ISSN 1330-7142 UDK = 637.5.047'65:636.084.

416

FATTY ACID COMPOSITION OF POULTRY MEAT FROM FREE RANGE REARING

B. lender (1), Antonija Holcman (2), Vekoslava Stibilj (3), T. Polak (4) Original scientific paper ABSTRACT
Two provenances of broiler chickens (Ross and Prelux-bro) were (50 males and 50 females) were subjected to an extensive indoor rearing followed by a free-range rearing for a half of the population during the first 28 days. The age of chickens when slaughtered was 56 days. The fatty acid composition of breasts with skin (white meat) and legs with skin (dark meat) was analysed. Analyses of the fatty acid composition were performed with an in situ transesterification and a capilary column Gas -Liguid chromatography. Chickens reared outdoors have a more favourable fatty acid composition than those of the extensive indoor rearing: the share of essential fatty acids (the linoleic a., the a-linolenic a.) as well as polyunsaturated omega-3 and omega-6 fatty acids is greater. The Prelux-bro provenance has a favourable ratio of fatty acids in both types of rearing. Breasts have a better fatty acid composition than legs. Keywords: broiler, free range, meat, fatty acid, in situ transesterification

INTRODUCTION As recommended by the WHO people should take in fat which should represent less than 30% of the daily energy needed, but there can be no more than10% of saturated fatty acids (SFA) and 3% - 7% of polyunsaturated fatty acids (PUFA). From these linoleic and -linolenic acids are essential for people. (Salobir,1998). Animal feed enriched by nutritionally important various fatty acids can improve the nutritive value of animal fat. Adding linseed oil rich in the -linolenic acid results in a significant influence of this fatty acid on its amount in chicken lipids. Adding herring oil to chicken feed increases the shares of eicosapentaenoic (EPA), docosapentaenoic (DPA) and docosahexaenoic (DHA) acids (Chanmugam et all., 1992; Scaife, 1994; Ahn et all., 1995; Lopez-Ferrer et all., 1997). Free-range chickens are more appreciated by consumers, mostly because of their opinion that their meat has a better smell , taste and texture. From the nutritional point of view the grass reached by free-range chickens has a favourable fatty acid composition, which probably should also be reflected in the more favourable lipid composition of such chickens. This study was conducted to evaluate the effect of the management system (total confinement versus free range) and two provenances on the fatty acid composition of broiler white (breasts) and dark (legs) meat. MATERIAL AND METHODS Two provenances of broilers (Ross 208 and Prelux-bro) were included in the experiment. 50 birds (25 males and 25 females) formed each provenance. All broilers were raised in a fixed chicken house of a deep litter type up to 28 days of age and were fed ad libitum with a standard mixture containing the same amount and nutritive value (12.98 MJ/kg and 23.44%CP). At the age of four weeks chickens were divided into two groups. The first group of broilers (free-range) had a continual 12-hour access to an open-air ground during the day. The ground was mainly covered with vegetation. Broilers from the second group raised indoors in a deep litter house did not have an access to the grass. From 28 days of age all broilers were fed ad libitum with finisher containing 70% cereals (barley and maize). Protein concentration in the finisher lay by 14.0 % , metabolic energy: 16.26 MJ/kg. At the age of 56 days all broilers were slaughtered and processed in the same way. After the slaughter and the elementary processing meat patterns together with the skin (legs, breasts) were taken off the left sides of chickens, homogenized, packed into PE bags, frozen and kept until the analyses at -21 C.
(1) Boidar lender, Associated Professor (2) Antonija Holcman, Assistant Professor (4) Toma Polak, B.Food Sci., - University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Groblje 3, 1230 Domale, (3) Vekoslava Stibilj, Assistant Professor - Institute Jozef Stefan, 1000 Ljubljana, Slovenia 1

