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The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat

SIMPLE SUMMARY: Feeding broiler chickens components rich in polyunsaturated fatty acid (PUFA), especially n-3 family fatty acid (Camelina oil or expeller) can be an effective way to improve both animal health and meat quality. The rate of mortality was the lowest in the group fed Camelina oil or exp...

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Autores principales: Orczewska-Dudek, Sylwia, Pietras, Mariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826988/
https://www.ncbi.nlm.nih.gov/pubmed/31569656
http://dx.doi.org/10.3390/ani9100734
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author Orczewska-Dudek, Sylwia
Pietras, Mariusz
author_facet Orczewska-Dudek, Sylwia
Pietras, Mariusz
author_sort Orczewska-Dudek, Sylwia
collection PubMed
description SIMPLE SUMMARY: Feeding broiler chickens components rich in polyunsaturated fatty acid (PUFA), especially n-3 family fatty acid (Camelina oil or expeller) can be an effective way to improve both animal health and meat quality. The rate of mortality was the lowest in the group fed Camelina oil or expeller. Broiler chicken meat enriched with bioactive PUFA n-3 can be an alternative source of these fatty acids in the human diet. Introduction to the broiler diet of 40 g/kg Camelina oil, as well as 100 g/kg camelina expeller cake, significantly increased PUFA n-3 fatty acid and lowered PUFA n-6/PUFA n-3 fatty acid ratio. Furthermore, meat of chickens fed with Camelina oil was characterized by better juiciness. ABSTRACT: The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with Camelina sativa oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21–42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower–finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, C. sativa oil—CSO (group II) or cake—CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of Camelina oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that Camelina oil and cake reduced the content of monounsaturated fatty acids (p < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) (p < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles (p < 0.01). Sensory analysis revealed that Camelina oil had a beneficial effect on meat juiciness, whereas Camelina cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with Camelina oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, Camelina oil improved the juiciness of breast meat.
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spelling pubmed-68269882019-11-18 The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat Orczewska-Dudek, Sylwia Pietras, Mariusz Animals (Basel) Article SIMPLE SUMMARY: Feeding broiler chickens components rich in polyunsaturated fatty acid (PUFA), especially n-3 family fatty acid (Camelina oil or expeller) can be an effective way to improve both animal health and meat quality. The rate of mortality was the lowest in the group fed Camelina oil or expeller. Broiler chicken meat enriched with bioactive PUFA n-3 can be an alternative source of these fatty acids in the human diet. Introduction to the broiler diet of 40 g/kg Camelina oil, as well as 100 g/kg camelina expeller cake, significantly increased PUFA n-3 fatty acid and lowered PUFA n-6/PUFA n-3 fatty acid ratio. Furthermore, meat of chickens fed with Camelina oil was characterized by better juiciness. ABSTRACT: The aim of the present study was to determine the effect of supplementing the diets of broiler chickens with Camelina sativa oil or cake as a source of polyunsaturated fatty acids (PUFAs) on their growth performance, fatty acid profile, and sensory quality of meat. The 456 Ross 308 broilers aged 21–42 days were divided into 3 groups with 4 replicates of 38 birds in each. Chickens in the control group I (CTR) were fed a standard grower–finisher feed mixture containing 60 g/kg rapeseed oil. The experimental components, C. sativa oil—CSO (group II) or cake—CSC (group III), were included in a diet based on wheat and soybean at 40 and 100 g/kg, respectively. The use of Camelina oil and cake as feed components did not have a significant effect on the growth performance of the chickens. Analysis of the fatty acid profile in the lipids of the breast muscles showed that Camelina oil and cake reduced the content of monounsaturated fatty acids (p < 0.05) but increased the content of n-3 polyunsaturated fatty acids, especially α-linolenic acid (C18:3) (p < 0.01). Furthermore, both components reduced the ratio of n-6/n-3 PUFAs in the breast muscles (p < 0.01). Sensory analysis revealed that Camelina oil had a beneficial effect on meat juiciness, whereas Camelina cake slightly worsened the flavor and tastiness of the meat. In conclusion, supplementing the diet of broiler chickens with Camelina oil or cake can be an efficient method for modifying the fatty acid profile of the meat lipids in a beneficial way, without any negative impact on the growth performance of the chickens. According to the dietetic recommendations for humans, broiler chicken meat with a higher level of PUFA n-3 can be a good alternative source of these fatty acids in the human diet. Furthermore, Camelina oil improved the juiciness of breast meat. MDPI 2019-09-27 /pmc/articles/PMC6826988/ /pubmed/31569656 http://dx.doi.org/10.3390/ani9100734 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Orczewska-Dudek, Sylwia
Pietras, Mariusz
The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title_full The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title_fullStr The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title_full_unstemmed The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title_short The Effect of Dietary Camelina sativa Oil or Cake in the Diets of Broiler Chickens on Growth Performance, Fatty Acid Profile, and Sensory Quality of Meat
title_sort effect of dietary camelina sativa oil or cake in the diets of broiler chickens on growth performance, fatty acid profile, and sensory quality of meat
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6826988/
https://www.ncbi.nlm.nih.gov/pubmed/31569656
http://dx.doi.org/10.3390/ani9100734
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