Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems

GIAMPIETRO-GANECO, ALINE; BOIAGO, MARCEL M.; MELLO, JULIANA L.M.; SOUZA, RODRIGO A. DE; FERRARI, FÁBIO B.; SOUZA, PEDRO A. DE; BORBA, HIRASILVA

doi:10.1590/0001-3765202020190649

person ALINE GIAMPIETRO-GANECO

schoolDepartamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil

0000-0002-6966-1902

person MARCEL M. BOIAGO

schoolUniversidade de Santa Catarina, Rua Beloni Trombeta Zanin, 680 E, sala 21, Santo Antônio, 89815630 Chapecó, SC, Brazil

0000-0002-0950-4577

person JULIANA L.M. MELLO

schoolUniversidade de Santa Catarina, Rua Beloni Trombeta Zanin, 680 E, sala 21, Santo Antônio, 89815630 Chapecó, SC, Brazil

0000-0003-4648-1412

person RODRIGO A. DE SOUZA

schoolDepartamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil

0000-0002-0018-6971

person FÁBIO B. FERRARI

schoolDepartamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil

0000-0002-9339-0911

person PEDRO A. DE SOUZA

schoolDepartamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil

0000-0002-2657-2045

person HIRASILVA BORBA

schoolDepartamento de Tecnologia, Universidade Estadual Paulista/UNESP, Via de Acesso Professor Paulo Donato Castellane, s/n, Zona Rural, 14884-900 Jaboticabal, SP, Brazil

0000-0001-7057-3945

Correspondence to : Aline Giampietro-Ganeco E-mail: giampietroganeco@gmail.com

AUTHOR CONTRIBUTIONS

Aline Giampietro-Ganeco: collecting samples and conducting the experiment, laboratory analysis, data analysis, statistical analysis, preparation of scientific writing and bibliographic survey. Marcel Manente Boiago and Fábio Borba Ferrari: collecting samples, laboratory analysis and statistical analysis.Juliana Lolli Malagoli Mello and Rodrigo Alves de Souza: collecting samples and laboratory analysis. Pedro Alves de Souza: data analysis. Hirasilva Borba: data analysis, preparation and correction of scientific writing.

	Conventional broilers			Antibiotic-free, Free-range and Organic broilers
Ingredient (%)	Starter	Growing	Finisher	Starter	Growing	Finisher
Corn grain	57.28	63.90	65.00	59.92	67.50	71.05
Soybean meal	36.9	30.30	27.90	36.10	27.75	23.20
Soybean oil	1.80	2.50	3.90	0.00	1.00	2.00
Dicalcium phosphate	1.80	1.60	1.40	1.90	1.70	1.50
Calcitic limestone	1.30	0.80	0.90	1.10	1.20	1.40
Salt	0.30	0.30	0.30	0.40	0.30	0.30
Vitamin and mineral mix*	0.50	0.50	0.50	0.50	0.50	0.50
DL- methionine (98%)	0.12	0.10	0.10	0.08	0.05	0.05
Calculated nutrient composition
Crude protein (%)	21.28	18.80	17.80	21.11	17.90	16.25
ME (MJ/kg)	12.27	12.83	13.28	11.94	12.58	13.01
Available phosphorus (%)	0.45	0.40	0.36	0.47	0.42	0.37
Calcium (%)	1.08	0.78	0.77	0.98	0.96	0.97
Total M+C (%)	0.78	0.70	0.67	0.74	0.63	0.58
Total methionine (%)	0.43	0.38	0.37	0.39	0.32	0.30
Total Lysine (%)	1.16	0.99	0.93	1.15	0.93	0.82

