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Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat
Author(s) -
Zanini Surama F,
Torres Ciro Alexandre A,
Bragagnolo Neura,
Turatti Jane M,
Silva Marta G,
Zanini Marcos S
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1654
Subject(s) - canola , rooster , polyunsaturated fatty acid , food science , fish oil , linseed oil , vitamin e , sunflower oil , fatty acid , chemistry , vitamin , composition (language) , saturated fatty acid , antioxidant , biology , biochemistry , fish <actinopterygii> , philosophy , theology , linguistics , fishery
The aim of this study was to evaluate the inclusion of different oil sources and dietary supplementation with vitamin E on the composition of fatty acids in rooster meat. Two hundred and forty 30‐week‐old White Leghorn roosters were distributed in a completely randomized factorial arrangement of 5 × 2, using five oil sources (sunflower, soybean, canola, linseed and fish) and two levels of antioxidant (30 and 400 mg vitamin E kg −1 of diet). The intake of fish and canola oil in the diet reduced ( P < 0.05) the content of saturated and unsaturated fatty acids in the thigh meat. Amongst the unsaturated fatty acids in the thigh, the fish and canola oil reduced ( P < 0.05) the level of ω6 fatty acid, with a consequent decrease in the ratio ω6:ω3. The diet with fish oil increased ( P < 0.05) the content of C22:6ω3 in the thigh meat. The use of linseed oil resulted in a significant reduction of the ratio of ω6:ω3 fatty acid in the thigh. The use of soybean oil in the diet increased ( P < 0.05) the content of saturated and unsaturated fatty acids in the thigh, specifically in the content of ω6. The inclusion of vitamin E increased the polyunsaturated fatty acids in the chest meat, such as C18:3ω3, C20:5ω3 and C22:6ω3. Copyright © 2004 Society of Chemical Industry