Fat accumulation, fatty acids and melting point changes in broiler chick abdominal fat as affected by time of dietary fat feeding and slaughter age

Abstract

1. This work aims to quantify changes in fatty acid profile, melting point, abdominal fat accumulation and 2-thiobarbituric acid-reactive substances production depending on dietary fat source and age at slaughter, and to estimate the optimal date for the change from an unsaturated fat to a saturated fat diet or vice versa.

2. Treatments established were (1) birds fed 8% tallow from 21 to 49 d (TTT); (2) birds fed 8% tallow from 21 to 37 d and 8% sunflower oil from d 38 to 49 (TSS); (3) birds fed 8% sunflower oil from 21 to 37 d and 8% tallow from d 38 to 49 (STT); (4) birds fed 8% sunflower oil from 21 to 41 d and 8% tallow from d 42 to 49 (SST); (5) birds fed 8% sunflower oil from 21 to 49 d (SSS). Birds from each group were slaughtered on d 21, 29, 38, 40, 42, 44, 46 and 49.

3. The polyunsaturated fatty acids (PUFAs) proportion in the SSS group reached maximum values at d 40 and fitted a quadratic response. This group also showed a decrease in saturated fatty acids (SATs) and monounsaturated fatty acids (MUFAs) of lower intensity than the PUFA increase. The highest synthesis of SAT + MUFA was found in the SSS and TSS groups, whereas these had the lowest body-to-dietary PUFA ratio.

4. A high and quadratic increase in the MUFA proportion was observed during the first 10 d of feeding with the tallow-enriched diet at the expenses of the proportion of PUFA that quadratically decreased (minimum values at d 38).

5. Lipogenic and desaturation capacity decreased with age.

6. The TSS group increased tissue PUFA content faster that the SST group decreased PUFA content after the change in diet which indicates that the earlier feeding has to be taken into consideration for obtaining higher or lower changes in quality parameters.

7. The melting point of the SSS group showed a lower response to the dietary treatment in the initial period when compared to the TTT treatment.

8. The TTT, STT, SST and TSS groups showed similar fat accumulation, and changes in lipid oxidation were related to the day of dietary sunflower oil supplementation.

9. Based on the results, it would be possible to determine the most appropriate dietary programme and optimum slaughter age to obtain chicken meat with the desired quality characteristics.

KEYWORDS:

• Broilers
• saturated/polyunsaturated diets
• fatty acid evolution
• melting point evolution; abdominal fat

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was in part supported by projects CICYT [grant number AGL2007-63655] and MEDGAN [grant number S2013/ABI-2913MEDGAN-CM].