Effet de la cuisson sur la composition nutritionnelle et diététique des acides gras de la viande de poulets de chair nourris par des régimes à base de glands de chêne vert

Abstract

The purpose of this work is to evaluate the effects of cooking on the dietary and nutritional composition of fatty acids in the meat of broilers fed with diets based on green oak acorns. Indeed, this experiment was conducted on chickens from Hubbad F15 strain, fed two diets (corn / acorn) for a period of 52 days. The results of this experiment revealed the effect of the introduction of green oak acorns in the diet of chickens and has helped to increase significantly the proportion of MUFA (48.25%), PUFA (20.80%) including linoleic acid (17.25%) and linolenic (0.44%) and reduce the proportion of SFA (30.95%) in meat. As against the witness chicken (corn) contains a high proportion of SFA (36.18%) with low levels of MUFA (44.74%) and PUFA (19.08%). After a cooking style and roast at 180 °C, the pectoral muscles of the two types of chicken more enriched in total lipids in the muscles AGS chicken acorn (2.21% vs 1.99%). Cooking leads to water loss and solids gain most important witnesses in chickens (10.82%) than in the experimental chickens (10.45%). However, there is no gain, no loss in protein and minerals. There is a decrease of PUFA in particular long chain of the series (n-3) and (n-6) more acorns in the nets than nets corn, but the proportions in linoleic and linolenic acid remains constant. While cooking causes changes in the fatty acid composition of chicken meat gland, its nutritional value and dietetics is not altered.