engleski

Influence of different oil mixtures on fatty acids and cholesterol content of turkey pectoral muscle

Turkey pectoral muscle is often recommended as the most healthy meat product suitable for human nutrition. The aim of our study was to improve the pectoral fat content of turkeys by adding some extra fat sources to their meals. The study was 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 in three groups and fed with meals differing in fat source, in amount of 3% of the total meal weight. The added fats in the first group were 1.5% Pronova Biocare Epax 3000 TG and 1.5% rapeseed oil. Commercial prepration Bergafat and Pronova preparation in 1.5% concentration each were added to the second group. The third group received 1.5% of Bergafat preparation and 1.5% of rapeseed oil. After the fattening period, the quality of pectoral muscle was determined for the 10 carcasses from each experimental group (water holding capacity – WHC, meat color, protein, fat, ash, water, cholesterol and fatty acids content). Fatty acids and cholesterol content were quantified by Chromopack CP-9000 chromatograph, WHC was measured using compression method according to Grau-Hamm, while meat color was evaluated with Minolta CR-300. Results obtained were elaborated with program Statistica for Windows v. 7.1. The first group had significantly higher cholesterol contet (P<0.05), compared to other groups. On the contrary, second and third groups (both receiving Bergafat preparation) had significantly higher content of saturated fatty acids, P<0.05 in breast muscles, compared to the first group. According to our presumption, turkeys fed with rapeseed oil (first and third) had a significantly higher content of monounsaturated fatty acids, compared to the second group (no rapeseed oil). Added oils did not influence the n-6 polyunsaturated acids content in the turkeys breast muscles (P>0.05). Moreover, Pronova preparation caused a significant increase in n- 3 polyunsaturated fatty acids content in the breast muscles of turkeys of first and second group, compared to the third one. Our general conclusion is that the oils added to the turkeys feed significantly influenced the composition of fatty acids and cholesterol level in their breast muscles. It is evident from the results presented that sophisticated handling of oils and fats in domestic animals feed can improve significantly the quality of the human food according to the nutritionist recommendations.

fatty acids ; cholesterol ; turkey ; pectoral muscle ; oils

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