Soybean lecithin high in free fatty acids for broiler chicken diets : Impact on performance, fatty acid digestibility and saturation degree of adipose tissue

Two experiments were conducted to evaluate the inclusion of soybean lecithin with a high free fatty acid content (L) in starter and grower-finisher broiler diets, as well as its influence on performance, energy and fatty acid (FA) utilization and the FA profile of the abdominal fat pad (AFP). A basal diet was supplemented with soybean oil (S; Experiment 1) or acid oil (AO; Experiment 2) at 3%, and increasing amounts of L (1%, 2% and 3%) were included in replacement. The inclusion of L did not modify performance parameters (p > 0.05). The S replacement by L reduced energy and total FA utilization (p = 0.05) in starter diets; however, in grower-finisher diets, a replacement up to 2% did not modify energy and FA utilization (p > 0.05). The AO substitution by L produced no modifications on energy and FA utilization (p > 0.05) during the starter phase, while the blend of 1% of AO and 2% of L resulted in the best combination in terms of the FA digestibility. The FA profile of the AFP reflected the FA composition of diets. The addition of L could replace, up to 2% or be blended with AO in broiler grower-finisher diets as an energy source

Oxidation in fresh and S1'ray-dried û)3 and to6 fatty acid enriched eggs vitamin E and cantiiaxantin

A trial with 192 laying hens was conducted to study the effect of Vitamin E and Canthaxanthin as antioxidants in w3 either w6 fatty acid (FA) enriched eggs. The animals were randomlyassigned to eight treatments resulted from the supplementation of a basal dietcontaining5% of linseed oil (L) orsunfloweroil (S) with 200 ppm ofutocopheryl acetate (LE and SE), 5ppm of Canthaxathin(LC and SC) or both (LEG and SEC). After 40 days of experimental treatment, eggs were collected and oxidation was measured by the TBA methodology (Botsoglou et al., 1994) on fresh and spray-dried eggs. On fresh eggs there were no differences in TBArs values (expressed as ng MDA/g for any of the studied factors. On spray-dried eggs, the values obtained were ó to X-fold higher than in fresh eggs. Eggs from the diets with linseed oil (26,6 % I'UFA and 10,4 % m3) showed higher values than those from diets with sunflower oil (28,0 % PUFA and 26,7 % w6) (L: 338,7 v.v. S: 248,6; P0,05). It can be concluded that w3 FA enriched eggs are more susceptible to oxidation than u6 FA enriched eggs. Supplementation with 200 ppm of Vitamin E can reduce the oxidation induced by the spray-drying process, but supplementation with 5 ppm of Canthaxanthin had no significant effect as antioxidant

Efecto de la inclusión de distintas fuentes de grasa en dietas para pollos broiler sobre el perfil lipídico de la carne, la grasa abdominal y la piel

Se realizó una prueba experimental con 600 pollos broiler de la estirpe comercial Arbor-Acres, alimentándoles con dietas suplementadas con un 8% de sebo (S) , aceite de palma (AP) y oleina de soja-girasol (OSG). Al final del periodo productivo, los animales, con 49 días de vida, fueron sacrificados en un matadero comercial, seleccionándose las canales de los 10 animales, de cada tratamiento, con el peso vivo más próximo al valor medio del correspondiente tratamiento, para su posterior dissección y toma de pechugas, muslos, y muestras de grasa abdominal y piel. Todas las muestras se conservaron a -20°C hasta la realización de los correspondientes análisis cromatográficos. Los animales que habían consumido la dieta suplementada con OSG mostraron, en los tejidos analizados, los niveles más altos de ácido linoleico (C18:2) así como un mayor grado de insaturación. Los tejidos de los animales alimentados con AP y S contenían mayores proporciones de ácido palmítico (C16:0) y ácido oleico (C18:l), respectivamente

Effect of fibrous diet and vitamin C inclusion on uniformity, carcass traits, skeletal strength, and behavior of broiler breeder pullets

