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2025 AOCS Annual Meeting & Expo.
Lipid Oxidation and Quality
Laura Parro
PhD Student
University of Barcelona
Santa Coloma de Gramenet, Catalonia, Spain
Arnau Caralt
BsC Student
University of Barcelona
Santa Coloma de Gramenet, Catalonia, Spain
Anastasia Braga
MsC Student
University of Barcelona
Santa Coloma de Gramenet, Catalonia, Spain
Stefania Vichi
Associate Professor of Nutrition and Food Science
University of Barcelona
Santa Coloma de Gramanet, Catalonia, Spain
Magdalena Rafecas
Professor
University of Barcelona
Santa Coloma de Gramenet, Catalonia, Spain
Ana C. Barroeta
Professor
Universitat Autònoma de Barcelona
Bellaterra, Catalonia, Spain
Francesc Guardiola
Full Professor of Nutrition and Food Science
University of Barcelona
Santa Coloma de Gramanet, Catalonia, Spain
Alba Tres
Associate Professor
University of Barcelona
Santa Coloma de Gramanet, Catalonia, Spain
One aim of the poultry industry is to increase sustainability and reduce production costs, which can be accomplished by incorporating by-products as feed ingredients. Fats rich in medium chain fatty acids (MCFA) are of interest as they are rapidly absorbed energy sources and they might have positive effects on broiler’s intestinal health. The study evaluates palm kernel fatty acid distillate (PKFAD), black soldier fly larvae oil (BSFO) and splitted palm kernel oil fatty acid distillate (SPKFAD) as fat sources in broiler feed, and their impact on meat composition and oxidation compared to soybean oil (SO, as commercial control) and to palm kernel oil (PKO). The experimental fats have been selected has they are rich in MCFA and two of them are by-products: PKFAD from refining of PKO and, BSFO from the insect meal production. A total of 200 chickens (5 treatments x 5 replicates) were fed for 36 days with feeds containing these fats.
For raw meat sampling, two breasts were taken, pooled, ground and vacuum packed. For cooked meat sampling, two breasts were placed in a bag, and cooked in a steam oven. Then, exuded liquids were removed and meat was ground and vacuum packed. Samples were stored at -20° until analyses.
Compared to SO, meat from BSFO and from PK fats (SPKFAD, PKFAD and PKO) presented an increase in the proportion of saturated FA and MCFA and a reduction of polyunsaturated FA, being less pronounced in BSFO. No differences in FA composition were observed between PKO and its by-product that was rich in free FA. Regarding lipid oxidation in fresh meat, TBA values in raw meat did not differ between dietary treatments. However, after cooking, lower TBA values were reached in the MCFA diets. Using PKFAD or BSFO instead of SO, also affected meat tocopherols and volatile compounds.