Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals

The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes

The aim of this research was to validate the effectiveness of the Healthy Fatty Index (HFI) regarding some foods of animal origin (meat, processed, fish, milk products, and eggs) typical of the Western diet and to compare these results with two consolidated indices (atherogenic-AI, and thrombogenic-TI) in the characterization of the nutritional features of their lipids. The fatty acids profile (% of total fatty acids and mg/100 g) of 60 foods, grouped in six subclasses, was used. The AI, TI, and HFI indexes were calculated, and the intraclass correlation coefficients and the degree of agreement were evaluated using different statistical approaches. The results demonstrated that HFI, with respect to AI and TI, seems better able to consider the complexity of the fatty acid profile and the different fat contents. HFI and AI are the two most diverse indices, and they can provide different food classifications. AI and IT exhibit only a fair agreement in regards to food classification, confirming that such indexes are always to be considered indissolubly and never separately, in contrast to the HFI, which can stand alone.

Carcass Characteristics and Meat Quality of Wild-Living Mallard (Anas platyrhynchos L.) Originating from Croatia

The aim of this study was to determine the effects of sex and hunting location on carcass characteristics and meat quality of wild-living mallard (Anas platyrhynchos) from Croatia. Twenty-eight mallards (14 ♂; 14 ♀) were hunted at two hunting locations (HL I = 8 ♂, 8 ♀; HL II = 6 ♂, 6 ♀) in the Croatian lowlands. The carcasses were eviscerated, dressed, and dissected, and the individual internal organs and carcass parts were weighed. The breast muscle (m. pectoralis major) was sampled and used to determine color, pH, drip loss, cooking loss, shear force, and proximate chemical and fatty acid composition. Sex and HL had a significant effect on the majority of carcass characteristics analyzed, but they had no effect on the physical meat parameters. The protein and ash content of mallard meat was significantly higher in HL II (23.16% vs. 22.67%; 1.45% vs. 1.36%, respectively) and the moisture content in females (72.40% vs. 71.59%). HL had a significant effect on SFA (II 33.96% vs. I 29.91%), PUFA n-3 (II 3.55% vs. I 2.69%), PUFA/SFA and n-6/n-3 ratios, and all lipid indices. Females had a significantly higher C22:6n-3 content, a higher PI index and a lower n-6/n-3 ratio. The data presented in this study contribute to a better understanding of game-bird meat quality originating from different regions.

Fatty Acid Profile and Dietary Value of Thigh Meat of Broiler Chickens Receiving Mineral or Organic Forms of Zn

The present study aimed to investigate the effect of mineral (sulphate) or organic (glycine chelate) forms of Zn used in quantities covering 100% or 50% of the Zn requirement on the fatty acid profile of the thigh muscles of Ross 308 broiler chickens. We also analysed the dietary value of this meat based on its fatty acid profile. The experimental factors did not influence the content of basic chemical components and the meat's pH. Although, in terms of statistics, the presented study supports the statement that the form (sulphate vs. glycine chelate) and/or amount of Zn used (100% or 50% of the requirement) affects the fatty acid profile and dietary value of thigh meat, the results imply that the requirement of Ross 308 broiler chickens for Zn was also covered in full when in it was used in amounts covering 50% of the requirement, irrespective of the form in which Zn was used. However, it cannot be explicitly confirmed that the form of Zn affects the analysed parameters of thigh meat.

A Comprehensive Exploration of the Fatty Acids Profile, Cholesterol, and Tocopherols Levels in Liver from Laying Hens Fed Diets Containing Nonindustrial Hemp Seed