This experiment studied the effect of broiler breeder nutritional strategies on uniformity, carcass traits, tibia parameters, and behavior during rearing and prebreeder periods (up to 22 wk of age). One-day-old pullets (n = 384) were randomly assigned to 4 treatments arranged as a 2 × 2 factorial, with 2 fiber levels (control vs. fibrous diet, 15% diluted in AMEn and nutrient content) and 2 vitamin C feed inclusions (0 vs. 200 mg/kg). At 6, 15, and 22 wk, blood sampling was carried out (4 birds/replicate) to determine serum alkaline phosphatase (ALP) levels, and behavior was observed by visual scan sampling. At 22 wk, carcass traits, tibia parameters, and intestinal morphology were assessed (2 birds/replicate), and tail- and wing-feather integrity of all birds were scored. Fibrous diet did not modify BW uniformity, mortality, or tibia growth when compared with control diet. Pullets fed the fibrous diet had lower tibia breaking strength, elastic modulus, and ash content values (P < 0.05). They also had lower ALP serum level at 6 and 22 wk (P < 0.05), their breast muscle was less developed (18.5 vs. 19.8%, P < 0.05), and their abdominal fat deposition was higher (1.14 vs. 0.87%, P < 0.05). At 15 and 22 wk, they performed, on average, 97% less grasping feather pecking and 45% less non-food object pecking behaviors, and their wing-feather score was lower (P < 0.05) at 22 wk. Tail- and wing-feather scores of the control treatments were reduced by vitamin C inclusion (tail: 0.30 vs. 1.15, P < 0.05; wing: 0.98 vs. 1.26, P < 0.05) at 22 wk. In conclusion, fibrous diet improves carcass traits (reduces breast muscle and increases abdominal fat deposition), deteriorates bone mineral deposition and thus skeletal strength, and reduces stereotypic behaviors, improving wing-feather integrity. Vitamin C inclusion improves tail- and wing-feather integrity of lower in feed allowance

PUFA Losses after Cooking of Chicken Meat

To study the changes of the fatty acid (FA) profile of Long-Chain omega-3 (LCn3) enriched meat after coo¬ king under consumer conditions

Total fatty acid quantification as an estimator of total body fat content in broilers fed unsaturated diets

An experiment was designed to determine the effect of dietary fat unsaturation level on the fat content of the body of broilers, measured as hydrolysed crude fat (CF) and total fatty acid (TFA) content. Ninety-six female broiler chickens were fed with 4 experimental diets (with 15, 34, 45 and 61 g of polyunsaturated fatty acids (PUFA)/kg of diet) for 6 weeks. As dietary PUFA increased from 15 to 61 g PUFA/kg the fat content of the animals decrease was 55% and 15% when measured as CF and TFA content respectively. As we did not find any differences between treatments in crude protein (CP) and ashes (A) content, the total chemical composition (CF, CP and A as a percentage of Dry Matter (DM)) was close to 100% in the animals fed the saturated diets, reaching only 80% when the dietary unsaturation level was maximum. When using TFA instead of CF, the total chemical composition was close to 95% of DM in all treatments.Une expérience a été effectuée pour déterminer l'effet du niveau de la graisse insaturée dans l'aliment sur le contenu de la graisse corporelle des poulets mesuré par la teneur en graisse brute hydrolysée (CF) et par la teneur en acides gras totaux (TFA). Quatrevingt seize femelles broilers ont été alimentés avec 4 régimes expérimentaux (contenant 15, 34, 45 ou 61 g d'acides gras polyinsaturés (PUFA)/kg d'aliment) pendant six semaines. Quand la teneur en PUFA du régime augmente de 15 à 61 g/kg l'engraissement des animaux diminue de 55% et 15% quand il est mesuré par la teneur en CF et TFA respectivement. Comme on n'a pas trouvé de différences entre les traitements pour la teneur en protéines brutes (CP) et en cendres (A), la composition totale chimique (CF, CP et A exprimés en pourcentages de la matière 265 4 'i iHfnTT'ii Tli*nm I sèche (DM)) était près de 100% chez les animaux alimentés avec le régime riche en AG saturés, et seulement de 80% quand le niveau d'insaturation du régime était maximal. En utilisant le TFA au lieu de CF, la composition totale chimique était près de 95 % de la DM pour les 4 traitements

