title: Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats.
abstract: To minimize the amount of n-6 fatty acids in broiler chicken meat, 120 Cobb × 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 Δ6- and Δ9-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 Δ6- and Δ9-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.
authors.affiliation: Department of Poultry Science, 2472 TAMU, Texas A & M University, College Station 77843-2472.
authors.forename: D
authors.initials: D
authors.lastname: Shin
authors.forename: S H
authors.initials: SH
authors.lastname: Choi
authors.forename: G
authors.initials: G
authors.lastname: Go
authors.forename: J H
authors.initials: JH
authors.lastname: Park
authors.forename: C
authors.initials: C
authors.lastname: Narciso-Gaytán
authors.forename: C A
authors.initials: CA
authors.lastname: Morgan
authors.forename: S B
authors.initials: SB
authors.lastname: Smith
authors.forename: M X
authors.initials: MX
authors.lastname: Sánchez-Plata
authors.forename: C A
authors.initials: CA
authors.lastname: Ruiz-Feria
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D016718:Arachidonic Acid / Q000378:metabolism*; D002645:Chickens / Q000502:physiology*; D004032:Diet / Q000662:veterinary; D004041:Dietary Fats / Q000008:administration & dosage; D019587:Dietary Supplements / Q000032:analysis; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage*; D005231:Fatty Acids, Unsaturated / Q000008:administration & dosage*; D019787:Linoleic Acid / Q000378:metabolism*; D008099:Liver / Q000737:chemistry; D008297:Male; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry; D011897:Random Allocation; D020133:Reverse Transcriptase Polymerase Chain Reaction / Q000662:veterinary
chemical_list: D004041:Dietary Fats; D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D016718:Arachidonic Acid; D019787:Linoleic Acid