Journal
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
Volume 87, Issue 4-5, Pages 103-109Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.plefa.2012.07.005
Keywords
Omega-3 enrichment; Docosahexaenoic acid; Eicosapentaenoic acid; Chicken meat; Alpha-linolenic acid
Funding
- Australian Agency for International Development (AusAID)
- University of Adelaide
- National Health and Medical Research Council of Australia
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The effects of enriching broiler chicken diets with a vegetable source of n - 3 fat in the form of alpha-linolenic acid (ALA, 18:3n-3) on the accumulation of n-3 long chain polyunsaturated fatty acids (LCPUFA) in chicken meat were investigated. Sixty unsexed one-day-old broiler chickens (Cobb 500) were randomly allocated to one of six diets (n=10 birds/diet) for 4 weeks. The ALA levels varied from 1 to 8% energy (%en) while the level of the n-6 fatty acid linoleic acid (LA. 18:2n-6) was held to less than 5%en in all diets. At harvest (day 28) the levels of n-3 LCPUFA including eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in breast and thigh meat increased in a curvilinear manner as dietary ALA increased, reaching 4- to 9-fold above the levels seen in control birds. In contrast, arachidonic acid (AA) was reduced in response to increasing dietary ALA. (C) 2012 Elsevier Ltd. All rights reserved.
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