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Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes

Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, T6G 2P5, Canada

¹ Corresponding author: mirko.betti{at}ualberta.ca

Consumers are becoming more aware of the effect of the food they eat on their health. One of the ways they hope to reduce their risk of cardiovascular disease is by consuming more foods enriched with n-3 polyunsaturated fatty acids (PUFA). Due to the high content of -linolenic acid (LNA), dietary flaxseed is a good source for increasing n-3 PUFA in poultry meat. A study was conducted with 2 primary objectives: to establish the distribution of n-3 PUFA between tria-cylglycerol (TAG) and phospholipid of broiler chicken breast and thigh meat and to determine the duration of dietary flaxseed supplementation required to ensure a level of n-3 PUFA of 300 mg per 100 g of meat necessary to label meat as a source of n-3 PUFA. This experiment was conducted as a 2 x 8 factorial, with 2 dietary levels of ground flaxseed (10 and 17%) and 8 durations of dietary flaxseed before processing [0 (control), 4, 8, 12, 16, 20, 24, and 35 d]. A total of 128 Ross x Ross 308 mixed-sex broilers were evaluated to 35 d of age. Breast and thigh meat fatty acid composition was analyzed on duplicate samples of ground meat pooled from 8 birds per treatment. Broken-stick analysis was used to estimate the duration required to achieve 300 mg of n-3 PUFA per 100 g of breast meat. Results clearly indicated that LNA was mainly deposited in the TAG fraction of both breast and thigh meat. Enriching the chicken breast meat with 300 mg of n-3 PUFA per 100 g of meat was achieved in 11.3 and 26.2 d with a 17 and 10% level of flaxseed in diet, respectively. Although a significant increase of n-3 long-chain PUFA (20:5n-3, 22:5n-3, and 22:6n-3) was found in the phospholipid and TAG fraction of both tissues, the concentration of these functional components was low. More than 95% of n-3 PUFA enrichment was due to LNA.

Key Words: flaxseed • -linolenic acid • phospholipid • triacylglycerol • enriched broiler meat