n-3 enrichment of chicken meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: linseed oil.

To assess the effect of supplying linseed oil (LO) in the diet on performance, fatty acid (FA) composition, and quality objective parameters of broiler meat, diets enriched with 0, 2, or 4% LO plus tallow (T) up to 8% added fat (T1, T2, and T3, respectively) were given to broiler chickens throughout a 38-d growth period. T3 birds were slaughtered at 24 or at 52 d of age to study the effect of feeding time on FA accumulation in tissue. Objective and subjective evaluations of meat quality were performed on samples from 38-d-old birds, and the FA profiles of thigh and liver samples were determined.

n-3 enrichment of chicken meat. 1. Use of very long-chain fatty acids in chicken diets and their influence on meat quality: fish oil.

We assessed the effect of a diet supplemented with fish oil (FO) on the performance, fatty acid (FA) composition, quality, and sensory traits of broiler meat. Diets enriched with 0, 2, or 4% FO plus tallow (T) up to 8% added fat (T1, T2, and T3, respectively) were given to the birds throughout a 38-d growth period. T3 was replaced by a mixture of FO, linseed oil (LO), and T (1, 3, and 4% respectively) for 1 wk (T4) or 2 wk (T5) before slaughter.

Incorporation of different polyunsaturated fatty acids into eggs.

An experiment was carried out to examine thoroughly the relationships among different n-3 and n-6 polyunsaturated fatty acids (PUFA) in the diet, their deposition into the eggs' fat, and their effect on hens' laying performance. A diet enriched with 4% fish oil (FO) was fed to the birds throughout the 14-wk laying period (Treatment 1; T1); this was the same oil source that was replaced in proportions of 25, 50, 75, or 100% with four different fat sources, resulting in 17 isocaloric dietary treatments: linseed oil (LO; T2 to T5), rapeseed oil (RO; T6 to T9), sunflower oil (SO; T10 to T13), and tallow (T; T14 to T17). Performance parameters were recorded weekly and analyzed on the basis of the replacing fat source.

n-3 enrichment of chicken meat using fish oil: alternative substitution with rapeseed and linseed oils.

Two sequential experiments were conducted to assess the effect of replacing a fish oil diet with vegetable oil diets on broiler chicken performance and fatty acid (FA) composition and sensory traits of broiler meat. A diet enriched with 8.2% fish oil (FO) was fed to the birds throughout the 5-wk growth period (T1), the same basal diet being supplemented with 8.