The fatty acid composition of breasts and legs (both with skin) was analysed by the method in situ transesterification modified after Park and Goins (1994) and by the capilary Gas-Liquid Chromatography. The data were subjected to statistical analysis using the GLM procedure in the SAS statistical program (SAS/Stat, 1990). All fatty acids whose share was higher than 0,5% were included into the statistical processing. The fatty acids 14:1 ( -5), 16:0 (anteiso), 17:0 (anteiso), 18:3 ( -6), 20:5 ( -3), the groups of fatty acids (SFA, MUFA - monounsaturated, PUFA, EPA+DHA, -3 and -6 fatty acids) and some quotients (P/S PUFA/SFA, IA aterogenic index , -6/ -3, -6/ -3 longchain) were included too. The statistical model was as follows: Yijk = + Li + Rj + Kk + (L*R)ij + eijk Yijk = measured value; = population mean; LI= the effect of the provenance (Ross, Prelux-bro); Rj= the effect of rearing (free range, indoors); Kk= the effect of the anatomical piece (breasts, legs); (L*R = the effect of the interaction between the provenance and the rearing; eijk= random error RESULTS AND DISCUSSION Sources of variability of fatty acids Different factors influence the fatty acid composition: the provenance, the rearing, the anatomical piece and some interactions of these factors (Table 1). The provenances Ross and Prelux-bro differ significantly in the share of saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and they also contain a different amount of -6 fatty acids, both essential fatty acids (EFA) and in the some of their derivatives such as the arahidonic acid (20:4, -6), the eicosapentaenoic acid-EPA(20:5, -3) and the docosahexaenoic acid- DHA (22:6, -3).
Table 1. Sources of variability and statistical significants of their influences on the fatty acids composition Sources of variability ( P ) Fatty Acid Provenance Rearing Anatom. Piece Prve*Rearing DF 1 1 1 1 14:0 0.1583 0.0809 0.0646 0.0224 0.4766 0.0493 0.0220 0.0031 14:1, -5 16:0 anteiso 0.4811 0.7053 0.6266 0.0001 16:0 0.1663 0.3945 0.0001 0.0001 0.3107 0.0778 0.0239 0.0155 16:1, -7 17:0 anteiso 0.3198 0.6722 0.0001 0.0001 18:0 0.0446 0.4033 0.8727 0.6578 0.9216 0.4263 0.7431 0.0184 18:1, -9 0.6203 0.0001 0.0001 0.0002 18:2, -6 0.0808 0.0003 0.0314 0.0333 18:3, -6 0.5140 0.0017 0.0001 0.0203 18:3, -3 0.1674 0.0439 0.0001 0.0229 20:4, -6 0.0828 0.8621 0.0113 0.0001 20:5, -3 0.0281 0.0035 0.0003 0.0230 22:4, -6 0.4104 0.6106 0.1709 0.0001 22:6, -3 SFA 0.9134 0.0001 0.0001 0.0044 MUFA 0.6111 0.2973 0.2493 0.0005 PUFA 0.0445 0.0001 0.0009 0.0014 0.0616 0.0015 0.0015 0.0448 -3 FA 0.0001 0.0010 0.0646 0.0011 -6 FA P/S 0.0001 0.0115 0.0018 0.0003 IA 0.9161 0.0001 0.0001 0.0040 0.1915 0.1752 0.5251 0.0029 -6/ -3 0.4815 0.3202 0.4682 0.0097 -6/ -3 LC EPA+DHA 0.7064 0.4451 0.3473 0.0261 P 0.001 highly statisticaly significant; P 0.01; P 0.05 statisticaly significant:DF degree of freedom 2

