Effect of immunocastration and caponization on fatty acid composition of male chicken meat

Detalhes bibliográficos
Autor(a) principal: Antunes, IC
Data de Publicação: 2019
Outros Autores: Quaresma, MAG, Ribeiro, MF, Alves, SP, Martins da Costa, P., Bessa, RJB
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/21488
Resumo: Research Areas: Agriculture
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spelling Effect of immunocastration and caponization on fatty acid composition of male chicken meatCaponfatty acidsImprovacimmunocastrationCarcass compositionQualityTissuesLipidsPartsCocksAgeResearch Areas: AgricultureAiticle in International JournalABSTRACT - Recently, immunocastration with Improvac (ImmC). has been tested in broilers and a considerable reduction in serum testosterone concentration (reduced by 79% compared to roosters) was observed. The aim of this study was to evaluate the effect of immunocastration on meat fatty acid (FA) composition and its comparison with caponized and intact males (roosters). The study was conducted with 3 experimental groups: control group (roosters), the group of birds submitted to surgical caponization (SurgC), and the group of birds submitted to immunocastration with Improvac. The comparison of breast meat partial FA sums of castrated (SurgC and ImmC) with control birds (roosters) revealed that castrated birds showed significantly higher content of n-3 polyunsaturated fatty acids (n-3 PUFA) than control birds (1.76 vs. 1.46 g/100 g of total FA; superiority of 20.2%), which has contributed to the occurrence of significant differences on both the n-6/n-3 ratio and the atherogenicity index (AI). In contrast, on leg meat portion, castrated birds displayed higher contents of both total saturated and monounsaturated fatty acids (SFA and MUFA, with 2.2 and 4.1% more, respectively) and lower total n-6 PUFA content (8.3% less) than was observed in control birds, which contributed to significant differences in the AI index. On the other hand, the comparison of breast meat portion from SurgC with ImmC showed that immunocastration contributed to lower total SFA and higher total n-6 PUFA, which have contributed to significant differences on both Polyunsaturated/Saturated (P/S) and n-6/n-3 ratios. Whereas, on leg meat portion no significant differences were observed on partial sums and a single difference was observed on the thrombogenicity index. Immunocastration of broilers has contributed to minor changes in the FA profile, but has improved the overall lipid quality indexes in both breast and leg meat portions. Therefore, immunocastration could be applied as an alternative method to caponization without negative consequences in meat FA profile.Oxford University PressRepositório da Universidade de LisboaAntunes, ICQuaresma, MAGRibeiro, MFAlves, SPMartins da Costa, P.Bessa, RJB2021-06-18T16:13:14Z2019-072019-07-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/21488engAntunes IC, Quaresma MAG, Ribeiro MF, Alves SP, Martins da Costa P, Bessa, RJB 2019. Effect of immunocastration and caponization on fatty acid composition of male chicken meat [article]. Poultry Science 98(7):2823-2829. DOI: 10.3382/ps/pez03410.3382/ps/pez034info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:50:57Zoai:www.repository.utl.pt:10400.5/21488Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:06:04.062032Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of immunocastration and caponization on fatty acid composition of male chicken meat
title Effect of immunocastration and caponization on fatty acid composition of male chicken meat
spellingShingle Effect of immunocastration and caponization on fatty acid composition of male chicken meat
Antunes, IC
Capon
fatty acids
Improvac
immunocastration
Carcass composition
Quality
Tissues
Lipids
Parts
Cocks
Age
title_short Effect of immunocastration and caponization on fatty acid composition of male chicken meat
title_full Effect of immunocastration and caponization on fatty acid composition of male chicken meat
title_fullStr Effect of immunocastration and caponization on fatty acid composition of male chicken meat
title_full_unstemmed Effect of immunocastration and caponization on fatty acid composition of male chicken meat
title_sort Effect of immunocastration and caponization on fatty acid composition of male chicken meat
author Antunes, IC
author_facet Antunes, IC
Quaresma, MAG
Ribeiro, MF
Alves, SP
Martins da Costa, P.
Bessa, RJB
author_role author
author2 Quaresma, MAG
Ribeiro, MF
Alves, SP
Martins da Costa, P.
Bessa, RJB
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Antunes, IC
Quaresma, MAG
Ribeiro, MF
Alves, SP
Martins da Costa, P.
Bessa, RJB
dc.subject.por.fl_str_mv Capon
fatty acids
Improvac
immunocastration
Carcass composition
Quality
Tissues
Lipids
Parts
Cocks
Age
topic Capon
fatty acids
Improvac
immunocastration
Carcass composition
Quality
Tissues
Lipids
Parts
Cocks
Age
description Research Areas: Agriculture
publishDate 2019
dc.date.none.fl_str_mv 2019-07
2019-07-01T00:00:00Z
2021-06-18T16:13:14Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/21488
url http://hdl.handle.net/10400.5/21488
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Antunes IC, Quaresma MAG, Ribeiro MF, Alves SP, Martins da Costa P, Bessa, RJB 2019. Effect of immunocastration and caponization on fatty acid composition of male chicken meat [article]. Poultry Science 98(7):2823-2829. DOI: 10.3382/ps/pez034
10.3382/ps/pez034
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Oxford University Press
publisher.none.fl_str_mv Oxford University Press
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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