Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-25T07:34:21.541Z Has data issue: false hasContentIssue false
  • English
  • Français

Production of added-value poultry meat: enrichment with n-3 polyunsaturated fatty acids

Published online by Cambridge University Press:  03 June 2015

H. AL-KHALIFA
H. AL-KHALIFA*
Affiliation:
Kuwait Institute for Scientific Research, PO Box 24885, 13109 Safat, Kuwait
*
Corresponding author: hkhalifa@kisr.edu.kw
Get access

Abstract

In recent years, polyunsaturated fatty acids (PUFA) have received considerable attention in both human and animal nutrition, particularly those of the n-3 family (omega-3 fatty acids). These are PUFA in which the first double bond is situated on the third carbon atom from the methyl end of the fatty acid molecule. Consumption of n-3 PUFA are low, particularly the long chain (>18 carbon atoms) ones that are most commonly found in fish oils. As a means of increasing the low consumption of the long chain n-3 PUFA in humans, there is interest in the enrichment of poultry meat with these fatty acids for people seeking healthy lifestyles.

Keywords

polyunsaturated fatty acidsomega-3poultrymeat
Type
Reviews
Information
World's Poultry Science Journal , Volume 71 , Issue 2 , June 2015 , pp. 319 - 326
Copyright
Copyright © World's Poultry Science Association 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