The rearing and conseqeuntly different nutrition influence highly significant the amount of essential fatty acids, but they have a statistically unsignificant influence on the relation -6/ -3 and -6/ -3 of longchain (LC) fatty acids. The anatomical piece (breasts versus legs) influences highly significant the amount of LC fatty acids such as 20:4 -6, 20:5 -3, 22:4 -6 and 22:6 -3. The influence of the provenance Provenance Ross differ significantly (P<0.001) from provenance Prelux-bro (Table 2.) in SFA, PUFA, -6 fatty acids, P/S and IA. From the nutritional point of view the provenance Prelux-bro had a better composition in all the mentioned parameters. Prelux-bro also contains significanttly (P<0.001) lower share of the aterogenic palmitic acid (16:0), but more linoleic (18:2, -6), oleic (18:1, -9), arahidonic (20:4, -6) and EPA fatty acids.
Table 2. The influence of the provenance on fatty acid composition (wt.% FA from all FA) Provenance Rearing Anatomical piece LSM Diff./sign. LSM Diff./sign. LSM Diff./sign. R 0.681 0.026 FR 0.685 0.032 B 0.452 -0.034 PB 0.655 IN 0.652 L 0.685 16:0 R 24.934 1.144 FR 24.220 -0.283 B 24.275 -0.173 PB 23.789 *** IN 24.503 L 24.448 R 7.340 0.147 FR 7.102 -0.330 B 7.140 -0.256 16:1, -7 PB 7.193 IN 7.432 * L 7.394 18:0 R 5.857 0.183 FR 5.804 0.076 B 5.758 -0.014 PB 5.674 * IN 5.728 L 5.773 R 40.646 0.028 FR 40.293 -0.679 B 40.520 -0.225 18:1, -9 PB 40.618 IN 40.972 * L 40.745 R 16.158 -1.298 FR 17.254 0.891 B 16.860 0.107 18:2, -6 PB 17.456 *** IN 16.361 *** L 16.754 R 0.787 -0.046 FR 0.850 0.081 B 0.805 -0.009 18:3, -3 PB 0.833 ** IN 0.769 *** L 0.814 R 0.831 -0.067 FR 0.887 0.045 B 0.970 0.211 20:4, -6 PB 0.898 * IN 0.842 L 0.759 *** R 0.062 0.006 FR 0.061 0.004 B 0.071 0.025 20:5, -3 PB 0.056 * IN 0.057 L 0.046 *** R 0.162 0.007 FR 0.168 0.004 B 0.202 0.073 22:6, -3 PB 0.169 IN 0.163 L 0.129 *** SFA R 32.146 1.179 FR 31.569 0.025 B 31.082 0.950 PB 30.967 *** IN 31.544 L 32.031 *** MUFA R 48.653 0.155 FR 48.034 -1.083 B 48.733 0.316 PB 48.498 IN 49.117 *** L 48.417 PUFA R 19.071 -1.340 FR 20.267 1.053 B 20.052 0.622 PB 20.411 *** IN 19.214 *** L 19.430 * R 1.227 -0.056 FR 1.302 0.096 B 1.302 0.095 -3 FA PB 1.282 IN 1.207 ** L 1.207 ** R 17.843 -1.284 FR 18.962 0.955 B 18.747 0.525 -6 FA PB 19.126 *** IN 18.007 *** L 18.222 P/S R 0.596 -0.064 FR 0.644 0.031 B 0.648 0.039 PB 0.661 *** IN 0.613 * L 0.609 ** IA R 0.427 0.023 FR 0.416 0.001 B 0.403 -0.026 PB 0.404 *** IN 0.415 L 0.428 *** R 14.730 -0.276 FR 14.725 -0.286 B 14.551 -0.633 -6/ -3 PB 15.006 IN 15.011 L 15.184 ** *** P 0.001 highly statisticaly significant; ** P 0.01 statisticaly significant; *P 0.05 statisticaly significant; FR Free range; IN - Indor; R Ross; PB Prelux-bro; B Breast; L - Leg Fatty acid 14:0

The influence of the rearing

Free range chickens contain significantly (P<0.001) higher share of linoleic and -linolenic acids, also influences the decrease of monounsaturated fatty acids( oleic, palmitoleic) (Table 2). The share of
3

