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Incorporation of DHA and EPA Fatty Acids into Broiler Meat Lipids

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One of the most famous omega 3 fatty acids source is canola oil. The aim of this study was to evaluate the effects on omega 3 fatty acids include of Docosahexaenoic (DHA) and Eicosapentaenoic (EPA) content when Canola Oil (CO) was included in broiler chicks rations. Ninety one day old male broiler chicks (Ross- 308) were randomly distributed into 3 treatment: Control (0% CO), 2% CO and 4% CO for 5 week. These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 42 days growth period. Eicosapentaenoic and docosahexaenoic acids and other fatty acids were analyzed by gas chromatography. This trial was conducted in completely randomized design. Birds were slaughtered at 56 days of age. Breast and thigh meat samples were separated and frozen at -20 C until to determine as fatty acid profile. Data was analyzed with one way ANOVA and means compared with Duncan test. Results show that using CO with high level of omega 3 fatty acids could influence fatty acid profile and improved meat quality. With increasing dietary canola oil level in diet (from 0-4 g kg 1 diet) omega 3 contents that were significantly (p< 0.05) increased in thigh and breast meat. N-3 fatty acids, DHA and EPA content were significant among treatment (p< 0.05).


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