	Conventional (n=50)	Organic (n=50)	Free-range (n=50)	Antibiotic-free (n=50)	P-value
Lipids⸸	1.47^A	1.09^AB	1.11^AB	0.93^B	0.0400
Cholesterol	34.13^A	23.51^C	30.78^B	36.78^A	<0.0001
Total SFA	38.47^A	33.59^B	29.20^C	29.20^C	<0.001
Total MUFA	43.21^A	36.63^B	33.77^B	33.77^B	<0.001
Total PUFA	18.33^C	29.88^B	36.38^A	36.38^A	<0.001
MUFA/SFA	1.12	1.09	1.16	1.16
PUFA/SFA	0.48	0.89	1.25	1.25
C10:0	0.01	0.01	0.01	0.01	0.4363
C12:0	0.04^A	0.02^B	0.02^B	0.02^B	<0.001
C14:0	0.75^A	0.53^B	0.48^C	0.48^C	<0.001
C15:0	0.13^A	0.10^B	0.08^B	0.08^B	<0.001
C16:0	27.77^A	23.41^B	21.99^C	21.99^C	<0.001
C17:0	0.20^A	0.15^B	0.14^B	0.14^B	<0.001
C18:0	9.49^A	9.30^A	6.40^B	6.40^B	<0.001
C20:0	0.08	0.08	0.08	0.08	0.8436
C14:1	0.16^A	0.09^B	0.10^B	0.10^B	0.0002
C16:1	5.18^A	3.00^C	3.38^B	3.38^B	<0.001
C17:1	0.27^A	0.15^B	0.16^B	0.16^B	0.0026
C18:1n9c	34.52^A	30.21^B	27.99^B	27.99^B	<0.001
C18:1n7	2.61^A	2.14^B	1.59^C	1.595^C	<0.001
C20:1n9	0.37^A	0.26^B	0.20^C	0.20^C	<0.001
C24:1n9	0.09^C	0.76^A	0.33^B	0.33^B	<0.001
C18:2n6c	15.19^C	20.60^B	30.09^A	30.09^A	<0.001
C18:3n6	0.05^C	0.21^A	0.18^B	0.18^B	<0.001
C18:3n3	0.40^C	0.96^B	2.23^A	2.23^A	<0.001
C18:2c9,t11	0.06	0.05	0.05	0.05	0.5048
C20:2	0.39^B	0.47^A	0.25^C	0.25^C	<0.001
C20:3n6	0.41^B	0.84^A	0.35^B	0.35^B	<0.001
C20:4n6	1.24^C	4.72^A	2.37^B	2.37^B	<0.001
C20:3n3	0.02^B	0.03^AB	0.04^A	0.04^A	0.0030
C20:5n3 (EPA)	0.01^C	0.20^A	0.04^B	0.04^B	<0.001
C22:4n6	0.50^B	1.39^A	0.49^B	0.49^B	<0.001
C22:6n3 (DHA)	0.05^C	0.41^A	0.28^B	0.28^B	<0.001
Total ω3	0.48	1.60	2.59	2.59
Total ω6	17.39	27.76	33.48	33.48
ω6/ω3	36.23	17.35	12.93	12.93

	Conventional (n=50)	Organic (n=50)	Free-range (n=50)	Antibiotic-free (n=50)	P-value
Lipids⸸	4.82^B	6.57^A	7.53^A	3.30^C	<0.0001
Cholesterol	35.33^C	39.58^B	45.55^A	33.59^C	<0.0001
Total SFA	36.39^A	32.19^B	29.26^B	34.11^B	0.0003
Total MUFA	42.81^A	41.65^B	35.71^C	43.55^B	0.0003
Total PUFA	21.25^C	26.70^B	34.48^A	26.51^B	0.0004
MUFA/SFA	1.18	1.29	1.22	1.28
PUFA/SFA	0.58	0.83	1.18	0.78
C10:0	0.01	0.01	0.01	0.01	0.3272
C12:0	0.035^A	0.022^B	0.030^AB	0.025^AB	0.0381
C14:0	0.78^A	0.56^B	0.57^B	0.57^B	0.0003
C15:0	0.14^A	0.07^B	0.09^B	0.09^B	0.0003
C16:0	27.48^A	24.00^B	22.23^C	24.43^B	<0.001
C17:0	0.21^A	0.11^B	0.15^B	0.13^B	0.0013
C18:0	7.66^AB	7.33^AB	6.08^B	8.73^A	0.0051
C20:0	0.08^B	0.09^B	0.10^AB	0.13^A	0.0067
C14:1	0.18^A	0.12^B	0.11^B	0.12^B	0.0079
C16:1	6.11^A	4.33^AB	3.35^B	4.81^AB	0.0116
C17:1	0.16^A	0.08^B	0.08^B	0.07^C	<0.001
C18:1n9c	34.04^A	35.06^A	30.39^B	36.23^A	<0.001
C18:1n7	1.93^A	1.64^AB	1.50^B	1.75^AB	0.0332
C20:1n9	0.37^AB	0.27^BC	0.24^C	0.39^A	0.0022
C24:1n9	0.02^B	0.15^A	0.04^B	0.18^A	<0.001
C18:2n6c	19.73^C	22.93^B	31.02^A	22.76^B	<0.001
C18:3n6	0.04^C	0.22^A	0.17^B	0.22^A	<0.001
C18:3n3	1.17^C	1.35^B	2.25^A	1.42^B	<0.001
C18:2c9,t11	0.04^AB	0.04^A	0.04^AB	0.02^B	0.0132
C20:2	0.07^C	0.16^B	0.21^A	0.19^AB	<0.001
C20:3n6	0.04^C	0.28^A	0.15^B	0.23^A	<0.001
C20:4n6	0.11^C	1.24^B	0.43^B	1.27^A	<0.001
C20:3n3	0.01^B	0.01^B	0.02^A	0.01^B	<0.001
C20:5n3 (EPA)	---	0.04^A	0.03^AB	0.02^B	<0.001
C22:4n6	0.03^C	0.35^A	0.13^B	0.32^A	<0.001
C22:6n3 (DHA)	0.01^D	0.08^A	0.03^C	0.05^B	<0.001
Total ω3	1.19	1.48	2.33	1.50
Total ω6	19.95	25.02	31.90	24.80
ω6/ω3	16.76	16.90	13.69	16.53

