  
Previous Experiment ◽  
Dietary Pufa ◽  
Long Chain

The benefits of long chain polyunsaturated fatty acids (PUFA) to human health, especially those of the n-3 series are now widely recognised. In a previous experiment (Wachira et al. 1998) supplementing diets with whole linseed or fish oil increased n-3 fatty acid levels in lamb muscle. To raise these further the whole linseed can be treated with formaldehyde to increase protection in the rumen. Dietary antioxidants such as vitamin E can control lipid oxidation but information on their effects on lamb performance and fatty acid composition is limited. The current experiments investigated the effects of different dietary PUFA sources and vitamin E levels on growth and fatty acid composition in two sheep breeds. Detailed results of the effects of vitamin E are presented in the accompanying abstract by Enser et al.

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