Effect of Rearing Systems on Fatty Acid Composition and Cholesterol Content of Thai Indigenous Chicken Meat

Authors: W. Molee, P. Puttaraksa, S. Khempaka

Abstract:

The experiment was conducted to study the effect of rearing systems on fatty acid composition and cholesterol content of Thai indigenous chicken meat. Three hundred and sixty chicks were allocated to 2 different rearing systems: conventional, housing in an indoor pen (5 birds/m2); free-range, housing in an indoor pen (5 birds/m2) with access to a grass paddock (1 bird/m2) from 8 wk of age until slaughter. All birds were provided with the same diet during the experimental period. At 16 wk of age, 24 birds per group were slaughtered to evaluate the fatty acid composition and cholesterol content of breast and thigh meat. The results showed that the proportion of SFA, MUFA and PUFA in breast and thigh meat were not different among groups (P>0.05). However, the proportion of n-3 fatty acids was higher and the ratio of n-6 to n-3 fatty acids was lower in free-range system than in conventional system (P<0.05). There was no difference between groups in cholesterol content in breast and thigh meat (P>0.05). The data indicated that the free-range system could increase the proportion of n-3 fatty acids, but no effect on cholesterol content in Thai indigenous chicken meat.

Keywords: Cholesterol, fatty acid composition, free-range, Thai indigenous chicken

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1077507

References:

[1] S. Jaturasitha, T. Srikanchai, M. Kreuzer, and M. Wicke, "Differences in carcass and meat characteristic between chicken indigenous to northern Thailand (Bresse and Rhode Island Red)," Poult. Sci., vol. 87, pp. 160-169, 2008.
[2] W. Molee, P. Puttaraksa, S. Pitakwong, and S. Khempaka, "Performance, carcass yield, hematological parameters, and feather pecking damage of Thai indigenous chickens raised indoors or with outdoor access," Proc. World Acad. Sci. Eng. Technol., vol. 80, pp. 646-649, 2011.
[3] P. Puttaraksa, W. Molee, and S. Khempaka, "Meat quality of Thai indigenous chickens raised indoors or with outdoor access," J. Anim. Vet. Adv., vol. 11, pp. 975-978, 2012.
[4] C. Castellini, C. Mugnai, and A. Dal Bosco, "Effect of organic production system on broiler carcass and meat quality," Meat Sci., vol. 60, pp. 219-225, 2002.
[5] P.I.P. Ponte, J.A.M. Prates, J.S. Crespo, D.G. Crespo, J.L. Mourao, S.P. Alves, R.J.B. Bessa, M.A. Chaveiro-Soares, L.T. Gama, L.M.A. Ferreira, and C.M.G.A. Fontes, "Restricting the intake of a cereal-based feed in free-range-pastured poultry: Effects on performance and meat quality," Poult. Sci., vol. 87, pp. 2032-2042, 2008.
[6] J. Folch, M. Lees, and G.H. Sloane Stanley, "A simple method for the isolation and purification of total lipids from animal tissues," J. Biol. Chem., vol. 226, pp. 497-509, 1957.
[7] A. Rowe, F.A.F. Macedo, J.V. Visentainer, N.E. Souza, and M. Matsushita, "Muscle composition and fatty acid profile in lambs fattened in drylot or pasture," Meat Sci., vol. 51, pp. 283-288, 1999.
[8] R.L. Husak, J.G. Sebranek, and K. Bregendahl, "A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value," Poult. Sci., vol. 87, pp. 2367-2376, 2008.
[9] M. Du, D.U. Ahn, and J.L. Sell, "Effects of dietary conjugated linoleic and linoleic:linolenic acid ratio on polyunsaturated fatty acid status in laying hens," Poult. Sci., vol. 79, pp. 1749-1756, 2000.
[10] R. Gonzalez-Esquerra, and S. Leeson, "Studies on the metabolizable energy content of ground full-fat flaxseed fed in mash, pellet, and crumbled diets assayed with birds of different ages," Poult. Sci., vol. 79, pp. 1603-1607, 2000.
[11] A.P. Simopoulos, "The importance of the ratio of omega-6/omega-3 essential fatty acids," Biomed. Pharmacother., vol. 56, 365-379, 2002.
[12] P.I.P. Ponte, S.P. Alves, R.J.B. Bessa, L.M.A. Ferreira, L.T. Gams, J.L.A. Bras, C.M.G.A. Fontes, and J.A.M. Prates, "Influence of pasture intake on the fatty acid composition, and cholesterol, tocopherols, and tocotrienols content in meat from free-range broilers," Poult. Sci., vol. 87, pp. 80-88, 2008.
[13] P.I.P. Ponte, I. Mendes, M. Quaresma, M.N.M. Aguiar, J.P.C. Lemos, L.M.A. Ferreira, M.A.C. Soares, C.M. Alfaia, J.A.M. Prates, and C.M.G.A. Fontes, "Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa," Poult. Sci., vol. 83, pp. 810-814, 2004.