Production of omega-3 fatty acid-enriched broiler chicken meat by the application of nanoencapsultsed flaxseed oil prepared via ultrasonication

• Main Authors: Fatemeh Abbasi, Firooz Samadi, Seid Mahdi Jafari, Sanaz Ramezanpour, Mahmoud Shams-Shargh
• Format: Article
• Language: English
• Published: Elsevier 2019-06-01
• Series: Journal of Functional Foods
• Subjects: Broilers; Flaxseed oil; Gene expression; Meat quality; Nanoemulsion; Ultrasonication
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464619302130

Omega-3 (ω-3) polyunsaturated fatty acids (PUFAs) are nominated to minimize the risk of lifestyle-related diseases. This study aimed to establish a strategy for ω-3 targeted delivery to enrich broiler meat, using ultrasound-assisted preparation of nanoemulsions. In vitro results indicated that stabilized nanoemulsions tend to have a controlled release behavior in simulated gastrointestinal fluids. Regarding the in vivo study, flaxseed oil-loaded nanoemulsions improved the growth performance, lipid profile, and oxidative stability. A greater ω-3 incorporation along with a greater content of its derivatives and a favorably lower ω-6/ω-3 were detected in the broiler meat fed with nanoemulsions containing flaxseed oil. A remarkable up-regulation was detected in the expression of long chain fatty acid desaturases and elongases by nanoencapsulated flaxseed oil. In short, this study revealed that flaxseed oil-loaded nanoemulsions have the potential for targeted delivery and to enrich broiler meat with ω-3 fatty acids.