title: The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols.
abstract: The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP-ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
authors.forename: Jerzy
authors.initials: J
authors.lastname: Juskiewicz
authors.affiliation: Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland.
authors.forename: Jan
authors.initials: J
authors.lastname: Jankowski
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
authors.forename: Henryk
authors.initials: H
authors.lastname: Zielinski
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
authors.forename: Zenon
authors.initials: Z
authors.lastname: Zdunczyk
authors.affiliation: Department of Poultry Science, University of Warmia and Mazury, Olsztyn, Poland.
authors.forename: Dariusz
authors.initials: D
authors.lastname: Mikulski
authors.affiliation: Department of Animal Nutrition and Food Management, University of Warmia and Mazury, Olsztyn, Poland.
authors.forename: Zofia
authors.initials: Z
authors.lastname: Antoszkiewicz
authors.affiliation: Institute of Food Technology and Analysis, Lodz University of Technology, Lodz, Poland.
authors.forename: Monika
authors.initials: M
authors.lastname: Kosmala
authors.affiliation: Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
authors.forename: Przemyslaw
authors.initials: P
authors.lastname: Zdunczyk
mesh_terms: D000821:Animal Feed; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants / Q000032:analysis*; D004032:Diet; D019587:Dietary Supplements; D005227:Fatty Acids / Q000032:analysis* / Q000378:metabolism; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage*; D061353:Food Storage; D057141:Food, Preserved; D031985:Fragaria / Q000737:chemistry; D005638:Fruit; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D059808:Polyphenols / Q000008:administration & dosage* / Q000032:analysis; D014422:Turkeys
chemical_list: D000975:Antioxidants; D005227:Fatty Acids; D015525:Fatty Acids, Omega-3; D059808:Polyphenols