Beneficial effects of different dietary oils on cholesterol level and fatty acids profile of turkey pectoral muscle

Abstract

Human health depends to a great extent on the quality of consumed food. The relationship between the diet and health is increasingly evident. Therefore, the exact food composition, as well as the possibilities of its improvement, is intensively investigated. Turkey pectoral muscle is often recommended today as the most healthy meat product. The aim of our study was to improve the pectoral fat content of turkeys by adding some extra fat sources to their meals. The study was performed on 90 female turkeys of the hybrid Nicholas 700, in their final fattening period (from 15th to 19th week of age). Turkeys were divided into three groups, each represented by 30 individuals, and fed with meals differing in fat source, in the amount of 3% of the total meal weight. The added fat in the first group came from the commercial preparation Bergafat. Pronova Biocare Epax 3000 TG was added to the food of second group, while the third group had rapeseed oil added. After the fattening period, the quality of pectoral muscle was determined for the 10 carcasses from each experimental group (water holding capacity - WHC, meat color, protein, fat, ash, water, cholesterol and fatty acids content). Meat color did not differ between the investigated groups, while WHC statistically differed (P<0.05). Turkey muscles in the first group had the best WHC (7.76 cm2), while the the second group had the worst (9.12 cm2). No difference could be shown in the turkey muscle protein, water and ash content between the experimental groups. However, the second experimental group had a lower total lipid content (1.73%, P<0.05) compared to the first (1.97%) and third (1.93%). Turkeys from the first and second groups had lower cholesterol concentration in the pectoral muscle lipids (21.74 and 18.04 mg/100g, respectively, P<0.05) compared to the third group (41.00 mg/100g). The second experimental group had the highest PUFA content (P<0.001) and lowest n-6/n-3 ratio (P<0.001) compared to the other experimental groups. We concluded that the most favourable effects on the lipid status of turkey pectoral muscle was observed with the Pronova preparation, which lowered its total lipid and cholesterol concentration, raised PUFA content, and lowered the n-6/n-3 ratio. Further investigations, including combinations of added oils to the diet, should be directed to minimize the observed undesirable effects of Pronova preparation on turkey meat quality characteristics.

Keywords

• Cholesterol, Fatty acids, Turkey, Pectoral muscle, Oils.