Dietary palm oil alters the lipid stability of polyunsaturated fatty acid-modified poultry products.
Laying hens were fed a high polyunsaturated fatty acid (PUFA) diet with three levels [low (LPO, 0%), medium (MPO, 1.5%), and high (HPO, 3.5%)] of palm oil (PO) or a PUFA diet with tocopherol mix (control). Flax and fish oils were used as PUFA sources in all of the diets. Inclusion of tocopherols resulted in a lower (P < 0.05) thiobarbituric acid reactive substances (TBARS) in the control eggs in white and dark meats. Among the PO treatments, eggs from HPO diet had the lowest TBARS (P < 0.05). A higher (P < 0.05) TBARS was observed for eggs, meat, and liver from hens on the LPO diet. No difference was observed between the TBARS of LPO and MPO dark meat. The C22:6 n-3 fatty acid was lower (P < 0.05) in MPO and HPO eggs and the HPO white meat.
Kang
K R
KR
Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Canada.
Cherian
G
G
Sim
J S
JS
D000273:Adipose Tissue / Q000737:chemistry; D000818:Animals; D002645:Chickens; D004530:Egg Yolk / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage* / Q000378:metabolism; D005395:Fish Oils / Q000008:administration & dosage; D008043:Linseed Oil / Q000008:administration & dosage; D008055:Lipids / Q000737:chemistry*; D008099:Liver / Q000737:chemistry; D018482:Muscle, Skeletal / Q000737:chemistry; D000073878:Palm Oil; D010938:Plant Oils / Q000008:administration & dosage* / Q000494:pharmacology; D011202:Poultry Products / Q000032:analysis*; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D008055:Lipids; D010938:Plant Oils; D017392:Thiobarbituric Acid Reactive Substances; D000073878:Palm Oil; D008043:Linseed Oil