Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil

Jesus Eduardo Morales-Barrera, Mariano Jesus Gonzalez-Alcorta, Rosa Maria Castillo-Dominguez, Omar Francisco Prado-Rebolledo, Xochitl Hernandez-Velasco, Anita Menconi, Guillermo Tellez, Billy Marshal Hargis, Silvia Carrillo-Dominguez

Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana, México City, México.
Department of Poultry Science, University of Arkansas, Fayetteville, USA..
Depto. Nutrición Animal, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, México City, México.
Facultad de Medicina Veterinaria y Zootecnia, Universidad de Colima, Colima, México.
Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, México City, México.
Universidad Autónoma Chapingo, Estado de México, México.

DOI: 10.4236/fns.2013.49A1003                

Abstract

The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25% of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs and thighs meat were significantly higher when compared with breast meat. In both types of meats (breast and legs-thighs), the inclusion of 1.0% or 1.25% of tuna oil in the diet significantly increased (P < 0.05) the concentration of n-3 FA (especially docosahexaenoic and eicosapentaenoic acids). Fat in broiler breast contained a proportion of 29% saturated FA (SFA): 36% monosaturated FA (MFA): 35% polyunsaturated FA (PUFA); while legs and thighs meat had a proportion of 28% SFA: 38% MFA: 33% PUFA. The addition of tuna oil in the broiler diet significantly reduced the deposition of SFA, MFA, and PUFA in breast meat, while in legs and thighs these reductions were less noticeable. The significant reduction in the concentration of n-6 PUFA and the increment of n-3 PUFA were more evident in breast than in legs and thighs, and with the addition of 1% and 1.25% of tuna oil. The results of the present study suggest a difference in FA deposition attributable to supplementation with tuna oil. The addition of tuna oil could be recommendable to increase n-3 PUFA in both broiler chicken breast and legs-thighs meats, providing a healthier and functional chicken meat to consumer.

