The role of total fats, saturated/unsaturated fatty acids and cholesterol content in chicken meat as cardiovascular risk factors

Lipids in Health and Disease

Research

Jelena Nedeljković-Trailović¹  Dejana Trbović²  Danijela Vranić²  Nenad Parunović²  Dragan Milićević²  Zoran Petrović²  Zoran Mašić³ 

[1] Department of Animal nutrition and botany, Faculty of Veterinary Medicine - University of Belgrade, 18 Bulevar oslobođenja, 11000, Belgrade, Serbia;Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040, Belgrade, Serbia;Scientific Veterinary Institute “Novi Sad” Rumenički put 20, 21000, Novi Sad, Serbia;

关键词: Chicken meat;    Cholesterol;    Fatty acids;    Cardiovascular risk;   

DOI  :  10.1186/1476-511X-13-42

 received in 2014-02-11, accepted in 2014-02-25,  发布年份 2014

来源: Springer

【 摘 要 】

BackgroundThe objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken meat consumption on cardiovascular risk in the general population.MethodsA total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system.ResultsThe results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41–79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments.ConclusionOur study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.

【 授权许可】

CC BY   
© Milićević et al.; licensee BioMed Central Ltd. 2014