JP6035314B2 - Poultry meat and eggs that contain beneficial fatty acids - Google Patents

Description

  The present disclosure relates to enhancing desirable properties in poultry or poultry products by incorporating beneficial fatty acids into animal feed or animal feed additives. More specifically, it relates to a method for producing and treating poultry products containing polyunsaturated fatty acids, including stearidonic acid.

  The present disclosure is directed to a method for improving poultry tissue, or meat and eggs produced therefrom, by using plant derived stearidonic acid (“SDA”) or SDA oil in animal feed. Specifically, the inventors provide techniques and methods for the use of transgenic plant-derived SDA compositions in feed products that improve the nutritional value of poultry-derived products or the productivity of the animals themselves.

  Many studies have physiologically associated dietary fat with pathologies such as obesity and atherosclerosis. Sometimes fat intake is not recommended by medical institutions. Recently, a difference in properties between dietary fats and their health benefits has been recognized.

  Recent research appears to improve body function in several ways, despite the relatively simple biological structure, and in fact, some that may be essential for some physiological processes, Make sure you have the type of fat. The broader class of fat molecules includes fatty acids, isoprenol, steroids, other lipids, and oil-soluble vitamins. Among these are fatty acids. Fatty acids are carboxylic acids, have 2 to 26 carbon atoms in their “backbone” and have no or few sites of unsaturation in their sugar chain structure. They generally have a dissociation constant (pKa) of about 4.5, suggesting that overwhelming majority are dissociated in normal body conditions (physiological pH of 7.4).

  Experiments continue and those skilled in the art are beginning to understand the nutritional needs of fats, especially fatty acids in the diet. For this reason, many in the food industry, as a new focus for food production, have the benefits that result in animals that consume modified feed and products derived from these animals for human consumption. The focus is on lipid technology. This focus is particularly focused on the production of omega-3 fatty acids and their incorporation into the diet. Omega 3 fatty acids are long-chain polyunsaturated fatty acids (chain lengths of 18-22 carbon atoms) that contain a first double bond ("unsaturated") starting at the third carbon atom from the methyl end of the molecule. is there. They are called “polyunsaturated” because their molecules have more than one double bond “unsaturation” in their carbohydrate chains. They are referred to as “long-chain” fatty acids because their carbon backbone has at least 18 carbon atoms. In addition to stearidonic acid “SDA”, omega 3 of fatty acids include alpha linolenic acid (“ALA”), eicosatetraenoic acid (ETA), eicosapentaenoic acid (“EPA”), docosapentaenoic acid (DPA). ), And docosahexaenoic acid ("DHA"). ALA can be regarded as a “basic” omega-3 fatty acid because EPA and DHA are formed in the body by a series of enzymatic reactions involving the production of SDA. Many nutritionists point out that DHA and EPA have the most beneficial effects of omega-3 fatty acids and are the most physiologically important. However, SDA has also been shown to have significant health benefits. See, for example, US Patent Application No. 7,163,960, which is incorporated herein by reference.

  The synthetic processes from ALA are called “elongation” (ie, the molecule is lengthened by incorporating a new carbon atom) and “unsaturation” (ie, a new double bond is created), respectively. In nature, ALA is found primarily in certain plant leaves and species (eg, flax), while EPA and DHA are usually found in cold water supplementary fish (eg, tuna, trout, sardines, and salmon). It occurs in tissues and in some seaweed or microorganisms that they eat.

  With the movement of food companies to develop and provide essential fats and oils as an important component in healthy people's diet, the government has begun to create regulations to encourage the inclusion of PUFA in the diet. The difficulty in meeting these demands is the inability to develop a large supply of omega 3 oil that is sufficient to meet the increasing market demand. As already mentioned, omega-3 fatty acids are considered commercially expensive and EPA and DHA provided by marine sources are also chemically oxidized in a very fast time, limiting commercial availability. Importantly, during the rapid degradation process of EPA and DHA, these long chain fatty acids generate a rotting odor and severely unsatisfactory sensory characteristics (eg fish odor and taste) From a point of view, their inclusion in many food products becomes difficult or impossible. In addition, typical poultry products are cooked at least once, more often at least twice (ie, reheated first by the manufacturer and then by the consumer) to oxidize EPA and DHA. Further increases resulting in a more sensory unsatisfactory product.

  In addition, while the demand for omega-3 fatty acids increases, global fish resources that have already fallen sharply lead to the perception that any significant growth in the future human omega-3 nutritional needs cannot be met. These restrictions on supply, stability and procurement greatly increase costs and correspondingly limit the availability of dietary omega-3.

  Sub-optimal nutrition and growth are limiting factors in animal productivity. In agriculturally important animals, including common commercial poultry, basic information about these processes is lacking. New knowledge in these areas is needed to improve animal production and regulate muscle, growth, fertility and metabolism. Increase the availability of dietary nutrition, direct nutrition distribution towards more protein and less fat, strengthen the composition of nutrition in animal products, and excrete nutrition as waste In order to minimize it is also necessary to investigate the physiological mechanisms. It would also be desirable to develop a system that can determine whether a particular feed is useful in enhancing animal productivity. Examples of suitable assessment criteria include feed cost per unit of animal weight gain criteria, animal production rate criteria (eg, based on the rate of animal weight gain or the production rate of animal products such as milk and eggs), And the amount of feed per unit of animal weight gain criteria.

  Some metabolic modifiers, such as fatty acids, are a group of compounds that modify animal metabolism in a specifically directed manner when provided in the diet. Metabolic modifiers generally improve production efficiency (eg, milk yield per unit of feed), improve carcass components (eg, meat to fat ratio) in growing animals, It has the overall effect of increasing the milk yield of lactating animals and decreasing the excretion of the animals. Preliminary studies have suggested that the addition of some dietary fatty acids, acting as metabolic modifiers, can enhance animal productivity (Calder (2002), Klasing (2000), and Mattos (2000)). .

  Thus, there is a need to enhance the nutritional value and productivity of livestock animals and the products produced therefrom. The disclosed SDA compositions not only provide the dietary fat required for certain animal species, including poultry, but also increase the productivity of animals as well as others for commercial production of animals. Also provide improved diet. The feed composition of the present disclosure includes an SDA composition that can be used in producing a forage enhanced for poultry containing the SDA composition of the present disclosure.

  In addition, there is a need to provide important precursors for food formulations in an acceptable way to provide EPA and DHA to consumers or in a commercially acceptable way. The present disclosure provides an alternative to omega-3 fatty acids supplied by fish or microorganisms in the form of poultry meat and eggs that contain beneficial omega-3 fatty acids, and thus improved cost-effective production and transgenic plants. It also provides for the use of a relatively chemically stable omega-3 fatty acid, SDA, as a source to provide an abundant supply.

  Preferred plant species that can be modified to reasonably supply demand according to embodiments of the present disclosure are soybeans, corn, and canola, although many other plants are also practicable and scientifically practicable Can be included. Once produced, the SDA of the present disclosure can be used to improve the health characteristics of a wide variety of food products. This production also relieves pressure on international fishery laws, both to reduce the need to harvest wild fish stocks and to provide essential fatty acid (FA) components for aquaculture operations, It can be raised when needed.

  Previous attempts to increase the concentration of beneficial fatty acids in poultry included adding ALA, EPA, or DHA to the poultry diet. Omega 3 fatty acids are being investigated as a potential method to improve the performance and meat quality of pigs and poultry. In the reference, some tests suggested a positive response and others suggested a negative response in the growth response of omega-3FA. Differences in growth performance responses are largely due to differences in the source of omega-3 FA and other dietary FAs provided. In reviewing previous studies, it was clear that under extreme immune pressure, the possibility of a positive growth response to omega-3FA was increased. Immune data suggested that a balanced omega-3 and omega-6FA diet provides the best immune function, but the most appropriate balance has not been identified.

  Several attempts at incorporating omega-3 fatty acids into poultry products have been described in the art. However, existing methods are not very stable and are more difficult to obtain or incorporate conventional omega-3 fatty acids such as alpha linolenic acid (ALA) and are beneficial forms that are effective enough to do in practice Including the addition of very unstable EPA or DHA that is not converted to Nutritional studies have shown that SDA is converted to human EPA three to four times more effectively in vivo compared to ALA (Ursin, 2003).

  Surprisingly, the inventors have provided poultry SDA compositions from transgenic plant sources that are omega 3 fatty acid levels of SDA (18: 4), omega 3 fatty acid levels of ETA (omega 3, 20: 4). ), Omega 3 fatty acid level of EPA (eicosapentaenoic acid), omega 3 fatty acid level of DPA (docosapentaenoic acid), and omega 3 fatty acid level of DHA (docosahexaenoic acid) have a very high effect, and ARA (arachidone) Acid) and omega-6 fatty acid levels of docosatetraenoic acid (DTA, omega 6, 22: 4), thereby improving the ratio of omega 6 to omega 3 fatty acids I found Furthermore, plant sources such as soybean oil have been found to provide more stable fatty acids to the product. Specifically, SDA soybean oil has been shown to take 5-10 times longer to oxidize compared to fish oil in the stability test, as measured by peroxide and anisidine values. It is.

  Previous studies have shown that there is little or no SDA incorporation in humans. See, for example, James et al. (2003), Harris et al. (2007), and Miles et al. (2004).

