scholarly journals Effects of Selected Psychrophilic Bacteria on the Fatty Acid Composition of Chicken Breast Meat ,

1973 ◽  
Vol 52 (1) ◽  
pp. 173-178 ◽  
Author(s):  
M.G. Mast ◽  
J.F. Stephens
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Chicken Breast ◽  
Breast Meat ◽  
Psychrophilic Bacteria ◽  
Chicken Breast Meat

scholarly journals Effects of dietary soybean, flaxseed and rapeseed oil addition on broilers meat quality

2014 ◽  
Vol 30 (4) ◽  
pp. 677-685 ◽  
Author(s):  
V.Z. Stanacev ◽  
N. Milosevic ◽  
Z. Pavlovski ◽  
D. Milic ◽  
M. Vukic-Vranjes ◽  
...  
Keyword(s):  
Body Weight ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Soybean Oil ◽  
Rapeseed Oil ◽  
Chicken Breast ◽  
Breast Meat ◽  
Flax Oil ◽  
Chicken Breast Meat

The aim of this paper is was to investigate the effects of soybean oil, flax and rapeseed oil on the body weight, fatty acid composition of lipids and sensory characteristics of chicken breast meat. At the beginning, six groups with 40 one day old chicks Cobb 500 hybrid line, with five replications was formed. Chickens were fed with three mixtures of 21, 20 and 18% protein, respectively. The experiment lasted 42 days. The use of different types of oils in the diet did not exhibited statistically significant (P>0.05) differences in body weight of chickens. The control group achieved final body weight of 2704g and 2695g, and the experimental groups in a row 2735, 2645, 2735 and 2670g. The use of flax oil and rapeseed oil changes the fatty acid composition of lipids. Replacing rapeseed with soybean oil reduces the percentage of palmitic, stearic and linoleic acids, and increases the share of oleic and linolenic acids in the abdominal fat pad. The inclusion of flax oil in the diet of chickens in an amounts of 4% and 8% increase the amount of linoleic acid to 63% and 203%, which was statistically highly significant (P<0.01) difference compare to the control groups I and II, whereas the amount of linoleic acid is reduced by 14% and 33%. Dietary addition of vegetable oils in this experiment did not show any improvement of chicken breast meat sensory quality, but lipids of meat was improved with the higher levels of PUFAs which contributes to a higher quality of gained chicken 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

scholarly journals Dietary supplementation with chitosan oligosaccharide affects serum lipids and nutrient digestibility in broilers

2021 ◽  
Vol 50 (5) ◽  
Author(s):  
T. Tufan ◽  
C. Arslan
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Feed Intake ◽  
Nutrient Digestibility ◽  
Low Density Lipoproteins ◽  
Chitosan Oligosaccharide ◽  
Hypolipidemic Effect ◽  
Low Density ◽  
Breast Meat

This research was conducted to determine the effects of supplementation of chitosan oligosaccharide (COS) on the growth performance, blood parameters, carcass traits, fatty acid composition of breast meat, and apparent nutrient digestibility in broiler chickens. A total of 375 one-day-old Ross 308 male chicks were allocated to a control diet (T1) or diets supplemented with 50 ppm (T2) and 100 ppm (T3) of COS. There were five replicates of 25 chicks for each treatment. All the experimental birds were fed a starter (days 1 - 4), grower (days 15 - 28), and finisher diet (days 29 - 42). No differences were detected among treatments for live weight, gain, feed intake or feed conversion, except that feed intake was depressed in T3 during the grower period. Serum total protein and albumin levels did not differ among the treatments. Serum total cholesterol, low density lipoproteins (LDL), very low density lipoproteins (VLDL) and triglyceride concentrations were reduced significantly by supplementation with COS, whereas the high density lipoprotein (HDL) concentration was significantly lower only for T2 relative to T1. The dressing percentage was significantly higher for T2 and T3 than for T1. Fatty acid composition of the breast meat was unaffected by the treatments. The digestibility of the diet and some of its constituents was affected in a graduated manner by the addition of COS. Thus, supplementation of broiler diets with COS improved carcass yield and had a hypolipidemic effect in improving the serum lipid profile Keywords: carcass, digestibility, hypolipidemic effect, performance

Effects of Genotype and Sex on Lipid Oxidation and Fatty Acid Profile of Chicken Breast Meat

2016 ◽  
Vol 15 (2) ◽  
pp. 187-193
Author(s):  
Benabdelmoumene Djilali ◽  
Benakriche Benmehel ◽  
Beghdadi Farouk ◽  
Halbouche Miloud
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Fatty Acid Profile ◽  
Chicken Breast ◽  
Breast Meat ◽  
Chicken Breast Meat
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