scholarly journals Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens

Meso ◽  
2020 ◽  
Vol 22 (4) ◽  
pp. 268-273
Author(s):  
Masoomeh Tavakoli ◽  
Mehrdad Bouyeh ◽  
Alireza Seidavi
Keyword(s):  
Fatty Acid ◽  
Vitamin C ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Dietary Vitamin ◽  
Breast Meat ◽  
Vitamin C Supplementation

Ziel der Studie war es, die Auswirkungen der Aufnahme von drei verschiedenen Vitamin C-Mengen (0, 200 und 400 mg / kg) in die Ernährung auf das Fettsäureprofil im Broilerbrustfleisch zu bewerten. Die Studie wurde in 3 Zyklen und 4 Wiederholungen in Dauer von 42 Tagen durchgeführt, an einer vollständig randomisierten Probe von 10 Hühnern pro Käfig, insgesamt 120 männliche Hühner im Alter von einem Tag des kommerziellen Hybrids Ross 308. Die Datenanalyse wurde unter Verwendung des statistischen SAS-Analyseprogramms vorgenommen, während der Vergleich der Mittelwerte mit dem Duncan multiplen Vergleichstest mit einer Fehlerwahrscheinlichkeit von 5% durchgeführt wurde. Die Ergebnisse zeigten, dass die Zugabe von Vitamin C in einer Menge von 200 mg / kg den Prozentsatz an gesättigten Fettsäuren wie Myristinsäure, Palmitinsäure und Stearinsäure verringert, wobei die Menge an ungesättigten Fettsäuren zunahm und die Menge an gesättigten Fettsäuren abnahm

scholarly journals Effect of dietary graded levels of Imbrasia belina on the chemical composition and fatty acid profile of meat from broiler chickens

2021 ◽  
Author(s):  
Sipho Moyo ◽  
Ishmael Festus Jaja ◽  
Keletso Mopipi ◽  
Arno Hugo ◽  
Patrick Masika ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Chemical Composition ◽  
Protein Content ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Atherogenic Index ◽  
Breast Meat ◽  
Treatment Groups ◽  
Imbrasia Belina ◽  
Dietary Treatments

AbstractThe effect of dietary graded inclusion levels of Imbrasia belina worm meal on meat chemical composition and fatty acid profile of broiler chicken meat was evaluated. A total of 360 chicks were randomly allocated to four dietary treatments, with each treatment group replicated 6 times (n = 15/replicate). The inclusion levels of the I. belina worm meal in the treatments were 0% control = T1, T2 = 4%, T3 = 8% and 12%. A three-phase feeding program of starter (0-14d), grower (15-28d), and finisher (29-35d) was employed for the study. The results showed that crude protein content of breast meat was higher (P < 0.05) in dietary treatments than control, whereas crude fat content of thigh meat was higher (P < 0.05) than in breast meat. The fatty acid composition of breast meat myristic and myristoleic acid levels were significantly reduced (P < 0.05) in treatment groups than the control, whereas the levels of linoleic acid, ⅀PUFA, ⅀PUFA/SFA, ⅀PUFA: MUFA, ⅀(n-6) in thigh meat decreased significantly (P < 0.05) in treatment groups than control. The ⅀(n-3) and atherogenic index in the thigh meat increased significantly (P < 0.05) with incremental levels of I. belina meal. In conclusion, I. belina meal improved the protein content of breast meat and reduced levels of some fatty acids.

Different chemical forms of dietary selenium influence the fatty acid profile and the malondialdehyde content of selected edible organs in broiler chickens

2021 ◽  
pp. 104799
Author(s):  
Marian Czauderna ◽  
Małgorzata Białek ◽  
Agnieszka Białek ◽  
Katarzyna Krajewska ◽  
Bogdan Śliwiński ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Chemical Forms ◽  
Dietary Selenium ◽  
Malondialdehyde Content

Fatty acid profile, oxidative stability and sensory quality of breast meat from turkeys fed diets with graded levels of flaxseed oil for different periods of time

2018 ◽  
Vol 58 (6) ◽  
pp. 1164
Author(s):  
Jan Jankowski ◽  
Zenon Zduńczyk ◽  
Dariusz Mikulski ◽  
Jerzy Juśkiewicz ◽  
Janusz F. Pomianowski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Eicosapentaenoic Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Treatment ◽  
Flaxseed Oil ◽  
Breast Meat ◽  
Turkey Meat