  In addition, when using SDA soybean oil, there was a greater incorporation of SDA into poultry meat compared to the use of SDA ethyl ester. More specifically, pancreatic lipase resistance (ie, resistance to pancreatic lipase hydrolysis) has been found to result in lower absorption of fatty acids in humans. It has further been reported that all fatty acid ethyl esters appear to resist the hydrolysis of pancreatic lipase (Lawson, 1998). Thus, the lipase resistance is believed to result in a lower absorption of SDA into poultry when using SDA ethyl ester compared to SDA soybean oil.

  In addition, the inventors have discovered an unexpected reduction of 18: 1 (oleic acid) and (C, 18: 2) in both skinned and unskinned breast and thigh meat. Overall, the inventors believe that this constitutes a healthier composition of fatty acid profile in the diet of chickens with SDA.

  In addition, the inventors have found significant differences in taste, flavor, softness, or overall consumer acceptability, as previously described using methods such as 6,716,460. I did not find it. In addition, the present disclosure does not require processing of SDA from a concentrated source.

An improved ratio of omega-3 fatty acids in broilers can also be reached by feeding fish oil, including DHA. However, the references explain that such chickens have undesirable side effects such as stability and taste and odor properties. No taste, smell, or poor stability was found in the methods and products of the present invention. Unlike omega-3 fatty acids, which are commonly described in the references, SDA feeds, including natural foods, are uniquely suitable for feed compositions that produce healthy and stable poultry products.

  A further advantage of providing SDA over alpha linolenic acid (ALA) is that SDA avoids the delta 6 desaturase restriction reaction and is therefore more effectively converted by the long chain PUFAs EPA, DPA, and DHA. The

  The present disclosure contains significant amounts of stearidonic acid (18: 4ω3) for use in poultry feed to improve poultry fatty acid profiles, poultry products derived from them, and / or end consumer health Incorporation of oil from transgenic plants designed to do. Significant amounts of stearidonic acid (SDA) enriched soybeans are cultivated to allow for the supply of soybeans and soybean oil with nutritive SDA components. In accordance with embodiments of the present disclosure, the disclosed SDA soy provides enhanced nutritional value and lacks the taste and low stability properties associated with fish oil compared to conventional omega-3 alternatives such as flaxseed. Thus, preferred embodiments of the present disclosure include poultry products having increased levels of beneficial polyunsaturated fatty acids such as SDA, EPA, DPA, and DHA. Surprisingly, a significant amount of SDA was incorporated into poultry meat and eggs by feed supplemented with SDA.

  In accordance with this disclosure, tests of poultry diets containing stearidonic acid were also tested, and the use of plant-derived SDA substantially improved the fatty acid profile of the resulting poultry product. Thus, a preferred embodiment of the present disclosure is the use of SDA oil produced by transgenic plants in the production of poultry feed.

  In additional embodiments of the present disclosure, poultry products comprising SDA and DHA are disclosed including poultry meat and eggs. Further disclosed are methods of making such products.

  In additional embodiments of the present disclosure, poultry products comprising SDA, EPA, and DHA are disclosed. Further disclosed are methods of making such products. These methods include providing a stearidonic acid source, including stearidonic acid (SDA), providing an additional feed ingredient, and contacting the feed ingredient with the stearidonic acid source to make an additive feed. Providing said supplementary feed to a plurality of poultry animals and harvesting at least one edible product for human consumption from said poultry animals, wherein said stearidonic acid source is a gene transfer At least a portion of the SDA, including plant sources, is incorporated into the edible product.

  Exemplary stearidonic acid sources can include genetically modified soybeans, genetically modified soybean oil, genetically modified soybean protein, genetically modified corn, and genetically modified canola. Additional stearidonic acid sources can include soy, safflower, canola, and corn.

  In at least one embodiment, the SDA comprises less than about 30% total fatty acids in the stearidonic acid source. In addition, the stearidonic acid source includes a fatty acid ratio of omega 3 to omega 6 greater than about 2: 1.

  In addition, the stearidonic acid source can include 6-cis, 9-cis, 12-cis, 15-trans-octadecatetraenoic acid. In another embodiment, the stearidonic acid source may comprise 9-cis, 12-cis, 15-trans alpha linolenic acid. In yet another embodiment, the stearidonic acid source can comprise 6,9-octadecadienoic acid.

  In an additional embodiment of the present disclosure, a product comprising SDA, EPA, and DHA and having a reduced omega-6 content is disclosed. Further disclosed are methods of making such products.

In some embodiments of the present disclosure, minimal levels of certain fatty acids are found in poultry meat and eggs. Beneficial fatty acid concentrations include the following ranges in the various chicken tissues identified.
SDA (ethyl ester)
Breast (mg / 100 g fatty acid): 500-3000 mg SDA / 100 g fatty acid, 200-2000 mg EPA / 100 g fatty acid, 500-3000 mg DPA / 100 g fatty acid, and 400-2000 mg DHA / 100 g fatty acid ,

Thigh / leg meat (mg / 100 g fatty acid): 500-4,000 mg SDA / 100 g fatty acid, 50-1000 mg EPA / 100 g fatty acid, 150-1200 mg DPA / 100 g fatty acid, and 50-400 mg DHA / 100 g fatty acid, and

Egg (mg / 100 g egg): 10-25 mg SDA / 100 g, 10-25 mg EPA / 100 g, 35-60 mg / 100 g DPA / 100 g and 150-185 mg DHA / 100 g.

SDA (SDA soybean oil)
Breast (mg / 100 g fatty acid): 1000-20000 mg SDA / 100 g fatty acid, 200-4000 mg EPA / 100 g fatty acid, 500-4000 mg DPA / 100 g fatty acid and 400-2000 mg DHA / 100 g fatty acid,

Thigh / leg meat (mg / 100 g fatty acid): 500-4000 mg SDA / 100 g fatty acid, 200-3000 mg EPA / 100 g fatty acid, 500-4000 mg DPA / 100 g fatty acid, and 100-1500 mg DHA / 100 g fatty acid.

  In accordance with a preferred embodiment of the present disclosure, a poultry product containing a minimal concentration of fatty acids is described and provided. Preferably, the poultry meat product has an SDA concentration that is at least about 0.5%, an EPA concentration that is at least about 0.15%, and a DHA concentration that is at least about 0.10% of the total fatty acid content of the poultry product. including. Preferably, the SDA concentration is at least about 0.70, more preferably 5.0% of the total fatty acid content of the poultry meat product.

  In accordance with a preferred embodiment of the present disclosure, a poultry white meat product comprising a minimum concentration of fatty acids is provided. Preferably, the poultry white meat product is at least about 0.50% SDA concentration, at least about 0.2% EPA concentration, and at least about 0.2% DHA of the total fatty acid content of the poultry product. Includes concentration. Preferably, the SDA concentration is at least about 0.3% of the total fatty acid content of the poultry meat product, more preferably at least about 0.5%, even more preferably at least about 0.8%. More preferably at least about 5.0% and even more preferably at least about 10%. Further, the poultry white meat product should have a DPA concentration of fatty acid content of at least about 0.2%, more preferably at least about 0.3% and at least about 0.2%, more preferably at least about 0.3%. It may contain EPA at a concentration of fatty acid content. Preferably, the poultry white meat product further comprises GLA, wherein the GLA concentration is at least about 0.2% of the total fatty acid content, more preferably at least about 0.5%, at least about 1.0%, And at least about 2.5%. Preferably, the poultry white meat product further comprises ALA at a concentration of at least about 0.1% of the fatty acid content. Preferably, the poultry white meat product comprises chicken or turkey. Most preferably, the poultry white meat product comprises chicken breast.

  In accordance with a preferred embodiment of the present disclosure, a poultry white meat product comprising an unmatched fatty acid ratio is provided. Preferably, the ratio of SDA / ALA is at least about 1.0, the ratio of SDA / DHA is at least about 1.0, more preferably 2.5, and the ratio of DHA / ALA is at least about 0. .05, the ratio of DHA / ALA is less than about 3.0, the ratio of DHA / EPA is at least about 0.1, more preferably at least about 1.0, and the ratio of DHA / EPA Is at least about 3.0 and the ratio of SDA / 18: 2 is at least about 0.03. Preferably, the white meat also includes tocol, which is at least about 10 ppm tocochromanol, more preferably at least about 10 ppm tocopherol. More preferably, the white meat includes tocopherol. Further, the ETA concentration is preferably at least about 0.01% of the fatty acid content, more preferably at least about 0.05%.

In accordance with another preferred embodiment of the present disclosure, a poultry lean product comprising a minimal concentration of fatty acids is provided. Preferably, the poultry lean product has an SDA concentration that is at least about 0.3% of the total fatty acid content of the poultry product, an EPA concentration that is at least about 0.1%, and a DHA concentration that is at least about 0.1%. including. Preferably, the SDA concentration of the total fatty acid content of the poultry meat product is at least about 0.90%, more preferably 5.0% and even more preferably 10.0%. Further, the poultry lean product may include DPA at a concentration of at least about 0.2% of the fatty acid content. Preferably, the poultry lean product further comprises GLA, and the GLA concentration is at least about 0.10% of the total fatty acid content, more preferably at least about 0.15%, at least about 0.5%, at least about 2.0%, and at least about 2.5%. Preferably, the poultry lean product further comprises ALA at a concentration of at least about 0.1% of the fatty acid content. Preferably, the poultry lean product comprises chicken, turkey, duck, or goose meat. Most preferably, the poultry red meat product comprises chicken thigh.

