Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle

Effect of varying ratios of n-6 and n-3 on selenium content in broiler breast muscle

To investigate the effect of fatty acid composition on broiler meat selenium concentration and antioxidative capacity, 60 broiler chickens were individually fed one out of three high-selenium diets, based on either soybean oil (SO), rapeseed oil (RO) or a RO/linseed oil (LNO) mix. Breast muscle tota...

Full description

Saved in:
Bibliographic Details
Published in:Acta agriculturae Scandinavica. Section A, Animal science Vol. 62; no. 2; pp. 81 - 92
Main Authors: Nyquist, N. F, Biltvedt, L. M, Rødbotten, R, Mielnik, M, Thomassen, M, Svihus, B, Haug, A
Format: Journal Article
Language:English
Published: Abingdon Taylor & Francis Group 01-06-2012
Taylor & Francis Ltd
Subjects:
antioxidant activity
antiradical power
arachidonic acid
breast muscle
Broiler
broiler chickens
chicken meat
Diet
dietary fat
eicosapentaenoic acid
fatty acid composition
Fatty acids
linseed oil
meat nutritional quality glutathione peroxidase
n-3 fatty acids
n-6 fatty acids
rapeseed oil
Ratios
Selenium
sensory evaluation
soybean oil
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:To investigate the effect of fatty acid composition on broiler meat selenium concentration and antioxidative capacity, 60 broiler chickens were individually fed one out of three high-selenium diets, based on either soybean oil (SO), rapeseed oil (RO) or a RO/linseed oil (LNO) mix. Breast muscle total selenium concentration was significant decreased (P=0.007) in the SO compared to RO and LNO dietary groups, while no differences were observed for antiradical power, glutathione peroxidise values or sensory evaluation for the three groups. LNO resulted in an almost five times lower ratio between arachidonic acid and eicosapentaenoic acid and a three times lower n-6/n-3 ratio compared to the SO group. These results indicate that dietary fatty acid composition may affect broiler meat total selenium concentration and suggest that a lowered n-6/n-3 ratio and increased level of n-3 polyunsaturated fatty acids in broiler meat may increase total selenium in meat.
Bibliography:http://dx.doi.org/10.1080/09064702.2012.740502
ISSN:1651-1972
0906-4702
1651-1972
DOI:10.1080/09064702.2012.740502