The fatty acid composition of broilers from free range rearing

Tomaž POLAK; Antonija HOLCMAN; Vekoslava STIBILJ; Božidar ŽLENDER

doi:10.14720/aas.2002.80.1.15355

Authors

Tomaž POLAK Univ. of Ljubljana, Biotechnical Fac., Dept. of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia
Antonija HOLCMAN Univ. of Ljubljana, Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domžale, Slovenia
Vekoslava STIBILJ Institute Jozef Stefan, Dept. of Environmental Sciences, Jamova 39, SI-1000 Ljubljana, Slovenia
Božidar ŽLENDER Univ. of Ljubljana, Biotechnical Fac., Dept. of Food Science and Technology, Jamnikarjeva 101, SI-1111 Ljubljana, Slovenia

DOI:

https://doi.org/10.14720/aas.2002.80.1.15355

Keywords:

poultry, broiler chickens, rearing, meat, fatty acids, genotype, anatomical parts

Abstract

The study aimed to investigate the effect of rearing method on the fatty acid composition of broiler meat. The subjects were chickens of two genotypes (Ross 208 and Prelux-bro). Experiment went on for 56 days, chickens were kept in a standard deep litter house and fed the same diet. After 28 days chickens were divided into two groups of 50 birds, the first grup had a 12-hours daily access to a grassy surface (free range), the second remaining indoors. At the end of experiment, 8 broilers per group (total of 32) were randomly chosen for fatty acid composition analysis. After slaughter, breasts and legs with skin were excised, homogenised and freeze-stored. Analyses of fatty acid composition was preformed by gas-liquid chromatography (in situ transesterification). The results were processed with statistical computer program SAS. From the perspective of human nutrition, free range broilers gave meat with better fatty acid composition (increased content of w-3 and w-6 fatty acids) compared to indoor raised chickens. Fatty acid composition was more favourable for breast then leg, and for Prelux-bro than Ross 208 genotype.