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Abstract

Chicken is the most widely consumed meat all over the world due to chickens being easy to rear, their fast growth rate and the meat having good nutritional characteristics. The main objective of this paper was to study the effects of dietary fatty by-products in low, medium and high levels of oxidized lipids and trans fatty acids (TFAs) on the contents of cholesterol and oxycholesterols in meat, liver, and plasma of chickens. A palm fatty acid distillate, before and after hydrogenation, and a sunflower-olive oil blend (70/30, v/v) before and after use in a commercial frying process were used in feeding trials after adding 6% of the fats to the feeds. Highly oxidized lipid and TFA feeds significantly increased the contents of cholesterol and oxycholesterols in all tissues of chicken (0.01 < p a parts per thousand currency sign 0.05). The contents of oxycholesterols in chicken meat, liver and plasma obtained from TFA feeding trials varied between 17 and 48 mu g/100 g in meat, 19-42 mu g/100 g in liver and 105-126 mu g/dL in plasma. In contrast, in the oxidized lipid feeding trials, oxycholesterols varied between 13 and 75 mu g/100 g in meat, 30-58 mu g/100 g in liver and 66-209 mu g/dL in plasma. Meat from chickens fed with feeds containing high levels of TFAs or oxidized lipids may contribute to higher ingestion of cholesterol and oxycholesterols by humans.

Keywords

Chicken tissues; Cholesterol; COPs; Feed fat; Oxidized lipids; Trans fatty acids

Published in

Journal of the American Oil Chemists' Society
2010, volume: 87, number: 2, pages: 173-184
Publisher: SPRINGER

SLU Authors

UKÄ Subject classification

Biomaterials Science
Other Chemical Engineering
Food Science

Publication identifier

  • DOI: https://doi.org/10.1007/s11746-009-1480-6

Permanent link to this page (URI)

https://res.slu.se/id/publ/59985