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Selected Publication:

Publication type: Journal Article
Document type: Full Paper

Year: 2005

Author(s): Schreiner, M; Hulan, HW; Razzazi-Fazeli, E; Böhm, J; Moreira, RG

Title: Effect of different sources of dietary omega-3 fatty acids on general performance and fatty acid profiles of thigh, breast, liver and portal blood of broilers.

Source: Journal of the Science of Food and Agriculture (85) 219-226.



Authors Vetmeduni Vienna:

Böhm Josef
Razzazi-Fazeli Ebrahim

Vetmed Research Units
Institute of Animal Nutrition and Functional Plant Compounds


Abstract:
One hundred and sixty-eight 1-day-old Cobb broiler chickens were randomly assigned to 12 broiler cages to determine the dietary effect of different sources of oils rich in long-chain omega-3 polyunsaturated fatty acids (LComega3PUFA). The following oils were added to the feed at a concentration of 12.5 g kg(-1): a highly refined seal blubber oil (SBO) containing 225 g kg (-1) LComega3PUFA; a fish oil (FO) concentrate containing >800 g kg(-1) LComega3PUFA in the form of triglycerides; and an FO concentrate containing >600 g kg(-1) LComega3PUFA in the form of ethyl esters. Fatty acid profiles of the breast and thigh meat were measured in order to determine the deposition of LComega3PUFA into the body tissues, whilst fatty acid profiles of the liver and the portal blood were taken in order to deduce consequences of the different ester forms on the absorption process. A triangular sensory evaluation was performed on the breast meat. The levels of LComega3PUFA in all tissues and the portal blood reflected the concentrations of LComega3PUFA in the diets. The sensory properties of the breast meat were negatively influenced by ethyl ester supplementation only. (C) 2004 Society of Chemical Industry.


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