Hostname: page-component-78c5997874-94fs2 Total loading time: 0 Render date: 2024-11-10T09:50:46.117Z Has data issue: false hasContentIssue false
  • English
  • Français

Fatty acid composition and regression prediction of fatty acid concentration in edible chicken tissues

Published online by Cambridge University Press:  29 August 2014

N. PUVAČA ,
D. LUKAČ ,
D. LJUBOJEVIĆ ,
V. STANAĆEV ,
M. BEUKOVIĆ ,
Lj. KOSTADINOVIĆ  and
N. PLAVŠA
N. PUVAČA*
Affiliation:
Department of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
D. LUKAČ
Affiliation:
Department of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
D. LJUBOJEVIĆ
Affiliation:
Scientific Veterinary Institute ‘Novi Sad’, Rumenački put 20, 21000 Novi Sad, Serbia
V. STANAĆEV
Affiliation:
Department of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
M. BEUKOVIĆ
Affiliation:
Department of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
Lj. KOSTADINOVIĆ
Affiliation:
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
N. PLAVŠA
Affiliation:
Department of Animal Science, University of Novi Sad, Faculty of Agriculture, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
*
Corresponding author: nikola.puvaca@stocarstvo.edu.rs
Get access

Abstract

The nutritional benefits of consuming long chain ω-3 polyunsaturated fatty acids (PUFA), which are found predominantly in linseed for example, are well known. The consumption of poultry meat has increased in consumption by 80% in the last three decades. The best method of increasing long chain ω-3 PUFA consumption would be to increase the long chain ω-3 PUFA content in the edible tissues of poultry aimed for human diets. It has been shown that heart and blood vessel diseases, as well as the occurrence of atherosclerosis are a direct consequence of consuming products of animal origin in human nutrition which contain a high content of lipids rich in saturated fatty acids (SFA), which are the main causes of these diseases. For these reasons healthy foods enriched in PUFAs, particularly ω-3 fatty acids, have gained high importance because of their beneficial effects on human health.

Apart from the importance of being able to predict chicken carcass conformation it is also necessary to calculate the required level of fatty acids in the chicken diet that are incorporated into the edible tissues. Regression analysis is most often used for this prediction. The goal in regression analysis is to create a mathematical model that can be used to predict the values of a dependent variable based upon the values of an independent variable. The aim of this paper is to show possible solutions for broiler edible tissue enrichment with ω-3 fatty acids from linseed, and to give possible solutions to the inclusion level of fatty acids in the diets using regression analyses.

