Naslov
Fatty Acid Composition and Lipid and Protein Oxidation Products in Muscles of Broilers Fed with Different Plant Oils

Autori
Kralik, Gordana ; Pavić, Valentina ; Galović, Dalida ; Škrtić, Zoran ; Kralik, Zlata ; Has- Schön, Elizabeta

Izvornik
Archiv fur Geflugelkunde (0003-9098) 76 (2012), 4; 259-269

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
thiobarbituric acid reactive substances (TBARS) ; carbonyl proteins (CP) ; fatty acids (FA) ; broiler diet ; plant oils

Sažetak
In an attempt to improve the nutritional value of broilers’ meat by enhancing its unsaturated fatty acid (FA) proportion, plant oils were added to the diet from 22 to 42 days of age in concentration of 50 g/kg and four experimental groups were defined (sunflower – SFO, soybean – SBO, rapeseed – RSO and linseed – LNO). In homogenates of breast (BM) and thigh (TM) muscle tissue total fat, total fatty acids and proportion of individual fatty acids as well as lipid (thiobarbituric acid reactive substances, TBARS) and protein (carbonyl proteins, CP) oxidation products were determined. A high positive linear correlation was found between corresponding FA in the diet and muscle tissue. The greatest increase of n-3 PUFAs was found in LNO compared to other groups (P<0.05), the same as the lowest n-6/n-3 ratio (P<0.05). The highest TBARS and CP values were recorded for SBO and LNO groups in both muscle types. The levels of TBARS and CP determined in TM were higher compared to BM (P<0.001 and 0.05, respectively). In BM a high positive linear correlation was found between TBARS and all n-3 PUFAs (P<0.001), but no correlation between CP and PUFAs. In TM a high linear correlation existed between CP and all n-3 PUFAs (P<0.01), but only a slight correlation between TBARS and EPA (P<0.05). No correlation was shown between TBARS and CP values in either muscle types. We concluded that the meat of broilers fed with linseed oil achieved the best muscle tissue FA profile favorable for human diet, but at the same time the highest proportion of lipid and protein oxidation products, particularly in TM. Moreover, our results indicate that the biochemical mechanism of tissue damage by increased meat PUFA proportion is different for white and dark meat. It also seems possible that in the same muscle tissue oxidation of lipids and proteins takes place independently.

Izvorni jezik
Engleski

Znanstvena područja
Biologija, Poljoprivreda (agronomija), Prehrambena tehnologija

Napomena
Dio rad prezentiran je na skupu Congress of the
Croatian Society of Biochemistry and Molecular
Biology with International Participation, održanom
od 17.– 20.09.2008., Osijek, Hrvatska.

POVEZANOST RADA