This study investigates the impact of dietary nonindustrial Moroccan hemp seed (HS) on the fatty acid profile, cholesterol, and tocopherol levels, in the liver of 120 Lohmann brown laying hens aged 22 weeks during 12 weeks of treatment. The hens are randomly allocated into four treatment groups, each subdivided into six replicates with five birds in each replicate. The dietary treatments consist of 0% HS (control), 10% HS, 20% HS, and 30% HS. Results indicate a substantial increase (p < 0.01) in polyunsaturated fatty acids, including omega 3 (n-3) and omega 6 (n-6) types, with the inclusion of HS in the diet. The n-6/n-3 ratio is significantly reduced (p < 0.01), and there is a significant reduction (p < 0.01) in saturated fatty acids only for the 30% HS treatment, indicating a more favorable fatty acid composition. Cholesterol levels remain largely unaffected by HS inclusion, except for the 10% HS group, which shows a significant decrease (p < 0.05). Moreover, hepatic tocopherol levels are significantly elevated (p < 0.01) in subjects receiving the HS diet, with the 30% HS group exhibiting the highest tocopherol content. In summary, incorporating HS into the diet up to 30% appears to offer promising benefits for hepatic lipid composition, particularly in terms of n-3 polyunsaturated fatty acids, the n-6/n-3 ratio, and tocopherol levels, while having minimal impact on cholesterol levels.

Effects of Dietary Hempseed or Camelina Cakes on Fatty Acid Composition of Quail Meat

The purpose of the study was to investigate the effects of dietary hempseed or camelina cakes on the fatty acid profiles of intramuscular fat in quail. A total of 189 one-day-old quail were allocated to three dietary treatment groups. The diet of the control (C) group was supplemented with 10% rapeseed cake, whereas the rapeseed in experimental 1 (HE) and experimental 2 (CA) groups was replaced by, respectively, hempseed cake and camelina cake in the same proportions. The length of the study was 42 days. Dietary enrichment with camelina cake increased the α-linolenic fatty acid (ALA) content in the meat of CA group 2.5 times (p < 0.01). The muscle tissues of CA contained 3.4-3 times more eicosapentaenoic acid (p < 0.01), 1.2 times more docosapentaenoic acid (p < 0.05-p < 0.01) and 1.3 times more docosahexaenoic acid (p < 0.01) and, thus, demonstrated the increase in total long chain (LC) n-3 polyunsaturated fatty acids (PUFA) (p < 0.01) and total n-3 PUFA (p < 0.01) compared with the C group. The ALA and total n-3 PUFA content in the breast and leg meat of HE-treated quail were, respectively, 1.3 and 1.1 times higher (p < 0.01) than in the C group but the accumulation was lower compared to the CA group. The content of γ-linolenic acid was found to be 1.21-1.31 times higher in HE quail meat (p < 0.01). However, hempseed cake supplementation had a negative effect on growth performance. The supplementation of quail feed with camelina or hempseed cakes resulted in the production of healthy meat with an increased n-3 PUFA content.

Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative Stability of Meat in Medium-Heavy Pigs

The effects of different dietary n-6/n-3 polyunsaturated fatty acids (PUFA) ratios and gender on key carcass traits, as well as the nutritional and technological quality of lipids in medium-heavy pig tissues have been poorly studied. To investigate the subject, 24 Large White, barrows and gilts, evenly divided into two groups of 12, were fed from 80 kg of live-weight (LW) until slaughter at 150 kg LW, either a high (9.7:1) (HPR) or low (1.4:1) (LPR) dietary n-6/n-3 PUFA ratio. On individual samples of longissimus thoracis muscle (LTM), subcutaneous (SF) and perirenal (PF) adipose tissues (ATs), the fatty acid (FA) composition was determined by gas chromatography, and lipid nutritional indices (LNIs) were calculated. The oxidative stability of meat was evaluated by determining the malondialdehyde content on raw and cooked (24 h postmortem) and refrigerated (8 days postmortem) LTM samples. The carcass traits did not vary between genders and diets. The LPR group showed a higher n-3 PUFA level and a lower n-6/n-3 PUFA ratio in all the tissues examined and better LNI, especially in the ATs. Diet did not affect the oxidative stability of meat. Gender did not influence the n-6/n-3 PUFA ratio, while barrows showed improvements in some LNI in ATs. Reducing the n-6/n-3 ratio in the diet of growing-finishing medium-heavy pigs improved the FA profile in all tissues and most LNI in ATs without impairing the oxidative stability of meat.