  In accordance with an additional preferred embodiment of the present disclosure, a poultry lean product comprising an unmatched fatty acid ratio is described. Preferably, the ratio of SDA / ALA is at least about 1.0, the ratio of SDA / DHA is at least about 1.0, the ratio of SDA / GLA is at least about 1.3, and the ratio of DHA / ALA Is at least about 0.05, the DHA / ALA ratio is at least less than about 3.0, the DHA / EPA ratio is at least about 0.1, more preferably at least about 0.3, More preferably, the ratio is at least about 1.0, the ratio of DHA / EPA is at least less than about 3.0, the ratio of DHA / EPA is at least less than about 3.0, and the ratio of SDA / 18: 2 is , At least about 0.03. Preferably, the lean meat also includes tocol. More preferably, the lean meat comprises at least about 10 ppm tocochromanol, more preferably at least about 10 ppm tocopherol. Further, the concentration of ETA is preferably at least about 0.03%.

  According to another preferred embodiment of the present disclosure, a poultry egg product comprising a minimal concentration of fatty acids is provided. Preferably, the poultry egg product comprises SDA, EPA, and DHA. More preferably, the poultry egg product is an SDA concentration of at least about 0.01%, more preferably at least about 0.05%, even more preferably at least 0.10%, at least 0.01% of the egg product. EPA concentrations, and DHA concentrations that are at least about 0.15%. Preferably, the poultry egg product further comprises at least about 0.35% DPA. Preferably, the poultry egg product further comprises ALA. Preferably, the poultry egg product is a chicken egg.

  In accordance with other embodiments of the present disclosure, a poultry egg product comprising SDA, EPA, and DHA having an unmatched proportion of fatty acids is described. Preferably, the ratio of SDA / ALA is at least about 0.1, the ratio of SDA / DHA is less than about 0.05, and the ratio of DHA / ALA is at least about 2.0. Preferably, the egg also contains at least about 0.35% DPA. Preferably, the egg also includes tocol, preferably at least about 10 ppm tocochromanol, more preferably at least about 10 ppm tocopherol.

  Additional embodiments of the present disclosure include providing a stearidonic acid source comprising stearidonic acid (SDA), providing an additional feed ingredient, For consumption by a human, comprising contacting the feed ingredients, providing the poultry animal with the supplementary feed, and harvesting at least one edible product for human consumption from the poultry animal. Including a method of producing a poultry product, wherein the stearidonic acid source comprises a transgenic plant source and at least a portion of the SDA is incorporated into the edible product.

  In an additional embodiment, a poultry feed is described that includes SDA, GLA, and additional feed ingredients. Preferably, the poultry feed comprises at least about 0.3% SDA, more preferably at least about 0.5% SDA, and at least 0.05%, more preferably at least 0.1% GLA. In one embodiment, the SDA concentration of total fatty acids in the feed is less than about 35%, more preferably less than about 25%, less than about 15%, and less than about 5%. In yet another embodiment, the poultry feed comprises SDA and GLA, and the SDA / GLA ratio is at least about 1.3, and in some embodiments, at least about 1.5. In a preferred embodiment, the poultry feed comprises a transgenic plant product selected from the group consisting of genetically modified soybeans, genetically modified soybean oil, genetically modified soybean protein, genetically modified corn, and genetically modified canola. . In an alternative embodiment of the present disclosure, the poultry feed further comprises ALA and eicosenoic acid. In preferred embodiments of the present disclosure, the ALA concentration is less than about 25% and the SDA / ALA ratio is at least about 0.5%. In a more preferred embodiment of the present disclosure, the eicosenoic acid concentration is less than about 0.7% and the SDA / eicosenoic acid ratio is at least about 20.

  In additional embodiments of the present disclosure, food products for human consumption include poultry products including SDA, EPA, ETA, and DHA.

Other features and advantages of the present disclosure will become apparent from the following detailed description of preferred embodiments of the present disclosure with reference to the accompanying drawings.
Definition

  The following definitions are provided to help those skilled in the art to more easily understand the full scope of the present disclosure. However, as provided in the definitions provided below, the provided definitions are not intended to be exclusive unless indicated as such. Rather, they are preferred definitions provided to enable one of ordinary skill in the art to focus on various descriptive embodiments of the present disclosure.

  As used herein, the term “poultry product” refers to food, including poultry animal meat or eggs.

  The term “poultry meat product” as used herein refers to a food product comprising a portion of meat from a poultry animal.

  As used herein, the term “pork white meat” refers to lighter meat compared to poultry red meat, such as chicken and turkey breast, having a reduced myoglobin content. Poultry white meat describes poultry meat without bones, the main muscle tissue.

As used herein, the term “poultry red meat” refers to chicken or turkey thighs and legs, and more lean poultry such as geese or ducks, which generally have a higher myoglobin content than poultry white meat. . Unlike poultry white meat, poultry red meat can contain attached skin, as is commonly practiced in the industry.

  As used herein, the term “poultry egg product” refers to a food product comprising at least some poultry eggs.

  “Poultry” or “Poultry animal” refers to any bird species used as a food source for food. Exemplary poultry include chickens, turkeys, cornish game hens, pheasants, quails, ducks, geese, and pigeons. Preferably, the poultry is selected from the group consisting of chickens and turkeys, more preferably from the group consisting of broiler chickens.

SDA production:
The present invention relates to a procedure for an improved method for the plant-based production of stearidonic acid aimed at improving human health and its incorporation into human and livestock diets. This production is made possible by the use of transgenic plants that are designed to produce SDA at a sufficiently high yield that allows commercial incorporation into food. For the purposes of this disclosure, fatty acids in acid and salt form, such as butyric acid and butyrate, arachidonic acid and arachidonate are considered to be replaceable chemical forms.

  All higher plants have the ability to synthesize major 18-carbon PUFAs LA and ALA, and in some cases SDA (C18: 4n3, SDA), but a few produce arachidonic acid (AA), EPA or DHA It is possible to stretch further and make them unsaturated. Synthesis of EPA and / or DHA in higher plants thus introduces several genes that encode all biosynthetic enzymes required to convert LA to AA or ALA to EPA and DHA. I need. Considering the importance of PUFAs in human health, the successful production of PUFAs in genetically modified oil species in accordance with the present disclosure (especially the n-3 classification) is then essential for dietary use. Can provide a sustainable source of fatty acids. The “conventional” aerobic pathway that functions in most PUFA-synthesizing eukaryotes begins with the desaturation of Δ6 in both LA and ALA to produce γ-linolenic acid (GLA, 18: 3n6) and SDA .

  Looking at Table 1, it is important to provide a reference that constitutes the “standard” range of oil compositions relative to the oil compositions of the present disclosure. An important source of data used to define basic composition criteria primarily for significant edible oils and fats is the Ministry of Agriculture and Fish and Food (MAFF) and the Federation of Oils, located in the UK's LEATHERHEAD Food Research Association agency. , Seeds and Fats Associations (FOSFA).

  In order to define meaningful criteria, it is essential that sufficient samples are taken from typical geographical origins where the oils are genuine. In the MAFF / FOSFA research work, a reliable commercial sample of more than 600, typically 10 different geographical origins of known and sourced vegetable oil species is the 11 plant oils each. Researched for. The extracted oils were analyzed to determine their overall fatty acid composition (“FAC”). As appropriate, the FAC at the 2nd position of the triglyceride, sterol and tocopherol composition, carbon number and iodine value of triglyceride, protein value in oil, melting point, and solid fat content are determined.

  Prior to 1981, FAC data was not included in the published standards because sufficient quality data was not available. In 1981, criteria including the FAC range were approved as essential composition criteria. The MAFF / FOSFA research work provided standards for later amendments to these areas.

源：Ｃｏｄｅｘ Ａｌｉｍｅｎｔａｒｉｕｓ Ｃｏｍｍｉｓｓｉｏｎ，１９８３年および１９９３年。
In general, as more data was obtained, it was much narrower, and as a result, it became possible to launch a more specific range of fatty acids than those approved in 1981. Table 1 shows an example of the range for the oil obtained at the FAC approved by the Codex Alimentaris Commission (CAC) in 1981 and at the Codex Committee on Fats and Oils (CCFO) meeting held in 1993. give.

Source: Codex Alimentaris Commission, 1983 and 1993.

Recently, oil from transgenic plants has been created. Some embodiments of the present disclosure may incorporate transgenic plant products such as genetically modified soybean oil. Transgenic plants and methods for generating transgenic plants and the like can be found in the references. For example, see International Publication No. WO / 2005 / 021761A1. As shown in Table 2, the composition of genetically modified soybean oil is substantially different compared to that of the accepted standard.

  In light of the above and in accordance with the present disclosure, SDA-rich soybeans produced in plants of recombinant oil species provide compositions that were previously unavailable to feed manufacturers. It provides for the incorporation of species into poultry feeds that have an unmatched fatty acid profile that was not present in large quantities in typical feeds prior to this disclosure. In addition, the use of this feed makes it possible to eliminate the traditional concerns regarding stability when oil containing DHA is supplied from fish or algae. Feeds incorporating such transgenic plant species can be further used for the production of food products, including poultry products with enhanced nutrient content.

  In the present disclosure, a preferred source of stearidonic acid is genetically modified soybeans that are designed to produce high levels of stearidonic acid. Soybeans can be processed in an oil processing facility and extracted in a manner consistent with the methods described in US Patent Application Nos. 2006/0111578 A1, 2006/0110521 A1, and 2006/0111254 A1.