Keywords

n-3 Fatty Acids; Broilers; Tuna Oil; Breast Meat; Legs and Thighs Meat

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	K. M. Connor, J. P. SanGiovanni, C. Lofqvist, C. M. Aderman, J. Chen, A. Higuchi, S. Hong, E. A. Pravda, S. Majchrzak, D. Carper, A. Hellstrom, J. X. Kang, E. Y. Chew, N. Salem, C. N. Serhan Jr. and L. E. H. Smith, “Increased Dietary Intake of Omega-3-Polyunsaturated Fatty Acids Reduces Pathological Retinal Angiogenesis,” Nature Medicine, Vol. 13, No. 7, 2007, pp. 868-873. doi:10.1038/nm1591
[2]	W. E. Connor and S. L. Connor, “The Importance of Fish and Docosahexaenoic Acid in Alzheimer Disease,” The American Journal of Clinical Nutrition, Vol. 85, No. 4, 2007, pp. 929-930.
[3]	C. Vanek and W. E. Connor, “Do n-3 Fatty Acids Prevent Osteoporosis?” The American Journal of Clinical Nutri tion, Vol. 85, No. 3, 2007, pp. 647-648.
[4]	P. Simopoulos, “The Omega-6/Omega-3 Fatty Acid Ratio, Genetic Variation, and Cardiovascular Disease,” Asia Pa cific Journal of Clinical Nutrition, Vol. 17, Suppl. 1, 2008, pp. 131-134.
[5]	P. Simopoulos, “Evolutionary Aspects of the Dietary Omega-6:Omega-3 Fatty Acid Ratio: Medical Implica tions,” World Review of Nutrition and Dietetics, Vol. 100, 2009, pp. 1-21. doi:10.1159/000235706
[6]	P. Simopoulos, “Omega-6/Omega-3 Essential Fatty Acids: Biological Effects,” World Review of Nutrition and Die tetics, Vol. 100, 2009, pp. 1-16. doi:10.1159/000192755
[7]	R. Uauy and A. D. Dangour, “Fat and Fatty Acid Re quirements and Recommendations for Infants of 0 2 Years and Children of 2 18 Years,” Annals of Nutrition and Metabolism, Vol. 55, 2009, pp. 76-96. doi:10.1159/000228997
[8]	M. Betti, T. I. Perez, M. J. Zuidhof and R. A. Renema, “Omega-3-Enriched Broiler Meat: 3. Fatty Acid Distribu tion between Triacylglycerol and Phospholipid Classes,” Poultry Science, Vol. 88, No. 8, 2009, pp. 1740-1754. doi:10.3382/ps.2008-00449
[9]	C. Nishida and R. Uauy. “WHO Scientific Update on Health Consequences of Trans Fatty Acids: Introduction,” European Journal of Clinical Nutrition, Vol. 63, Suppl. 2, 2009, pp. S1-S4. doi:10.1038/ejcn.2009.13
[10]	P Simopoulos, “Commentary. Genetic Variants and Omega-6, Omega-3 Fatty Acids: Their Role in the De termination of Nutritional Requirements and Chronic Disease Risk,” Journal of Nutrigenetics and Nutrigenom ics, Vol. 2, No. 3, 2009, pp. 117-118. doi:10.1159/000235630
[11]	W. M. Ratnayake, R. Hollywood, E. O’Grady and G. Pelletier, “Fatty Acids in Some Common Food Items in Canada,” Journal of the American College of Nutrition, Vol. 12, No. 6, 1993, pp. 651-660.
[12]	J. M. Bourre, “Effect of Increasing the Omega-3 Fatty Acid in the Diets of Animals on the Animal Products Consumed by Humans,” Medécine Sciences (Paris), Vol. 21, No. 8-9, 2005, pp. 773-779. doi:10.1051/medsci/2005218-9773
[13]	S. López-Ferrer, M. D. Baucells, A. C. Barroeta and M. A. Grashorn, “n-3 Enrichment of Chicken Meat. 1. Use of Very Long-Chain Fatty Acids in Chicken Diets and Their Influence on Meat Quality: Fish Oil,” Poultry Science, Vol. 80, No. 6, 2001, pp. 741-752.
[14]	P. R. Howe, J. A. Downing, B. F. Grenyer, E. M. Grigo nis-Deane and W. L. Bryden, “Tuna Fishmeal as a Source of DHA for n-3 PUFA Enrichment of Pork, Chicken, and Eggs,” Lipids, Vol. 37, No. 11, 2002, pp. 1067-1076. doi:10.1007/s11745-002-1002-3
[15]	H. W. Hulan, R. G. Ackman, W. M. Ratnayake and F. G. Proudfoot, “Omega-3 Fatty Acid Levels and General Performance of Commercial Broilers Fed Practical Levels of Redfish Meal,” Poultry Science, Vol. 68, No. 1, 1989, pp. 153-162. doi:10.3382/ps.0680153
[16]	National Research Council, “Nutrient Requirements of Poultry,” 9th Revised Edition, National Academy Press, Washington DC, 1994.
[17]	J. Folch, M. Lees and G. H. Sloane Stanley, “A Simple Method for the Isolation and Purification of Total Lipides from Animal Tissues,” The Journal of Biological Chem istry, Vol. 226, No. 1, 1957, pp. 497-509.
[18]	M. I. Castro González, S. Montano Benavides and F. Pérez-Gil Romo, “Fatty Acids in Sardine Canned in Tomato Sauce from Different Fishing Areas of the Mexican Pacific,” Archivos Latinoamericanos de Nutrición, Vol. 51, No. 4, 2001, pp. 400-406.
[19]	SAS Institute Inc, “SAS User’s Guide: Statistics,” SAS Institute Inc., Cary, 2002.
[20]	E. T. Moran Jr., “Variations in Body Composition of Poultry,” The proceedings of the Nutrition Society, Vol. 45, No. 1, 1986, pp. 101-109. doi:10.1079/PNS19860040
[21]	D. Shin, S. H. Choi, G. Go, J. H. Park, C. Narciso-Gaytan, C. A. Morgan, S. B. Smith, M. X. Sanchez-Plata and C. A. Ruiz-Feria. “Effects of Dietary Combination of n-3 and n-9 Fatty Acids on the Deposition of Linoleic and Ara chidonic Acid in Broiler Chicken Meats,” Poultry Science, Vol. 91, No. 4, 2012, pp. 1009-1017. doi:10.3382/ps.2011-01836
[22]	R. Gonzalez-Esquerra and S. Leeson, “Effects of Menhaden Oil and Flaxseed in Broiler Diets on Sensory Quality and Lipid Composition of Poultry Meat,” British Poultry Science, Vol. 41, No. 4, 2000, pp. 481-488. doi:10.1080/713654967