Dietary alpha-linolenic acid enhances omega-3 long chain polyunsaturated fatty acid levels in chicken tissues

Kartikasari, L.R. and Hughes, R.J. and Geier, M.S. and Makrides, M. and Gibson, R.A. (2012) Dietary alpha-linolenic acid enhances omega-3 long chain polyunsaturated fatty acid levels in chicken tissues. Prostaglandins, Leukotrienes and Essential Fatty Acids, 87 (4-5). pp. 103-109.

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    Abstract

    The effects of enriching broiler chicken diets with a vegetable source of n−3 fat in the form of alpha- linolenic acid (ALA, 18:3n−3) on the accumulation of n−3 long chain polyunsaturated fatty acids (LCPUFA) in chicken meat were investigated. Sixty unsexed one-day-old broiler chickens (Cobb 500) were randomly allocated to one of six diets (n=10 birds/diet) for 4 weeks. The ALA levels varied from 1 to 8% energy (%en) while the level of the n−6 fatty acid linoleic acid (LA, 18:2n−6) was held to less than 5%en in all diets. At harvest (day 28) the levels of n−3 LCPUFA including eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) in breast and thigh meat increased in a curvilinear manner as dietary ALA increased, reaching 4- to 9-fold above the levels seen in control birds. In contrast, arachidonic acid (AA) was reduced in response to increasing dietary ALA.

    Item Type: Article
    Subjects: S Agriculture > S Agriculture (General)
    S Agriculture > SF Animal culture
    Divisions: Lembaga Penelitian dan Pengabdian Kepada Masyarakat - LPPM
    Depositing User: Anis Fagustina
    Date Deposited: 04 May 2014 01:24
    Last Modified: 04 May 2014 01:24
    URI: https://eprints.uns.ac.id/id/eprint/14872

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