Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal fat of medium-growth broilers

Vasileia J Sinanoglou (1) , Fotios Mantis (1) , Sofia Miniadis-Meimaroglou (2) , George K Symeon (3) , Iosif A Bizelis (4)

1 Department of Food Technology
2 Department of Chemistry
3 Animal Breeding and Husbandry
4 Animal Breeding and Husbandry

1. Capons and intact male broilers were used to investigate the effects of caponisation on intramuscular fat and abdominal adipose tissue lipid classes' content and fatty acid profile. 2. Capons had significantly higher total lipid content (P<0.05). 3. Neutral lipids were the major fractions in intramuscular and abdominal fat but their proportions differed significantly among groups and tissues (P<0.05). 4. The predominant saturated, monounsaturated and polyunsaturated fatty acids in all samples were C16:0, C16:1 ω-9, C18:0, C18:1 ω-9, C18:1 ω-7, C18:2 ω-6 and C20:4 ω-6. 5. Caponisation resulted in a significant ω-6/ω-3, PUFA and PUFA/SFA ratio reduction as well as in a significant atherogenic and thrombogenic indices increase in intramuscular fat (P<0.05) without affecting their appropriate value for a healthy diet.

Mots clés: Life Sciences

Domaines: Biologie animale

Vasileia J Sinanoglou, Fotios Mantis, Sofia Miniadis-Meimaroglou, George K Symeon, Iosif A Bizelis. Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal fat of medium-growth broilers. British Poultry Science, 2011, 52 (03), pp.310-317. ⟨10.1080/00071668.2011.581269⟩. ⟨hal-00711299⟩