How to feed poultry:
Thus, in embodiments of the present disclosure, stearidonic acid is present in an amount greater than 0.2% of the feed, an amount greater than 0.5% of the feed, an amount greater than 0.8% of the feed, and greater than 1.5% of the feed. When added in an amount to the livestock feed, the method includes increasing the level of omega-3 fatty acids. In some embodiments, the concentration of SDA can be added to livestock feed in an amount of 5% or as much as 10%. The added stearidonic acid source can be synthetic or natural. Natural stearidonic acid is sourced from cereal or marine oil or from the group consisting of coconut oil, sunflower oil, safflower oil, cottonseed oil, canola oil, corn oil, soybean oil, and flax oil. Natural stearidonic acid in a cereal or oil seed is genetically modified to an elevated level in such cereal or oil compared to the level of stearidonic acid found in natural cereal or oil.

  SDA can be incorporated into the diet in the form of whole seeds, extracted oils, triglycerides, or ethyl esters. The SDA form can be incorporated into the diet and given in powder, crushed state or granules. SDA consists of cereals (ie, corn, wheat, barley), oil seed powder (soybean powder, cottonseed powder, flax powder, canola powder), by-products (ie, whole midling powder, whole bran, rice bran, corn distilers) Dry grain, beer lees, corn gluten powder, corn gluten feed, molasses, polished rice by-products), oil (ie corn oil, flax oil, coconut oil, animal fat, poultry fat, restaurant fat, and mixtures) , Vitamins and minerals, amino acids, antioxidants, tocochromanols, tocopherols, coccidium inhibitors and the like.

  A particularly preferred use in poultry feed is an antioxidant that further improves the stability of the fatty acids in the feed. Exemplary antioxidants include tocopherol (vitamin E), ascorbic acid (vitamin C), vitamin C salts (eg, L-sodium, calcium L-ascorbate), vitamin C esters (eg, ascorbyl-5,6- Diacetate, ascorbyl-6-palmitate), ethoxyquin, citric acid, calcium citrate, butylhydroxyanisole (BHA), butylhydroxytoluene (BHT), tertiary butylhydroquinone (THBQ) and natural antioxidants (eg rosemary extract) Etc.) and combinations thereof.

  The amount of antioxidant added to the poultry feed typically depends on the antioxidant added, as well as other components in the feed. Exemplary added amounts of antioxidants include from about 1 ppm to about 200 ppm. More preferably, the antioxidant is added in an amount from about 10 ppm to about 150 ppm, and more preferably from about 10 ppm to about 50 ppm. In one particular preferred embodiment, the antioxidant is tocopherol and the poultry feed contains 10 ppm tocopherol.

Improved poultry products:
The method includes adding to the poultry feed at least about 0.2% of the feed, about 0.5% of the feed, about 0.8% of the feed, about 1.5% of the feed, or more stearidonic acid. In some cases, preferred embodiments of the present disclosure include methods for increasing the level of omega-3 fatty acids in poultry meat and eggs. Beneficial fatty acid concentrations include, for example: As a result of the inclusion of stearidonic acid in the diet, in breast meat (mg / 100 g fatty acid): 500-3000 mg SDA / 100 g fatty acid, 200-2000 mg EPA / 100 g fatty acid, 500-3000 g DPA / 100 g Fatty acid as well as 400-2000 mg DHA / 100 g fatty acid, in thigh / leg meat (mg / 100 g fatty acid): 500-4000 mg SDA / 100 g fatty acid, 50-1000 mg EPA / 100 g fatty acid, 150-1200 mg DPA / 100 g fatty acid and 50-400 mg DHA / 100 g fatty acid, and in eggs (mg / 100 g egg): 10-25 mg SDA / 100 g, 10-25 mg EPA / 100 g, 35-60 mg / 100 g DPA / 100g Giving the SDA ethyl ester of DHA / 100g of 150~185mg. In breast meat (mg / 100 g fatty acid): 1000-20,000 mg SDA / 100 g fatty acid, 200-4000 mg EPA / 100 g fatty acid, 500-4000 g DPA / 100 g fatty acid and 400-2000 mg DHA / 100 g fatty acid, in thigh / leg meat (mg / 100 g fatty acid): 500-4000 mg SDA / 100 g fatty acid, 200-3000 mg EPA / 100 g fatty acid, 500-4000 mg DPA / 100 g fatty acid, and Give 100-1500 mg DHA / 100 g SDA soybean oil.

Improved animal productivity:
There is a need to improve production efficiency in food production, specifically in producing animal products such as milk, beef, pork, eggs, chicken and fish. Producing the maximum amount of animal products while maintaining the competitive economic advantage while minimizing the production efficiency, i.e. the time and cost of production for these products is important. In such industries, producers (eg, farmers or ranchers) generally maintain the costs associated with as little feed as possible in order to achieve maximum animal productivity, I want to maximize the amount of animal products produced (milk gallons, beef or pounds of produced egg). The maximized amount of animal product should be produced at a minimal cost for the producer. The cost to the producer includes the cost of feed required to produce the animal product, as well as the associated equipment and housing costs for the animal. Importantly, in order to maximize the cost related productivity increase, such an increase should preferably be produced in a minimum amount of time.

  Producers are continually trying to increase the efficiency of these productions. One way to increase production efficiency is by changing the feed given to animals. For example, a feed with some amount of nutrients will rapidly grow animals, produce animal products, and / or better produce the desired product, while providing different amounts of nutrients. Different diets that have grown animals or produced animal products on a more cost effective basis (Calder (2002), Klasing (2000), and Mattos (2000)).

One embodiment of the present disclosure can be part of a daily diet, from which low-cost plant-based omega-3 to enhance animal fertility, weight gain and overall productivity Providing fatty acids provides methods for improving animal productivity (Calder (2002), Klasing (2000), and Mattos (2000)).
Embodiments of the present disclosure

  The following examples are included to demonstrate general embodiments of the disclosure. The technology disclosed in the following examples corresponds to the technology found by the inventors to work well in the practice of this disclosure and is therefore considered to constitute a preferred mode for that practice. It should be understood by those skilled in the art. However, one of ordinary skill in the art appreciates that, in light of the present disclosure, many modifications can be made in the particular embodiments disclosed and equivalent or similar results can be obtained without departing from the disclosure. Should be done.

  All of the compositions and methods disclosed and claimed herein can be made and executed without undue experimentation in light of the present disclosure. While the compositions and methods of the present disclosure have been described in terms of preferred embodiments, it will be apparent to those skilled in the art that changes may be made without departing from the concept and scope of the present disclosure.

In the examples below, SDA ethyl ester was used in place of conventional oil in Examples 1, 2, and 4 to isolate certain fatty acids and allow for different doses. In Example 3, genetically modified soybean oil containing SDA was used. Similar results were obtained when fed oil from other transgenic plants such as corn or canola. Application of ethyl esters of fatty acids is a common practice in nutrition. See, for example, the examples of Krokhan et al., 1993, Arachchige et al., 2006, Martinez et al., 2000, Lim et al., 2000, and Allen et al., 1998. When chickens were fed SDA produced from genetically modified soybeans, it was unexpected to see greater SDA incorporation in poultry meat compared to feeding SDA ethyl ester.

Example 1: Poultry products-21 days study (SDA ethyl ester)
A 21-day study was conducted to determine whether broiler chickens fed a diet containing SDA could produce meat with elevated levels of omega-3 fatty acids including EPA and DHA.

  Fifty pens were used, with four birds per pen. The 25 enclosures were male and the 25 enclosures were female. Five enclosure males and five enclosure females were each fed one of five treatment diets from 21 to 42 days of age. Prior to day 21, all birds were given a baseline 22% protein starter diet formulated to meet NRC (1994) nutritional requirements (shown as “S” diet in Table 16). ) The prepared feed was given as a crushed feed.

割合レベルは、グラム基準あたりのグラムでの全飼料組成物のＤＨＡまたはＳＤＡエチルエステルの割合を指す。
Dietary treatment is shown in Table 3.

Percent level refers to the proportion of DHA or SDA ethyl ester of the total feed composition in grams per gram basis.

  DHA and SDA ethyl esters were purchased from KD Pharma Bexbach GmbH (Bexbach, Germany).

^１トウモロコシ（６１．９１％）、４８％の皮を剥いたＳＢＭ（２９．４７％）、塩（０．４４％）、リン酸カルシウム（１．１２％）、第２リン酸カルシウム（１．７９％）、微量元素ＰＭＸ（０．１０％）、獣脂（４．５１％）、コリンＣＬ−６０（０．０３％）、ＤＬ−メチオニン（０．２０％）、Ｌ−リジン（０．０５％）、ビタミンＰＭＸ（０．１０％）、ビタミン／微量元素ＰＭＸ（０．００％）。

Test diets were prepared and given in a ground form. All broilers had free access to feed and water for the duration of the 21-day study. Diet composition (Table 4) and premix (Table 5) are provided below.

¹ corn (61.91%), 48% peeled SBM (29.47%), salt (0.44%), calcium phosphate (1.12%), dicalcium phosphate (1.79%), Trace element PMX (0.10%), tallow (4.51%), choline CL-60 (0.03%), DL-methionine (0.20%), L-lysine (0.05%), vitamin PMX (0.10%), vitamin / trace element PMX (0.00%).

  To help prevent fatty acid oxidation, 0.05% ethoxyquin (Rendox) was added to each premix. The premix was made within 3 days of arrival of the ethyl ester. To limit the oxidation associated with storage, the diet was produced once and stored in a cooler with refrigeration at 4 ° C for the duration of the study.

  The test facility was divided into 10 blocks, each with 5 enclosures. Gender was randomly selected for the block. Treatments were assigned to enclosures using a randomly selected block plan within each block. Birds within the gender range were randomly assigned to the pens. There were 10 pens per treatment (5 male pens and 5 female pens) with 4 birds per pen.

