Acta Alimentaria
Volume/Issue:
Volume 28: Issue 3
N-3 fatty acid enrichment and oxidative stability of broiler chicken (A review)
Authors: H. A. Manilla 1 and F. Husvéth 2
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  • 1 Department of Animal Physiology, Pannon University, Georgikon Faculty of Agricultural Sciences Please ask the editor of the journal.
  • 2 Department of Animal Physiology and Animal Nutrition, Georgikon Faculty of Agriculture, Veszprém University H-8360 Keszthely, Deák F. u. 16, Hungary
DOI:
https://doi.org/10.1556/aalim.28.1999.3.3
Page Count:
235–249
Publication Date:
01 Aug 1999
Online Publication Date:
22 Jul 2005
Article Category:
Research Article
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Increasing awareness of the health benefits of n-3 fatty acids has led to studies related to the manipulation of the fatty acid composition of animal products. These fatty acids, especially eicosapentaenoic acid (EPA; C20:5n-3) and docosahexaenoic acid (DHA; C22:6n-3), are abundant in foods of marine origin. Fish consumption is, however, limited by seasonal availability, affordability and consumers' preference. Recent studies on the provision of n-3 fatty acid rich foods have therefore centred on the enrichment of products such as poultry meat through feeding fish oil diets. However, decreased quality (storage and flavour) has been associated with products from poultry fed such diets. Other dietary sources of n-3 fatty acids such as fish meal and plant seed oils result in minor improvement of the quality and low levels of EPA and DHA in the enriched product. Supplementation of high levels of vitamin E or other synthetic antibiotics in diets may increase oxidative stability and hence the storage quality of n-3 fatty acid enriched broiler meat. However, their reported influence on off-flavour is conflicting. Other methods of reducing off-flavour in enriched meat involving the use of processed n-3 PUFA sources although may reduce off-flavour, result in reduced deposition of EPA and DPA. Marine algae (MA) is an attractive source of n-3 fatty acids because it is a primary rich source of DHA and contains naturally occurring carotinoids, which are useful for their antioxidant activity. Investigations into the use of MA and identification of cheaper sources of n-3 PUFA for the enrichment of broiler chicken are needed. In addition, the search for viable methods of reducing off-flavour in n-3 enriched broiler meat should continue. The production of high quality and affordable broiler meat is essential for realising the full benefits associated with the consumption of n-3 fatty acid enriched products.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
Keywords:
n-3 fatty acids; n-3 fatty acids; broiler chicken; oxidative stability; marine algae; vitamin e

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