Carcass Yields and Meat Composition of Roosters of the Portuguese Autochthonous Poultry Breeds: "Branca", "Amarela", "Pedrês Portuguesa", and "Preta Lusitânica"

Poultry meat is an important part of the human diet, and the valorisation of autochthonous breeds is a determinant for the sustainability of the rural areas. The increasing demand for niche products demands for better knowledge of the carcass characteristics and meat quality of these local populations. The present study aims to characterise the roosters' meat from the "Branca" (BR), "Amarela" (AM), "Pedrês Portuguesa" (PP), and "Preta Lusitânica" (PL) breeds. A total of 80 birds (n = 20 per breed) between 38 and 42 weeks old were slaughtered. The physicochemical and nutritional composition were determined in the breast and drumstick meat. The meat of the PL breed had a higher (p ≤ 0.05) pH value, the AM meat revealed a water-holding capacity (WHC) of superior value and moisture content (p ≤ 0.05), while the BR breed had the highest (p ≤ 0.05) ash content. On the other hand, it was observed that the PP meat had a higher (p ≤ 0.05) yellowness index (b*). The breast meat exhibited, in all breeds, a lower pH value, WHC, redness (a*), and lipid content and greater (p ≤ 0.05) lightness (L*), b*, moisture, and ash and protein contents compared to the drumstick. Furthermore, it presented higher (p ≤ 0.05) K, P, and Mg contents and a superior proportion of total and sensorial relevant amino acids. Regarding the fatty acid profile, the breed differences were more significant in the drumstick, with the AM breed lipids presenting a higher (p ≤ 0.05) percentage of MUFAs in the fat, a lower atherogenic index, and a higher (p ≤ 0.05) value for the hypocholesterolemic/hypercholesterolemic fatty acids ratio, while the BR breed lipids presented a higher (p ≤ 0.05) percentage of PUFAs and PUFAs/SFAs ratio and a lower n-6/n-3 ratio. Considering the results obtained, it can be concluded that the meat from these breeds is a wholesome dietary option, distinguished by a favourable overall nutritional composition marked by elevated protein content, reduced lipid amounts, and amino and fatty acid profiles with desirable nutritional indices.

Does slaughter age affect amino acids and fatty acids profiles and health and nutritional values of male and female ROSS 308 broiler chicken breast muscle?

Chemical composition, amino acids (AAs), and fatty acid (FAs) profiles, and health and nutrition values of breast muscle of ROSS 308 broiler chickens were studied after being slaughtered at 28, 35, 42, and 49 d of age (n = 126 males and 126 females/slaughter age). The slaughter age significantly affected some AAs levels including glutamic acid, valine, isoleucine, histidine, and leucine, and some FAs level including capric acid, tetradecanoic acid, eicosanoic acid, total saturated fatty acids, 9-pentadecenoic acid, hexadecatetraenoic acid, α-linolenic acid, stearidonic acid, linoleic acid, dihomo-γ-linolenic acid, arachidonic acid, adrenic acid, omega 6, sum polyunsaturated fatty acids (Ʃ PUFAs), and unsaturation index. Subsequently, the slaughter age significantly affected some health indexes including the n-6/n-3 ratio, thrombogenic index, hypocholesterolemic/hypercholesterolemic ratio, and health-promoting index. Valine, leucine, isoleucine, histidine, and glutamic acid levels increased with increasing slaughter age until 35 d of age and then decreased with increasing slaughter age until 49 d of age. Moreover, the health indices of fatty acids were best at slaughter age of 35 d, followed by 49 d, and the lowest health-promoting indices were at 42 d, followed by 28 d. The sex did not affect (P ˃ 0.05) all the evaluating parameters including chemical composition, amino acid and fatty acid profiles, and related health indices. There was no significant interaction effect between sex and slaughter age in all evaluating parameters except in stearidonic acid level. In conclusion, amino acids and fatty acids profiles and health and nutritional values of male and female ROSS 308 broiler chicken breast muscle can be affected by slaughter age. The study provides valuable insights into the nutritional value of meat, including its composition, amino acid, and fatty acid profiles, and associated health indices, for both male and female fast-growing ROSS 308 broiler chickens, as the slaughter age increases.