Birds were kept in an environmentally controlled facility with a concrete floor enclosure (approximately 5 feet x 3 feet). The whole enclosure contained the material (pine shavings) that made up the new bed. Lighting used incandescent lamps and commercial lighting schemes. The lighting time every 24 hours is shown in Table 6.

  Environmental conditions for birds (eg, floor space, bird density, temperature, lighting, feeders, and water space) were similar in all treatment groups.

  Birds were vaccinated in hatchery for Marek and Newcastle infectious bronchitis. No other vaccinations or treatments (other than test article and anti-coccidial agent) were administered during the study.

  The amount of test diet provided was limited to the amount that birds would consume in about a week (but always allowing constant feeding) to allow storage of the diet at cold temperatures. Additional feed was weighed for each enclosure on a weekly basis. All feeds added and removed were weighed and recorded.

  After day 41, the body weight and feed was reweighed and the remaining feed in the feeder was returned to the pen. About 12 hours after meat breaking, the feeder was removed from the enclosure. The feed remaining in the feeder was weighed and recorded.

  Test facilities, pens, and birds were observed at least twice a day for overall herd status, lighting, water, feed, ventilation, and unforeseen events.

  Any birds found dead or slaughtered were weighed and necropsied. It was recorded that the weight, the estimated cause of death, and the results of autopsy were found. On day 30, any gender errors were removed, weighed and recorded.

  Birds were weighed on days 0, 20, and 41. During each body weight period, the food remaining in the pen was weighed and recorded.

  The day after the last bird weighing, the birds were slaughtered and the tissue was collected.

  For male enclosures only, four-fifth enclosures were randomly selected. Two birds from each of these pens were randomly selected (8 birds per treatment). The left and right thighs and left and right breasts from these 40 birds were placed in a bag, labeled, and frozen. The right breast and thigh feed is analyzed for shelf life stability, the left skinless chest and left boneless, skinless thigh from these same birds are due to fatty acid composition Was analyzed.

それぞれの値は、平均を４に、ｍｇ／１００ｇの組織を表す、ＮＤ＝検出不可。

それぞれの値は、平均を４に、ｍｇ／１００ｇの組織を表す、ＮＤ＝検出不可。
The composition of breast and thigh meat long chain fatty acids is listed in Tables 7 and 8, respectively.

Each value represents an average of 4 mg / 100g tissue, ND = not detectable.

Each value represents an average of 4 mg / 100g tissue, ND = not detectable.

  No difference in feed intake or weight gain was observed among treatment groups.

  Feeding broilers with SDA for 21 days prior to meat processing resulted in a significant increase in omega-3 fatty acid concentration in breast and thigh meat compared to controls. In breast meat, SDA, EPA, DHA and DPA were concentrated in a dose-dependent manner. The addition of SDA resulted in higher levels of SDA, EPA, DHA and DPA enrichment in breast meat than that of the control or DHA addition. The increase in total omega-3 fatty acids yielded approximately three times the dietary concentration of SDA compared to that with DHA. The addition of SDA resulted in breasts with a similar omega 6 to omega 3 ratio compared to breasts from birds added with DHA, both superior to the control.

  In accordance with the present disclosure and its preferred embodiments, the addition of SDA had a greater effect on the concentration of omega-3 in the thigh compared to breast. The total omega-3 fatty acids in the thighs of birds added with SDA was 4.5-5 times that in breasts compared to twice in birds added with DHA. A significant part of this difference is likely the result of additional fat content in the thigh sample due to attached skin. SDA, DHA, and DPA were concentrated in the thigh meat in a dose-dependent manner with the addition of SDA. In thigh meat, DHA was also twice the control level in birds supplemented with SDA. The ratio of omega 6 to omega 3 was twice as good in the group to which SDA was added compared to the DHA group. Based on this data, SDA was almost equivalent to DHA on dietary concentration criteria in providing the same level of total omega-3 fatty acids in the thigh.

  In samples of avian breast and thigh meat given SDA, no odor of oxidation was measured between them as compared to the control, as measured by the TBA assay. The oxidation malodor from birds given SDA was lower than that of birds given DHA treatment.

Example 2: Poultry product-42 day study (SDA ethyl ester)
A 42-day study shows that broiler chickens fed a diet containing SDA can produce meat with elevated levels of omega-3 fatty acids compared to chickens fed a diet containing DHA and fish oil Was done to determine whether or not.

  56 pens were used with 25 male birds (Ross x Ross 308) per pen. One-day-old birds were acquired and quickly placed in a floor enclosure containing (used) pine shavings, hanging tube feeders and suction waterers or Plasson. Eight enclosures were fed one of seven treatment diets for 42 days each. The experiment was divided into four growth phases (0-7 days old, 7-21 days old, and 21-35 days old). The experimental diet was fed in the first 2 phases (0-21 days of age) and then in small grains.

割合レベルは、飼料中のＤＨＡまたはＳＤＡの割合を指す。
Dietary treatment is shown in Table 9.

The percentage level refers to the percentage of DHA or SDA in the feed.

  DHA ethyl ester (90% DHA) and SDA ethyl ester (75% SDA in Phase 1-2 and 65% SDA in Phase 3-4) were purchased from KD Pharma Bexbach GmbH, Bexbach, Germany.

  All broilers had constant access to feed and water for the duration of the 42-day study.

エトキシキンは、脂肪酸の酸化を減じるために加えられた。

The diet consisted of 93% base mix base mixture (Table 10) and 7% test oil mix (Table 11). The diet provided 3008, 3083, and 3208 kcal / kg of metabolic energy during the pre-starter phase, starter phase, growth phase, and fattening phase, respectively.

Ethoxyquin was added to reduce fatty acid oxidation.

  A random zoning plan was used. Treatments were randomly assigned to pens so that each of the seven treatments was repeated 8 times (8 pens, each containing 25 birds).

  The larvae are weighed at the start of the experiment (every enclosure), when food is switched (7 days, 21 days and 35 days, respectively) and at the end of the experiment (42 days of age), Infants and feed were weighed.

On day 42, following a 10-hour feed withdrawal period, 8 birds per pen (64 birds / treatment, 7 treatments, 448 birds total) were randomly selected and processed commercially Processed using the procedure. The carcasses were minced and boned at 4 hours autopsy. Carcass and partial yields were calculated and meat samples (chest and thigh) were taken for meat quality, fatty acid analysis, and sensory evaluation.

  In accordance with the techniques of this disclosure, the data was generated and analyzed as a completely randomized test plan.

  Bird weights were very similar with and without SDA.

  There was a slight change in carcass output, but the commercial impact on carcass or partial output was negligible. Similarly, there was a slight change in meat quality attributes (eg visual color and Minolta color, broth loss, cooking loss), but the meat had very little commercial impact of SDA on quality. there were.

  In accordance with this disclosure, sensory evaluation was performed by a panel of test experts trained to detect off-flavors in fish. None was detected by a panel of experts and therefore no data was included in the table. Overall, it appears that the addition of a test oil with the SDA composition of the present disclosure can affect several measurements of sensory experience over time. However, these differences are neither commercially significant nor detectable on untrained plates.

^１ＮＤ＝検出不可

^１ＮＤ＝検出不可

Breast and thigh long chain fatty acid compositions are presented in Tables 12A, 12B, and 13A and 13B, respectively.

¹ ND = not detectable

¹ ND = not detectable

  More fatty acids accumulated in the thigh than in the breast. In both tissues, a primary increase in SDA, EPA, DPA, and DHA accumulation was present in both tissues by increasing the SDA content of the feed. A primary decrease in ARA accumulation (P> 0.001) was present by increasing the SDA content of the feed.

  The study was designed such that the highest level of SDA addition gave an equivalent level of EPA / DHA accumulation in the tissue, assuming a 30% conversion rate. In both tissues, the highest level of SDA addition (0.80%) resulted in a combination of equivalent levels of EPA, DPA and DHA compared to 0.27% DHA treatment. SDA accumulation in breast meat was 50% of total EPA, DPA and DHA levels, whereas in thigh meat was twice the total EPA, DPA and DHA concentrations. The total SDA, EPA, DPA and DHA concentrations (% of fatty acids) in breast meat were 2.7%, 3.9%, respectively, at 0.27%, 0.54% and 0.80% SDA treatment, And 4.00% with 0.27% DHA treatment compared to 4.8%. The total SDA, EPA, DPA and DHA concentrations in the thigh meat were 1.7%, 2.6%, and 3.7 at 0.27%, 0.54%, and 0.80% SDA treatment, respectively. Was 0.2% with 0.27% DHA treatment. This suggests that the conversion efficiency of SDA EPA, DPA, and DHA was more efficient in breast tissue than in thigh meat. There was a significant reduction of C18: 2 in breast meat with the addition of SDA. There was a significant decrease in C16: 0, C18: 1, and C18: 2 with the addition of SDA in thigh meat, which contained a much higher fat content than breast meat. This was unexpected because it was not seen with the addition of DHA.

  The above data suggested that there was no negative commercial effect on meat tissue growth performance, carcass yield, meat quality, sensory characteristics with the addition of SDA. Furthermore, the resulting fatty acid profile is expected to have significant health benefits when incorporated into human dietary poultry products for consumption.

Example 3: Poultry products-50 day study (SDA soybean oil)
Effect of feeding a diet containing stearidonic acid modified soybean oil to broilers with n-3 fatty acid deposits.