Keywords

linseedω-3 fatty acidsregressionnutrition
Type
Review Article
Information
World's Poultry Science Journal , Volume 70 , Issue 3 , September 2014 , pp. 585 - 592
Copyright
Copyright © World's Poultry Science Association 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AJUYAH, A.O., HARDIN, R.T. and SIM, J.S. (1993) Effect of dietary full-fat flax seed with and without antioxidant on the fatty acid composition of major lipid classes of chicken meats. Poultry Science 72: 125-136.Google Scholar
AYERZA, R. and COATES, W. (2001) The omega-3 enriched eggs: The influence of dietary linolenic fatty acid source combination on egg production and composition. Canadian Journal of Animal Science 81: 355-362.Google Scholar
CHERIAN, G., WOLFE, F.W. and SIM, J.S. (1996) Dietary oils with added tocopherols: effects on egg or tissue tocopherols, fatty acids, and oxidative stability. Poultry Science 75: 423-431.CrossRefGoogle ScholarPubMed
CRESPO, N. and ESTEVE-GARCIA, E. (2002) Nutrient and fatty acid deposition in broilers fed different dietary fatty acid profiles. Poultry Science 81:1533-1542.Google Scholar
GLASSER, F., FERLAY, A. and CHILLIARD, Y. (2008) Oilseed lipid supplements and fatty acid composition of cow milk: a meta-analysis. Journal of Dairy Science 91: 4687-4703.CrossRefGoogle ScholarPubMed
GONZALEZ-ESQUERRA, R. and LEESON, S. (2001) Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Canadian Journal of Animal Science 81: 295-305.CrossRefGoogle Scholar
GRASHORN, M.A. (2013) Functional eggs and poultry meat – A niche production or a future chance. Proceedings of the 23rd International Symposium, Novi Sad, pp. 1-3.Google Scholar
HAAK, L., DESMEET, A., FREMAUT, D., VANWALLEGHEM, K. and RAES, K. (2008) Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation. Journal of Animal Science 86: 1418-1425.Google Scholar
ISIGUZAR, E. (2003) Growth, carcass traits and meat quality of Bronze and White turkeys in Isparta province of Turkey. Archiv Tierzucht / Archives Animal Breeding 46: 478-481.Google Scholar
IVANOV, D., KOKIĆ, B., BRLEK, T., ČOLOVIĆ, R., VUKMIROVIĆ, Đ., LEVIĆ, J. and SREDANOVIĆ, S. (2012) Effect of microwave heating on content of cyanogenic glycosides in linseed. Ratarstvoi Povrtarstvo 49: 63-68.Google Scholar
KESKIN, S., DASKIRAN, I. and KOR, A. (2007) Factor analysis scores in a multiple linear regression model for the prediction of carcass weight in Akkeci kids. Journal of Applied Animal Research 31: 201-204.Google Scholar
LESKANICH, C.O. and NOBLE, R.C. (1997) Manipulation of n-3 polyunsaturated fatty acid composition of avian eggs and meat. Worlds Poultry Science Journal 53: 155-183.Google Scholar
LOPEZ-FERRER, S., BAUCELLS, M.D., BARROETA, A.C. and GRASHORN, M.A. (1999) n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils. Poultry Science 78: 356-365.Google Scholar
LJUBOJEVIĆ, D., ĆIRKOVIĆ, M., ĐORĐEVIĆ, V., PUVAČA, N., TRBOVIĆ, D., VUKADINOV, J. and PLAVŠA, N. (2013) Fat quality of marketable fresh water fish species in the Republic of Serbia. Czech Journal of Food Science 31: 445-450.Google Scholar
MARSHALL, A.C., SAMS, A.R. and VAN-ELSWYK, M.E. (1994) Oxidative stability and sensory quality of stored eggs from hens fed menhaden oil. Journal of Food Science 59: 561-563.Google Scholar
MENDES, M. (2009) Multiple linear regression models based on principal component scores to predict slaughter weight of broiler. Archiv für Geflügelkunde 73 (2): 139-144.Google Scholar
MOUROT, J. and HERMIER, D. (2001) Lipids in monogastricanimal meat. Reproduction Nutrition Development 41: 109-118.Google Scholar
PINTO, L.F.B., DACKER, I.U., DE MELO, C.M.R., LEDUR, M.C. and COUTINHO, L.L. (2006) Principal components analysis applied to performance and carcass traits in the chicken. Animal Research 55: 419-425.Google Scholar
PUVAČA, N. and STANAĆEV, V. (2012) Technological process of extrusion and its effects of nutritive value of feed for animals. Proceedings of 23rd International Scientific Conference, Tara, pp. 486-501.Google Scholar
PUVAČA, N., STANAĆEV, S.V., GLAMOČIĆ, D., LEVIĆ, J., STANAĆEV, Ž.V., MILIĆ, D., VUKELIĆ, N. and LJUBOJEVIĆ, D. (2012) Application of the process of extrusion and micronisation and their influence on nutritive value of feedstuffs. Proceedings of 4th International Conference on BioScience, Novi Sad, pp. 197-202.Google Scholar
PUVAČA, N., STANAĆEV, S.V., STANAĆEV, Ž.V., ĐUKIĆ-STOJČIĆ, M., MILIĆ, D. and BEUKOVIĆ, D. (2013) Fatty acid composition of edible chicken tissue enriched with fatty acids from linseed. Proceedings of the 23rd International Symposium, Novi Sad, pp. 201-203.Google Scholar
PUVAČA, N., LUKAČ, D., LJUBOJEVIĆ, D., STANAĆEV, V., LEVIĆ, J., BEUKOVIĆ, M. and KOSTADINOVIĆ, LJ. (2014) Fatty acid composition of broiler chicken adipose tissue: flax seed oil and correlation coefficients. Proceedings of 21st International Conference Krmiva, Opatija, Croatia, pp. 22-23.Google Scholar
RATNAYAKE, W.M.N., ACKMAN, R.G. and HULAN, H.W. (1998) Effect of redfish meal enriched diets on the taste and the n-3 PUFA of 42-day-old broiler chickens. Journal of the Science of Food and Agriculture 49: 59-74.Google Scholar
STANAĆEV, S.V., STANAĆEV, Ž.V., PUVAČA, N., MILIĆ, D. and MILOŠEVIĆ, N. (2013) Influence of different oil sources in broiler chicken nutrition. Proceedings of the 23rd International Symposium, Novi Sad, pp. 238-241.Google Scholar
SURAI, P.F. and SPARKS, N.H.C. (2001) Designer eggs: from improvement of egg composition to functional food. Trends in Food Science and Technology 12: 7-16.Google Scholar
VAN-ELSWYK, M.E. (1997) Comparison of n-3 fatty acid sources in laying hen rations for improvement of whole egg nutritional quality. British Journal of Nutrition 78:61-69.Google Scholar
VIDOVIĆ, V. (2013) Linear models in animal breeding (Linearni modeli u oplemenjivanju životinja). University book, AMB Graphics, Stylos, Novi Sad, pp. 1-219.Google Scholar
VIDOVIĆ, V., LUKAČ, D. and STUPAR, M. (2013) Genetics parameters (Genetski parametri). University book, AMB Graphics, Stylos, Novi Sad, pp. 1-178.Google Scholar