Nano-encapsulated flaxseed oil has the potential to enhance omega-3 fatty acid profile and modulate hepatic fatty acid–related gene expression in broiler chickens

IF 1.8 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Seyedeh Fatemeh Miraeez, Fatemeh Abbasi, Mahdi Ansari, Firooz Samadi
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引用次数: 0

Abstract

Chicken meat enrichment with n − 3 long-chain polyunsaturated fatty acid (LCPUFA) is a viable delivery route for these bioactive compounds to humans. This study was conducted to evaluate the effectiveness of nano-constructed flaxseed oil on growth performance, the deposition of n − 3 LCPUFA in meat, and the expression of some hepatic genes involved in lipid metabolism. One hundred and eighty-one-day-old Ross 308 chicks were randomly allocated to three treatments. Birds received either basal diet (control), FlxO (basal diet plus 1 mL kg−1 body weight [BW] oral flaxseed oil), or NanoFlxO (basal diet plus 1 mL kg−1 BW oral flaxseed oil nanoemulsion) treatments. In comparison to the control, both bulk and nano-form flaxseed oil resulted in increased BW but decreased feed conversion ratio (p < 0.05). Birds in the NanoFlxO group had a reduced saturated fatty acid content of breast meat compared to the control group (p > 0.05). The breast meat was more effective than thigh muscle in the accumulation of eicosapentaenoic acid and docosahexaenoic acid following NanoFlxo treatment. The ratio of n − 6/n − 3 PUFA was significantly lower in the breast and thigh meats following both flaxseed oil treatments. The n − 3 LCPUFA incorporation rate was two times higher in broilers that were given NanoFlxO in comparison to those fed FlaxO. The highest transcript levels of acyl coenzyme A (CoA) oxidase 1, lipoprotein lipase, and carnitine palmitoyltransferase 1 were observed in birds fed NanoFlxO. In conclusion, NanoFlxO has a promising potential to enrich the n − 3 LCPUFA content of chicken meat as well as improve lipid metabolism.

Practical Applications: This study offers further insights into the fortification of chicken meat with omega-3 fatty acids, essential nutrients that cannot be synthesized by human body but are crucial for overall health. In a wider perspective, this could serve as a safe and practical approach to produce omega-3 enriched meat rather than relying on supplements that may have potential side effects. Moreover, the findings of this research could pave the way to utilize nanocarriers in upcoming research in the fields of bioactive-enriched poultry products.

Abstract Image

纳米包囊亚麻籽油具有提高肉鸡ω-3 脂肪酸含量和调节肝脏脂肪酸相关基因表达的潜力
鸡肉中富含 n - 3 长链多不饱和脂肪酸 (LCPUFA) 是向人类提供这些生物活性化合物的可行途径。本研究旨在评估纳米亚麻籽油对生长性能、n - 3 长链多不饱和脂肪酸在鸡肉中的沉积以及一些参与脂质代谢的肝脏基因表达的影响。181 天大的罗斯 308 雏鸡被随机分配到三种处理中。鸟类分别接受基础日粮(对照组)、FlxO(基础日粮加上 1 mL kg-1 体重[BW]口服亚麻籽油)或 NanoFlxO(基础日粮加上 1 mL kg-1 体重口服亚麻籽油纳米乳液)处理。与对照组相比,散装亚麻籽油和纳米亚麻籽油都增加了体重,但降低了饲料转化率(p < 0.05)。与对照组相比,纳米亚麻油组鸟类胸肉的饱和脂肪酸含量降低(p > 0.05)。经 NanoFlxo 处理后,胸肉比大腿肉更能有效地积累二十碳五烯酸和二十二碳六烯酸。两种亚麻籽油处理后,胸肉和大腿肉中 n - 6/n - 3 PUFA 的比例都明显降低。与饲喂亚麻油的肉鸡相比,饲喂 NanoFlxO 的肉鸡 n - 3 LCPUFA 含量高出两倍。饲喂 NanoFlxO 的肉鸡体内酰基辅酶 A (CoA) 氧化酶 1、脂蛋白脂肪酶和肉碱棕榈酰基转移酶 1 的转录水平最高。总之,NanoFlxO 具有丰富鸡肉中 n - 3 LCPUFA 含量和改善脂质代谢的潜力:这项研究为在鸡肉中添加欧米伽-3 脂肪酸提供了进一步的见解,欧米伽-3 脂肪酸是人体不能合成的必需营养素,但对整体健康至关重要。从更广泛的角度来看,这可以作为一种安全实用的方法来生产富含欧米伽-3 的肉类,而不是依赖可能有潜在副作用的补充剂。此外,这项研究成果还能为即将开展的富含生物活性的家禽产品领域的研究铺平道路。
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来源期刊
CiteScore
5.50
自引率
0.00%
发文量
101
审稿时长
6-16 weeks
期刊介绍: The European Journal of Lipid Science and Technology is a peer-reviewed journal publishing original research articles, reviews, and other contributions on lipid related topics in food science and technology, biomedical science including clinical and pre-clinical research, nutrition, animal science, plant and microbial lipids, (bio)chemistry, oleochemistry, biotechnology, processing, physical chemistry, and analytics including lipidomics. A major focus of the journal is the synthesis of health related topics with applied aspects. Following is a selection of subject areas which are of special interest to EJLST: Animal and plant products for healthier foods including strategic feeding and transgenic crops Authentication and analysis of foods for ensuring food quality and safety Bioavailability of PUFA and other nutrients Dietary lipids and minor compounds, their specific roles in food products and in nutrition Food technology and processing for safer and healthier products Functional foods and nutraceuticals Lipidomics Lipid structuring and formulations Oleochemistry, lipid-derived polymers and biomaterials Processes using lipid-modifying enzymes The scope is not restricted to these areas. Submissions on topics at the interface of basic research and applications are strongly encouraged. The journal is the official organ the European Federation for the Science and Technology of Lipids (Euro Fed Lipid).
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