ALEXANDER, J.W. (1998) Immunonutrition: the role of omega -3 fatty acids. Nutrition 14: 627-633.CrossRefGoogle ScholarPubMed
ARM, I., HORTON, C., SPUR, B., MENCIA-HUERTA, J., LEE, T. and AM, T. (1989) The effects of dietary supplementation with fish oil lipids on the airways response to inhaled allergen in bronchial asthma. American Review of Respiratory Disease No.139.CrossRefGoogle Scholar
ARM, P., HORTON, C. and MENCIA-HUERTA, J. (1988) Effect of dietary supplementation with fish oil lipids on mild asthma. Thorax 43: 84-92.CrossRefGoogle ScholarPubMed
BAVELAAR, F.J., HOVENIER, R., LEMMENS, A.G. and BEYNEN, A.C. (2004) High intake of linoleic or alpha -linolenic acid in relation to plasma lipids, atherosclerosis and tissue fatty acid composition in the Japanese quail. International Journal of Poultry Science 3: 704-714.Google Scholar
BIORIGINAL (2010) BioMega SDA, refined echium oil Netherlands [Online]. Available: http://www.echiumoil.eu/index.php. [Accessed].Google Scholar
BOU, R., GUARDIOLA, F., TRES, A., BARROETA, A.C. and CODONY, R. (2004) Effect of dietary fish oil, alpha-tocopherol acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science 83: 282-292.CrossRefGoogle ScholarPubMed
BRENNA, J.T. (2002) Efficiency of conversion of [alpha]-linolenic acid to long chain n-3 fatty acids in man. Current Opinion in Clinical Nutrition & Metabolic Care 5: 127-132.Google Scholar
BUDOWSKI, P. (1988) Omega 3-Fatty acids in health and disease. World Review of Nutrition and Dietetics 57: 214-274.CrossRefGoogle ScholarPubMed
CALDER, P.C. (2002) Dietary modification of inflammation with lipids. Proceedings of the Nutrition Society 61: 345-358.CrossRefGoogle Scholar
CALDER, P.C., YAQOOB, P., THIES, F., WALLACE, F.A. and MILES, E.A. (2002) Fatty acids and lymphocyte functions. British Journal of Nutrition 87: S31-S48.Google ScholarPubMed
CONNOR, W.E. (1994) Omega-3 Fatty acids and heart disease, in: KRITCHEVSKY, D. & CARROLL, K.K. (Eds) Nutrition and disease update: heart disease (Champaign: American Oil Chemists' Society (AOCS)).Google Scholar
CONNOR, W.E., NEURINGER, M. and LIN, D.S. (1990) Dietary effects on brain fatty acid composition: The reversibility of n-3 fatty acid deficiency and turnover of docosahexaenoic acid in the brain, erythrocytes and plasma of rhesus monkeys. Journal of Lipid Research 31: 237-247.Google ScholarPubMed
CRESPO, N. and ESTEVE-GARCIA, E. (2001) Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens. Poultry Science 80 (1): 71-78.CrossRefGoogle Scholar
CRESPO, N. and ESTEVE-GARCIA, E. (2002) Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles. Poultry Science 81 (10): 1533-1542.CrossRefGoogle Scholar
CYRUS, T. (1999) Disruption of the 12/15-lipoxygenase gene diminishes atherosclerosis in apo E-deficient mice. Journal of Clinical Investigation 103: 1597-1604.CrossRefGoogle ScholarPubMed
DANSKY, L.M. (1962) The growth promoting properties of menhaden fish oil as influenced by various fats. Poultry Science 41 (4): 1352-1354.CrossRefGoogle Scholar
EDWARDS, H.M. and MAY, K.N. (1965) Studies with menhaden oil in practical-type broiler rations. Poultry Science 44 (3): 685-689.CrossRefGoogle Scholar
FRY, J.L., VAN WALLEGHEM, P., WALDROUP, P.W. and HARMS, R.H. (1965) Fish Meal Studies 2. Effects of Levels and Sources on ‘Fishy Flavour’ in Broiler Meat. Poultry Science 44 (4): 1016-1019.CrossRefGoogle Scholar
GE, Y.L., CHEN, Z., CLUETTE-BROWN, J., LAPOSATA, M. and KANG, J.X. (2002) Effect of adenoviral transfer of Caenorhabditis elegans n-3 fatty acid desaturase on the lipid profile and growth of human breast cancer cells. Anticancer Research 22: 537-544.Google ScholarPubMed
GIVENS, D.I. and RYMER, C. (2006) Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acid. Lipids 41: 445-451.Google Scholar
GRAU, F., GUARDIOLA, F., GRIMPA, S., BARROETA, A.C. and CODONY, R. (2001) Oxidative stability of dark chicken meat through frozen storage: Influence of dietary fat and α-tocopherol and ascorbic acid supplementation. Poultry Science 80: 1630-1642.CrossRefGoogle ScholarPubMed
GUIL-GUERRERO, J.L. (2007) Stearidonic acid (18:4n-3): metabolism, nutritional importance, medical uses and natural sources. European Journal of Lipid Science and Technology 109: 1226-1236.Google Scholar
