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Potential of Modifying Poultry Products

Department of Animal and Poultry Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada; Phone: (519) 824-4120, Ext. 3681; FAX: (519) 836-9873

S. Leeson

It is possible to influence the composition of poultry meat and eggs through appropriate diet manipulation, although the economic consequences of these changes are often of questionable value. Protein, amino acid deposition, and related muscle growth are virtually insensitive to manipulation of the diet, assuming no deficiencies are involved. Protein and muscle accretion would seem to be more influenced by genetic background. The tat content and composition of both meat and eggs can however, be manipulated through diet modification. Higher intakes of energy usually result in more fat deposition, while the fatty acid profile of such fat is greatly influenced by fatty acid profile of the diet. This study discusses this concept in relation to unique fatty acids, such as linolenic acid, which are now of topical interest in human nutrition.

Key Words: Egg composition • fat • fatty acids • poultry meat • protein