Effect of dietary evening primrose oil on γ-fatty acid enrichment of broiler meat

초록

This study examined the effects of different levels of evening primrose oil (EPO) on the accumulation of γ-fatty acids in broiler meal. Six hundred one-day-old male chicks (Ross strain) from commercial broilers weredivided ramdomly into 6 groups × 4 repeat pens. The broilers were fed experimental diets containing 4.0% tallow (control), 0.5% EPO, 0.7% mixed oil (EPO 70 soy bean oil 30), 1.5% EPO, 3.0% EPO or 4.0% EPO for two weeks of broiler finisher. There was a significant difference in body weight gain between the control and treatment groups except for the 0.5% EPO group (p<0.05). There was a significant difference in the percentage of thigh and breast weight against the carcass weight between control and treatment groups except for the 0.5% EPO group in the thigh and 0.5% EPO and 4.0% EPO groups in the breast weight (p<0.05). The saturated fatty acid levels of the skin and breast muscle lipid of the broilers fed diets containing EPO were significantly lower than that of the control group (p<0.05), while the level of unsaturated fatty acid was significantly higher than that of the control group (p<0.05). The γ-fatty add (GLA, gamma-linolenic acid, 18:3n-6) level was particularly higher in the chicken meat lipids from the broilers fed EPO than in the control group (p<0.05). This shows that feeding EPO to chicks can produce novel functional broiler meat that is enriched in gamma-linolenic acid.

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