Effects of medium-chain free fatty acids on performance, some biochemical parameters and meat fatty acids profile of broiler chickens
Keywords:Broiler, Capric acid, Caprylic acid, Fatty acid, Lauric acid
In this study, it was aimed to investigate the effects of the addition of caprylic (octanoic, C8:0), capric (decanoic, C10:0) and lauric (dodecanoic, C12:0) acids from medium-chain free fatty acids to broiler diets. A total of 120 one-dayold male broiler chicks (Ross 308) were used and the study was conducted on 4 main groups of broilers; one control and three trials. The birds in the control group was fed an unadulterated basal diet and those in the experimental groups were fed with 0.2% of caprylic, capric and lauric acids (in addition to a basal diet) respectively. In the study, there was no significant difference between the groups in terms of mean live weight gain, feed consumption, feed conversion rate, serum glucose, total cholesterol, total protein and albumin (P>0.05). However, the triglyceride levels were detected to be significantly lower in the experimental groups (P<0.05) than control group. Seventeen different types of fatty acids were determined and were profiled from breast meat samples and it was indicated that most of fatty acid types showed statistically significant differences (P<0.05) among the experimental groups. As a result, it was concluded that the addition of 0.2% of free caprylic, capric or lauric acids to broiler diets generally did not result in specific performance effects among the groups but significant differences occurred in the meat fatty acid profile. The most important changes were the increases of total n-3 levels and the decreases of total n-6 and n-6/n-3 levels, in fatty acid supplemented groups. It was also found that lauric acid was accumulated significantly in poultry meat. The data suggests that the use of medium-chain fatty acid in broiler rations may change poultry meat fat composition in a way that positively affects human health and also prolongs shelf life.