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Annals of Animal Science

The Journal of National Research Institute of Animal Production

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Poultry Meat as Functional Food: Modification of the Fatty Acid Profile – A Review / Mięso drobiowe jako żywność funkcjonalna: modyfikacja profilu kwasów tłuszczowych – artykuł przeglądowy

Zenon Zduńczyk
  • Department of Biological Function of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
/ Jan Jankowski
  • Corresponding author
  • Department of Poultry Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland
  • Email
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Published Online: 2013-08-01 | DOI: https://doi.org/10.2478/aoas-2013-0039

Abstract

Functional foods, defined as “foods that may provide health benefits beyond basic nutrition”, became increasingly popular in the past twenty years with numerous practical applications. In Europe, functional foods must be accompanied by scientifically substantiated health claims. Products which aspire to that category include poultry meat and processed meat products which have been modified through bird nutrition. This article reviews the existing knowledge about foods fortified with health-promoting additives. It discusses the physiological, economic and legal aspects of modifying poultry meat, including turkey meat which has been poorly investigated in this context. The addition of oils rich in PUFA (polyunsaturated fatty acids), e.g. linseed oil, to poultry diets has been found to increase LC n-3 PUFA (long-chain omega-3 PUFA) concentrations in chicken and turkey meat. LC n-3 PUFAs participate in many processes that condition metabolism and health, and the nutritional value of meat, including poultry, is most commonly enhanced by increasing the proportion of LC n-3 PUFAs in the product's fatty acid composition. However, it increases feed costs and may cause a deterioration in the sensory attributes and oxidative stability of meat. Turkey breast meat is characterized by a relatively low fat content, which is why the fulfilment of health claim requirements is difficult in the European Union.

Streszczenie

W ostatnim dwudziestoleciu koncepcja żywności funkcjonalnej, rozumianej jako żywność, któ- ra - poza wartością odżywczą - może zapewniać korzyści zdrowotne, znalazła liczne zastosowania praktyczne i trwałą pozycję na rynku żywności. Do tego typu żywności, wymagającej w Europie od- powiedniego oznaczenie zdrowotnego, pretenduje mięso i wyroby mięsne z drobiu, zmodyfikowane prozdrowotnie poprzez odpowiednie żywienie ptaków. Ze względu na fakt, że długołańcuchowe wie- lonienasycone kwasy tłuszczowe uczestniczą w wielu procesach warunkujących prawidłowy metabo- lizm i zdrowie organizmu, zwiększenie udziału tej grupy w produktach jest najbardziej popularnym kierunkiem prozdrowotnej modyfikacji produktów pochodzenia zwierzęcego, w tym mięsa drobiowego. W niniejszym przeglądzie piśmiennictwa podsumowano aktualną wiedzę na ten temat. W nawiązaniu do potrzeb profilaktyki zdrowotnej u ludzi przedstawiono fizjologiczne, ekonomiczne i prawne uwarunko- wania żywieniowej modyfikacji mięsa drobiowego, w tym mięsa indyczego, którego dotyczą nieliczne doświadczenia. Wykazano, że skuteczną metodą zwiększenia zawartości wielonienasyconych kwasów tłuszczowych w mięsie kurcząt i indyków jest zastosowanie oleju lnianego w diecie tych ptaków. Taki zabieg zwiększa koszt paszy oraz może pogarszać cechy sensoryczne i stabilność oksydacyjną mięsa. Ze względu na mniejszą zawartość tłuszczu w piersi indyków spełnienie unijnych wymagań niezbędnych do oznaczenia zdrowotnego tego produktu jest znaczniej trudniejsze.

Keywords : poultry nutrition; functional food; n-3 PUFA; turkey meat

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About the article

This study was supported by the project BIOFOOD - Innovative, Functional Products of Animal Origin No. POIG.01.01.02-014-090/09 co-financed by the European Union from the European Regional Development Fund within the Innovative Economy Operational Programme 2007-2013


Published Online: 2013-08-01

Published in Print: 2013-07-01


Citation Information: Annals of Animal Science, Volume 13, Issue 3, Pages 463–480, ISSN (Print) 1642-3402, DOI: https://doi.org/10.2478/aoas-2013-0039.

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[2]
Cornelia W. Twining, J. Thomas Brenna, Nelson G. Hairston, and Alexander S. Flecker
Oikos, 2016, Volume 125, Number 6, Page 749
[3]
A. I. Rey, J. Segura, A. Olivares, A. Cerisuelo, C. Piñeiro, and C. J. López-Bote
Poultry Science, 2015, Volume 94, Number 6, Page 1259
[4]
S. Swiatkiewicz, A. Arczewska-Wlosek, and D. Jozefiak
Livestock Science, 2015, Volume 180, Page 237
[5]
Jan Jankowski, Zenon Zdunczyk, Dariusz Mikulski, Jakub Naczmanski, Jerzy Juskiewicz, Agnieszka Troszynska, and Bogdan A. Slominski
European Journal of Lipid Science and Technology, 2015, Volume 117, Number 6, Page 797

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