HARGIS, P.S. and VAN ELSWYK, M.E. (1993) Manipulating the fatty acid composition of poultry meat and eggs for the health conscious consumer. World's Poultry Science Journal 49: 251-264.CrossRefGoogle Scholar
KARTAL, M., KURUCU, S., ASLAN, S., OZBAY, O., CEYHAN, T., SAYAR, E. and CEVHEROGLU, S. (2003) Comparison of n-3 fatty acids by GC-MS in frequently consumed fish and fish oil preparations on the Turkish market. Fabad Journal of Pharmaceutical Science 28: 201-205.Google Scholar
KARTIKASARI, L.R., HUGHES, R.J., GEIER, M.S., MAKRIDES, M. and GIBSON, R.A. (2009) World Congress on Oils and Fats 28th ISF Congress.Google Scholar
KARTIKASARI, L.R., HUGHES, R.J., GEIER, M.S., MAKRIDES, M. and GIBSON, R.A. (2010) Diets high in LA reduce omega-3 long chain polyunsaturated fatty acids in chicken tissues. Proceedings of the Australian Poultry Science Symposium, Sydney, Australia.Google Scholar
KEW, S., MESA, M.D., TRICON, S., BUCKLEY, R., MINIHANE, A.M. and YAQOOB, P. (2004) Effects of oils rich in eicosapentaenoic and docosahexaenoic acids on immune cell composition and function in healthy humans. American Journal of Clinical Nutrition 79: 674-681.CrossRefGoogle Scholar
KITESSA, S.M. and YOUNG, P. (2009) Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and docosapentaenoic acid. British Journal of Nutrition 101: 709-715.CrossRefGoogle ScholarPubMed
KOLLER, M., SENKAL, M., KEMEN, M., KONIG, W., ZUMTOBEL, V. and MUHR, G. (2003) Impact of omega-3 fatty acid enriched TPN on leukotriene synthesis by leukocytes after major surgery. Clinical Nutrition 22: 59-64.Google ScholarPubMed
KRIS-ETHERTON, M.K.P., HARRIS, W.S. and APPEL, L.J. (2002) Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease. American Heart Association 106: 2747-2773.Google ScholarPubMed
LAURIDSEN, C., BUCKLEY, D.J. and MORRISSEY, P.A. (1997) Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation. Meat Science 46 (1): 9-22.CrossRefGoogle Scholar
LEAF, A. and KANG, J.X. (2001) Omega-3 fatty acids and cardiovascular disease. (World Review of Nutrition and Dietetics, Vol. 89), in: SIMOPOULOS, A.P. & PAVLOU, K.N. (Eds) Nutrition and fitness 1: diet, genes, physical activity and health (S. Karger AG, Basel Switzerland).Google Scholar
LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C. and GRASHORN, M.A. (1999a) Metabolism and nutrition. n-3 Enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils. Poultry Science 78: 356-365.CrossRefGoogle Scholar
LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C. and GRASHORN, M.A. (1999b) n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils. Poultry Science 78: 356-365.CrossRefGoogle ScholarPubMed
LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C., GALOBART, J. and GRASHORN, M.A. (2001a) n-3 Enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil. Poultry Science 80: 753-761.CrossRefGoogle ScholarPubMed
LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C. and GRASHORN, M.A. (2001b) n-3 Enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil. Poultry Science 80: 741-752.CrossRefGoogle ScholarPubMed
MILLER, D. and ROBISCH, P. (1969) Comparative effect of herring, menhaden, and safflower oils on broiler tissues fatty acid composition and flavor. Poultry science 48 (6): 2146-2157.CrossRefGoogle Scholar
MILLER, M.R., NICHOLS, P.D. and CARTER, C.G. (2007) Replacement of dietary fish oil for atlantic salmon parr (Salmo salar L.) with a stearidonic acid containing oil has no effect on omega-3 long-chain polyunsaturated fatty acid concentrations. Comparative Biochemistry, Physiology and Molecular Biology 109: 1226-1236.Google Scholar
MOHAMMED, B., SANKARAPPA, S., GEIGER, M. and SPRECHER, H. (1995) Reevaluation of the pathway for the metabolism of 7,10,13, 16-docosatetraenoic acid to 4,7,10,13,16 docosapentaenoic acid in rat liver. Archive of Biochemistry and Biophysics 317: 179-184.CrossRefGoogle Scholar
NAPOLITANO, G.E., RATNAYAKE, W.M.N. and ACKMAN, R.G. (1988) All-cis-3, 6, 9, 12, 15- octadecapentaenoic acid: a problem of resolution in the GC analysis of marine fatty acids. Phytochemistry 27: 1751-1755.CrossRefGoogle Scholar
