Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil

Copyright © 2013 Jesus Eduardo Morales-Barrera et al. This is an open access article distributed under the Creative Commons At-tribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is prop-erly cited. The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25 % of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs and thighs meat were significantly higher when compared with breast meat. In both types of meats (breast and legs-thighs), the inclusion of 1.0 % or 1.25 % of tuna oil in the diet significantly in-creased (P < 0.05) the concentration of n-3 FA (especially docosahexaenoic and eicosapentaenoic acids). Fat in broiler breast contained a proportion of 29 % saturated FA (SFA): 36 % monosaturated FA (MFA): 35 % polyunsaturated FA (PUFA); while legs and thighs meat had a proportion of 28 % SFA: 38 % MFA: 33 % PUFA. The addition of tuna oil in the broiler diet significantly reduced the deposition of SFA, MFA, and PUFA in breast meat, while in legs and thigh