Villora Jesús, Torres Alexandr, Álvarez Sergio, Acosta Nieves Guadalupe, Pérez José Antonio, Rodríguez Covadonga
Departamento de Biología Animal, Edafología y Geología, Universidad de La Laguna, Avenida Astrofísico Francisco Sánchez s/n, 38206 La Laguna, Tenerife, Spain.
Unidad de Producción Animal, Pastos y Forrajes en Zonas Áridas y Subtropicales, Instituto Canario de Investigaciones Agrarias, 38200 San Cristóbal de La Laguna, Tenerife, Spain.
Foods. 2025 May 13;14(10):1730. doi: 10.3390/foods14101730.
Interest in indigenous and dual-purpose chicken breeds for sustainable poultry farming is growing. Additionally, incorporating local feed resources into their diets may enhance the nutritional value of their products while reducing environmental impact. This study investigated the ability of oil (EO), rich in stearidonic acid (SDA, 18:4n-3) compared to linseed oil (LO) and high in alpha-linolenic acid (ALA, 18:3n-3), to increase long-chain n-3 polyunsaturated fatty acids (LC-PUFAs) in breast meat. Sixty Canarian cockerels were fed for six weeks with diets supplemented with 1.5% soybean oil (SO), 1.5% LO, or 2% EO. Final body weight and carcass traits showed no significant differences among groups ( > 0.05). However, EO-fed birds exhibited slightly higher breast meat lightness (L*) than LO-fed ones ( < 0.05). Total lipid content and lipid class composition remained unchanged ( > 0.05). Both LO and EO increased eicosapentaenoic acid (EPA, 20:5n-3) compared to SO, with EO further enhancing SDA, 20:3n-3, 20:4n-3, docosapentaenoic acid (DPA, 22:5n-3), and docosahexaenoic acid (DHA, 22:6n-3), resulting in meat with a healthier thrombogenic index (TI). Importantly, EO inclusion up to 2% did not negatively impact meat sensory qualities. These findings suggest that EO outperforms LO in enriching poultry meat with beneficial n-3 LC-PUFAs and holds great potential for poultry production.
人们对用于可持续家禽养殖的本土和两用鸡品种的兴趣与日俱增。此外，将当地饲料资源纳入其饮食中，可能会提高其产品的营养价值，同时减少对环境的影响。本研究调查了富含十八碳四烯酸（SDA，18:4n-3）（与亚麻籽油（LO）相比）且富含α-亚麻酸（ALA，18:3n-3）的油（EO）增加鸡胸肉中长链n-3多不饱和脂肪酸（LC-PUFAs）的能力。60只加那利群岛小公鸡被喂食六周，饲料分别添加1.5%的大豆油（SO）、1.5%的LO或2%的EO。最终体重和胴体性状在各组间无显著差异（P>0.05）。然而，喂食EO的鸡的胸肉亮度（L*）略高于喂食LO的鸡（P<0.05）。总脂质含量和脂质类别组成保持不变（P>0.05）。与SO相比，LO和EO均增加了二十碳五烯酸（EPA，20:5n-3），EO进一步提高了SDA、20:3n-3、20:4n-3、二十二碳五烯酸（DPA，22:5n-3）和二十二碳六烯酸（DHA，22:6n-3），使肉的血栓形成指数（TI）更健康。重要的是，添加高达2%的EO对肉的感官品质没有负面影响。这些发现表明，在使禽肉富含有益的n-3 LC-PUFAs方面，EO优于LO，在禽肉生产中具有巨大潜力。
