NUTRITIONAL STRATEGIES IN CHANGING FATTY ACID PROFILE OF FЕЕD FOR BROILERS IN ORDER TO PRODUCE FUNCTIONAL FOOD OF ANIMAL ORIGIN
Published: 18 Sep 2021
Abstract: Numerous medical findings show that in development of cardiovascular and other chronic diseases in humans, the relationship between two groups of polyunsaturated fatty acids in diet plays a significant role: omega 6 acids whose basic representative is linoleic acid (C18: 2 n-6) and omega 3 acids whose basic representative of α-linolenic acid (C18: 3 n-3). Human needs are approximately two to six times higher in omega 6 than in omega 3 fatty acids, so the optimal ratio of omega 6 and omega 3 fatty acids would be 4: 1. In monogastric animals such as poultry and pigs, the fatty acids in feed are absorbed in the gastrointestinal tract largely unchanged, which means that the fatty acid profile of the tissue directly reflects the fatty acid profile in the animal's diet. The daily intake of unsaturated fatty acids can be increased by an adequate animal nutrition strategy. The largest amount of unsaturated fatty acids in flax seeds (about 70%) is α-linolenic acid (ALA), which is a precursor of the entire omega 3 series of fatty acids, which makes flax seed an ideal raw material for the production of a wide range of omega 3 enriched food of animal origin. In order to obtain products under the commercial name Domestic chicken omega 3, an experiment was organized with a specific diet for broilers in fattening, with the replacement of classic raw materials rich in omega 6 fatty acids, with exuded flax seed, obtained feed for broilers with an ideal fatty acid profile. Thanks to such a designed meal for broilers, it is possible to get products with a significantly higher amount of omega 3 fatty acids.
Keywords: broilers, feed, fatty acid profile, homemade omega 3 chicken, flax seeds
Cite this article: D. Šefer, R. Marković, S. Radulović, S. Bošković, S. Grdović, D. Jovanović, D. Perić, L. Makivić. NUTRITIONAL STRATEGIES IN CHANGING FATTY ACID PROFILE OF FЕЕD FOR BROILERS IN ORDER TO PRODUCE FUNCTIONAL FOOD OF ANIMAL ORIGIN. Journal of International Scientific Publications: Agriculture & Food 9, 92-99 (2021). https://www.scientific-publications.net/en/article/1002147/
Download full text
Back to the contents of the volume
© 2023 The Author(s). This is an open access article distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0/
, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.