Volume 8 • Issue 5 • 1000672 J Food Process Technol, an open access journal ISSN: 2157-7110 OMICS International Research Article Journal of Food Processing & Technology J o u r n a l o f F o o d P r o c e s s i n g & T e c h n o l o g y ISSN: 2157-7110 Rubayet Bostami et al., J Food Process Technol 2017, 8:5 DOI: 10.4172/2157-7110.1000672 *Corresponding author: Chul-Ju Yang, Department of Animal Science and Technology, Sunchon National University, 255 Jungangno, Suncheon, Jeonnam 57922, Republic of Korea, Tel: +82-617503235; E-mail: yangcj@scnu.kr Received April 11, 2017; Accepted May 02, 2017; Published May 09, 2017 Citation: Bostami ABMR, Mun HS, Yang CJ (2017) Breast and Thigh Meat Chemical Composition and Fatty Acid Proile in Broilers Fed Diet with Dietary Fat Sources. J Food Process Technol 8: 672. doi: 10.4172/2157-7110.1000672 Copyright: © 2017 Rubayet Bostami ABM, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract Experiment was conducted to evaluate effects of different fat sources on breast and thigh meat chemical composition and fatty acid proile in broilers. Treatments were 1) DF1: basal diet + soybean oil; 2) DF2: basal diet + chicken fat; 3) DF2: basal diet + tallow; 4) DF3: basal diet + tallow and lard, and 5) DF5: basal diet + lard. Addition of different fat sources had no signiicant impact on relative organ weight (P>0.05). Breast meat crude fat content was suppressed in DF1 and DF5 relative to DF4 (P<0.05). Total SFA content was downtrended and total PUFA content was elevated in DF1 relative to other groups for both breast and thigh meat (P<0.05). Total MUFA content did not differ in breast meat, however, it was lower in DF1 and DF3 compared to DF2, DF4 and DF5 (P<0.05). The n-3 PUFA was not affected by fat sources in breast meat, whereas it was elevated in DF1 relative to DF3, DF4 and DF5 in thigh meat (P<0.05). Breast and thigh meat n-6 PUFA was improved in DF1 in comparison to DF2, DF3, DF4 and DF5 in thigh meat (P<0.05). Ratio of PUFA to SFA upgraded in DF1 and DF3, and downgraded in DF2, DF4 and DF5 for breast meat; and upgraded in DF1 than other groups for thigh meat (P<0.05). Breast and thigh meat n-6 to n-3 PUFA was upgraded in DF1 group compared to other groups (P<0.05). To sum up, results indicated that dietary fat sources with different fatty acid content can signiicantly inluence the breast and thigh meat composition and fatty acid proile without negative impact on the relative organ weight. Where DF1 group exhibited better result based on fatty acid proile and lower breast meat fat content which can be preferred for quality broiler meat production. Breast and Thigh Meat Chemical Composition and Fatty Acid Profile in Broilers Fed Diet with Dietary Fat Sources ABM Rubayet Bostami, Hong Seok Mun and Chul-Ju Yang* Department of Animal Science and Technology, Sunchon National University, Jeonnam, Republic of Korea Keywords: Fat source; Meat composition; Fatty acid proile; Broilers Introduction A considerable elevation of global meat consumption (62%) has been reported in the last 50 years, with a signiicant increase occurring in developing countries (three-fold since 1963) and the largest occurring in Asia (Commodity Analysis, Informa UK, 2012). he highest global chicken meat intake is 11.8 kg per person, whereas in Asia it is 6.4 kg per person, where the forecast average meat intake for China, Japan, the Republic of Korea, hailand, Indonesia and India is 11.1, 15.8, 15.4, 13.9, 4.5, and 3.1 kg/person, respectively (Commodity analysis, Informa UK, 2012). Among diferent meats, poultry is irmly and continuously increasing worldwide due to its low-price relative to other meat, as well as its healthy aspects. Currently, consumers are more concerned about their food, especially nutritional aspects. Among the nutritional aspects of food, lipid content and fatty acid proile are the most important factors. Chicken meat contains a high protein and low- fat content and deliberated as the principal source of polyunsaturated fatty acids (PUFA) with paramount concentration of n-3 PUFA [1,2]. Fatty acids play a signiicant role in the health aspects of humans, with long chain fatty acids being beneicial for maintenance of metabolic disorders, as well as for development of the brain and retinal tissue [3- 5]. Food containing higher amounts of PUFA are considered functional and beneicial for the prevention of coronary heart disease and other chronic diseases [6,7]. he most desirable issue inluencing the poultry industry is the improvement of performance while developing higher carcass and meat quality, higher meat yield and lower abdominal fat with better composition [8]. he fatty acid content of broiler meat depends on the type of diet intake by the birds. Pigs and broilers fed a sunlower based diet, which contains linoleic acid, show substantially elevated levels of linoleic acid and arachidonic acid in the meat [9,10]. It has also been reported that the fatty acid content of poultry, especially the PUFA (ecosapentanoic acid, C20:5n-3; and docosa hexanoic acid, C22:6n-3), can be improved by the addition of oily ish byproducts [11]. Replacement of ish oil with vegetable oil has resulted in a lower level of long chain n-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and higher levels of the C:18 fatty acids, oleic acid, linoleic acid and linolenic acid in tissues of several aquatic studies [12,13]. Plant fats generally contain higher amounts of PUFA, while animal fats are composed of relatively higher SFA levels. Diferences in the fatty acid composition of the fats will vigorously afect the digestibility and performance of birds. In addition, the composition of dietary lipids is important to chickens because it dictates the actual extent to which it can be utilized as a source of metabolizable energy [14]. Fats with a higher proportion of unsaturated lipids are more easily absorbed than those that may undergo synergism between fat compositions [15-17]. Studies have been conducted to improve the PUFA content in chicken through dietary addition of fat and oil sources that contains PUFA or linoleic acid [9,17], as well as dietary feed additives such as probiotics, prebiotics and natural plant materials [18-22]. However, PUFA tends to be oxidized as it is the irst target for the free radical strike upon initiation of lipid peroxidation [23]. Several studies have investigated fat sources of livestock and poultry to investigate their performance, digestibility, and carcass characteristics [8,17,24-26]. here are many plant and animal fat sources with large variations in fatty acid proile or other aspects of their nutritional composition; on the other hand, due to genetic improvement of broiler strains it urges paramount importance of continual research on both the basal and feed additives research. Fatty acid composition can be an important benchmark for the quality of carcass that can potentially be inluenced