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Type: Artigo de periódico
Title: Effect of oil sources and vitamin E levels in the diet on the composition of fatty acids in rooster thigh and chest meat
Author: Zanini, SF
Torres, CAA
Bragagnolo, N
Turatti, JM
Silva, MG
Zanini, MS
Abstract: The aim of this study was to evaluate the inclusion of different oil sources and dietary supplementation with vitamin E on the composition of fatty acids in rooster meat. Two hundred and forty 30-week-old White Leghorn roosters were distributed in a completely randomized factorial arrangement of 5 x 2, using five oil sources (sunflower, soybean, canola, linseed and fish) and two levels of antioxidant (30 and 400 mg vitamin E kg(-1) of diet). The intake of fish and canola oil in the diet reduced (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh meat. Amongst the unsaturated fatty acids in the thigh, the fish and canola oil reduced (P < 0.05) the level of omega6 fatty acid, with a consequent decrease in the ratio omega6:omega3. The diet with fish oil increased (P < 0.05) the content of C22:6omega3 in the thigh meat. The use of linseed oil resulted in a significant reduction of the ratio of omega6:omega3 fatty acid in the thigh. The use of soybean oil in the diet increased (P < 0.05) the content of saturated and unsaturated fatty acids in the thigh, specifically in the content of omega6. The inclusion of vitamin E increased the polyunsaturated fatty acids in the chest meat, such as C18:3omega3, C20:5omega3 and C22:6omega3. (C) 2004 Society of Chemical Industry.
Subject: roosters
vitamin E
fatty acid
Country: Inglaterra
Editor: John Wiley & Sons Ltd
Citation: Journal Of The Science Of Food And Agriculture. John Wiley & Sons Ltd, v. 84, n. 7, n. 672, n. 682, 2004.
Rights: fechado
Identifier DOI: 10.1002/jsfa.1654
Date Issue: 2004
Appears in Collections:Unicamp - Artigos e Outros Documentos

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