| Popis: |
Safflower (79% linoleic acid), olive (70% oleic acid), and coconut (83% saturated fatty acids) oils were each fed to broilers at 8% of the diet to evaluate the possibility of enriching the levels of specific fatty acids in broiler breast and adipose tissues but not affecting the tissue proximate composition or cholesterol content. Levels of the predominate fatty acid of each dietary oil were elevated in both tissues with the increase being more pronounced in the adipose tissue. Differences in saturated acid:oleic acid:linoleic acid ratios in the breast and adipose tissues reflected the differences in these ratios in the dietary oils (safflower 8:13:79, olive 13:70:12, coconut 83:7:2). Slight changes were detected in moisture and cholesterol contents of breast muscle due to dietary oil. These results suggest a means for broiler producers to improve the consumer appeal of broiler meat in view of concern about human intake of saturated and polyunsaturated fatty acids. |
