alexa Organic Free Range Breeding Systems Improve The Ratio Polyunsaturated Fatty Acids/saturated Fatty Acid In Fulani And Sahoue Indigenous Chicken Meat Of Benin
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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3rd European Food Safety & Standards Conference
October 24-25, 2016 Valencia, Spain

Tougan Polycarpe Ulbad
University of Parakou, Benin
Posters & Accepted Abstracts: J Food Process Technol
DOI: 10.4172/2157-7110.C1.054
Abstract
The current study aims to determine the fatty acids profile of indigenous chicken meat of Benin (Fulani and Sahoue ecotypes) in relation with the breeding mode and the type of muscle. Two groups of 52 chickens of each ecotype were reared respectively under traditional and improved breeding systems until 28 weeks old and then slaughtered. Breast and thigh were used for fat extraction and fatty acids profile analysis. It appears that the predominant fatty acids were palmitic and stearic (18:0) acids as saturated fatty acid (SFA), oleic acid as monounsaturated fatty acid (MUFA) and linoleic acid (LA) and arachidonic acid as polyunsaturated fatty acid (PUFA). Palmitic acid, oleic acid and arachidonic acid were the most abundant. The highest SFA and PUFA concentrations were found respectively in Fulani and Sahoue ecotypes (P<0.05). The n-3 PUFA content was lower than n-6 PUFA in all ecotypes with the highest n-3 PUFA content (5.66%; P<0.05) found in Fulani chickens. The weakest ratio n-6/n-3 PUFA was also found in Fulani chickens. The fatty acid composition was also affected by production system and muscle type. The n-3 PUFA was abundant in free range (5.01%) than in confinement breeding system (4.82%). The ratio n-6/n-3 fatty acid was similar in both breeding systems (P˃0.05). The ratio PUFA/SFA was higher in meat from free range system than confinement system (P<0.05). The breast meat showed higher n-3 PUFA concentration and lower ratio n-6 PUFA /n-3 PUFA than thigh meat (P<0.001). Overall, the breast meat ensures additional health benefit for consumers than thigh meat. Furthermore, organic free range system increases omega-3 fatty acids concentration.
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