Fatty Acid Profile and Oxidative Stress of Thigh Muscles in Chickens Fed The Ration Enriched in Lycopene, Selenium Compounds or Fish Oil
PBN-AR
Instytucja
Instytut Fizjologii i Żywienia Zwierząt im. Jana Kielanowskiego Polskiej Akademii Nauk
Informacje podstawowe
Główny język publikacji
en
Czasopismo
Annals of Animal Science
ISSN
1642-3402
EISSN
Wydawca
Instytut Zootechniki Państwowy Instytut Badawczy
DOI
URL
Rok publikacji
2014
Numer zeszytu
3
Strony od-do
595-609
Numer tomu
14
Link do pełnego tekstu
Identyfikator DOI
Liczba arkuszy
Słowa kluczowe
en
chickens; lycopene; selenium; fish oil; thigh muscles; fatty acids; malondialdehyde
Streszczenia
Język
en
Treść
The aim of the study was to determine the influence of the addition for 6 weeks of 12 ppm lycopene (Lyc), 2% fish oil (FO) or 0.25 ppm Se as selenate (Sevi) or selenized yeast (SeY) to an isoenergetic and isonitrogenous ration containing sunflower oil as the source of energy on the profile of fatty acids (FA) and the oxidative stress in thigh muscles of female and male chickens. The ration with FO most efficiently increased the concentration of saturated fatty acids (SFA), atherogenic SFA and thrombogenic SFA as well as the concentration sum of all assayed FA in muscles of chickens. the rations with lyc, sevi or SeY revealed negligible and inconsistent impact on the concentration of individual SFA in muscles compared with the control. The ration with FO most efficiently increased the concentration of polyunsaturated FA (PUFA), especially n-3 long-chain PUFA and the sum of conjugated linoleic acid isomers in muscles. The ration with SeY most effectively increased the concentration of long-chain PUFA (LPUFA), especially n-6 LPUFA, in muscles of chickens. the Fo, lyc or sevi-fed chickens had a lower concentration of cholesterol in muscles than the control or SeY fed birds. Lyc added to the ration most efficiently stimulated the accumulation of α-tocopherol in muscles of chickens. The ration with Sevi most effectively stimulated the formation of malondialdehyde in muscles.
Cechy publikacji
ORIGINAL_ARTICLE
Inne
System-identifier
529635
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