Decreased Omega-3 Long-Chain Polyunsaturated Fatty Acid and Total Omega-3 Polyunsaturated Fatty Acid Content of Chicken Meat Fed Diets High in Linoleic Acid to Alpha-Linolenic Acid Ratio
الموضوعات :
L.R. Kartikasari
1
,
R.J. Hughes
2
,
M.S. Geier
3
,
R.A. Gibson
4
1 - Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, IndonesiaSurakarta, Indonesia
2 - School of Animal and Veterinary Science, University of Adelaide, Roseworthy, Australia
3 - School of Animal and Veterinary Science, University of Adelaide, Roseworthy, Australia
4 - Food Plus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Urrbrae, Australia
الکلمات المفتاحية: Linoleic acid, Diets, alpha-linolenic acid, chicken tissues, omega-3 PUFA,
ملخص المقالة :
The aim of this study was to evaluate the effect of varying linoleic acid (LA) levels in diets on the conversion of alpha-linolenic acid (ALA) into eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) levels in chicken meat. The fat content of the feed was adjusted by adding pure or blended vegetable oil and the oils were included at a level of 2.8% in order to produce diets with the desired levels of LA and ALA. The ALA content in the diets was held constant at 2.1% energy (%en) while the level of LA varied from 2.9 to 4.4%en. The LA to ALA ratio of the experimental diets thus ranged from 1.4:1 to 2.1:1. The findings indicated that the total n-3 long-chain polyunsaturated fatty acids (LCPUFA) levels in the breast meat of chicken fed with the lowest LA content was 16% higher than the n-3 LCPUFA levels in the breast meat of those fed with the highest LA content. In general, the decrease in the level of n-3 LCPUFA due to inhibition by LA was less than the stimulatory effect of an equivalent level of ALA on n-3 LCPUFA accumulation. This study showed that the strongest influence on n-3 LCPUFA accumulation in chicken meat was the level of ALA in the diet. The experimental diets did not appear to influence the growth performance of chickens. In conclusion, there was only a modest impact of dietary LA on omega-3 LCPUFA accumulations in chicken meat, but diets that are lower in LA level will allow greater conversion of ALA into n-3 LCPUFA.
Ayerza R. (2009). The seed's protein and oil content, fatty acid composition, and growing cycle length of a single genotype of chia (Salvia hispanica) as affected by environmental factors. J. Oleo Sci. 58(7), 347-354.
Blank C., Neumann M.A., Makrides M. and Gibson R.A. (2002). Optimizing DHA levels in piglets by lowering the linoleic acid to alpha-linolenic acid ratio. J. Lipid Res. 43(9), 1537-1543.
Calder P.C. (2016). Docosahexaenoic Acid. Ann. Nutr. Metab. 69(1), 7-21.
El-Bahr S.M., Shousha S., Alfattah M.A., Al-Sultan S., Khattab W., Sabeq I.I., Ahmed-Farid O., El-Garh K.A., Albusadah K.A., Alhojaily S. and Shehab A. (2021). Enrichment of broiler chickens’ meat with dietary linseed oil and lysine mixtures: Influence on nutritional value, carcass characteristics and oxidative stress biomarkers. Foods. 10(3), 618-635.
Febel H., Mezes M., Palfy T., Herman A., Gundel J., Lugasi A., Balogh K., Kocsis I. and Blazovics A. (2008). Effect of dietary fatty acid pattern on growth, body fat composition and antioxidant parameters in broilers. J. Anim. Physiol. Anim. Nutr. 92(3), 369-376.
Folch J., Lees M. and Sloane Stanley G.H. (1957). A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226, 497-509.
Gibson R.A., Neumann M.A., Lien E.L., Boyd K.A. and u W.C. (2013). Docosahexaenoic acid synthesis from alpha-linolenic acid is inhibited by diets high in polyunsaturated fatty acids. Prostaglandins Leukot. Essent. Fatty Acids. 88(1), 139-146.
Husted K.S. and Bouzinova E.V. (2016). The importance of n-6/n-3 fatty acids ratio in the major depressive disorder. Medicina. 52(3), 139-147.
Kalakuntla S., Nagireddy N.K., Panda A.K., Jatoth N., Thirunahari R. and Vangoor R.R. (2017). Effect of dietary incorporation of n-3 polyunsaturated fatty acids rich oil sources on fatty acid profile, keeping quality and sensory attributes of broiler chicken meat. Anim. Nutr. 3(4), 386-391.
Kanakri K., Carragher J., Hughes R.J., Muhlhausler B. and Gibson R.A. (2018). The effect of different dietary fats on the fatty acid composition of several tissues in broiler chickens. European J. Lipid Sci. Technol. 120(1), 1700237.
