Consulta: subjectFacets:"Omega 9"
Registros recuperados: 1
Data/hora: 10/06/2024 08:18:00

Modification of fatty acid composition in broiler chickens fed canola oil
Provedor de dados: 48
Autores: Gallardo,María A; Pérez,Druso D; Leighton,Federico M.
This article describes the possibility of modifying the composition of fat tissue in broiler chickens fed canola oil, which is high in monounsaturated fatty acids. 128 one-day old broiler chickens, randomly assigned into 4 groups of 32 chicks each, received one of four diets containing 15% oil with different percentages of canola oil (diet 1: 0% canola oil, diet 2: 5% canola oil, diet 3: 10% canola oil and diet 4: 15% canola oil), for 31 days. Each group was divided into 4 subgroups of 8 chicks. The birds were sacrificed at day 45 to obtain tissue samples. The fatty acid composition was measured in meat (legs and breasts), fat (abdominal and subcutaneous) and plasma. An increase in oleic acid (p&lt;0.01) was detected, as well as a decrease in linoleic acid...
Tipo: Journal article
Palavras-chave: Oleic acid; Meat; Monounsaturated fatty acids; Omega 9; Polyunsaturated fatty acids.
Ano: 2012
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602012000200007