The Effect of Dietary Fish Oil on the Lipid and Fatty Acid Composition and Oxidative Stability of Goose Leg Muscles / Wpływ oleju rybnego na profil lipidowy i skład kwasów tłuszczowych oraz stabilność oksydacyjną mięśni nóg gęsi

Dmytro Yanovych 1 , Anna Czech 2  and Zwenyslava Zasadna 1
  • 1 Instrumental Methods of Control Laboratory, State Scientific-Research Control Institute of Veterinary Preparations and Feed Additives, 79019 L'viv, Ukraine
  • 2 Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland


The aim of this study was to evaluate the effect of fish oil added to feed mixtures for geese on their growth, lipid profile and antioxidant status of leg muscles. Ninety-six Arzamas geese were randomly divided into two groups and fed from 30 to 60 days of life standard mixtures containing soybean oil (control) or fish oil at 5%. The addition of fish oil to the feed mixtures for geese increased the content of EPA and DHA, and decreased the ratio of n-6 to n-3 fatty acids in fat of breast muscles compared to birds fed the control mixture. It also resulted in a considerable increase in the content of phospholipids and decreased the content of glycerol, free fatty acids as well as triacylglycerols and esterified cholesterol. The type of fat source had no effect on the content of lipid peroxidation products and the activity of antioxidant enzymes.

If the inline PDF is not rendering correctly, you can download the PDF file here.

  • AOAC (2000). Official Methods of Analysis of AOAC International, 17th Ed., AOAC International, Gaithersburg, MD, USA.

  • Ayerza R., Coats W., Lauria M. (2002). Chia seed (Salvia hispanica L.) as an [omega]-3 fatty acid source for broilers: Influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance and sensory characteristics. Poultry Sci., 81: 826-837.

  • Ciftci M., Simsek U.G., Yuce A., Yilmaz O., Dalkilic B. (2010). Effects of dietary antibiotic and cinnamon oil supplementation on antioxidant enzyme activities, cholesterol levels and fatty acid compositions of serum and meat in broiler chickens. Acta Vet. Brno, 79: 33-40.

  • Esterbauer H., Lang J., Zadravec S., Slater T.F. (1984). Detection of malonaldehyde by high-performance liquid chromatography. Method. Enzymol., 105: 319-328.

  • Faruga A., Jankowski J. (1996). Turkey - breeding and using. PWRi L, Warsaw.

  • Folch J., Lees M., Sloan- Stanley G.H. (1957). Asimple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226: 497-507.

  • Frenoux J.M., Prost E.D., Belleville J.L., Prost J.L. (2001). Apolyunsaturated fatty acid diet lowers blood pressure and improves antioxidant status in spontaneously hypertensive rats. J. Nutrit., 131: 39-45.

  • Fritsche K.L., Cassity N.A., Huang S. (1991). Effect of dietary fat source on antibody production and lymphocyte proliferation in chickens. Poultry Sci., 70: 611-617.

  • Günzler A., Floh é L. (1985). Glutathione peroxidase. In: R.A. Greenwald (Ed.). CRChandbook of methods for oxygen radical research. Boca Raton, Florida, USA: CRC Press Inc, 1: 285-290.

  • He X., Yang X., Guo Y. (2007). Effects of different dietary oil sources on immune function in cyclophosphamide immunosuppressed chickens. Anim. Feed Sci. Technol., 139: 186-200.

  • Hoffman L.C., Joubert M., Brand T.S., Manley M. (2005). The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. Meat Sci., 70: 45-53.

  • Kates M. (1975). Techniques of Lipidology: Isolation, Analysis, and Identification of Lipids. In Burden RH, van Kippenburg PH (Eds), Laboratory Techniques in Biochemistry and Molecular Biology. New York: Elsevier, pp. 232-254.

  • Lowry O.H., Rosenbrough N., Fara A.L., Randall R. (1951). Protein measurement with the Folin phenol reagent. J. Biol. Chem., 193: 265-275.

  • Masters C. (1996). Omega-3 fatty acids and the peroxisome. Mol. Cell. Biochem., 165: 83-93.

  • Mirsa H.P., Fridrovich I. (1972). The role of superoxide anion in the autooxidation of epinephrine andasimple assay for superoxide dismutase. J. Biol. Chem., 10: 3170-3175.

  • O’Keefe S.F., Proudfoot F.G., Ackman R.G. (1995). Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens. Food Res. Int., 28: 417-424.

  • Saldeen T., Wallin R., Marklinder I. (1998). Effects ofasmall dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides. Nutr. Res., 18: 1483-1492.

  • Saleh H., Rahimi Sh., Karimi Torshizi M.A. (2009). The effect of diet that contained fish oil on performance, serum parameters, the immune system and the fatty acid composition of meat in broilers. Int. J. Vet. Res., 3 (2): 69-75.

  • Schreiner M., Hulan H.W., Razzazi-Fazeli E., Bohm J., Moreira R. (2005). Effect of different source of dietary omega-3 fatty acid on general performance and fatty acid profiles of thigh, breast, liver and portal blood of broilers. J. Agr. Food Chem., 85: 216-226.

  • Sikora E., Cieslik E., Topolska K. (2008). The sources of natural antioxidants. Acta. Sci. Pol. Technol. Aliment., 7 (1): 5-17.

  • Simopoulos A.P., Leaf A., Salem N. (1999). Workshop on the essentiality of and recommended dietary intakes for omega-6 and omega-3 fatty acids. J. Am. Coll. Nutr., 18: 487-489.

  • Tagashira M., Ohtake Y. (1998). Anew antioxidative 1, 3-benzodioxole from Melissa officinalis. Planta Med., 64: 555-558.

  • Villaverde C., Baucells M.D., Cortinas L. (2006). Effect of dietary concentration and degree of polyunsaturation of dietary fat on endogenous synthesis and deposition of fatty acids in chickens. Brit. Poultry Sci., 47: 173-179.

  • Woods V.B., Fearon A.M. (2009). Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs. Areview. Livest. Sci., 126: 1-20.


Journal + Issues