Effect of cooking methods on carcass chemical composition of broilers fed diets supplemented with omega 3 fatty acids. / ComposiÃÃo quÃmica e mÃtodos de cocÃÃo de carcaÃa de frangos de corte alimentados com raÃÃes suplementadas com omega-3

AUTOR(ES)
DATA DE PUBLICAÇÃO

2003

RESUMO

Two experiments were conducted in the Department of Animal Science and Department of Food Science of the Federal University of Lavras, Minas Gerais, Brazil. The objective of the first experiment was to evaluate the effects of diets with different fatty acid (FA) profiles and duration of feeding (DF) on broiler chickenâs breast and thigh fatty acid profile, carcass yield (CY), breast yield (BY) and thigh yield (TY), ether extract (EE), weight gain (WG), body weight (BW), feed intake (FI) and feed conversion (FC). The experimental diets were formulated in order to present different FA profiles. These different FAP were achieved by using 3% of either linseed oil (LN), commercial oil (CM) or soybean oil (SB) and a no added oil diet (NO), in a total of 4 experimental diets which were fed to the birds from 25 to 46 days old. A bird of each experimental group was killed each week in order to perform the FA and EE analyses. FI, FC, and WG were also recorded weekly. The CY was evaluated at the end of the experimental period . WG, BW, FI and FC were affected by the duration of feeding. The experimental diets had influence on BW and FI. BW and FI were greater in the birds fed LN and SB. CY, BY and TY were not affected by the experimental diets nor the DF. The greatest values for EE in breast and thigh muscles were found in the birds fed NO. The FA deposition behaved differently for breast and thigh meat. The birds fed LN and CM had greater deposition of 18:3w3; 20:5w3; 22:6w3 and total w3 than birds fed NO and SB. The SB diet enabled the best deposition of 18:2w6 and total w6. The birds that were fed LN and CM deposited less 20:4w6 than the birds fed NO and SB. The CM and LN diets enabled the best w6:w3 ratio. The duration of feeding didnât have an influence on thigh FA composition. The objective of the second experiment was to evaluate the effects of different cooking methods (boiling (BO), pan frying (PF), broiling (BR), conventional oven (CO), microwave oven (MO)) on cooking loss (CL), centesimal composition (CC), true fat retention (TR) and apparent retention (AR) factors and cholesterol level (CH) of broiler chickenâs breast and thigh meats. MO and PF methods enabled the greater values of CL for breast and thigh meat and the lowest values for humidity and the higher values for dry matter. The cooking procedures raised the protein levels in a wet basis (WB). The PF method enabled the greater values of fat on breast and thigh meats (WB). The ash content showed that mineral losses during cooking did occur. Breast meat CH levels (WB) were influenced by the cooking methods, but the cooking methods showed no influence on breast meat in a dry basis (DB) nor on thigh meat in a WB or DB. During cooking, fat was lost when the cooking methods had no added oil while and the lipid level was increased in the PF method.

ASSUNTO(S)

cholesterol omega 3 omega-3 Ãcidos graxos colesterol composiÃÃo centesimal centesimal composition cocÃÃo fatty acids cooking broilers zootecnia frangos

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