PUFA ( -3 and -6 ) is significantly higher in the free-range chickens. It can be concluded that the increased share above all of -linolenic acid in the free-range chicken nutrition (pasture on a grassland) causes the decrease of monounsaturated fatty acids- predominantly the oleic acid and the increase of essential fatty acids, especially the -linolenic acid. The share of the -linolenic acid in the free-range chickens is 11% bigger than in chickens reared indoors.The share of saturated fatty acids shows no statistical difference between rearing systems.The amount of the -6 and -3 fatty acids in the free-range rearing increases linearly, first of all the linoleic and the -linolenic acid, but there is no significant difference in their relation. From the nutritional viewpoint the free range chickens have a better fatty acid composition than those reared indoors. The palmitic and stearic acid form 95% of all saturated fatty acids which is in agreement with the findings of Igene and Pearson (1979) and Sahosrebedhe (1985). Ajuyah at al. (1991) and Chanmugam (1992) came to similar conclusions that the increased share of -3 fatty acids in nutrition significantly increased share of these acids in chicken lipids. Feed rich with the -linolenic acid increases the share of this acid in the chicken lipids and to a smaller extent influences the increase of the EPA and the DHA. -3 fatty acids hinder the metabolic way of -6 and -9 groups of fatty acids as well they decreases the share of the arahidonic acid and the 20:1, -9 acid. The influence of the anatomical piece The results show (Table 2) that more arahidonic fatty acids, EPA and DHA are loaded in the breasts. Especially longchain fatty acids are important for balanced human nutrition, because they are precursors of important eicosanoids. The relation between -6 and -3 fatty acids is also important. It is a bit more favourable in the breast lipids. Breasts show significantly higher P/S and lower (better) IA, what is favourable from nutritional wiewpoint. This results are in agreement with findings of Miller et all. (1969), Ajuyah et all.(1991) and Lopez-Ferrer et all. (1997). ACKNOWLEDGEMENT This investigation is part of a research project funded by research grants from the Ministry of Science and Technology of Slovenia and Ministry of Agriculture, Forestry and Food of Slovenia. REFERENCES 1. Ahn, D.U., Wolfe, F.H., Sim, J.S. (1995): Dietary -Linolenic Acid and Mixed Tocopherols, and Packaging Influences on Lipid Stability in Broiler Chicken Breast and Leg Muscle. Journal of Food science, 60(5): 1013 - 1018. 2. Ajuyah, A. O., Lee, K.H., Hardin, R.T., Sim, J.S. (1991): Changes in the Yield and in the Fatty Acid Composition of Whole Carcass and Selected Meat Portions of Broiler Chicken Fed Full-Fat Oil Seed. Poultry Sccience, 70: 2304-2314. 3. Chanmugam, P., Boudreau, M., Boutte, T., Park, R.S., Hebert, J., Berrio, L., Hwang, D.H. (1992): Incorporation of Different Types of n-3 Fatty Acids Ito Tissue Lipids of Poultry, Poultry Science, 71:516-521. 4. Lopez-Ferrer, S., Baucells, M.D., Barroeta, A.C., Blanch, A., Grashorn, M.A. (1997): -3 Enrichment of Chicken Meat: Use of Fish, Rapeseed and Linseed oils. V: Poultry Meat Quoality, Proceedings of the XIII European Simposium on the Quality of Poultry Meat, Polznan, 21-29.09. 1997, Poznan. Pikul, 45 - 51. 5. Miller, D., Leong, K.C., Smith, P. (1969): Effect of Feeding and Withdrawal of Medhaden Oil on the 3 and 6 Fatty Acids Content of Broiler Tissue. Journal of Food Science, 34: 136 - 141. 6. Park, P.W., Goins, R.E. (1994): In Situ Preparation of Fatty Acid Methyl Esters for Analysis of Fatty Acid Composition in Foods. Journal of Food Science, 59(6): 1262 - 1266. 7. Salobir, K. (1998): Vpliv svee in konzervirane krme na kakovost ivalskih proizvodov. V: Zbornik poredavanj 7. posvetovanja o prehrani domaih ivali, Zadravevi - Erjavevi dnevi, Radenci, 26. in 27. oktober 1998. Murska Sobota, ivinorejsko - veterinarski zavod za Pomurje,s. 1 - 4. 8. Scaife, J.R., Moyo, J., Galbraith, H., Michine, W., Campbell, V. (1994): Effect of Diffrent Dietary Supplemental Fats and Oils on the Tissue Fatty Acid Composition and Growth of Female Broilers. British Poultry Science. 35: 107 - 118. 9. . SAS/STAS (1990): Users guide. 4th ed., Cary, SAS Institute Inc., s. 891 - 1230.