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Journal of Animal and Veterinary Advances
Year: 2007  |  Volume: 6  |  Issue: 7  |  Page No.: 893 - 898

The Ratio of 6: 3 Fatty Acids in Broiler Meat Fed with Canola Oil and Choline Chloride Supplement

R. Salamatdoustnobar, K. Nazeradl, H. Aghdamshahriyar, A. Ghorbani and P. Fouladi    

Abstract: To assess the effect of supplying Canola Oil (CO) and Choline Chloride Supplement (CCS) in the diet on Fatty Acid (FA) composition and omega 6 to omega 3 ratio in broiler breast and thigh meat, diets enriched with 0, 2, or 4% CO plus CCS (0 , 500 and 1000 ppm). These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 42-d growth period. This trial was conducted in 33 factorial experiment. Birds were slaughtered at 56 d of age. After weighing the eviscerated carcass was apportioned into commercial cuts (back, two leg-thigh, two wings and breast). Breast and thigh meat samples were separated and frozen at -20 C until to determine as fatty acid profile. Data was analyzed with one way ANOVA and means compared with Duncan test. Interaction effects of CO and CCS was significant (p< 0.0001). Results show that using CO with high level of omega 3 fatty acids could influence fatty acid profile and improved meat quality. Means of fatty acids percent for meat samples and 6/ 3 fatty acids ratio was decrease and quality of fatty acid composition improved with increase CO and CCS levels. For thigh meat samples this ratio was descend from 11.73% for T1(0% CO and 0 ppm CCS) to 3.72 for T9(4 % Co and 1000 md kg 1 CCS) and in breast meat samples 9.01 and 3.55%, respectively.

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