Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids

Autores
Azcona, Jorge Oscar; Garcia, Pilar Teresa; Cossu, María Elena; Iglesias, Bernardo Fabricio; Perez, Carolina Daiana; Gallinger, Claudia Isabel; Schang, Marcelo Jorge; Canet, Zulma Edith; Picallo, Alejandra
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Five diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in ‘campero’ poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with a corn/soybean mix with free access to pasture; T3 diet had high oleic sunflower seeds (HOSS) and linseeds with access to pasture; T4 diet was similar to T2 with free access to chicory instead of pasture and T5 diet was similar to T3 with free access to chicory instead of pasture. Linseeds and HOSS supplementation significantly increased the fatty acids profile, regardless of forage supply. T3 MUFA content was significantly higher than in the other treatments. Due to the high presence of omega-3 PUFA in linseeds and HOSS treatments (T3 and T5), meat omega-6/omega-3 ratio decreased from 9 to 4. The presence of off-flavours was not influenced by diets but there was an interaction between portion and storage conditions. ‘Poultry meat’ aroma was only influenced by the storage conditions, being slight after 4 months of freezing, while presence of off-aromas was affected by diets. We conclude that it is possible to produce ‘campero’ poultry meat with enhanced omega-3 and omega-9 content and a low omega-6/omega-3 ratio using diets based on linseed and HOSS, without any important change in sensory properties.
EEA Pergamino
Fil: Azcona, Jorge Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
Fil: García, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos ; Argentina
Fil: Cossu, María Elena. Universidad de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Iglesias, Bernardo Fabricio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
Fil: Picallo, Alejandra. Universidad de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Pérez, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Gallinger, Claudia I. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Uruguay
Fil: Schang, Marcelo J. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina
Fil: Canet, Zulma Edith. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
Fuente
Meat Science 79 (3) : 437:443. (July 2008)
Materia
Avicultura
Pollo
Carne de Pollo
Calidad de la Carne
Alimentación Avícola
Ácidos Grasos
Aviculture
Chickens
Chicken Meat
Meat Quality
Poultry Feeding
Fatty Acids
Pollo Campero INTA
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/7342
Acceder
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oai_identifier_str oai:localhost:20.500.12123/7342
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acidsAzcona, Jorge OscarGarcia, Pilar TeresaCossu, María ElenaIglesias, Bernardo FabricioPerez, Carolina DaianaGallinger, Claudia IsabelSchang, Marcelo JorgeCanet, Zulma EdithPicallo, AlejandraAviculturaPolloCarne de PolloCalidad de la CarneAlimentación AvícolaÁcidos GrasosAvicultureChickensChicken MeatMeat QualityPoultry FeedingFatty AcidsPollo Campero INTAFive diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in ‘campero’ poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with a corn/soybean mix with free access to pasture; T3 diet had high oleic sunflower seeds (HOSS) and linseeds with access to pasture; T4 diet was similar to T2 with free access to chicory instead of pasture and T5 diet was similar to T3 with free access to chicory instead of pasture. Linseeds and HOSS supplementation significantly increased the fatty acids profile, regardless of forage supply. T3 MUFA content was significantly higher than in the other treatments. Due to the high presence of omega-3 PUFA in linseeds and HOSS treatments (T3 and T5), meat omega-6/omega-3 ratio decreased from 9 to 4. The presence of off-flavours was not influenced by diets but there was an interaction between portion and storage conditions. ‘Poultry meat’ aroma was only influenced by the storage conditions, being slight after 4 months of freezing, while presence of off-aromas was affected by diets. We conclude that it is possible to produce ‘campero’ poultry meat with enhanced omega-3 and omega-9 content and a low omega-6/omega-3 ratio using diets based on linseed and HOSS, without any important change in sensory properties.EEA PergaminoFil: Azcona, Jorge Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; ArgentinaFil: García, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos ; ArgentinaFil: Cossu, María Elena. Universidad de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Iglesias, Bernardo Fabricio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; ArgentinaFil: Picallo, Alejandra. Universidad de Buenos Aires. Facultad de Agronomía; ArgentinaFil: Pérez, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Gallinger, Claudia I. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; UruguayFil: Schang, Marcelo J. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; ArgentinaFil: Canet, Zulma Edith. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; ArgentinaElsevier2020-06-01T14:22:23Z2020-06-01T14:22:23Z2008-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/7342https://www.sciencedirect.com/science/article/pii/S03091740070040560309-1740Meat Science 79 (3) : 437:443. (July 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:57Zoai:localhost:20.500.12123/7342instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:57.666INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
title Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
spellingShingle Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
Azcona, Jorge Oscar
Avicultura
