Effect of dietary conjugated linoleic acid, vitamin E and plant oils on fatty acid composition, lipid oxidation and quality of chicken meat
Journal Title: Zeszyty Naukowe Uniwersytetu Przyrodniczego we Wrocławiu, Biologia i Hodowla Zwierząt - Year 2011, Vol 583, Issue 0
Abstract
Effect of dietary conjugated linoleic acid, vitamin E and plant oils on fatty acid composition, lipid oxidation and quality of chicken meat was investigated. Experiment was performed on 574 broiler chickens of a commercial strain (Cobb) randomly allocated to 24 dietary treatments. There were three replicates for each treatment, and each replicate cage contained eight broiler chickens. During rearing period between 22nd to 42nd day of life chicken were fed with grower and finisher mixtures in which four levels of conjugated linoleic acid CLA (0.0; 0.5; 0.75 and 1%), three levels of vitamin E (0; 150 and 300 mg kg-1) and two mixtures of plant oils (olive oil + linseed oil and rapeseed oil + linseed oil) were used. At 42 d of age birds were stunned and slaughtered and samples of breast muscle were taken for analyzes. Gross composition, fatty acids and malonic aldehyde (TBA-RS) content were analyzed in meat samples. Acidity (45 min. after slaughter and after 24 h cooling), meat colour and water holding capacity were also estimated. CLA supplement had no significant effect on dry matter content of breast muscles but increased protein content (P<0.05) and lower fat content. In the case of 1% CLA supplement these difference were also significant (P<0.01). CLA supplement distinctly affected the breast muscles colour: it lowered lightness (L), redness (a) and yellowness (b). They lowered accordingly with increasing amount of CLA in feed. CLA increased also water holding capacity but significant differences comparing to control group were found only in the case of CLA content 0.75 and 1%. Vitamin E supplement increased content of this vitamin in meat and improved oxidative stability of intramuscular fat. TBA lowered during 2 weeks or 6 months of meat storage. CLA supplement resulted in higher content of both its used isomers in meat. It also increased (P<0.01) content of saturated fatty acids (SFA) in the breast muscles at the cost of monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The tissue lipids of chickens fed with rapeseed oil contained less of SFA and MUFA but more of PUFA than those with olive oil.
Authors and Affiliations
Beata Szymczyk, Monika Frys-Żurek
Keywords
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