NETTLETON, J.A. (1991) Omega -3 fatty acids: comparison of plant and seafood sources in human nutrition. Journal of the American Dietetic Association 91: 331-337.CrossRefGoogle ScholarPubMed
NETTLETON, J.A. (1995) Omega-3 fatty acids and health, New York; London, Chapman and Hall.CrossRefGoogle Scholar
NKONDJOCK, A., SHATENSTEIN, B., MAISONNEUVE, P. and GHADIRIAN, P. (2003) Specific fatty acids and human colorectal cancer: an overview. Cancer Detection and Prevention 27: 55-66.CrossRefGoogle ScholarPubMed
PRASAD, K.N., KUMAR, B., YAN, X.D., HANSON, A.J. and COLE, W.C. (2003) Alpha-tocopheryl succinate, the most effective form of vitamin E for adjuvant cancer treatment: a review. Journal of the American College of Nutrition 22: 108-117.CrossRefGoogle ScholarPubMed
RAJU, M.V.L.N., RAO, S.V.R., RADHIKA, K. and PANDA, A.K. (2005) Effect of amount and source of supplemental dietary vegetable oil on broiler chickens exposed to aflatoxicosis. British Poultry Science 46: 587-594.CrossRefGoogle ScholarPubMed
RATNAYAKE, W.M.N., ACKMAN, R.G. and HULAN, H.W. (1986) Effect of redfish meal enriched diets on the taste and n-3 pufa of 42-day-old broiler chickens Journal of the Science of Food and Agriculture 49: 59-74.CrossRefGoogle Scholar
RYMER, C. and GIVENS, D.I. (2005) n-3 fatty acid enrichment of edible tissue of poultry: a review. Lipids 40: 121-129.CrossRefGoogle ScholarPubMed
RYMER, C., GIBBS, R.A. and GIVENS, D.I. (2010) Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids. Poultry Science 89: 150-159.CrossRefGoogle ScholarPubMed
SCHWALFENBERG, G. (2006) Omega-3 fatty acids: their beneficial role in cardiovascular health. Canadian Family Physician 52: 734-740.Google ScholarPubMed
SELLMAYER, A., SCHREPF, R., THEISEN, K. and WEBER, P.C. (2004) Role of omega-3 fatty acids in cardiovascular disease prevention. [German]. Deutsche Medizinische Wochenschrift 129: 1993-1996.CrossRefGoogle Scholar
SIMOPOULOS, A.P. (2002) Omega-3 fatty acids in inflammation and autoimmune diseases. Journal of the American College of Nutrition 21: 495-505.CrossRefGoogle ScholarPubMed
SIMOPOULOS, A.P. (2003) Importance of the ratio of omega-6/omega-3 essential fatty acids: evolutionary aspects (World Review of Nutrition and Dietetics Vol. 92), in: SIMOPOULOS, A.P. & CLELAND, L.G. (Eds) Omega-6/Omega-3 essential fatty acid ratio: the scientific evidence (S Karger AG, Basel, Switzerland).Google Scholar
SVEDOVA, M., VASKO, L., TREBUNOVA, A., KASTEL, R., TUCKOVA, M. and CERTIK, M. (2008) Influence of linseed and fish oil on metabolic and immunological indicators of laying hens. Acta Veterinaria Brno 77: 39-44.CrossRefGoogle Scholar
VOLKER, D.H. (2000) Fat manipulation in the treatment of rheumatoid arthritis: a review. Journal of Nutraceuticals, Functional & Medical Foods 3: 5-31.CrossRefGoogle Scholar
VOSS, A., REINHART, M., SANKARAPPA, S. and SPRECHER, H. (1991) The metabolism of 7,10,13,16,19-docosapentaenoic acid to 4,7,10,13,16,19-docosahexaenoic acid in rat liver is independent of a 4-desaturase. Journal of Biological Chemistry 266: 19995-20000.Google Scholar
WHELAN, J. (2009) Dietary stearidonic acid is a long chain (n-3) polyunsaturated fatty acid with potential health benefits. Journal of Nutrition 139: 5-10.CrossRefGoogle ScholarPubMed
WOODS, A., BRULL, D., HUMPHRIES, S. and MONTGOMERY, H. (2000) Genetics of inflammation and risk of coronary artery disease: the central role of interleukin-6. European Heart Journal 21: 1574-83.CrossRefGoogle Scholar
YAMAZAKI, K., FUJIKAWA, M., HAMAZAKI, T., YANO, S. and SHONO, T. (1992) Comparison of the conversion rates of alpha-linoleinic acid (18:3)(n-3) and stearidonic acid (18:4)(n-3) to longer polyunsaturated fatty acids in rats. Biochimica et Biophysica Acta 1123: 18-26.CrossRefGoogle Scholar
YANG, Q. and O'SHEA, T.M. (2009) Dietary Echium Oil Increases Tissue (n-3) Long-Chain Polyunsaturated Fatty Acids without Elevating Hepatic Lipid Concentrations in Premature Neonatal Rats. Journal of Nutrition 139: 1353-1359.CrossRefGoogle ScholarPubMed
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. Veterinary Medicine 53: 77-85.CrossRefGoogle Scholar