  The purpose of this study is to determine how much omega fatty acids are concentrated in chicken when birds are fed a diet containing either stearidonic acid (SDA) modified soybean oil, traditional soybean oil or fish oil. It was to determine whether it was done.

Soybean oil was refined, bleached, deodorized, and stabilized with 120 mg / kg TBHQ and 60 mg / kg citric acid. The fatty acid composition of the oil is shown in Table 14.

Twenty-four pens were used, with five male birds (Ross 308) per pen. During the starter period, birds were kept in a single pen and fed a common diet. Birds were randomly assigned to treatment on the 15th day as they entered the growth phase. Birds are weighed and randomly allocated to one of 24 enclosures (with a hard floor), 5 birds per enclosure and 8 enclosures per treatment It was. The enclosures were divided into three groups within the small room, and within each division, the enclosures were randomly assigned to one of three treatments. From day 15 to day 28, birds were fed their respective growth diet (GSDA, GCON or GFISH). From day 29 to day 51, each fattening diet was fed (FSDA, FCON or FFFISH).

  The seven diets

  Diet S: Starter diet containing CON

  Diet GSDA: Growth diet containing SDA

  Diet GCON: Growth diet containing CON

  Diet GFISH: Growth diet containing FISH

  Dietary FSDA: fattening diet containing SDA

  Dietary FCON: fattening diet containing CON

  Diet FISH: fattening diet containing FISH

  The starter diet was prepared as a ground diet and the growing and fattening diets were granulated using a 4 mm mold. The temperature at which the granules were made was kept between 50 ° C and 60 ° C. Table 16 contains dietary ingredient formulations.

SDA soybean oil, control soybean oil and fish oil were added to the growth diet at a content level of 4.5% and to the fattening diet at a content level of 5.0%.

Table 17 contains the composition of vitamin / mineral additives.

^１方法Ｂは、酸加水分解されたエーテル抽出物。
Table 18 shows the composition of dietary chemicals and fatty acids. Based on the oil SDA concentration (24%), the growth diet was formulated to contain 1.08% SDA and the fattening diet was formulated to contain 1.2% SDA. The fish oil diet provided approximately 0.07% SDA.

¹ Method B is an acid hydrolyzed ether extract.

On day 15, birds were randomly assigned to one of 24 floor pens (8 pens per treatment). Birds were randomly captured, weighed, and then placed in the enclosure to which they were assigned with a computer (Microsoft, Excel) random number generator. The enclosure was divided into three around the hut. The enclosure had a hard floor with a wood shaving bed. From day 15 to day 50, birds were kept in a controlled enclosure facility, providing approximately 0.2 m ² per bird (excluding the feeder and water space). Illumination was provided by fluorescent lamps for 23 hours of continuous illumination every 24 hours. The environmental conditions of floor space, temperature, lighting, bird density, feeder and water space were similar in all treatment groups.

  Birds were vaccinated for infectious bronchitis in the hatchery. No other vaccinations were administered during this study.

  Throughout the present invention, water was provided continuously through an automatic water dispenser.

  Throughout this study, feed was provided constantly through the hopper (Super Feeder Hopper 3 kg, 07400, Stockshop, Exeter, UK). During the first few days after arriving from the hatchery, birds were distributed into egg boxes until they were able to feed on the hopper. On day 15, the birds were fed their respective treatment diets. They were fed a common starter diet on days 1-14, a common growth diet on days 15-28, and a common fattening diet on days 29-50. Samples added to the enclosure and feed removed from the enclosure were weighed and recorded. Dietary changes were made the same number of times for all enclosures.

  Birds were individually weighed at 15 days of age (when allocated to the pen) and 41 days of age. The amount of feed consumed per cage from day 15 to day 41 is calculated by subtracting the weighed feed from the total amount of feed plus weight in the cage. It was.

  Performance data was calculated and aggregated by average weight gain per bird at 41 days of age. Average feed: The increase from 15 to 41 days of age was calculated by dividing the total feed intake by the total weight gain of the birds living in the pen. Adjusted feed: Calculated by dividing the total feed intake by the weight gain of the surviving birds plus the weight gain of the dead birds. If the dead bird was not weighed, the data from this enclosure (enclosure 6) was treated as a missing value.

  Birds in sections 1 and 2 are slaughtered on day 41, birds in sections 3 and 4 are on day 43, birds in sections 5 and 6 are on day 48, birds in sections 7 and 8 are On the 50th day, the meat was processed. When birds were slaughtered, they were first weighed individually and then humanely killed. Laminated labels were tied to their legs, and the birds were stripped of hair, the internals were removed, and their heads were removed. The birds were then weighed again before being suspended in the refrigerator overnight. The next day, the carcass was weighed again. The chest skin was removed and weighed. The breast meat was then removed and weighed. The legs were removed from the carcass and weighed. The leg skin was then removed and weighed, and the leg meat was then removed and weighed.

  Meat and skin samples for fatty acid analysis were mixed with each enclosure. Skinless meat samples for sensory analysis were mixed with each treatment. Skin (taken from the legs) and skinless breast and leg meat were taken from all birds in each enclosure (total sample size was approximately 300 g, each tissue type per enclosure) One mixed sample).

  Samples were homogenized using a hand-held blender (Braun MR 4000 Solo Hand Blender). The skin samples were first minced through a Spong miner before being homogenized using a blender. These samples were then vacuum packaged in polyethylene bags and stored for fatty acid analysis. A second sample of leg skin and unskinned breast and leg meat was obtained in the same way but was not homogenized. These samples were vacuum packaged in polyethylene bags and stored as retained samples.

  Two mixed samples of breast skin (per enclosure) were held in polyethylene bags. All these bags were labeled with the study number, enclosure number and tissue type and the samples were stored at about -20 ° C. The remaining skinless breast and leg meats were vacuum packaged in polyethylene bags and labeled with the study number, enclosure number and tissue type. These were also stored at about −20 ° C. until use for sensory analysis.

  Breast and leg meat samples were submitted for sensory analysis. Breast meat was evaluated when freshly cooked, leg meat was evaluated when freshly cooked, and when cooked, it was refrigerated and reheated (ie, cooked twice). This is because the high fat content of leg meat is likely to make it more susceptible to oxidative alteration, so that reheating the meat increases the likelihood of detecting any difference in the oxidative stability of the meat, This is to provide greater oxidative stress.

  A trained panel of judges (10) participated in discussions and training sessions to identify and define the key descriptive attributes that well differentiated between products. In subsequent rating sessions, the panel used a 100-point unstructured line scale with verbal anchors to rate the strength of each attribute. Each panelist evaluated three replicates of each sample over 6 days. Unflavored crackers and mineral water were used as a rework between samples. The sample was tasted, chewed and then exhaled without being swallowed. The aftertaste of the sample was determined 1 minute after the sample was removed from the mouth.

The sensory attributes and definitions shown for breast meat were:

Although some additional descriptive words were used, the sensory attributes and definitions of leg meat were similar to those produced in breast meat. This included descriptive words for “fish odor” for aroma, flavor, and aftertaste. This was not included in the analysis of breast samples because no fishy attributes were detected when developing sensory terms. The characteristics of leg meat were defined as follows.

result:
Dietary samples obtained by the manufacturer at the end of the disclosure and at the end of the diet showed slight changes in fatty acid content. Within the period, the chemical composition of the diet was similar when the criteria for dry matter were considered.

^ａ、ｂ列内で、異なる上付き文字を有する値は、有意に異なる（Ｐ＜０．０５）。
Average weights for 15-day-old birds are presented in Table 19. There was no difference between treatments at the initial live weight of the birds, and there was no significant difference between the pens (P = 0.865). Average sample intake, weight gain and sample increase data (adjusted for dead birds from pens) from 15 to 41 days are posted in Table 19. The average was adjusted to the 15th day weight as a covariate. On the basis of feeding, the sample intake was lower in FISH than in CON, but there was no significant difference in dry matter intake, and in terms of bird performance, There were no other significant effects. SDA bird feed intake was no different in CON or FISH.

Values with different superscripts in columns ^{a and b} are significantly different (P <0.05).

Table 20 summarizes the age of slaughter, dietary oil, and the relationship between slaughter age and dietary oil in avian meat production. The analysis considered the raw weight at day 15 as a covariate (the average was adjusted to this). There was no significant correlation between slaughter age and diet. The weight of carcasses of slaughtered, carved, deceased, and chilled FISH birds was lower than birds that were fed soy, due to the lower feed intake of birds that were fed FISH . Birds given FISH produced less breast meat and total meat and breast production was lower than that of birds given CON or SDA. The proportion of skin on the chest and legs was not affected by diet. There was no difference between SDA birds and CON birds in all parameters. Birds fed SDA resulted in better breast and total meat yields compared to birds fed a fish oil diet.

^ａ、ｂ列内で、異なる上付き文字を有する値は、有意に異なる（Ｐ＜０．０５）。
When looking at bird performance as a whole, SDA was a better source of omega-3 than FISH.

Values with different superscripts in columns ^{a and b} are significantly different (P <0.05).

  The fatty acid composition of skinless breast (Table 21), skinless leg meat (Table 22), and skinned breast (Table 23) and skinned leg meat (Table 24) is determined by DPA, EPA, and DHA. Except for the increase in, it reflected the fatty acid composition of the diet.

  References (James et al, 2003) show that SDA is converted to EPA but not to DHA. The increase in DHA observed in this study was unexpected. In skinless breast, skinless leg, skinned breast and skinned leg meat, DHA levels (mg / 100 g tissue) are avian tissues that consume SDA soybean oil, They were 2.0, 2.6, 2.1, and 2.0 times higher than those that consumed bean oil, respectively.

