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, cilt.68, sa.2, ss.77-86, 2004 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 68 Konu: 2
  • Basım Tarihi: 2004
  • Dergi Adı: ARCHIV FUR GEFLUGELKUNDE
  • Sayfa Sayıları: ss.77-86

Özet

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.