Nutrition for Functionality of Poultry Meat and Egg

Functional foods are foods enriched with single ingredients, which influence 1 or more functions of the consumer in a favorable way, exceeding the effects of the normal adequate nutrition. Consumers can expect health from these products. To production of functional poultry meat and egg are attached importance to results related to omega-3 fatty acids, antioxidants, selenium and phenolic compounds’ supplementation to poultry diets. It is estimated that their productions will be increased in the future although the food market share of functionel poultry meat and egg is small. In this article, nutrition applications related to functional poultry meat and egg and the physiological, economic and legal aspects of these animal products will be mentioned.

Keywords:

Antioxidants, broiler, egg, functionality, laying hens, meat omega-3,

PDF

___

Farrell D.J. 1998. Enrichment of hen eggs with n-3 long-chain fatty acids and evaluation of enriched eggs in humans, Am. J. Clin. Nutr., 68, 538–544.
Givens D.I. 2009. Animal nutrition and lipids in animal products and their contribution to humanintake and health, Nutrients, 1, 71–82.
Grashorn M.A. 2007. Functionality of poultry meat, Journal of Applied Poultry Research, 16, 99-106.
Jang A., Park J.E.N., Kim S.H., Chae H.S., Ham J.S. & Oh M.H. 2010. Effect of dietary supplementation of quercetin on oxidative stability of chicken thigh, Korean J Poultry Sci, 37 (4), 405-413.
Kanberoğlu G.S. & Meral R. 2013. Fonksiyonel gıdalar, DUFED, 2(1), 28-35.
Kim B.C., Ryu T.C., Cho Y.J. & Rhee M.S. 2006. Infleunce of dietary α-tocopherol acetate supplementation on cholesterol oxidation in retail packed chicken meat during refrigerated storage, Biosci Biotechnol Biochem., 70 (4), 808-814.
Kim Y.J., Lee G.D. & Choi I.H. 2014. Effects of dietary supplementation of red ginseng marc and α-tocopherol on the growth performance and meat quality of broiler chicken, J Sci Food Agric., 94 (9), 1816-1821.
Kitessa S.M. & Young P. 2009. Echium oil is better than rapeseed oil in enriching poultry meat with n-3 polyunsaturated fatty acids, including eicosapentaenoic acid and decosapentaenoic acid, Brit. J. Nutr., 101, 709–715.
Simopoulos A.P. 2011. Importance of the omega-6/omega-3 fatty acid ratio in cardiovascular disease and other chronic diseases, Exp. Biol. Mol., 233, 674-688.
Sirri F., Tallarico N., Meluzzi A. & Franchini A. 2003. Fatty acid composition and productive traits of broiler fed dietscontaining conjugated linoleic acid, Poult. Sci., 82, 1356–1361.
Siro I., Kapolna E., Kapolna B. & Lugasi A. 2008. Functional food. Product development, marketing and consumer acceptance – A review, Appetite, 51, 456–467.
Sohaib M., Anjum F.M., Khan M.I., Arshad M.S., Yasin M. & Shahid M. 2013. Effect of α-lipoic acid and α-tocopherol acetate enriched broiler diet on oxidative stability and quality of broiler leg meat and meat products, J Food Process Technol., 4 (7), 243-250.
Sohaib M., Butt M.S., Shabbir M.A. & Shahid M. 2015. Lipid stability, antioxidant potential and fatty acid composition of broilers breast meat as influenced by quercetin in combination with α-tocopherol enriched diets, Lipids in Health and Disease, 14, 61-76.
Sosin-Bzducha E. & Krawczyk J. 2012. The effect of feeding linseed to conservation breed hens on the fatty acid profile of yolk and the biological value of eggs, J. Anim. Feed Sci., 21, 122–132.
Taulescu C., Mihaıu M., Bele C., Matea C., Dan S.D., Mihaiu R. & Lapusan A. 2011. Antioxidant effect of vitamin E and selenium on omega-3 enriched poultry meat, Bulletin UASVM, Veterinary Medicine, 68(2), 293-299.
Velasco V. & Williams Pamela. 2011. Improving meat quality through natural antioxidants, Chilean Joural of Agriculrural Research, 71 (2), 313-322.
Van Elswyk M.E. 1997. Comparison of n-3 fatty acidsources in laying hen rations for improvement of whole egg nutritional quality: a review, Br. J. Nutr.,78, 61-69.
Zduńczyk Z., Gruzauskas R., Semaskeite A., Juskiewicz J., Raceviciute A. & Wróblewska M. 2011. Fatty acid profile of breast muscle of broiler chickens fed diets with different levels of selenium and vitamin C, Archiv Geflügelk., 75, 264–267.
Zduńczyk Z. & Jankowski J. 2013. Poultry meat functional food: modification of the fatty acid profile-A review, Ann. Anim. Sci., 13 (3), 463-480.