Journal of Food Processing & Technology

Abstract

Effects of Adding Different Proportions of Sunflower Seeds on Fatty Acid Composition of Chicken Tissues

Mawada Mahfoudh, Hajer Trabelsi, Khaled Sebei and Sadok Boukhchina

Poultry meat becomes an essential part of our nutrition, our aim is to optimize poultry meat quality to obtain more healthy results. Because of its rich composition of desired fatty acids, we chose sunflower seeds (SS) as chicken’s food to search for the best proportion to obtain the best meat composition. A basal diet is given to chickens, with proportions of 25%, 50%, and 75% of sunflower seeds, respectively for each group. The results were very adequate: the more we add SS in chicken’s meal, the more its composition is expressed in chickens tissues. So, monounsaturated fatty acids (MUFA) were the major FA, decrease for the favor of polyunsaturated fatty acids (PUFA) in all tissues, linoleic acid become the major FA taking the place of Oleic Acid. Saturated fatty acids (SFA) become, fortunately, lower; it’s a target to low the content of SFA, since they have been associated with several human diseases.