Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2012.32.4.476
Title & Authors
Effects of Dietary Sources Containing ω-3 Fatty Acids on the Fatty Acid Composition of Meats in Korean Native Chickens Oh, Sung-Taek; Jhun, Heung-Kyu; Park, Jung-Min; Kim, Jin-Man; Kang, Chang-Won; An, Byoung-Ki;
Estimations were made of oxidative susceptibility and fatty acid composition of edible meats of native chickens fed various dietary sources containing polyunsaturated fatty acids (PUFA). A total of 240 Korean native chickens were divided into 4 groups, placed into 3 replicates per group, and were fed a commercial diet (Control) or one of the three experimental diets containing 10% perilla meal (PM group), 10% perilla meal-5% full fat flaxseed (PM+FS group), or 10% perilla meal-5% full fat flaxseed-1% fish oil (PM+FS+FO group) for 20 days. Final body weight, weight gain, feed intake, and feed conversion rate among the groups were not significantly different. Dietary treatments did not affect the relative weights of liver, abdominal fat, and breast muscle. The leg weight was increased from the feeding of PUFA sources. The TBA reactive substance in the edible meat was not different with the dietary treatments. The total PUFA in chickens that were fed diets containing PUFA sources increased compared to that of the control. The level of longer chain PUFAs, such as C20:5 and C22:6 in the PM+FS+FO group, was much higher than that of the others. The addition of local ingredients, such as perilla meal with conventional sources, could be used to obtain value-enhanced meat by enhancing PUFA.
Feed additives in broiler diets to produce healthy chickens without in-feed antimicrobial compounds, CNU Journal of Agricultural Science, 2014, 41, 4, 441
An, B. K. and Kang, C. W. (1999) Effects of dietary fat ources containing $\omega$-3 or $\omega$-6 polyunsaturated fatty acids on fatty acid composition of egg yolk in laying hens. J. Anim. Sci. Technol. 41, 293-310.
Ajuyah, A. O., Lee, K. H., Hardin, R. T., and Sim, J. S. (1991) Changes in the yield and in the fatty acid composition of whole carcass and selected meat portions of broiler chickens fed full-fat oil seeds. Poultry Sci. 70, 2304-2314.
Bang, H. O., Dyerberg, J., and Hjorne, N. (1976) The composition of food consumed by Greenland Eskimos. Acta Med. Scand. 200, 69-73.
Budowski, P. and Crawford, M. A. (1986) Effect of dietary linoleic and $\alpha$-linolenic acids on the fatty acid composition of brain lipids in the young chick. Prog. Lipid Res. 25, 615-618.
Budowski, P., Leighfield, M. I., and Crawford, M. A. (1987) Nutritional encephalomalacia in the chicks: an exposure of vunerable period for cerebella development and possible need for both n-6 and n-3 fatty acids. Brit. J. Nutr. 58, 1617-1620.
Chanmugam, P., Boudreau, M., Boutte, T., Park, R. S., Hebert, J., Berrio, L., and Hwang, D. W. (1992) Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poultry Sci. 71, 516-521.
Duncan, D. B. (1955) Multiple range and multiple F test. Biometr. 11, 1-42.
Edwards, H. M. and May, K. N. (1965) Studies with menhaden oil in practical-type broiler rations. Poultry Sci. 44, 685-689.
Folch, J., Lees, M., and Sloane-Stanley, G. H. (1957) A simple method for the isolation and purification of total lipids from animal tissue. J. Biol. Chem. 226, 497-509.
Fritsche, K. L., Cassity, N. A., and Huang, S. C. (1991) Effect of dietary fats on the fatty acid compositions of serum and immune tissue in chickens. Poultry Sci. 70, 1213-1222.
Haglund, O., Luostarinen, R., Wallin, R., Wibell, L., and Saldeen, T. (1991) The effects of fish oil on triglycerides, cholesterol, fibrinogen and malondialdehyde in humans supplemented with vitamin E. J. Nutr. 121, 165-169.
Hargis, P. S. and Van Elswyk, M. E. (1993) Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. World's Poultry Sci. J. 49, 251-264.
Hulan, H. W., Ackman, R. G., Ratnayake, W. M. N., and Proudfoot, F. G. (1988) Omega-3 fatty acid levels and performance of broiler chickens fed redfish meal or redfish oil. Can. J. Anim. Sci. 68, 533-547.
Hulan, H. W., Ackman, R. G., Ratnayake, W. M. N., and Proudfoot, F. G. (1989) Omega-3 fatty acid levels and general performance of commercial broilers fed practical levels of redfish meal. Poultry Sci. 68, 153-162.
Kishida, E., Oribe, M., and Kojo, S. (1990) Relationship among malonaldehyde, TBA-reactive substabces, and tocopherol in the oxidation of rapeseed oil. J. Nutr. Sci. Vitaminol. 36, 619-623.
Lin, C. F., Gray, J. I., Asghar, A., Buckly, D. J., Booren, A. M., and Flegal, C. J. (1989) Effects of dietary oils and $\alpha$-tocopherol supplementation on lipid composition and stability of broiler meat. J. Food Sci. 54, 1457-1460.
Miller, D. and Robisch, P. (1969) Comparative effect of herring, enhaden, and safflower oils on broiler tissues fatty acid composition and flavor. Poultry Sci. 48, 2146-2157.
Nam, K. T., Lee, H. A., Min, B. S., and Kang, C. W. (1997) Influence of dietary supplementation with linseed and vitamin E on fatty acids, $\alpha$-tocopherol and lipid peroxidation in muscles of broiler chicks. Anim. Feed Sci. Technol. 66, 149-158.
Olomu, J. M. and Baracos, V. E. (1991) Influence of dietary flaxseed oil on the performance, muscle protein deposition, and fatty acid composition of broiler chicks. Poultry Sci. 70, 1403-1411.
Phetteplace, H. W. and Watkins, B. A. (1989) Effects of various n-3 lipid sources on fatty acid compositions in chicken tissues. J. Food Compos. Anal. 2, 104-117.
SAS (2002) SAS User's guide, SAS Institute Inc., Cary, NC, USA.
Scaife, J. R., Moyo, J., Galbraith, H., Michie, W., and Campbell, V. (1994) Effect of different dietary supplemental fats and oils on the tissue fatty acid composition and growth of female broilers. Brit. Poultry Sci. 35, 107-118.
Sheehy, P. J. A., Morrissey, P. A., and Flynn, A. (1993) Influence of heated vegetable oil and $\alpha$-tocopheryl acetate supplementation on $\alpha$-tocopherol, fatty acid and lipid peroxidation in chicken muscle. Brit. Poultry Sci. 34, 367-381.
Stadelman, W. J. and Pratt, D. E. (1989) Factors influencing composition of the hen's egg. World's Poultry Sci. J. 45, 247-266.
Tarladgis, B. G., Pearson, A. M., and Dgan, Jr. L. R. (1964) Chemistry of the 2-Thiobarbituric acid test for determination of oxidative rancidity in foods. J. Sci. Food Agr. 15, 602-607.
Yamori, Y., Nara, Y., Iritani, N., Workman, R. J., and Inagami, T. (1985) Comparison of serum phospholipid fatty acids among fishing and farming Japanese populations and American Inlanders. J. Nutr. Sci. Vitaminol. 31, 417-422.