Weighted gene co-expression network analysis identified hub genes critical to fatty acid composition in Gushi chicken breast muscle

BACKGROUND

The composition and content of fatty acids in the breast muscle are important factors influencing meat quality. In this study, we investigated the fatty acid composition and content in the breast muscle of Gushi chickens at different developmental stages (14 weeks, 22 weeks, and 30 weeks). Additionally, we utilized transcriptomic data from the same tissue and employed WGCNA and module identification methods to identify key genes associated with the fatty acid composition in Gushi chicken breast muscle and elucidate their regulatory networks.

RESULTS

Among them, six modules (blue, brown, green, light yellow, purple, and red modules) showed significant correlations with fatty acid content and metabolic characteristics. Enrichment analysis revealed that these modules were involved in multiple signaling pathways related to fatty acid metabolism, including fatty acid metabolism, PPAR signaling pathway, and fatty acid biosynthesis. Through analysis of key genes, we identified 136 genes significantly associated with fatty acid phenotypic traits. Protein-protein interaction network analysis revealed that nine of these genes were closely related to fatty acid metabolism. Additionally, through correlation analysis of transcriptome data, we identified 51 key ceRNA regulatory networks, including six central genes, 7 miRNAs, and 28 lncRNAs.

CONCLUSION

This study successfully identified key genes closely associated with the fatty acid composition in Gushi chicken breast muscle, as well as their post-transcriptional regulatory networks. These findings provide new insights into the molecular regulatory mechanisms underlying the flavor characteristics of chicken meat and the composition of fatty acids in the breast muscle.

Supplementation of PUFA extracted from microalgae for the development of chicken patties

In recent years, there has been a growing interest in development of a diverse range of foods that are enriched with omega-3 fatty acids. It is widely recognized that through dietary interventions, the lipid fraction of food can be modified to enhance its nutritional content. This study is aimed to develop chicken patties enriched with poly unstaurated fatty acids (PUFAs) extracted from microalgae aurintricarboxylic acid (ATA) concentration of 0% (T0), 1% (T1), 2% (T2), and 3% (T3). All treatments were stored at -18 °C for one month and analysed at an interval of 0, 10, 20, and 30 days to assess the effect of PUFAs supplementation on physicochemical, oxidative, microbiological and organoleptic properties of chicken patties. The results revealed that moisture content was significantly increased during the storage; the maximum moisture was observed in T0 (67.25% ± 0.03) on day 0, while the minimun was found in T3 (64.69% ± 0.04) on day 30. Supplemenatation of PUFAs in chicken patties significantly enhanced the fat content of the product the highest fat content was observed for T3 (9.7% ± 0.06. An increase in PUFAs concentration led to a significant increase in thiobarbituric acid reactive substances (TBARS). TBARS were increased from 1.22 ± 0.43 at 0 days to 1.48 ± 0.39 at 30 days of storage. The PUFAs incorporation negatively effected sensory acceptance of the product ranging from (8.41 ± 0.17 to 7.28 ± 0.12). However, the sensory scores were in acceptable range for supplemented patties as compared to control sample. Treatment T3 depicted the highest nutritional content. The sensory and physiochemical analysis of supplemented patties suggested that PUFAs extracted from microalgae can be used as a functional ingredient in the preparation various meat products particularly chicken meta patties. However, antioxidants should be added to to prevent lipid oxidation in the product.

Health value and keeping quality of chevon from goats fed finisher diets containing hemp (Cannabis sativa L.) seed cake

Wether goats (n = 7) were fed finishing diets containing either 0, 25, 50, 75 or 100 g/kg DM of hempseed cake (HSC) substituting soybean meal to evaluate chevon fatty acid, volatile and oxidative profiles. Feeding HSC diets linearly decreased (P < 0.05) chevon c9-16:1, 16:0, total saturated FA (SFA) and protein oxidation but linearly increased (P < 0.05) t9-18:1, t11-18:1, conjugated linoleic acids, n-3 polyunsaturated FA (PUFA), individual long-chain n-6 PUFA and antioxidant activity. On day 1 and 7 of retail display, diets containing 75 and 100 g/kg DM HSC had greater (P < 0.05) TBARS than the other diet × day interactions. Addition of HSC to the diet increased (P < 0.05) and preserved (P < 0.05) chevon contents of hexanal and methyl caprate throughout the retail display period. Overall, feeding HSC up to 100 g/kg DM enhances chevon profiles of healthful PUFA, desirable flavor volatiles and protein shelf-stability.

