33G-8 |
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J. MANCINI-FILHO, Food Science & Nutrition Dept., São Paulo Univ., 580 Av. Prof. Lineu Prestes, São Paulo, SP, 05508-900, Brazil, R. Pavan, Departamento de Alimentos e Nutrição Experimental, São Paulo University, São Paulo, 05508-900, Brazil, and M. E. B. Gomez, Food Science & Nutrition, Universidade de São Paulo, São Paulo, 05508-900, Brazil. Flaxseed oil has bean considered a good source of omega 3 polynsaturated fatty acids due to high content of a-linolenic fatty acid. The human diet has normally lower levels of omega 3 fatty acids and several studies are in progress in different laboratories to improve the presence of these fatty acids in diets. Our objective in this study was to analyze the changes in fatty acids profile of poultry tissues after diet consume containing flaxseed oil and natural antioxidants. Chickens (192) were fed for 30 days with diets containing 0 (zero) or 5% of flaxseed oil. The chickens were divided in 8 groups with 24 chickens in each one: 4 groups received diet with 5% of flaxseed oil (control; BHA+BHT 200 ppm; oregano extract 200 ppm; rosemary extract 200 ppm) and 4 groups received no flaxseed oil but the same antioxidants. The tissues fatty acid analyses were carried out by gas chromatography with flame ionization detector. The results showed that there were more significant levels of a-linolenic and docosahexaenoic fatty acids in tissues of the chickens fed diets with 5% flaxseed oil when compared with diets 0% flaxseed oil, and the liver was the tissue that presented the major concentration of these fatty acids. Considering that the omega 3 fatty acids have considerable interest in human health, the diet administration rich in a-linolenic fatty acids from flaxseed to chicken allows the tissues enrichment and can be an alternative source of omega 3 polyunsaturated fatty acids.
Session 33G, Nutraceuticals & Functional Foods: Lipid and probiotic functional foods
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