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In ovo exposure to omega-3 fatty acids does not enhance omega-3 long-chain polyunsaturated fatty acid metabolism in broiler chickens

Part of: DOHaD ANZ Conference 2016

Published online by Cambridge University Press:  12 April 2017

K. Kanakri Open the ORCID record for K. Kanakri [Opens in a new window] ,
J. Carragher ,
B. Muhlhausler ,
R. Hughes  and
R. Gibson
K. Kanakri*
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
J. Carragher
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
B. Muhlhausler
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
R. Hughes
Affiliation:
South Australian Research and Development Institute (SARDI), Roseworthy Campus, Roseworthy, SA 5371, Australia School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, SA 5371, Australia
R. Gibson
Affiliation:
FOODplus Research Centre, School of Agriculture, Food and Wine, University of Adelaide, Adelaide, Urrbrae, SA 5064, Australia
*
*Address for correspondence: K. Kanakri, School of Agriculture, Food and Wine, FOODplus Research Centre, The University of Adelaide, Urrbrae, SA 5064, Australia. (Email khaled.kanakri@adelaide.edu.au)
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Abstract

The content of omega-3 long-chain polyunsaturated fatty acids (n−3 LCPUFA) in chicken meat can be boosted by feeding broilers a diet containing α-linolenic acid (ALA, from flaxseed oil), some of which is converted by hepatic enzymes to n−3 LCPUFA. However, most of the accumulated n−3 polyunsaturated fatty acid (PUFA) in meat tissues is still in the form of ALA. Despite this, the levels of chicken diets are being enhanced by the inclusion of vegetable and marine sources of omega-3 fats. This study investigated whether the capacity of chicken for n−3 LCPUFA accumulation could be enhanced or inhibited by exposure to an increased supply of ALA or n−3 LCPUFA in ovo. Breeder hens were fed either flaxseed oil (High-ALA), fish oil (high n−3 LCPUFA) or tallow- (low n−3 PUFA, Control) based diets. The newly hatched chicks in each group were fed either the High-ALA or the Control diets until harvest at 42 days’ post-hatch. The n−3 PUFA content of egg yolk and day-old chick meat closely matched the n−3 PUFA composition of the maternal diet. In contrast, the n−3 PUFA composition of breast and leg meat tissues of the 42-day-old offspring closely matched the diet fed post-hatch, with no significant effect of maternal diet. Indeed, there was an inhibition of n−3 LCPUFA accumulation in meat of the broilers from the maternal Fish-Oil diet group when fed the post-hatch High-ALA diet. Therefore, this approach is not valid to elevate n-3 LCPUFA in chicken meat.

Keywords

chicksfish oilflaxseed oilmaternal dietmeatn−3
Type
Original Article
Information
Journal of Developmental Origins of Health and Disease , Volume 8 , Issue 5: Themed Issue: Australian Perspectives: Outcomes from the 2016 ANZ , October 2017 , pp. 520 - 528
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Copyright
© Cambridge University Press and the International Society for Developmental Origins of Health and Disease 2017 

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