Kartikasari L.R., Geier M.S., Hughes R.J., Bastian S.E.P. and Gibson R.A. (2021). Omega-3 fatty acid levels and sensory quality of eggs following consumption of alpha-linolenic acid enriched diets. Food Res. 5(2), 57-64.
Kartikasari L.R., Hughes R.J., Geier M.S., Makrides M. and Gibson R.A. (2012). Dietary alpha-linolenic acid enhances omega-3 long chain polyunsaturated fatty acid levels in chicken tissues. Prostaglandins Leukot. Essent. Fatty Acids. 87(4), 103-109.
Kavouridou K., Barroeta A.C. and Villaverde C. (2008). Fatty acid, protein and energy gain of broilers fed different dietary vegetable oils. Spanish J. Agric. Res. 6, 210-218.
Komprda T., Zelenka J., Fajmonova E., Fialova M. and Kladroba D. (2005). Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources. J. Agric. Food Chem. 53, 6804-6812.
Liou Y.A., King D.J., Zibrik D. and Innis S.M. (2007). Decreasing linoleic acid with constant alpha-linolenic acid in dietary fats increases (n-3) eicosapentaenoic acid in plasma phospholipids in healthy men. J. Nutr. 137(4), 945-952.
Nain S., Renema R.A., Korver D.R. and Zuidhof M.J. (2012). Characterization of the n-3 polyunsaturated fatty acid enrichment in laying hens fed an extruded flax enrichment source. Poult. Sci. 91(7), 1720-1732.
NRC. (1994). Nutrient Requirements of Poultry, 9th Rev. Ed. National Academy Press, Washington, DC., USA.
Nguyen D.V., Malau-Aduli B.S., Cavalieri J., Nichols P.D. and Malau-Aduli A.E.O. (2018). Supplementation with plant-derived oils rich in omega-3 polyunsaturated fatty acids for lamb production. Vet. Anim. Sci. 6, 29-40.
Nosrati M., Navidshad B. and Malecky M. (2015). Effects of dietary conjugated linoleic acid and n-3 fatty acids on the pe- rformance, carcass traits and small intestinal morphology of broiler chickens. Iranian J. Appl. Anim. Sci. 5(2), 411-416.
Rett B.S. and Whelan J. (2011). Increasing dietary linoleic acid does not increase tissue arachidonic acid content in adults consuming Western-type diets: a systematic review. Nutr. Metab. 8(36), 1-15.
Rodríguez R., Rebollar P.G., Mattioli S. and Castellini C. (2019). n-3 PUFA sources (precursor/products): A review of current knowledge on rabbit. Animals. 9(806), 1-17.
Royan M. and Navidshad B. (2015). The metabolic effects of conjugated linoleic acids (CLA) in chickens: A review. Iranian J. Appl. Anim. Sci. 5(3), 517-528.
Royan M., Navidshad B. and Akhlaghi A. (2015). The role of dietary fat to produce chicken meat as a functional food: A review. Iranian J. Appl. Anim. Sci. 5(1), 5-12.
Simopoulos A.P. (2016). An Increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity. Nutrients. 8(128), 1-17.
Stanacev V.Z., Milosevic N., Pavlovski Z., Millic D., Vukic-Vranjes M. and Puvača N. (2014). Effects of dietary soybean, flaxseed and rapeseed oil addition on broilers meat quality. Biotechnol. Anim. Husb. 30(4), 677-685.
Tavakoli M., Bouyeh M. and Seidavi A.R. (2020). Effects of dietary vitamin C supplementation on fatty acid profile in breast meat of broiler chickens. Meso. 22(4), 268-273.
Tocher D.R., Betancor M.N., Sprague M., Olsen R.E. and Napier J.A. (2019). Omega-3 long-chain polyunsaturated fatty acids, EPA and DHA: Bridging the gap between supply and demand. Nutrients. 11(89), 1-20.
Tu W.C., Cook-Johnson R.J., James M.J., Muhlhausler B.S. and Gibson R.A. (2010). Omega-3 long chain fatty acid synthesis is regulated more by substrate levels than gene expression. Prostaglandins Leukot. Essent. Fatty Acids. 83, 61-68.
Uddin M.K., Juraimi A.S., Hossain M.S., Nahar M.A.U., Ali M.E. and Rahman M.M. (2014). Purslane weed (Portulaca oleracea): A prospective plant source of nutrition, omega-3 fatty acid, and antioxidant attributes. Sci. World J. 2014, 1-6.
Zelenka J., Schneiderova D., Mrkvicova E. and Dolezal P. (2008). The effect of dietary linseed oils with different fatty acid pattern on the content of fatty acids in chicken meat. Vet. Med. 53(2), 77-85.