Fatty Acid Indices and the Nutritional Properties of Karakul Sheep Meat

This study aimed to evaluate the fatty acid profile and health lipid indices of sheep meat (from 52 Karakul sheep from NE Romania). The effect of age at slaughter and the influence of muscle region were studied for nutritional parameters, especially the fatty acids from lipid fractions. Based on the fatty acid profiles and lipid contents, the sanogenic indices were determined for two sheep muscle groups. Thus, two different muscle regions from lamb and adult sheep were analysed from both genders, the Longissimus dorsi and Triceps brachii, to argue the advantages of each category and the rationalization, in terms of meat consumption, regarding their impact on human health. Sheep meat has many components with beneficial effects on human health. Apart from the fact that it is an important source of nutrients due to its high content of proteins, lipids, and minerals, it is also a product that can provide fundamental bioactive compounds for maintaining metabolic functions. The qualitative indices assessment revealed that lambs have meat with high PUFA content on Longissimus dorsi muscles (approx. 25% of total fatty acids), 0.68 for PUFA/SFA, with highest values for n-3 (approx. 8%) and n-6 (approx. 14%). Appropriate values can also be observed in Triceps brachii muscles from adult sheep. The sanogenic indices also presented good values for Longissimus dorsi from lambs and Triceps brachii from adult sheep (polyunsaturation index = 7.2-10.2; atherogenic index = 0.56-0.67; thrombogenic index = 0.78-0.96; hypocholesterolemic/hypercholesterolemic index = 2.4-2.7 (for Longissimus dorsi)).

Evaluating Rice Bran Oil as a Dietary Energy Source on Production Performance, Nutritional Properties and Fatty Acid Deposition of Breast Meat in Broiler Chickens

The effects of rice bran oil (RBO) as an alternative dietary energy source on nutritional properties and fatty acid deposition in broiler chickens are scarce in the literature. One-day-old chickens (broiler Ross 308) were assigned in a completely randomized design with three treatment diets and nine replicates of four chickens per replicate. A basal control diet contained 4~5% palm oil (T1) in the starter and finisher phases, respectively. Treatments 2 to 3 were fed diets formulated with 50% (T2) and 100% (T3) of RBO as a fat source instead of palm oil (PO). Replacing dietary PO with RBO improved the feed conversion ratio (FCR) by 6% (p = 0.017) over the total period of the experiment (1−38 d of age). The feeding of RBO (T3) showed the highest (p < 0.001) cooking loss values in the breast meat. However, compared with other groups, the blend of PO and RBO group (T2) displayed a lower cooking loss value in the thigh meat. In breast meat, the protein content was lowered (p = 0.007), while the fat content was higher (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3). Total inclusion of dietary RBO (T3) decreased (p = 0.034) the proportion of saturated fatty acids (ΣSFAs) but increased (p = 0.02) linoleic acid. In addition, α-linolenic acid (ALA) increased (p < 0.001) in male broiler chickens fed dietary RBO (T2 and T3), and the highest deposit level occurred by the total inclusion of RBO (T3). Total omega 3 fatty acids (∑n-3) increased (p = 0.013), while the ratio of n-6 to n-3 polyunsaturated fatty acid (PUFA) decreased (p = 0.046) in male broiler chickens fed dietary RBO (T3) as compared with the control diet (PO; T1). In conclusion, compared with dietary PO (control diet, T1), the total inclusion of dietary RBO at 50 kg/metric ton feed (T3) increased ∑n-3, ALA, and reduced n-6:n-3 PUFA ratio in the breast meat, but cooking loss values were larger in breast and thigh meats. The blend of dietary PO and RBO (T2) was better for both production performance targets (feed intake and FCR), cooking loss values, and deposition of ALA in the breast meat. The inclusion of dietary RBO into broiler diets needs further study, but the present experiment aids in expanding research knowledge to make that possible.

