Naslov
Modification of very long chain n-3 PUFA in chicken meat

Autori
Ivanković, Stanko ; Kralik, Gordana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of 50th International Congress of Meat Science and Technology / Puolanne, Eero - Helsinki : University of Helsinki, Department of Food Technology, 2004, 423-426

Skup
50th International Congress of Meat Science and Technology

Mjesto i datum
Helsinki, Finska, 08.08.2004. - 13.08.2004

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chicken meat ; EPA ; DHA ; VLC equivalent

Sažetak
The aim of this research was to determine the effect of addition of PBE oil in different amounts to finishers and the content of n-3 PUFA, i.e. very long-chain fatty acid equivalent (VLCE) in white and dark meat. Chickens were divided into five groups. From the 1st to 21st day, they were fed with starter mixture (A), which contained 22.67% of crude proteins and 14.19 MJ/kg ME. From 22nd to 42nd day chickens were fed with finishers (B1, B2, B3, B4, and B5), which were balanced at the level of 20.43% of crude proteins. The first control group was given B1 mixture, while the 2nd, 3rd, 4th and 5th group were fed with B2, B3, B4 and B5 mixtures, which had the animal fat partially replaced by the Pronova Biocare Epax 3000 T6 preparation (PBE oil), in the amounts of 0.5%, 1%, 1.5% and 2%, respectively. On the basis of the content of a-linolenic acid, eicosapentanoic and docosahexanoic acids in lipids, the content of stated fatty acids was calculated in white and dark meat. Veri long chain fatty acid equivalent was shown according to Komprda et al. (2003) as follows: VLCE = 0.15 LNA + (EPA + DHA). Portions of fats in white meat fluctuated from 1.08 to 1.45%. Highly significant difference is found between 2nd and 3rd group, 2nd and 4th group, as well as between 3rd and 5th group. Chemical analysis of dark meat showed the portion of fats of 4.22-5.02%, but no statistically significant differences were found out between groups. The contents of EPA and DHA in lipids of white meat are significantly higher in all experimental groups in comparison to the control groups. In comparison with the 1st group, the 5th group, which was fed with 2% of PBE preparation, contained 291.93% more EPA and 92.54% more DHA in the lipids of breast muscles. The feeding of chickens with this preparation resulted in the increase of EPA and DHA in the thigh lipids. The highest content of unsaturated omega-3 fatty acids is found out in the lipids of dark meat in the 5th group, which was fed with mixture containing 2% of PBE preparation. Moreover, the content of EPA and DHA in the lipids of thigh muscles is increased from 0.48% and 1.45% (1st group) to 1.18% and 1, 83% (2nd group) ; 1.30% and 2.83% (3rd group), 2.24% and 3.76% (4th group) and 2.76% and 4.91% (5th group). The addition of PBE preparation in the diets resulted in the increase of VLC n-3 PUFA equivalent from 48 mg/100 g and 93 mg/100 g to 59 and 143, 60 and 183, 73 and 258, and 119 and 390 mg/100 g, respectively, in white and dark chicken meat. Comparison of the EPA and DHA contents in the lipids of white and dark chicken meat shows higher deposition of stated fatty acids in the lipids of white meat. Considering the fact that dark meat contains more fats than white meat, the contents of EPA and DHA in dark meat is thus considerably higher than in white chicken meat. Addition of the PBE preparation to diets resulted in the higher deposition of stated fatty acids in both white and dark meat.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA