Article ID Journal Published Year Pages File Type
4562463 Food Research International 2013 8 Pages PDF
Abstract

Fresh breast fillets, leg fillets, and whole carcass from broilers fed on a docosahexaenoic acid (DHA)-rich microalgae, were analysed for crude composition, energy content, sterols, fatty acids, carotenoids, squalene and tocopherols, and were compared to broilers fed on a conventional diet. DHA supplementation did not cause significant changes of crude composition and sterols – including cholesterol – content. On the contrary, DHA-enriched broiler's whole carcass, breast and legs contained 3.1–5.6 times more DHA, presented lower ω6/ω3 ratios, lower tocopherols content, and contained significantly more carotenoids and squalene compared to conventional samples. The roasting of DHA-enriched breast and leg fillets caused partial loss of DHA, total fat, carotenes, sterols, squalene and tocopherols. The loss of these macro- and microconstituents was more extended in leg fillets compared to breast fillets. The consumption of roasted DHA-rich broiler's breast and legs is expected to cover a significant fraction of daily protein and DHA intake, without overloading the consumer with cholesterol, while providing certain amounts of health promoting microconstituents.

Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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