	Conventional (n=50)	Organic (n=50)	Free-range (n=50)	Antibiotic-free (n=50)	P-value
Lipids⸸	3.30^B	3.51^B	4.73^A	3.55^B	0.0003
Cholesterol	37.38^C	46.89^B	53.65^A	49.02^B	<0.0001
Total SFA	37.53^B	34.79^B	27.69^C	39.68^A	<0.001
Total MUFA	50.85^A	42.81^A	33.34^B	49.52^A	<0.001
Total PUFA	14.33^C	22.78^B	37.94^A	26.08^B	<0.001
MUFA/SFA	1.35	1.23	1.20	1.25
PUFA/SFA	0.38	0.53	1.37	0.66
C10:0	0.01^B	0.04^A	0.01^B	0.01^B	<0.001
C12:0	0.04^B	0.05^A	0.02^C	0.03^BC	<0.001
C14:0	0.77^A	0.69^B	0.52^D	0.61^C	<0.001
C15:0	0.14^A	0.08^B	0.08^B	0.10^B	0.001
C16:0	27.98^B	25.04^C	20.54^D	29.17^A	<0.001
C17:0	0.19^A	0.12^B	0.14^B	0.13^B	0.001
C18:0	8.32^B	8.69^B	6.30^C	9.52^A	<0.001
C20:0	0.08^B	0.08^B	0.08^B	0.11^A	0.005
C14:1	0.21^A	0.15^B	0.11^B	0.14^B	0.001
C16:1	6.65^A	5.67^A	3.80^B	5.80^A	0.001
C17:1	0.23^A	0.09^B	0.11^B	0.12^B	<0.001
C18:1n9c	41.19^A	34.71^B	27.48^C	40.89^A	<0.001
C18:1n7	2.19^A	1.83^B	1.55^C	2.16^A	<0.001
C20:1n9	0.34^A	0.28^B	0.21^C	0.29^AB	0.0003
C24:1n9	0.04^B	0.08^B	0.08^B	0.12^A	0.0008
C18:2n6c	12.76^C	19.79^B	32.31^A	22.16^B	<0.001
C18:3n6	0.07^C	0.20^AB	0.16^AB	0.22^A	<0.001
C18:3n3	0.39^D	0.97^C	2.55^A	1.88^B	<0.001
C18:2c9,t11	0.05^A	0.05^A	0.03^B	0.04^AB	0.009
C20:2	0.15^C	0.18^BC	0.34^A	0.26^AB	0.0005
C20:3n6	0.12^B	0.33^A	0.30^A	0.28^A	0.0002
C20:4n6	0.59^C	0.89^B	1.50^A	0.89^B	<0.001
C20:3n3	0.01^B	0.01^B	0.03^A	0.01^B	0.015
C20:5n3 (EPA)	0.01^B	0.06^A	0.06^A	0.01^B	<0.001
C22:4n6	0.15^C	0.28^B	0.48^A	0.30^B	<0.001
C22:6n3 (DHA)	0.03^B	0.02^B	0.18^A	0.03^B	<0.001
Total ω3	0.44	1.06	2.82	1.93
Total ω6	13.69	21.49	34.75	23.85
ω6/ω3	31.11	20.27	12.32	12.36

[tfnI] ME: Metabolizable energy; M+C: methionine + cysteine;Dry matter of the as-fed diets: 90%; *Product supply per kg of feed – A vitamin – 9.300 UI, D3 vitamin – 2.300 UI, E vitamin - 30 mg, K vitamin – 1.5 mg, B2 vitamin – 5.5 mg, B6 vitamin – 3.0 mg, B12 vitamin – 0.010 mg, biotin – 0.07 mg, pantothenic acid - 11 mg, folic acid – 0.77 mg, Fe - 55 mg, Cu - 11 mg, I - 1 mg, growth promoter - 20 mg, coccidiostatic – 50 mg, BHT - 100 mg, inert vehicle - 1.000 g. Dry matter of the as-fed diets: 90%. Not added to the diet provided to antibiotic-free, free-range and organic broilers.

Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems

Abstract