Dietary palm oil alters the lipid stability of polyunsaturated fatty acid-modified poultry products

被引:44
作者
Kang, KR
Cherian, G
Sim, JS [1 ]
机构
[1] Univ Alberta, Dept Agr Food & Nutr Sci, Edmonton, AB T6G 2P5, Canada
[2] Oregon State Univ, Dept Anim Sci, Corvallis, OR 97331 USA
基金
加拿大自然科学与工程研究理事会;
关键词
polyunsaturated fatty acid; palm oil; egg; thiobarbituric acid reactive substances;
D O I
10.1093/ps/80.2.228
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
Laying hens were fed a high polyunsaturated fatty acid (PUFA) diet with three levels [low (LPO, 0%), medium (MPO, 1.5%), and high (HPO, 3.5%)] of palm oil (PO) or a PUFA diet with tocopherol mix (control). Flax and fish oils were used as PUFA sources in all of the diets. Inclusion of tocopherols resulted in a lower (P < 0.05) thiobarbituric acid reactive substances (TBARS) in the control eggs in white and dark meats. Among the PO treatments, eggs from HPO diet had the lowest TEARS (P < 0.05). A higher (P < 0.05) TEARS was observed for eggs, meat, and liver from hens on the LPO diet. No difference was observed between the TEARS of LPO and MPO dark meat. The C22:6 n-3 fatty acid was lower (P < 0.05) in MPO and HPO eggs and the HPO white meat.
引用
收藏
页码:228 / 234
页数:7
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