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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(More)
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(More)
We studied the influence of dietary fat source and dl-α-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at −20 C for different periods. Results showed that dietary fat source and α-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic(More)
Broiler chicks at 2 wk of age were fed the following fats and oils at 4% in a corn-wheat-soybean basal diet: palm oil (PO); tallow (T1 and T2); tallow + soybean oil (50:50, TSO); tallow+acidulated soybean oil soapstock (50:50, TASO); soybean oil (SO); and linseed oil (LO). All of these, with the exception of T1, contained 5% soybean lecithin. The apparent(More)
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,(More)
A ferrous oxidation-xylenol orange (FOX) method was adapted to measure lipid hydroperoxides (LHP) in raw and cooked dark chicken meat. Its applicability was evaluated using samples with different alpha-tocopherol contents or unsaturation degrees (both modulated by dietary supplementation). The FOX assay can work as an induced method because there is some(More)
Several variables (kind of filter paper, amount of sample, antioxidant addition, stability of the spectrophotometric measurement, and handling and storage of samples) were found to influence 2-thiobarbituric acid (TBA) values in dark chicken meat when an acid aqueous extraction method with derivative spectrophotometry was used. Filter papers with larger(More)
A factorial design was used to study the effects of dietary fat sources (beef tallow, fresh and oxidized sunflower oils, and linseed oil), alpha-tocopheryl acetate (0 and 225 mg/kg), and ascorbic acid (0 and 110 mg/ kg) supplementation on fatty acid composition, as well as on fat and alpha-tocopherol content in vacuum-packed raw and cooked meat stored at(More)
We used factorial design to ascertain the influence of dietary fat source (linseed, sunflower and oxidized sunflower oils, and beef tallow) and the dietary supplementation with alpha-tocopheryl acetate (alpha-TA) (225 mg/kg of feed) and ascorbic acid (AA) (110 mg/kg) on dark chicken meat oxidation (lipid hydroperoxide and TBA values and cholesterol(More)
A factorial design was used to study the effect of changes in broiler feed on the composition and consumer acceptability of chicken meat. One week before slaughter, 1.25% dietary fish oil was removed from the feed and replaced by other fat sources (animal fat or linseed oil) or we continued with fish oil, and diets were supplemented with Zn (0, 300, or 600(More)