Effect of fatty acid saturation in broiler diets on abdominal fat and breast muscle fatty acid composition and susceptibility to lipid oxidation

Departamento de Produccion Animal, Facultad de Veterinaria, Universidad Complutense, Madrid, Spain.

A total of 600 1-d-old Hybro N broiler chicks were randomly distributed into 24 litter pens and fed from 21 to 52 d of age isocaloric and isonitrogenous diets containing 8% of three different fat sources (tallow, lard or sunflower oil). Dietary treatment produced a significant effect (P < 0.05) in fatty acid composition of the intramuscular neutral lipids among all dietary treatments and for all lipid classes. A similar range of variation was obtained for abdominal fat fatty acid composition. In the intramuscular polar lipid fraction, dietary fat led to a narrow range in the variation of poly- and monounsaturated fatty acid composition, while the concentration of saturated fatty acids was maintained constant in all groups. A wide range in the melting point temperature of abdominal fat was observed (mean values of dietary treatments from 8.49 to 30.91 C), which indicates a major effect of dietary fatty acids on fat consistency. The variation of breast meat oxidation was small (mean values from 7.68 to 9.76 nmol malonaldehyde/mg protein). A dietary fat source rich in linoleic acid produces a marked effect on fat consistency, but only a moderately higher susceptibility to lipid oxidation of meat compared to tallow or lard.

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