Pollo
Carne de Pollo
Calidad de la Carne
Alimentación Avícola
Ácidos Grasos
Aviculture
Chickens
Chicken Meat
Meat Quality
Poultry Feeding
Fatty Acids
Pollo Campero INTA
title_short Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
title_full Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
title_fullStr Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
title_full_unstemmed Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
title_sort Meat quality of Argentinean “Camperos” chicken enhanced in omega-3 and omega-9 fatty acids
dc.creator.none.fl_str_mv Azcona, Jorge Oscar
Garcia, Pilar Teresa
Cossu, María Elena
Iglesias, Bernardo Fabricio
Perez, Carolina Daiana
Gallinger, Claudia Isabel
Schang, Marcelo Jorge
Canet, Zulma Edith
Picallo, Alejandra
author Azcona, Jorge Oscar
author_facet Azcona, Jorge Oscar
Garcia, Pilar Teresa
Cossu, María Elena
Iglesias, Bernardo Fabricio
Perez, Carolina Daiana
Gallinger, Claudia Isabel
Schang, Marcelo Jorge
Canet, Zulma Edith
Picallo, Alejandra
author_role author
author2 Garcia, Pilar Teresa
Cossu, María Elena
Iglesias, Bernardo Fabricio
Perez, Carolina Daiana
Gallinger, Claudia Isabel
Schang, Marcelo Jorge
Canet, Zulma Edith
Picallo, Alejandra
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Avicultura
Pollo
Carne de Pollo
Calidad de la Carne
Alimentación Avícola
Ácidos Grasos
Aviculture
Chickens
Chicken Meat
Meat Quality
Poultry Feeding
Fatty Acids
Pollo Campero INTA
topic Avicultura
Pollo
Carne de Pollo
Calidad de la Carne
Alimentación Avícola
Ácidos Grasos
Aviculture
Chickens
Chicken Meat
Meat Quality
Poultry Feeding
Fatty Acids
Pollo Campero INTA
dc.description.none.fl_txt_mv Five diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in ‘campero’ poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with a corn/soybean mix with free access to pasture; T3 diet had high oleic sunflower seeds (HOSS) and linseeds with access to pasture; T4 diet was similar to T2 with free access to chicory instead of pasture and T5 diet was similar to T3 with free access to chicory instead of pasture. Linseeds and HOSS supplementation significantly increased the fatty acids profile, regardless of forage supply. T3 MUFA content was significantly higher than in the other treatments. Due to the high presence of omega-3 PUFA in linseeds and HOSS treatments (T3 and T5), meat omega-6/omega-3 ratio decreased from 9 to 4. The presence of off-flavours was not influenced by diets but there was an interaction between portion and storage conditions. ‘Poultry meat’ aroma was only influenced by the storage conditions, being slight after 4 months of freezing, while presence of off-aromas was affected by diets. We conclude that it is possible to produce ‘campero’ poultry meat with enhanced omega-3 and omega-9 content and a low omega-6/omega-3 ratio using diets based on linseed and HOSS, without any important change in sensory properties.
EEA Pergamino
Fil: Azcona, Jorge Oscar. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
Fil: García, Pilar Teresa. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos ; Argentina
Fil: Cossu, María Elena. Universidad de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Iglesias, Bernardo Fabricio. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
Fil: Picallo, Alejandra. Universidad de Buenos Aires. Facultad de Agronomía; Argentina
Fil: Pérez, Carolina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina
Fil: Gallinger, Claudia I. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Concepción del Uruguay; Uruguay
Fil: Schang, Marcelo J. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino; Argentina
Fil: Canet, Zulma Edith. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Sección Avicultura; Argentina
description Five diets were assessed with the aim of increasing oleic fatty acid and omega-3 polyunsaturated fatty acid content in ‘campero’ poultry meat and evaluating their influence on sensory attributes. Animals from treatment 1 (T1) were confined and fed with corn/soybean diet; in T2, animals were fed with a corn/soybean mix with free access to pasture; T3 diet had high oleic sunflower seeds (HOSS) and linseeds with access to pasture; T4 diet was similar to T2 with free access to chicory instead of pasture and T5 diet was similar to T3 with free access to chicory instead of pasture. Linseeds and HOSS supplementation significantly increased the fatty acids profile, regardless of forage supply. T3 MUFA content was significantly higher than in the other treatments. Due to the high presence of omega-3 PUFA in linseeds and HOSS treatments (T3 and T5), meat omega-6/omega-3 ratio decreased from 9 to 4. The presence of off-flavours was not influenced by diets but there was an interaction between portion and storage conditions. ‘Poultry meat’ aroma was only influenced by the storage conditions, being slight after 4 months of freezing, while presence of off-aromas was affected by diets. We conclude that it is possible to produce ‘campero’ poultry meat with enhanced omega-3 and omega-9 content and a low omega-6/omega-3 ratio using diets based on linseed and HOSS, without any important change in sensory properties.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
2020-06-01T14:22:23Z
2020-06-01T14:22:23Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/7342
https://www.sciencedirect.com/science/article/pii/S0309174007004056
0309-1740
url http://hdl.handle.net/20.500.12123/7342
https://www.sciencedirect.com/science/article/pii/S0309174007004056
identifier_str_mv 0309-1740
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Meat Science 79 (3) : 437:443. (July 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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