Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats

被引:14
|
作者
Shin, D. [1 ,2 ]
Choi, S. H. [3 ]
Go, G. [4 ]
Park, J. H. [5 ]
Narciso-Gaytan, C. [6 ]
Morgan, C. A. [7 ]
Smith, S. B. [3 ]
Sanchez-Plata, M. X. [8 ]
Ruiz-Feria, C. A. [1 ]
机构
[1] Texas A&M Univ, Dept Poultry Sci, College Stn, TX 77843 USA
[2] Gyeongnam Natl Univ Sci & Technol, Swine Sci & Technol Ctr, Jinju 660758, South Korea
[3] Texas A&M Univ, Dept Anim Sci, College Stn, TX 77843 USA
[4] Yale Univ, Sch Med, Dept Internal Med, Anlyan Ctr S220, New Haven, CT 06519 USA
[5] RDA, Natl Inst Anim Sci, Anim Genet Resources Stn, Namwon 590832, South Korea
[6] Congregac Manuel Leon, Colegio Postgrad, Cordoba 94946, Mexico
[7] Texas A&M Univ, Dept Nutr & Food Sci, College Stn, TX 77843 USA
[8] Interamer Inst Cooperat Agr, Miami, FL 33126 USA
关键词
arachidonic acid; Delta; 6-desaturase; docosahexaenoic acid; eicosapentaenoic acid; linoleic acid; FISH-OIL; DOCOSAHEXAENOIC ACID; GENE-EXPRESSION; INFLAMMATION;
D O I
10.3382/ps.2011-01836
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
To minimize the amount of n-6 fatty acids in broiler chicken meat, 120 Cobb x Ross male broilers were divided into 6 different groups and fed a basal corn-soybean meal diet containing 5% fat from 5 different lipid sources:1) a commercial mix of animal and vegetable oil, 2) soybean oil and olive oil (2.5% each), 3) flaxseed oil and olive oil (2.5% each), 4) flaxseed oil, eicosapentaenoic acid (C20:5; EPA; n-3), and olive oil (2.45, 0.05, and 2.5% respectively; FEO), 5) flaxseed oil, docosahexaenoic acid (C22:6; DHA; n-3), and olive oil (2.45, 0.05, and 2.5% respectively; FDO), and 6) fish oil and olive oil (2.5% each; FHO). At 6 and 9 wk, one bird per pen (4 pens per treatment) was processed, and liver, breast, and thigh samples were collected and used for fatty acid profiles or Delta 6- and Delta 9-desaturase mRNA gene expression levels. The deposition of linoleic acid (C18:2; n-6) or arachidonic acid (C20:4; n-6) was decreased in breast and thigh muscles of chickens fed n-3 fatty acids for 9 wk compared with chickens fed animal and vegetable oil and soybean oil and olive oil diets (P < 0.05). The addition of EPA to the diet (FEO; P > 0.05) did not reduce the deposition of linoleic acid and arachidonic acid as much as DHA (FDO; P < 0.05), and it suppressed the expression of Delta 6- and Delta 9-desaturase. When EPA and DHA were blended (FHO) and supplied to broiler chickens for 9 wk, EPA and DHA combination effects were observed on the deposition of LA and arachidonic acid in breast and thigh muscles. Thereby, the addition of a mixed EPA and DHA to a broiler chicken diet may be recommendable to reduce arachidonic acid accumulation in both broiler chicken breast and thigh meats, providing a functional broiler chicken meat to consumers.
引用
收藏
页码:1009 / 1017
页数:9
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