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- W2153003100 abstract " An experiment was conducted to study variations in the concentrations of fatty acids and the ratio between n-6 and n-3 fatty acid concentrations in chicken meat fed diet containing fish oil (n-3 rich), soybean oil (n-6 rich) or palm oil. The main fatty acids in broiler breast and thigh tissues were oleic acid, palmitic acid, linoleic acid and stearic acid. The birds fed the experimental diets containing 7% fish oil had a much lower and more favorable ratio between total n-6 and n-3 fatty acids; being about 0.6:1 and 0.9:1, and the ratio between amino acid (AA) and eicosapentaenoic acid (EPA) was about 0.06:1 and 0.07:1 in breast and thigh muscles, respectively. The broiler meat in the present study could be a healthful element of the human diet. The concentration of the dominant fatty acid in broiler breast muscle, oleic acid was strongly and positively correlated to those of C12:0, C14:0, C16:0 and C16:1. In thigh tissue, these correlation coefficients were highly stronger as compared to the breast muscle. EPA and docosahexaenoic acid (DHA) correlates negatively to the C20:0, C22:0 and C24:0 fatty acids. This suggests that these long chain n-3 polyunsaturated fatty acids (PUFAs) might inhibit elongation. Key words: Polyunsaturated fatty acids (PUFAs), meat fatty acids, correlation coefficients, broiler chickens." @default.
- W2153003100 created "2016-06-24" @default.
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- W2153003100 date "2012-01-16" @default.
- W2153003100 modified "2023-10-16" @default.
- W2153003100 title "A study on correlation coefficients between fatty acids in the meat of chickens fed fatty acids (PUFAs) rich diets" @default.
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- W2153003100 doi "https://doi.org/10.5897/ajb11.2880" @default.
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