Interaction between dietary unsaturation and α-tocopherol levels : vitamin E content in thigh meat

The present study was carried out to evaluate the influence of dietary polyunsaturated fatty acids (PUFA), at different levels of dietary supplementation with α-tocopheryl acetate (a-TA), on α-tocopherol (α-Toc) content in raw thigh meat. One hundred and ninety-two female broiler chickens were randomly distributed into 16 experimental treatments resulting from the combination of 4 levels of dietary polyunsaturated fatty acids (27, 38, 48 and 59 g/kg) and 4 levels of supplementation with α-TA (0, 100, 200 and 400 mg/kg). As is to be expected, dietary supplementation with α-TA increased α-Toc content of thigh meat. But the vitamin E enrichment magnitude in meat depends on the dietary PUFA content (P sï 0.001). Furthermore, α-Toc content of thigh meat was reduced as the inclusion of dietary PUFA increased. Thus, in treatments supplemented with 100 mg α-TA/kg, an increase of 32 g dietary PUFA significantly reduced α-Toc content of meat by 52%.Cette expérience a été conduite pour évaluer l'influence des acides gras polyinsaturés alimentaires (PUFA), avec différents niveaux d'acétate de α-tocophérol (α-TA), sur le contenu de α-tocophérol (α-Toc) de la viande crue de la cuisse. Cent quatre-vingt douze femelles de poulet de chair ont été réparties au hasard dans 16 traitements expérimentaux correspondant à 4 niveaux d'acides grasses polyinsaturés alimentaires (27, 38, 48 et 59 g/kg) et 4 niveaux de supplémentation en α-TA (0, 100, 200 et 400 mg/kg). La supplémentation du régime en α-TA augmente le contenu de α-Toc de la viande de la cuisse. Mais l'importance de l'enrichissement en vitamine E dans la viande dépend du contenu des PUFA dans la diète (P< 0.001). De plus, le contenu en α-Toc dans la viande de la cuisse est diminué quand l'apport des PUFA dans la diète 192 augmente. Ainsi, dans les traitements supplémentés avec 100 mg a-TA/kg, une augmentation de 32 g des PUFA dans le régime réduit le contenu de α-Toc de la viande de 52%

Vitamin E levels and lipid oxidation in ω3 fatty acids enriched eggs

With the aim to establish the required amount of α-tocopherol to effectively prevent lipid oxidation in w3 FA enriched eggs, a trial was conducted with 2XX laying hens. Birds were randomly assigned to four treatments resulted from supplying a basal diet containing 5% of linseed oil (diet: 65% PUFA, 34,5% m3) with 0 (C), 50 (50E), 100 (I00E) or 200 (200E) ppm of alpha-tocopherol acetate. After 25 days of feeding, eggs were collected and lipid oxidation was measured by the Induced TBArs methodologya (Kornbrust and Mavis, 19X0) and expressed as ng MDA/g egg. At 150 min of incubation, supplementation with 50, 100, or 200 ppm of Vitamin F. promoted a dramatic decrease in the TBArs values of all treatments when compared to the control group (C: 2,63 v.v. 50E: 0,47; I00E: 0,4X; 200E: 0,3X; P«).00l). Moreover, no significant differences were found according to different levels of Vitamin E supplementation. From these data, we can conclude that supplying hens' diets with 50 ppm of alphatocopherol acetate can effectively reduce the lipid oxidation in co3 FA enriched eggs