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Effect of species and genotype on the efficiency of enrichment of poultry meat with n−3 polyunsaturated fatty acids
Author(s) -
Rymer C.,
Givens D. I.
Publication year - 2006
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/s11745-006-5118-2
Subject(s) - broiler , linseed oil , white meat , polyunsaturated fatty acid , biology , poultry meat , food science , genotype , fish oil , zoology , composition (language) , fatty acid , fish <actinopterygii> , biochemistry , fishery , linguistics , philosophy , gene
The effect of poultry species (broiler or turkey) and genotype (Wrolstad or BUT T8 turkeys and Ross 308 or Cobb 500 broilers) on the efficiency with which dietary long‐chain n−3 PUFA were incorporated into poultry meat was determined. Broilers and turkeys of both genotypes were fed one of six diets varying in FA composition (two replicates per genotype x diet interaction). Diets contained 50 g/kg added oil, which was either blended vegetable oil (control), orpartially replaced with linseed oil (20 or 40 g/kg diet), fish oil (20 or 40 g/kg diet), or a mixture of the two (20 g linseed oil and 20 g fish oil/kg diet). Feeds and samples of skinless breast and thigh meat were analyzed for FA. Worlstad dark meat was slightly more responsive than BUT T8 ( P =0.046) to increased dietary 18∶3 concentrations (slopes of 0.570 and 0.465, respectively). The Ross 308 was also slightly more responsive than the Cobb 500 ( P =0.002) in this parameter (slopes of 0.557 and 0.449). There were no other significant differences between the genotypes. There was some evidence (based on the estimates of the slopes and their associated standard errors) that white turkey meat was more responsive than white chicken meat to 20∶5 (slopes of 0.504 and 0.289 for turkeys and broilers, respectively). There was no relationship between dietary 18∶3 n−3 content and meat 20∶5 and 22∶6 contents. If birds do convert 18∶3 to higher FA, these acids are not then deposited in the edible tissues.