  EPA and DPA were significantly enriched in tissues compared to avian tissues fed conventional soybean oil. This concentration was due to the conversion of SDA to EPA and EPA to DPA.

  Bird GLA given SDA rose about 10 times that found in avian tissues given conventional soybean oil. This was due to the high level of GLA in SDA soybean oil.

  In all tissues, the n-6: N-3 ratio did not differ between birds consuming SDA soybean oil and birds consuming fish oil, but they consumed conventional soybean oil. Was significantly better than.

  Total n-3 fatty acids (mg / 100 g tissue) were significantly higher in birds tissues fed SDA soybean oil compared to birds fed conventional soybean oil and fish oil. These levels in serving poultry (100 g) provide a significant contribution to human daily requirements.

  Table 25 summarizes the intake (over the growth and fattening periods) and the magnitude of fatty acid tissue retention in different diets. Birds given FISH accumulated 23, 19, 37, 23 and 24%, respectively, with C18: 4, C20: 5, C22: 5, C22: 6 and LC n-3 PUFA they consumed ( In those edible tissues). Birds fed with CON accumulated some SDA and LC n-3 PUF despite having no detectable amount of these fatty acids in their diet.

  C18: 4, C20: 5, C22: 5, C22: 6 and LC n− in CON avian edible tissues, assuming that the fatty acids are from dietary C18: 3 desaturation and elongation. 3 PUFA deposition accounted for 1.3, 0.9, 1.3, 0.8 and 3% of the consumed dietary C18: 3, respectively. If C18: 3n3 consumed by birds given SDA was similarly converted and any other deposited C18: 4 and LC n-3 PUFA were derived from dietary C18: 4, then dietary C18 : 4 accounted for the deposits of 9388, 799, 871, 273 and 1840 mg in C18: 4, C20: 5, C22: 5, C22: 6 and LC n-3 PUFA, respectively. This deposition shows 18, 1.6, 1.7, 0.5 and 3.6% SDA of SDA consumed. The deposition of C18: 4 and LC n-3 PUFA by birds given SDA therefore accounted for 21.6% of the consumed C18: 4.

This deposition of LC n-3 PUFA is due to the conversion of C18: 4n3 longer chain unsaturations to themselves due to the negligible intake of LC n-3 PUFA pre-formulated with the SDA diet. Must.

  James et al. (2003) proposed that 3 g of C18: 4 is equivalent to 1 g of C20: 5. On this basis, C18: 4 accumulated in the breast and leg meat (with skin) of birds given SDA supplied an additional equivalent of 170 and 279 mg of LC n-3 PUFA, respectively. The supply of total LC n-3 PUFA equivalents is therefore equivalent to 311 and 498 mg / meat. Even the less lipid rich tissues of skinless breast and leg meat, the potential contribution from C18: 4 from birds fed SDA is equivalent to 164 and 288 mg / 100 g of meat respectively. provide. When the concentration of LC n-3 PUFA equivalent was studied, the equivalent concentration of LC n-3 PUFA in skinless breast meat was similar to that of birds given either FISH or SDA. In other tissues, the supply of LC n-3 PUFA equivalents was higher in birds given SDA compared to those given CON.

^１飽和脂肪酸
^２一価不飽和脂肪酸
^３ポリ不飽和脂肪酸
^４全ｎ−３脂肪酸
^５全ｎ−６脂肪酸ｓ
^６ｎ−６：ｎ−３の脂肪酸の比率
^７全長鎖ｎ−３ポリ不飽和脂肪酸
^８全長鎖ｎ−３ポリ不飽和脂肪酸を足した（Ｃ１８：４／３）として算出された
^{ａ、ｂ、ｃ}異なる上付き文字を有する列内の平均は、有意に異なる（Ｐ＜０．０５）

^１飽和脂肪酸
^２一価不飽和脂肪酸
^３ポリ不飽和脂肪酸
^４全ｎ−３脂肪酸
^５全ｎ−６脂肪酸ｓ
^６ｎ−６：ｎ−３の脂肪酸の比率
^７全長鎖ｎ−３ポリ不飽和脂肪酸
^８全長鎖ｎ−３ポリ不飽和脂肪酸を足した（Ｃ１８：４／３）として算出された
^{ａ、ｂ、ｃ}異なる上付き文字を有する列内の平均は、有意に異なる（Ｐ＜０．０５）

^１飽和脂肪酸
^２一価不飽和脂肪酸
^３ポリ不飽和脂肪酸
^４全ｎ−３脂肪酸
^５全ｎ−６脂肪酸ｓ
^６ｎ−６：ｎ−３の脂肪酸の比率
^７全長鎖ｎ−３ポリ不飽和脂肪酸
^８全長鎖ｎ−３ポリ不飽和脂肪酸を足した（Ｃ１８：４／３）として算出された
^{ａ、ｂ、ｃ}異なる上付き文字を有する列内の平均は、有意に異なる（Ｐ＜０．０５）

^１飽和脂肪酸
^２一価不飽和脂肪酸
^３ポリ不飽和脂肪酸
^４全ｎ−３脂肪酸
^５全ｎ−６脂肪酸ｓ
^６ｎ−６：ｎ−３の脂肪酸の比率
^７全長鎖ｎ−３ポリ不飽和脂肪酸
^８全長鎖ｎ−３ポリ不飽和脂肪酸を足した（Ｃ１８：４／３）として算出された
^{ａ、ｂ、ｃ}異なる上付き文字を有する列内の平均は、有意に異なる（Ｐ＜０．０５）

^{ａ、ｂ、ｃ}データセット内で、共通の上付き文字なしの列内の平均は、有意に異なる（Ｐ＜０．０５）
When fatty acids are expressed as a percentage of fatty acids in the tissue, skinless breast from birds fed SDA soybean oil is 0.14% of fatty acids from birds fed conventional soybean oil. 10.76% SDA, 1.30% EPA, 2.10% DPA and 0.65 compared to SDA, 0.57% EPA, 0.57% DPA and 0.33% DHA % DHA. Skinless leg meat from birds fed SDA soybean oil was 0.24% SDA of fatty acids from birds fed conventional soybean oil, 0.12% EPA, 0.39% Compared to DPA and 0.20% DHA, it contained 10.89% SDA, 1.31% EPA, 1.65% DPA and 0.52% DHA. Skin from birds fed SDA soybean oil was 0.29% SDA of fatty acids from birds fed conventional soybean oil, 0.08% EPA, 0.12% DPA and 0. Compared to 05% DHA, it contained 11.51% SDA, 0.09% EPA, 0.89% DPA and 0.24% DHA.

¹ saturated fatty acid
² monounsaturated fatty acids
³ polyunsaturated fatty acids
⁴ total n-3 fatty acids
⁵ total n-6 fatty acids
⁶ n-6: Ratio of n-3 fatty acids
⁷ full length n-3 polyunsaturated fatty acids
Calculated as (C18: 4/3) plus ⁸ full-length chain n-3 polyunsaturated fatty acids
^{a, b, c} Means in columns with different superscripts are significantly different (P <0.05)

¹ saturated fatty acid
² monounsaturated fatty acids
³ polyunsaturated fatty acids
⁴ total n-3 fatty acids
⁵ total n-6 fatty acids
⁶ n-6: Ratio of n-3 fatty acids
⁷ full length n-3 polyunsaturated fatty acids
Calculated as (C18: 4/3) plus ⁸ full-length chain n-3 polyunsaturated fatty acids
^{a, b, c} Means in columns with different superscripts are significantly different (P <0.05)

¹ saturated fatty acid
² monounsaturated fatty acids
³ polyunsaturated fatty acids
⁴ total n-3 fatty acids
⁵ total n-6 fatty acids
⁶ n-6: Ratio of n-3 fatty acids
⁷ full length n-3 polyunsaturated fatty acids
Calculated as (C18: 4/3) plus ⁸ full-length chain n-3 polyunsaturated fatty acids
^{a, b, c} Means in columns with different superscripts are significantly different (P <0.05)

¹ saturated fatty acid
² monounsaturated fatty acids
³ polyunsaturated fatty acids
⁴ total n-3 fatty acids
⁵ total n-6 fatty acids
⁶ n-6: Ratio of n-3 fatty acids
⁷ full length n-3 polyunsaturated fatty acids
Calculated as (C18: 4/3) plus ⁸ full-length chain n-3 polyunsaturated fatty acids
^{a, b, c} Means in columns with different superscripts are significantly different (P <0.05)

Within the ^{a, b, c} data sets, the means in columns without common superscript are significantly different (P <0.05)

  The results of sensory analysis are summarized in Table 26 and Table 27.

  In breast meat, the perceived differences were related to the feel and appearance of the meat, but not to flavor, aroma, or aftertaste. These differences are more related to birds given CON, but are due to the sense of tactile perception. This is not the result of a dietary strategy, but is likely to be the result of a natural change in the sample and the processed product of the cooking process.

  However, the sensory attributes of the more lipid-rich leg meat significantly affected the diet on which birds were fed (Table 27). Significant fish aroma, flavor and aftertaste were captured in both freshly cooked and reheated meat, which were most noticeable in meat from birds given FISH. The quality of this fish was also detected in meat from birds given SDA, but the score was low.

