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COMPOSITION IN ALPHA LINOLENIC ACID (omega(3)) OF EGG AND BROILER MEAT USING CHIA (Salvia hispanica L.) IN POULTRY FEEDSTUFF



COMPOSITION IN ALPHA LINOLENIC ACID (omega(3)) OF EGG AND BROILER MEAT USING CHIA (Salvia hispanica L.) IN POULTRY FEEDSTUFF



Interciencia 34(3): 209-213



Productive performance and lipid composition of the egg yolk and body tissues was evaluated in commercial strains of poultry fed with whole Chia (Salvia hispanica L; HICh). Two experiments where carried out. In the,first one 36 Babcock laying hens were assigned to three treatments: 0 (control), 7.5 and 15.0% HICh in the diet for 16 weeks. In the second experiment Cobb broilers were fed with diets including 0, 5 and 10% HICh during 6 weeks. Bird performance data and lipid composition of the egg yolk and body tissues were analyzed by means of variance analysis using a totally randomized design. Laying hensfed HICh showed less egg production (p<0.05) compared with the control group; nevertheless, egg weight increased (p<0.01). Linolenic acid increased in egg yolk lipids in treatments that included HICh in the diet, and palmitic acid was reduced (p<0.05). In the second experiment, growth rate of broilers was not affected by the treatments and lipid composition of tissues showed the same trend as the one observed with laying hens. It is concluded that modification of fatty acid composition of poultry products is feasible by means of the inclusion of HICh in the feed of both laying hens and broilers.

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