Journal of Food Processing & Technology

Abstract

Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources

ABM Rubayet Bostami, Hong Seok Mun and Chul-Ju Yang

Experiment was conducted to evaluate effects of different fat sources on breast and thigh meat chemical composition and fatty acid profile in broilers. Treatments were 1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2: basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal diet + lard. Addition of different fat sources had no significant impact on relative organ weight (P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5 relative to DF4 (P<0.05). Total SFA content was downtrended and total PUFA content was elevated in DF1 relative to other groups for both breast and thigh meat (P<0.05). Total MUFA content did not differ in breast meat, however, it was lower in DF1 and DF3 compared to DF2, DF4 and DF5 (P<0.05). The n-3 PUFA was not affected by fat sources in breast meat, whereas it was elevated in DF1 relative to DF3, DF4 and DF5 in thigh meat (P<0.05). Breast and thigh meat n-6 PUFA was improved in DF1 in comparison to DF2, DF3, DF4 and DF5  in thigh meat (P<0.05). Ratio of PUFA to SFA upgraded in DF1 and DF3, and downgraded in DF2, DF4 and DF5 for breast meat; and upgraded in DF1 than other groups for thigh meat (P<0.05). Breast and thigh meat n-6 to n-3 PUFA was upgraded in DF1 group compared to other groups (P<0.05). To sum up, results indicated that dietary fat sources with different fatty acid content can significantly influence the breast and thigh meat composition and fatty acid profile without negative impact on the relative organ weight. Where DF1 group exhibited better result based on fatty acid profile and lower breast meat fat content which can be preferred for quality broiler meat production.