  In freshly cooked SDA meat, fish scores did not differ significantly from CON meat. The reheated SDA meat has a fish aroma and flavor (but not significantly different from freshly cooked SDA meat) than the heated CON meat, and the fish aftertaste is freshly cooked. There was no significant difference in CON meat. Reheated FISH meat, on the other hand, had a significantly higher score for all three fish attributes (aroma, flavor and aftertaste).

^ａ、ｂ、列内で、共通の上付き文字なしの値は、有意に異なる（Ｐ＜０．０５）

^{ａ、ｂ、ｃ、ｄ}列内で、共通の上付き文字なしの値は、有意に異なる（Ｐ＜０．０５）
The main benefit of birds accumulating dietary C18: 4 as C18: 4 (rather than as LC n-3 PUFA) may therefore be greater oxidative stability given to meat.

Within ^{a, b,} columns, values without common superscript are significantly different (P <0.05)

Within the ^{a, b, c, d} columns, the values without common superscript are significantly different (P <0.05)

  Conclusion: Giving broilers SDA enriched soybean oil had no effect on their performance or carcass composition, but C18: 4 significant tissue enrichment and long chain n-3 PUFA C20: 5 and C22: Resulted in an accumulation of five. The equivalent amount of LC n-3 PUFA that can be supplied to humans consuming this meat in this manner is about 164 for each of the skinless breast, skinless leg, breast (skinned) and leg (skinned) meat. 288, 311 and 498 mg / 100 g of meat. Giving birds with SDA-enriched soybean oil did not produce the same results as LC n-3 PUFA enrichment in meat achieved by feeding birds with fish oil, but the sensory perception of birds given SDA The qualities were excellent, with a significantly lower fish atmosphere known in SDA meat. The use of SDA-enriched soybean oil in poultry diets is therefore possible without LC n − without some problems associated with meat costs, supply safety and poor sensory attributes encountered when fish oil is used. Provides a means to produce 3 PUFA enriched meat.

Example 4: Poultry egg product (SDA ethyl ester)
Production of eggs rich in N-3 fatty acids and SDA enriched dietary products by chickens.

  Studies were conducted to determine whether laying hens fed a diet enriched with stearidonic acid could produce eggs with elevated levels of beneficial omega-3 fatty acids, including EPA and DHA.

Adult laying hens (128) are randomly assigned to 7 dietary treatments (16 hens / treatment) and contain the next level of n-3 fatty acids as described in Table 28. Diet was given for 4 weeks.

  The proportions of DHA, SDA, and ALA ethyl ester refer to the proportion of diet made by such components. DHA, SDA, and ALA ethyl esters were purchased from KD Pharma Bexbach GmbH, BexBbach, Germany.

^１トウモロコシ（４８．２％）、４８％の皮を剥いたＳＢＭ（２３．１０％）、全ミドリング粉（１２．２０％）、塩（０．６０％）、リン酸カルシウム（１１．３０％）、第２リン酸カルシウム（２．０７％）、微量元素ＰＭＸ（０．００％）。

Sixteen birds were given each treatment. Of the 16 birds, 4 birds per treatment were randomly selected to obtain eggs for the fourth week due to fatty acid composition. The test force was sufficient to detect a 0.2% difference in all omega-3s at P = 0.05. Laying hens had constant access to feed and water. Diet composition (Table 29) and premix (Table 30) composition are provided below.

¹ corn (48.2%), 48% peeled SBM (23.10%), whole middling flour (12.20%), salt (0.60%), calcium phosphate (11.30%), Dicalcium phosphate (2.07%), trace element PMX (0.00%).

  0.05% ethoxyquin (Rendox) was added to each premix to prevent fatty acid oxidation. The premix was made within 3 days of arrival of the ethyl ester. To limit the oxidation associated with storage, the diet was produced once and stored in a cooler with a refrigeration function at 4 ° C. throughout the duration of the study.

それぞれの値は、平均を４に、ｍｇ／１００ｇの組織を表す、ＮＤ＝検出不可。
Eggs collected at week 49 (days 22-28) were kept refrigerated until all eggs for that week were collected. Eggs were stored for each hen and treatment. Two eggs were obtained per hen with 4 hens per treatment. Two eggs were weighed individually and the missing pieces and shells were weighed. The difference between the raw egg and the shell represents the weight of the liquid egg and served as a reference for further calculations. The liquid fractions from each of the two eggs per hen were combined and homogenized in the sample cup. Samples were analyzed for fatty acids by gas chromatography. The composition of egg long chain fatty acids is presented in Table 31.

Each value represents an average of 4 mg / 100g tissue, ND = not detectable.

  In accordance with the preferred embodiment of the present disclosure, dietary addition of SDA was approximately 4.5 times more effective at increasing effective DHA / EPA levels in eggs than ALA. Per unit, SDA was more effective than ALA in increasing EPA, DPA and DHA in eggs. There was no significant accumulation of SDA or DPA in eggs enriched with ALA. However, the intake of SDA in the laying hen's diet resulted in enrichment of SDA, EPA, DPA and DHA in the eggs they produced.

The disclosure also provided these omega-3s without any recognized negative commercial effects. That is, egg retention from treatments enriched for SDA was standard. Eggs on day 60 from SDA treatment showed no difference in acid odor from controls as measured by thiobarbituric acid (TBA) assay. On day 68, there was no statistical difference between the acid odor of eggs from SDA treatment and the acid odor of eggs from DHA treatment.

References

The references cited above and below in the present application are specifically incorporated herein by reference and are considered part of this specification.

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2. Ajuyah, A .; O. K. H. Lee; T.A. Hardin and J.H. S. Sim. (1991), Changes in the yield and in the fat acid acid composition of who carcass and selected meat parts of broiler chickens fed full-fed. POULTRY SCIENCE, 70: 2304-2314.
3. ARACHCHIGE Premakumara G. TAKAHASHI Yoko; IDE Takashi. (2006), Dietary Sesamine and Docosamine Hexaenoic and Eicosapentaenoic Acids Synthetically Increased in Pendant of Enzymed in Preference. Metab. Clin. Exp. 55: 381-90.
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Claims (13)

Chicken or turkey breast comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA),
a. The SDA concentration is at least 5.0 % of the total fatty acid content of the chicken or turkey breast;
b. The concentration of the EPA is at least 1 % of the total fatty acid content of the chicken or turkey breast; and c. Chicken or turkey breast, wherein the concentration of the DHA is at least 0.5 % of the total fatty acid content of the chicken or turkey breast.   The chicken or turkey breast according to claim 1, further comprising docosapentaenoic acid (DPA), wherein the DPA is at least 0.2% of the total fatty acid content of the chicken or turkey breast.   The chicken or turkey breast according to claim 1, further comprising eicosatetraenoic acid (ETA), wherein the ETA is at least 0.01% of the total fatty acid content of the chicken or turkey breast.   The chicken or turkey breast according to claim 1, further comprising γ-linolenic acid (GLA), wherein the concentration of GLA is at least 0.5% of the total fatty acid content of the chicken or turkey breast. .   The chicken or turkey breast according to claim 1, further comprising alpha linolenic acid (ALA), wherein the concentration of ALA is at least 0.1% of the total fatty acid content of the chicken or turkey breast. Chicken or turkey breast comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and gamma linolenic acid (GLA),
a. The SDA concentration is at least 5.0 % of the total fatty acid content of the chicken or turkey breast;
b. The concentration of the EPA is at least 1 % of the total fatty acid content of the chicken or turkey breast;
c. The concentration of DHA is at least 0.5 % of the total fatty acid content of the chicken or turkey breast; and d. Chicken or turkey breast, wherein the concentration of GLA is at least 0.5 % of the total fatty acid content of the chicken or turkey breast. Chicken or turkey breast comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and gamma linolenic acid (GLA),
a. The SDA concentration is at least 5.0 % of the total fatty acid content of the chicken or turkey breast;
b. The DHA / EPA ratio is at least 0.1, and c. Chicken or turkey breast, wherein the ratio of SDA / GLA is at least 1.3. Chicken or turkey thigh or leg meat comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA),
a. The concentration of the SDA is at least 5.0 % of the total fatty acid content of the chicken or turkey thigh or leg;
b. The concentration of the EPA is at least 1 % of the total fatty acid content of the chicken or turkey thigh or leg, and c. Chicken or turkey thigh or leg meat, wherein the concentration of DHA is at least 0.5 % of the total fatty acid content of the chicken or turkey thigh or leg meat. Further comprising a docosapentaenoic acid (DPA), the D PA is at least 0.2% of the total fatty acid content of the chicken or turkey thigh or leg meat, chicken or turkey thigh of claim 8 Or leg meat.   9. The chicken or turkey thigh of claim 8, further comprising eicosatetraenoic acid (ETA), wherein the ETA is at least 0.03% of the total fatty acid content of the chicken or turkey thigh or leg meat. Or leg meat.   9. The chicken or turkey thigh of claim 8, further comprising γ-linolenic acid (GLA), wherein the GLA is at least 0.10% of the total fatty acid content of the chicken or turkey thigh or leg meat. Leg meat.   9. The chicken or turkey thigh of claim 8, further comprising alpha linolenic acid (ALA), wherein the concentration of ALA is at least 0.1% of the total fatty acid content of the chicken or turkey thigh or leg meat. Or leg meat. Chicken or turkey thigh or leg meat comprising stearidonic acid (SDA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and gamma linolenic acid (GLA),
a. The concentration of the SDA is at least 5.0 % of the total fatty acid content of the chicken or turkey thigh or leg ;
b. The DHA / EPA ratio is at least 0.3, and c. Chicken or turkey thigh or leg meat, wherein the SDA / said GLA ratio is at least 1.3.