Die Bodenkultur - Journal for Land Management, Food and Environment

S. Bickel und W. Wetscherek:

Influence of fat source on the performance of broilers and on relevant carcass characteristics for consumers

3rd Report: Effects of the use of rape seed oil and animal fat in poultry fattening on fatty acid quality of grilled broiler meat


In a poultry fattening experiment, the effects of the use of rapeseed oil and animal fat on the fatty acid composition of grilled broiler meat was tested. The complete feed consisted of corn, soybean meal, corn gluten, mineral and vitamin premix and 3.9 % added fat.

3.9 % of the animal fat in the ratio was gradually replaced by rape seed oil in steps of 1.3 %. The fats differ strongly in the content of saturated fatty acids (animal fat 46.8 % fatty acid in % of fat, rapeseed oil 7.1 %), in the content of monounsaturated fatty acids (animal fat 42.9 %, rapeseed oil 61.4 %), and in the content of polyunsaturated fatty acids (animal fat 6.6 %, rapeseed oil 29.5 %).

The content of saturated fatty acids was in the ratio 33.3 % in the animal fat group and decreased in the rapeseed oil group to 10.2 %. The monounsaturated fatty acids increased from 36.6 % to 47.3 %, and the polyunsaturated fatty acids increased from 27.6 % to 41.1 %.

The fatty acid pattern consumed is evident in the analyzed fatty acid composition of grilled breast, grilled thigh meat and the grilled oven-ready broiler. The amount of saturated fatty acids decreased significantly as the content of rapeseed oil in the complete feed increased. In the breast meat it decreased from 45.7 % to 36.7 %, and in the oven-ready product from 47.2 % to 38.4 %. In the grilled thigh meat the saturated fatty acid decreased from 52.8 % to 49.0 %.

The content of unsaturated fatty acids in the breast meat and the oven-ready product were significantly different. A higher level of rapeseed oil in the complete feed caused an increase in the breast meat from 45.0 % to 51.9 %, and in the oven-ready product from 45.1 % to 50.4 %. The increase from 42.4 % to 45.8 % in the grilled thigh meat was not significant.

The difference in percentage of polyunsaturated fatty acids was not significant. The increase in the grilled breast meat was from 6.8 % to 9.4 %, in the oven-ready product from 4.5 % to 8.0 % and in the thigh meat from 3.0 % to 2.5 %.

In conclusion, it can be stated that the fatty acid pattern of the complete feed had a significant influence on the fatty acid pattern of broiler meat.

Key words: Broiler, grilled broiler meat, fatty acid, rapeseed oil, animal fat.