The effect of partial or complete substitution (2.5% and 5%, respectively) of flaxseed oil for soybean oil on the fatty acid profile, oxidative stability and sensory quality of turkey breast meat was studied. Turkeys were fed experimental diets for 3, 4, 5 or 6 weeks before being slaughtered at 16 weeks of age. The percentages of α-linolenic acid and eicosapentaenoic acid in the total fatty acid pool of meat were determined by dietary intake and feeding duration. Even a prolonged dietary treatment with 5% flaxseed oil did not significantly increase the thiobarbituric acid reactive substances content of the turkey meat and did not have a detrimental effect on the sensory properties. The recommended n-6 : n-3 polyunsaturated fatty acids ratio (<4 : 1) in turkey meat can be easily achieved by feeding turkeys a diet containing 2.5% flaxseed oil for 3 weeks. To maintain the above ratio and increase eicosapentaenoic acid concentrations in the meat, the diet should contain 5% flaxseed oil.

scholarly journals Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

2011 ◽  
Vol 49 (No. 2) ◽  
pp. 71-79 ◽  
Author(s):  
V. Skřivanová ◽  
M. Skřivan ◽  
E. Tůmová ◽  
S. Ševčíková
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Vitamin E ◽  
Fatty Acid Profile ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Content ◽  
Dietary Vitamin ◽  
Oleic Acid Content ◽  
Broiler Meat ◽  
Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO<sub>4</sub>.5H<sub>2</sub>O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P &lt; 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P &lt; 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P &lt; 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper &times; cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P &lt; 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P &lt; 0.05) was positive.

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

2009 ◽  
Vol 2009 ◽  
pp. 230-230
Author(s):  
S A Mirghelenj ◽  
A Golian ◽  
V Taghizadeh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Broiler Chickens ◽  
Normal Growth ◽  
Omega 3 ◽  
Breast Meat ◽  
Broiler Meat ◽  
Dietary Fish ◽  
Artery Disease ◽  
Long Chain

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.

Longitudinal changes in serum paraoxonase-1 activity throughout normal pregnancy

2006 ◽  
Vol 44 (7) ◽  
Author(s):  
Natàlia Ferré ◽  
Jordi Camps ◽  
Joan Fernández-Ballart ◽  
Victoria Arija ◽  
Michelle M. Murphy ◽  
...  
Keyword(s):  
Vitamin C ◽  
Normal Pregnancy ◽  
Paraoxonase 1 ◽  
Dietary Vitamin ◽  
Pon1 Activity ◽  
Longitudinal Changes ◽  
Increased Risk ◽  
Direct Association ◽  
Vitamin C Supplementation ◽  
Serum Paraoxonase

AbstractThe aim of this study was to investigate the longitudinal changes in serum paraoxonase-1 (PON1) activity from preconception throughout normal pregnancy and their relationships with maternal dietary vitamin C and E intake. The study was performed in 35 women (studied at preconception, at 8, 20 and 32weeks of pregnancy, and at labour). PON1 activity decreased significantly from 145.8 (109.8–198.8) U/L at preconception to 111.1 (85.3–179.9) U/L (p<0.01) at 32weeks and 100.4 (54.7–171.4) U/L (p<0.001) at labour. There was a direct association between vitamin C intake and PON1 at week 32 (p=0.018). We conclude that adequate vitamin C intake in pregnant women may merit consideration, since vitamin C supplementation has proved beneficial in the prevention of preeclampsia in women at increased risk of this condition.Clin Chem Lab Med 2006;44:880–2.

Dietary vitamin C supplementation reduces noise-induced hearing loss in guinea pigs

2005 ◽  
Vol 202 (1-2) ◽  
pp. 200-208 ◽  
Author(s):  
Sandra L. McFadden ◽  
Jenifer M. Woo ◽  
Nathan Michalak ◽  
Dalian Ding
Keyword(s):  
Hearing Loss ◽  
Vitamin C ◽  
Guinea Pigs ◽  
Dietary Vitamin ◽  
Noise Induced Hearing Loss ◽  
Vitamin C Supplementation
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