Effect of fish oil and vitamin E in the diet on the fatty acid composition of breast meat in broiler chickens

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Abstract

The experiment was conducted on 640 Cobb chickens allocated to 16 groups, 5 replications of 4 males and 4 females each. From 22 to 42 days of age the chickens were fed diets containing 50 g of rapeseed oil and 0, 3, 5 and 8 g of fish oil (FO) and were supplemented with 0, 40, 150 and 300 mg·kg -1 of α-tocopheryl acetate. At the end of the experiment the chickens were killed and breast meat was analysed for PUFA and α-tocopherol content. At a dietary level of 5 g·kg-1 or more of fish oil, the EPA and DHA content in breast meat lipids increased and the PUFA n-6/n-3 ratio declined. Graded levels of vitamin E added to the diet increased the α-tocopherol content in meat in a dose-dependent manner. An interaction was not found on the effect of vitamin E and FO in the diet and PUFA in meat.

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Koreleski, J., & Świa̧tkiewicz, S. (2005). Effect of fish oil and vitamin E in the diet on the fatty acid composition of breast meat in broiler chickens. In Journal of Animal and Feed Sciences (Vol. 14, pp. 459–462). Polish Academy of Science. https://doi.org/10.22358/jafs/70706/2005

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