Effect of dietary fish oil on n-3 fatty acid content of meat from broiler chickens fed low protein diets
Bahman Navidshad A D , Liang Juan Boo B and Amir Akhlaghi C
+ Author Affiliations
- Author Affiliations
A Animal Science Department, University of Mohaghegh Ardabili, 56199-11367, Ardabil, Iran.
B Institute of Tropical Agriculture, University Putra Malaysia, 43400, Serdang, Selangor, Malaysia.
C Department of Animal Science, College of Agriculture, Shiraz University, 84471-71946, Shiraz, Iran.
D Correponding author. Email: bnavidshad@uma.ac.ir
Animal Production Science 52(9) 799-805 https://doi.org/10.1071/AN12011
Submitted: 13 January 2012 Accepted: 14 February 2012 Published: 19 June 2012
Abstract
An experiment was carried out to evaluate the effects of dietary fish oil and crude protein (CP) levels on fatty acid composition of the thigh and breast tissues of broiler chickens. Four hundred and fifty, 1-day-old mixed-sex broiler chicks were used in a completely randomised design with factorial arrangement consisting of two dietary CP levels (21 v. 18.0% and 19 v. 17.1% for grower and finisher diets, respectively), and three levels of fish oil inclusion (0, 2 or 4%). Specific increases in eicosapentaenoic acid (EPA, 20 : 5) and docosahexaenoic acid (DHA, 22 : 6) were observed in breast and thigh tissues as a response to increased fish oil supplementation. The n-6 : n-3 fatty acid ratio in breast and thigh meat samples decreased (P < 0.05) in birds fed low protein diets, but dietary protein level led to no alteration in the total n-3 fatty acids of the tissues (P > 0.05). Thigh tissue of chickens fed low protein diets had a higher concentration of DHA (P < 0.05), while the DHA and EPA concentrations in breast tissue were not affected by dietary protein level (P > 0.05). Results of the present study showed that fish oil can be used to fortify EPA and DHA levels in chicken meat and there is an interaction between dietary fatty acids and protein level on meat oxidative stability, and a reduction in dietary protein level may lead to a better oxidative stability of chicken meat.
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