The Role of Dietary Fat to Produce Chicken Meat as a Functional Food: A Review
محورهای موضوعی : Camel
M. Royan
1
(Department of Genomics and Animal, Agricultural Biotechnology Research Institute (ABRI), Rasht, Iran)
B. Navidshad
2
(Department of Animal Science, University of Mohaghegh Ardabili, Ardabil, Iran)
A. Akhlaghi
3
(Department of Animal Science, Faculty of Agriculture, Shiraz University, Shiraz, Iran)
کلید واژه: CLA, Chicken Meat, enrichment, n-3 PUFAs,
چکیده مقاله :
Production of chicken meat is an important branch of food industry. Generally, poultry meat farmers aim to produce birds with superior body weight and feed conversion ratio. However, in line with current developments, there are other parameters that must to be taken into account such as lower body fat deposition and improvement in the nutrient composition of products corresponding to consumer requirements. Nowadays, extra focus has been given to designing and enrichment foods as functional foods, with components that have beneficial effects on human wellbeing. In definition, functional foods contain particular nutrients and / or non-nutrients that have an effect on human health, beyond what is usually known as nutritional effects. There are several compounds in foods that improve consumer’s health status. Among them the polyunsaturated fatty acids (PUFAs, n-6 and n-3 series) and conjugated linoleic acid (CLA) are the most functional and bioactives components of lipids. Chicken meat has been a common objective of nutritional modification because the absorbed dietary fatty acids from the small intestine directly enter into the chicken tissue lipids. This paper tries to review the recent findings in the area of chicken meat enrichment using dietary fats.
تولید گوشت مرغ شاخه­ای با اهمیت از صنایع غذایی محسوب می­شود. عموماً هدف پرورش دهندگان مرغ گوشتی تولید پرنده­هایی با وزن بدن و ضریب تبدیل غذایی مطلوب است. با این وجود، پیشرفت‌های اخیر باعث گردیده است که پارامترهای دیگری نظیر ذخیره چربی بدنی کمتر و بهبود ترکیبات مغذی محصولات مطابق با نیازهای مصرف کنندگان نیز مورد توجه قرار گیرند. امروزه، توجه ویژه­ای معطوف به طراحی و غنی سازی غذاهایی تحت عنوان غذاهای سودمند شده است که دارای اثرات مفیدی بر سلامت انسان هستند. در تعریف، غذاهای سودمند حاوی مواد مغذی ویژه­ و یا ترکیباتی غیر مغذی هستند که وراء اثرات غذایی شناخته شده، اثراتی مطلوب بر سلامتی انسان ایجاد می­نمایند. ترکیبات مختلفی در غذاها وجود دارند که سلامت مصرف کننده را بهبود می­بخشند. در بین آنها، اسیدهای چرب با چند پیوند دوگانه (PUFAs از خانواده های n-6 و n-3) و اسید لینولئیک کونژوگه (CLA) از مهمترین ترکیبات لیپیدی سودمند و فعال زیستی محسوب می­شوند. گوشت مرغ یک هدف معمول دستکاری‌های تغذیه­ای بوده است زیرا اسیدهای چرب جیره که از روده کوچک جذب می­گردند مستقیماً وارد لیپیدهای بافت میشوند. مقاله حاضر تلاش دارد به مرور یافته­های اخیر در مورد غنی سازی گوشت مرغ با استفاده از چربی جیره بپردازد.
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