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Addition of fats or oils rich in polyunsaturated fatty acids in poultry diets is a straightforward approach to enrich poultry products with polyunsaturated fatty acids. Consequently, there has been a great interest in using different types of fats, oils or oil seeds as feed additives in poultry nutrition. The purpose of this book is to educate the readers on the role of dietary fats in poultry on: production aspects, health effects, growth and product quality. In addition, the role of poultry food products in meeting the human requirement of much needed functional nutrients such as omega-3 fatty acids is discussed. We have also included a chapter on appropriate techniques for lipid analysis. We have attempted to include as much up to date and relevant information on the roles of fats and fatty acids in poultry nutrition, health and product quality in this book. Our intended audience for this book is graduate and undergraduate students in animal and poultry sciences together with professionals in the poultry and allied industries.
This dissertation includes studies on the effect of dietary CLA on the growth, fat accumulation and fatty acid status of chicken, and chicken meat quality as influenced by irradiation. Results showed that dietary CLA did not have significant effects on the growth rate and feed efficiency in chicken. And high levels of dietary CLA slightly reduced the whole body fat content. High ratio of dietary CLA can incorporate into chicken meat and egg yolk. Dietary CLA reduced the concentration of monounsaturated fatty acids. The concentration of polyunsaturated fatty acids, including arachidonic acid, linolenic acid and linolenic acid, also reduced as the dietary CLA level increased. However, when the dietary level of linolenic acid in diet was high, dietary CLA stimulated the synthesis of DHA and EPA, which might directly relate to the biological effects of CLA. High level of dietary CLA influenced the quality of meat, which was slightly harder and drier compared to the control meat. Dietary CLA significantly improved the oxidative stability of chicken meat. The reason for the improved oxidative and color stability of meat patties during storage should be due to the reduced unsaturated fatty acid content in chicken muscles, which improved lipid and color stability and reduced volatile production in both irradiated and nonirradiated meat during storage. Irradiation greatly increased the volatile production and induced a metal-like off-odor in chicken rolls, and dietary CLA had synergistic effect on this metal-like off-odor. Irradiation also increased the redness of chicken rolls. Consumers had a preference for the color of irradiated chicken rolls, while their reactions to the flavor of irradiated chicken rolls were quite negative.
The publication at hand gives an outline of recent advances in both of these topics, including a general discussion on fatty acid nutrition amd metabolism. Moreover, issues such as vascular functions, inflammation, bone metabolism, cancer, obesity and lipoprotein metabolism are dealt with in this context. Finally, the book also contains new findings on bioactive lipids such as anandamide and related compounds, as well as on conjugated linoleic acid. Scientists interested in nutrition, cardiovascular disease, behavior and psychiatry as well as fatty acid metabolism and lipids in general will find this publication a most welcome source of information.
This unique publication for the first time brings together scientists from academia, government and industry to discuss the role of omega-3 fatty acids in health, the need to reintroduce them into the food supply, the methods by which this can be accomplished and the state of research. With the domestication of animals, there has been a change in animal feeds, which in turn transformed the composition of meats, particularly the content of essential fatty acids. Changes similar to those in meats have occurred in the composition of eggs, poultry and in fish from aquaculture. Up-to-date reviews on the role of omega-3 fatty acids in health, cardiovascular disease, bone remodeling relative to osteoporosis and in patients with retinitis pigmentosa emphasize the need for a balance of omega-6 and omega-3 fatty acids in the food supply. The reintroduction of omega-3 fatty acids into food products is discussed, and the methods involved in their production as well as their metabolic effects on human beings and companion animals are outlined. Overall, the papers presented indicate the necessity to establish recommended daily intakes for both omega-6 and omega-3 fatty acids. Furthermore, there is a need to redefine food safety; changes in food composition must also be taken into consideration. This unique publication is a valuable source for physicians, nutritionists, dietitians, veterinarians and agriculturalists, as well as for all those concerned with aspects of food production, food technology, food policy and consumer issues.
An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.