Please use this identifier to cite or link to this item:
|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|
|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.|
|Editor:||John Wiley & Sons Ltd|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.