Effect of Rearing Systems on Fatty Acid Composition and Cholesterol Content of Thai Indigenous Chicken Meat
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.
[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.
[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.
@article{"International Journal of Biological, Life and Agricultural Sciences:60593", author = "W. Molee and P. Puttaraksa and S. Khempaka", title = "Effect of Rearing Systems on Fatty Acid Composition and Cholesterol Content of Thai Indigenous Chicken Meat", 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 (P0.05). 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", volume = "6", number = "9", pages = "756-3", }