Effects of Supplementing Sea Buckthorn Leaves (Hippophae rhamnoides L.) and Chromium (III) in Broiler Diet on the Nutritional Quality and Lipid Oxidative Stability of Meat

Nowadays, the consumer trend towards healthier food choices is unquestionable. Meat products enriched with nutrients, such as polyunsaturated fatty acids and antioxidants, are gaining much more interest among consumers. However, products are susceptible to quality deterioration and a short shelf-life of meat through lipid oxidation due to the lack of antioxidants in the meat. In this regard, the efficacy of dietary sea buckthorn leaves (Hippophaë rhamnoides L.) together with Chromium on the nutritional quality of meat and lipid oxidative stability was investigated. An experiment (28 days long) was carried out on 90 Cobb 500 chickens assigned into three treatments: a control treatment based on corn and soybean meal, without Chromium (T0) and two treatments supplemented either with 0.00002% Chromium (T1) or with 0.00002% Chromium and 2% sea buckthorn leaves (T2). Dietary supplementation of SBL and Cr improved the PUFA/MUFA ratio, DHA concentration and decreased the n-6/n-3 ratio compared to the other treatments. Moreover, the breast and thigh meat belonging to T1 and T2 treatments showed a higher concentration of lutein and zeaxanthin, Fe and Zn and expressed a higher antioxidant capacity compared to those from T0. Furthermore, n-6 and n-3 PUFA deposited preferentially in the thigh meat rather than in the breast meat. The results from the study showed that dietary SBL and Cr significantly improved the fatty acid pattern and the oxidative stability of chicken breast meat, lowering the TBARS level after storage. In conclusion, SBL and Cr are promising dietary bioactive compounds with beneficial effects to obtain nutrient-enriched meat products.

Intake of nutrients (polyunsaturated fatty acids, tocols, and carotenes) and storage efficiency in different slow-growing chickens genotypes reared in extensive systems

An extensive rearing system (ERS) for poultry requires an outdoor run, which enhances the foraging activity of chickens. Slow-growing (SG) strains are more adapted to ERS than fast-growing (FG); and generally, have higher levels of bioactive compounds in their meat. The aim of this paper was to assess the storage efficiency of n-3 and n-6 polyunsaturated fatty acids (PUFA), tocols and carotenes in the meat of seven commercial SG genotypes (SG1-7). One hundred SG chicks/strain of both sexes were included and their walking activity (High- or Low-W) was classified: SG1-4, HW comprised more than 10% of the time budget, and SG5-7, less than 10% (LW). Chickens were reared in pens (4 pens/strain) with indoor (0.10 m2/bird) and outdoor (4 m2/bird) areas, and they were fed the same diet ad libitum (starter feed for 1-21 d, grower feed from 22 d to slaughter at 81 d). The chickens were weighed weekly; feed consumption and grass intake were also estimated. At 81 days of age, 32 chickens/genotype were selected on the basis of the average weight (1:1, M:F) and slaughtered. The breast, thigh and drumstick meat were excised from 30 carcasses/genotype, sampled and stored at -20°C until analysis. Nutrients (e.g., n-3, n-6, carotenes and tocols) of feed, grass and meat were analyzed. The storage efficiency of nutrients was estimated as the ratio between the amount deposited in the body muscles (OUT) and the dietary intake (feed and grass, IN). The genotype affected chickens foraging behavior and the intake of nutrients. For SG1, SG2 and SG3, more than 50% of the intake of n-3 came from grass, whereas in the other genotypes, less than 20%. Accordingly, chickens that foraged more showed better meat nutritional profiles (less fat, more n-3 and antioxidants), which, in ERS, was ascribed to grass ingestion. However, the storage efficiency of nutrients into meat was inversely correlated with the grass intake: strains with higher grass intake (SG1, SG2, and SG3) had lower storage rates. Several hypotheses were proposed to explain these trends.