Reducción de la disposición de grasa abdominal en el pollo de carne mediante la modificación del perfil de ácidos grasos de la dieta
Reduction of abdominal fat deposition in Broiler chicken by dietary fatty acid profile modification.Nieves Crespo AlcarriaGenetic selection and use of energetic rations has led to an increase in broiler growth. Fifty years ago chickens spend 85 days to reach 1.800g of body weight. Nowadays this peri...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2004 |
| País: | España |
| Institución: | Universitat Rovira i virgili (URV) |
| Repositorio: | Repositori Institucional de la Universitat Rovira i Virgili |
| OAI Identifier: | oai:urv.cat:TDX:430 |
| Acceso en línea: | https://hdl.handle.net/20.500.11797/TDX430 http://hdl.handle.net/10803/8649 |
| Access Level: | acceso abierto |
| Palabra clave: | 619 - Veterinària 612 - Fisiologia |
| Sumario: | Reduction of abdominal fat deposition in Broiler chicken by dietary fatty acid profile modification.Nieves Crespo AlcarriaGenetic selection and use of energetic rations has led to an increase in broiler growth. Fifty years ago chickens spend 85 days to reach 1.800g of body weight. Nowadays this period has been reduced to 36 days and moreover feed conversion ratio has been improved in more than 50%. However, as a consequence of this higher growth it has been produced higher carcass fat deposition.In the processing plant, carcass fat constitute important economic loses. If we also take into account the higher acceptance of low fat content products by consumer, this justifies interest to obtain a reduction in body fat deposition of chickens.Several works performed in mammals and some in chickens suggest that substitution of saturated fat by polyunsaturated fat in feed could reduce carcass fat deposition.In the present work the effect of feed with different fatty acid profile on fat deposition and lipid metabolism in the chicken was studied. Four types of fat with different saturation level were used at 10% inclusion level. Tallow was added as a source of saturated fatty acid, olive oil as a source of monounsaturated fatty acids, sunflower oil as a source of polyunsaturated fatty acids of n-6 series and linseed oil as a source of polyunsaturated fatty acids of n-3 series.Main objectives were to determine the effect of different dietary fats on: Performance parameters of broiler chickens. Body and abdominal fat deposition and fat deposition in other separable fat depots. Energy, protein, fat and fatty acid deposition. Hepatic lipid synthesis. Biochemical parameters related with fat deposition in broiler chicken (VLDL, glucose and insul |
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