Omega-3 Enrichenment and Oxidative Stability of Broiler Chicken Meat

  • Author / Creator
    Perez De La Ossa, Tulia Ines
  • 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.

  • Subjects / Keywords
  • Graduation date
  • Type of Item
  • Degree
    Master of Science
  • DOI
  • License
    This thesis is made available by the University of Alberta Libraries with permission of the copyright owner solely for non-commercial purposes. This thesis, or any portion thereof, may not otherwise be copied or reproduced without the written consent of the copyright owner, except to the extent permitted by Canadian copyright law.
  • Language
  • Institution
    University of Alberta
  • Degree level
  • Department
    • Department of Agricultural, Food, and Nutritional Science
  • Supervisor / co-supervisor and their department(s)
    • Dr. Robert A. Renema
    • Dr. Mirko Betti
  • Examining committee members and their departments
    • Dr. Martin J. Zuidhof
    • Dr. Jonathan M. Curtis
    • Dr. Sven Anders