Modification of fatty acid composition in broiler chickens fed canola oil

This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Each group was divided into 4 subgroups of 8 chicks. The birds were sacrificed at day 45 to obtain tissue samples. The fatty acid composition was measured in meat (legs and breasts), fat (abdominal and subcutaneous) and plasma. An increase in oleic acid (p<0.01) was detected, as well as a decrease in linoleic acid (p<0.01), together with a slight increase in α-linolenic acid (p<0.05) with a higher percentage of canola oil. The composition of fat tissue was more representative of the dietary fatty acids than muscle tissue. In conclusion, canola oil increased the content of omega 9 and omega 3 fatty acids and decreased the content of omega 6 fatty acids in meat, fat and plasma in broiler chickens.

Contenido de ácidos grasos en cuatro poblaciones de pejibaye, Bactris gasipaes (Palmae) / Fatty acids contained in 4 pejibaye palm species, Bactris gasipaes (Palmae)

Cooked and uncooked samples from four pejibaye palm races were analyzed to determine the moisture content, ether extract and the content of six fatty acids (C16:0 to C18:3). There was an increase in moisture and a decrease in ether extract (p < 0.05) in the cooked samples in comparison with the uncooked ones. No significant differences were found in fatty acid content between cooked and uncooked samples, but there were differences (p < 0.05) among races concerning the content of four fatty acids. Pejibaye fat is mainly mono-unsaturated (45.6 per cent) and has a low poly-unsaturated to saturated fatty acid ratio (0.5). The fatty acid profile of uncooked pejibaye samples was: oleic acid, 32.6 to 47.8 per cent; palmitic acid, 30.5 to 40.3 per cent; linoleic acid, 11.2 to 21.1 per cent; palmitoleic acid, 5.7 to 7.1 per cent; linoleic acid, 1.5 to 5.5 per cent; and stearic acid, 1.7 to 2.4 per cent

Determinaçäo da composiçäo em ácidos graxos de carne de boi (Bos taurus), de frango (Arbor acre) e ovos de galinha, consumidos no Nordeste brasileiro / Determination of composition in fatty acids of the cattle (Bos taurus) meat, of the young chicken (Arbor acre) meat and chicken eggs, consumed in the Brazilian northeast region

A composiçao em acidos graxos da carne de boi, de frango e ovo de galinha (alimentos de alto consumo no Brasil) foi determinada através da técnica de cromatografia gasosa e comparada com valores referidos na literatura. Com relaçao a carne de boi, houve diferença significativa para os ácidos graxos oleico, esteárico (trombogênico) e palmitoleico. Pelo contrário, para a carne de frango as análises nao mostraram diferenças estatísticas. Por outro lado, os valores dos ácidos graxos palmítico (hipercolesterolêmico, aterogênico e trombogênico), linolenico e linoleico (essenciais) do ovo de galinha, sao estatisticamente diferentes quando comparados às tabelas internacionais. Quando se estudou o percentual de saturaçao dos ácidos graxos, os dados foram ainda mais diferentes. No caso da came de boi, nossas análises mostraram diferenças estatísticas nos ácidos saturados e monoinsaturados. No ovo de galinha, os ácidos graxos poliinsaturados apresentaram valores significativamente mais baixos que os valores internacionais, entretanto os outros ácidos (saturados e monoinsaturados) foram similares. Nas amostras de frango, os ácidos nao apresentaram diferenças com os da literatura. Concluindo, nossos dados sugerem a necessidade de se fazer estudos sobre a composiçao em ácidos graxos dos alimentos consumidos no Brasil, com o objetivo de se ter recomendaçoes dietéticas mais adequadas.