N-3 fatty acid enrichment and oxidative stability of broiler chicken - (A review)

Increasing awareness of the health benefits of n-3 fatty acids has led to s tudies related to the manipulation of the fatty acid composition of animal products. These fatty acids, especially eicosapentaenoic acid (EPA; C20:5n- 3) and docosahexaenoic acid (DHA; C22:6n-3), are abundant in foods of marin e origin. Fish consumption is, however, limited by seasonal availability, a ffordability and consumers' preference. Recent studies on the provision of n-3 fatty acid rich foods have therefore centred on the enrichment of produ cts such as poultry meat through feeding fish oil diets. However, decreased quality (storage and favour) has been associated with products from poultr y fed such diets. Other dietary sources of n-3 fatty acids such as fish mea l and plant seed oils result in minor improvement of the quality and low le vels of EPA and DHA in the enriched product. Supplementation of high levels of vitamin E or other synthetic antibiotics in diets may increase oxidativ e stability and hence the storage quality of n-3 fatty acid enriched broile r meat. However, their reported influence on off-flavour is conflicting. Ot her methods of reducing off-favour in enriched meat involving the use of pr ocessed n-3 PUFA sources although may reduce off-favour, result in reduced deposition of EPA and DPA. Marine algae (MA) is an attractive source of n-3 fatty acids because it is a primary rich source of DHA and contains natura lly occurring carotinoids, which are useful for their antioxidant activity. investigations into the use of MA and identification of cheaper sources of n-3 PUFA for the enrichment of broiler chicken are needed. In addition, th e search for viable methods of reducing off-favour in n-3 enriched broiler meat should continue. The production of high quality and affordable broiler meat is essential for realising the full benefits associated with the cons umption of n-3 fatty acid enriched products.