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Omega-3 Enrichenment and Oxidative Stability of Broiler Chicken Meat Open Access


Other title
omega-3, chicken meat, vitamin E, selenomethionine, oxysterols, broiler sex
Type of item
Degree grantor
University of Alberta
Author or creator
Perez De La Ossa, Tulia Ines
Supervisor and department
Dr. Mirko Betti
Dr. Robert A. Renema
Examining committee member and department
Dr. Martin J. Zuidhof
Dr. Jonathan M. Curtis
Dr. Sven Anders
Department of Agricultural, Food, and Nutritional Science

Date accepted
Graduation date
Master of Science
Degree level
Omega-3 polyunsaturated fatty acids can reduce the risk of cardiovascular disease and cancers. Enriching broiler meat opportunities lack research on product quality. The fatty acid (FA) profile of birds fed flaxseed for various periods was analyzed. Another experiment assessed FA profile and oxidation products in frozen-raw and cooked thigh meat in birds fed 20% linPRO (50% extruded flaxseed) with antioxidant combinations. Males deposited more omega-3 in breast meat than females. It required 26.2 d (10%flax) or 11.3 d (17%flax) feeding to achieve the 300 mg omega-3/100g of breast. Eicosapentaenoic and docosahexaenoic acids were deposited in the phospholipids whereas a-linolenic acid associated with triacylglycerols. Oxysterol appearance was reduced in thighs of high vitamin E birds while the high selenium treatment had no effect or even raised oxysterols during roasting. Antioxidants inhibited thiobarbuturic reactive acid substances in stored frozen-raw meat. Stability of omega-3 broiler meat was improved with increased dietary antioxidant levels.
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