PUFA Losses after Cooking of Chicken Meat
S.
López-Ferrer1, M.D. Baucells1, A.C. Barroeta1 and M.A. Grashorn2
'U.D.
Nutrició i AlimentacióAnimals, Fac. Veterinària, Universitat Autònoma de Barcelona, 08193,Spain
"Dept.
Poultry
Science, Univ. Hohenheim, Garbenstr. 17, 70593 -Stuttgart, GermanyOBJECTIVE
To studythe changesof the fatty acid(FA) profileof Long-Chainomega-3 (LCn3) enrichedmeataftercoo¬
king underconsumerconditions MATERIALSANDMETHODS
100 unsexed 1-d-old Cobb chickens Two dietarytreatments
Basal diet+ 8%addedfat
Experimentaltreatments Fatty acid profile(%)
Tl, 4% Tallow +
LA -,584
,.<»/*• LNA -2808
4/oLinseed Oil
lcN3 - 0.00
T2, 4% Tallow +
LA
"4%Fish oil
LCN3
; 9;48
Raw Thigh samples
Cooked*
A,
n3
n6
MUFA
SAT
%
0 10 20 30 40 %
raw
cooked
Lossesexperiencedin the LO +Tsamples (Tl)were al¬
mostrestrictedto linoleicacid (LA),as seen in Figure2.
Figure 2-Fattyacidsofraw andcooked Tl thightmeat.
- %
20
15
10
5
0
16.6
13.3113913.4
0.4 0.3 0.2 0.2 0J 0.3
raw
cooked
FattyAcid Profile (GasChromatography)
*Sampleswerecooked inadouble-plated grill until85°C of internal temperature
wasreached.
RESULTS
Processingof the samples had an important influenceon thefattyacid (FA) profile of the meat. Polyunsaturated
FA (PUFA,n3 and n6families) contentwassignifican¬
tly lower in cookedsamples (P<().()()1), thusaffecting
the relativepercentageofsaturated(SAT),whichroseto the highestvalues aftercooking. Changesinmonounsa- turatcd FA(MUFA)wereunnoticeablc.
Figure 1-Fattyacids ofraw andcookedthightmeat.
C18:2n6 C18:3 n3 C20:5 n3 C22:5 n3 C22:6n3 Fatty Acid
T2samples (Fish oil+Tallow,Figure3)experiencedthe
mostimportantlossesamongthe n-3 LC PUFAcontent and,inalesserextent, in the LAamount.
Figure 3-Fatty acids ofraw and cookedT2thightmeat.
% 14 12 10 8 6 4 2 0
_jMC* ***
1,3 .0.9 0.9 07 jmm raw
cooked
C18:2n6 C18:3 n3 C20:5n3 C22:5n3 C22:6 n3 Fatty Acid
CONCLUSION
PUFA are provedto be easily introduced intopoultry products, but also toberathersusceptibletobe destro¬
yed -anddisappear-after processing. Further studiesarc neededto thoroughly knowthedestructionsufferedby
the PUFAgroup and theefficient mechanismstoavoid it inordertoguaranteethe real intake insuchnutritionally
