Incorporation of different types of n-3 fatty acids into tissue lipids of poultry.

P. Chanmugam, M. Boudreau, T. Boutte, R. S. Park, J. Hebert, L. Berrio, D. H. Hwang

Research output: Contribution to journalArticle

72 Citations (Scopus)

Abstract

The objective of the present study was to compare the incorporation of different types of n-3 polyunsaturated fatty acids into thigh muscle lipids of poultry. Nine groups of broiler chicks were fed diets supplemented with three levels (1.0, 2.5, and 5.0%) of either corn, linseed, or menhaden oil. Birds supplemented with linseed oil, rich in linolenic acid (C18:3n-3), had significantly higher levels of n-3 fatty acids and higher n-3:n-6 ratios than those supplemented with the same level of menhaden oil, primarily due to an accumulation of C18:3n-3. Levels of eicosapentaenoic acid (C20:5n-3) were increased (P less than .05), compared with the controls fed the same level of corn oil, in the groups fed the two higher levels of linseed oil, and in all the groups fed menhaden oil. Linolenic acid is less susceptible to auto-oxidation, and is less likely to impart an off-flavor to the muscle. Thus, if it is desirable to increase the n-3:n-6 ratio in poultry, seed meals or oils with a high content of C18:3n-3 could be used in poultry feeds.

Original languageEnglish (US)
Pages (from-to)516-521
Number of pages6
JournalPoultry Science
Volume71
Issue number3
StatePublished - Mar 1992
Externally publishedYes

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omega-3 fatty acids
poultry
menhaden oil
linseed oil
lipids
linolenic acid
muscles
off flavors
thighs
corn oil
eicosapentaenoic acid
automobiles
polyunsaturated fatty acids
broiler chickens
tissues
oxidation
oils
corn
birds
seeds

ASJC Scopus subject areas

  • Animal Science and Zoology

Cite this

Chanmugam, P., Boudreau, M., Boutte, T., Park, R. S., Hebert, J., Berrio, L., & Hwang, D. H. (1992). Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poultry Science, 71(3), 516-521.

Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. / Chanmugam, P.; Boudreau, M.; Boutte, T.; Park, R. S.; Hebert, J.; Berrio, L.; Hwang, D. H.

In: Poultry Science, Vol. 71, No. 3, 03.1992, p. 516-521.

Research output: Contribution to journalArticle

Chanmugam, P, Boudreau, M, Boutte, T, Park, RS, Hebert, J, Berrio, L & Hwang, DH 1992, 'Incorporation of different types of n-3 fatty acids into tissue lipids of poultry.', Poultry Science, vol. 71, no. 3, pp. 516-521.
Chanmugam P, Boudreau M, Boutte T, Park RS, Hebert J, Berrio L et al. Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. Poultry Science. 1992 Mar;71(3):516-521.
Chanmugam, P. ; Boudreau, M. ; Boutte, T. ; Park, R. S. ; Hebert, J. ; Berrio, L. ; Hwang, D. H. / Incorporation of different types of n-3 fatty acids into tissue lipids of poultry. In: Poultry Science. 1992 ; Vol. 71, No. 3. pp. 516-521.
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