Effects of different dietary oil sources on fatty acid composition and malondialdehyde levels of thigh meat in broiler chickens


Kahraman R., Ozpinar H., Abas I., Kutay H., Eseceli H., Grashorn M.

ARCHIV FUR GEFLUGELKUNDE, vol.68, no.2, pp.77-86, 2004 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 2
  • Publication Date: 2004
  • Journal Name: ARCHIV FUR GEFLUGELKUNDE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.77-86
  • Istanbul University Affiliated: Yes

Abstract

The aim of the experiment was to determine the effect of feeding various fat sources (fish oil, linseed oil, sunflower oil and soy oil) and different oil levels (2, 4 and 8%) on the fatty acid composition of chicken muscles and, to raise the content of long chain n-3 PUFA (EPA and DHA) to decrease the n-6/n-3 ratio in broiler carcasses. Furthermore, the effects of the different fatty acid sources on oxidation stability of broiler meat as indicated by malondial-dehyte (MDA) levels should be investigated.