EFFECTS OF VEGETABLE AND ANIMAL FAT ENRICHMENT IN BROILER FEED ON CONTENT OF FATTY ACIDS IN WHITE AND RED MEAT

EFFECTS OF VEGETABLE AND ANIMAL FAT ENRICHMENT IN BROILER FEED ON CONTENT OF FATTY ACIDS IN WHITE AND RED MEAT

JAHIĆ, Suzana
MAKIĆ, Halid
Veladžić, Mirsad

In order to gain a more complete insight into the effects of vegetable and animal fat enrichment in broiler feed on content of fatty acids in meat, an experimental research has been conducted on 240 Cobb 500female broilers, divided into four separate treatments of 60 broilers each. The experiment was conducted in the period of 42 days. During that period, the first group of broilers was fed with 3% pork fat enriched feed – treatment 1, second group was fed with 3% soy oil enriched feed – treatment 2, third group with 3% bovine tallow – treatment 3, and fourth group with 3% sunflower oil – treatment 4. The content of fatty acids in red and white broiler meat was determined by the gas chromatography method. The content of saturated fatty acids in the red meat was not of statistical significance (p>0.05), the content of monounsaturated fatty acids was of statistical significance (p<0.05), while the content of polyunsaturated fatty acids in the red broiler meat was of high statistical significance (p<0.01) with reference to the applied feeding treatments. The content of saturated fatty acids in the white meat was not of statistical significance (p>0.05), while the content of monounsaturated and polyunsaturated fatty acids in white broiler meat was of high statistical significance (p<0.01) with reference to the applied feeding treatments. The n-6/n-3 fatty acids ratio in red broiler meat was determined as follows: treatment 1 - 19.3:1; treatment 2 - 16.0:1; treatment 3 - 20.5:1; treatment 4 - 12.9:1. The n-6/n-3 fatty acids ratio in white broiler meat was: treatment 1 - 20.3:1, treatment 2 –16.1:1, treatment 3 –17.6:1 and treatment 4 –12.2:1. Keywords: broiler meat, sunflower oil, vegetable fat, animal fat, fatty acids content

Article
PeerReviewed

ISSN 978-9958-834-36-3

International Burch University

2014-05-15

2489