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Beneficial effects of different dietary oils on cholesterol level and fatty acids profile of turkey pectoral muscle

Human health depends in a great extent on the quality of consumed food. The relationship between the diet and health is increasingly evident. Therefore, the exact food composition, the same as the possibilities of its improvement, is intensively investigated. Turkey pectoral muscle is today often recommended as the most health meat product. The aim our study was to improve turkeys pectoral fat content by adding some extra fat sources to their meals. The investigation has been performed on 90 female turkeys of the hybrid Nicholas 700, in their final fattening period (from 15th to 19th week of age). Turkeys were divided into three groups, each represented by 30 individuals, and fed with meals differing in fat source, in the amount of 3% of the total meal weight. The added fat in the first group came from the commercial preparation Bergafat, to the food of second group Pronova Biocare Epax 3000 TG was added, while to the third group added was the rapeseed oil. After the fattening period, the quality of pectoral muscle has been determined for the 10 carcass from each experimental group (water holding capacity - WHC, meat color, protein, fat, ash, water, cholesterol and fatty acids content). Meat color did not differ between the investigated groups, while WHC statistically differed (P< 0.05). The best WHC had turkey muscles in the first group (7.76 cm2), while the worst was in the second group (9.12 cm2). No difference could be shown in the turkey muscle protein, water and ash content between the experimental groups. However, second experimental group had a lower total lipid content (1.73%, P < 0.05) compared to first (1.97%) and third (1.93%). Turkeys from the first and second group had lower cholesterol concentration in the pectoral muscle lipids (21.74 and 18.04 mg/100 g, respectively, P<0.05) compared to the third group (41.00 mg/100 g). Second experimental group had highest PUFA content (P<0.001) and lowest n- 6/n-3 ratio (P<0.001) compared to other experimental groups. We concluded that the most favourable effects on lipid status of turkey pectoral muscle was observed with Pronova preparation, which lowered its total lipid and cholesterol concentration, raised PUFA content, and lowered n-6/n-3 ratio. Further investigations, including combinations of added oil to the diet, should be directed to minimize the observed undesirable effects of Pronova preparation on turkey meat quality characteristics.

laying hens ; egg yolk ; n-3 PUFA ; fish oil ; rapeseed oil

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