Open Access Open Access  Restricted Access Subscription Access
Cover Image

The effects of cooking on protein content and nutritional composition of fatty acid of broilers meat fed on green oak acorn (Quercus ilex)

Hamou Hadjira, Sisbane Ismahane, Bouderoua Kaddour


The aim of this work was to analyse the effects of cooking  on proteins and nutritional composition of fatty acid of broilers fed on green oak acorn (GOA). The broilers were divided into two groups and they were given either experimental diet (50% corn and 50% of GOA) or control diet (C) (67% corn). At 56 days, twenty broilers from each group were slaughtered and their breast meat was prepared. Proteins and fatty acid (FA) composition of the muscle were determined. Dietary GOA affected fatty acid (FA) profile of breast muscle by significantly increasing polyunsaturated fatty acids (PUFA) and reducing saturated fatty acids (SFA) as compared with controls. After cooking, the lipids are in larger amounts in the muscle of control chickens compared to those fed on GOA. The results from this study showed that supplemented diet with GOA increased PUFA content of the meat.


Ackman, R.G., Lamothe, M.F., Hulan, H.W., Proudfoot, F.G., 1988. The broiler chicken -its current and potential role as a source of long chain n-3 fatty acids in our diets. N-3 News. 3, 1-3.

AFNOR., 1985. Feed, analytical methods and French Community. Second edition. 200.

Astruc, T., 2007. Quality of Animal Products (QAP) - INRA Clermont-Ferrand-Theix. 63122 St Genès-Champanelle, France.

Blake, W.L., Clarke, S.D., 1990. Suppression of hepatic fatty acid synthase and S14 gene transcription by dietary polyunsaturated fat. J. Nutr. 120: 225–231.

Bouderoua, K., Selselet-Attou, G., 2003. Fatty acid composition of abdominal adipose tissue in broilers fed green-oak (Quercus ilex), cork oak acorn (Quercus suber L.) based diets. Anim. Res. 52: 377-382.

Bouderoua, K., Mourot, J., Selselet-Attou, G., 2009. The effect of green oak acorn (Quercus ilex) based diet on growth performance and meat fatty acid composition of broilers. Asian Australiasian J. Anim. Sci. 22(6): 843-848.

Blum, J.C., 1984. The feeding of monogastric animals: Pigs, rabbits, poultry. Ed. INRA., 281.

Combes, S., 2004. Nutritional value of rabbit meat. INRA Animal Products, 17(5):373-383.

Folch, J., Lees, M., Sloane-Stanely, G.H., 1957. A simple method for the isolation and purification of total lipid from animal tissues. J. Biol.Chem. 226:497-509.

Cortinas, L., Barroeta, A., Villaverde, C., Gallobart, Guardiola, F., Baucells, M.D., 2005. Influence of the dietary polyunsaturation level on chiken meat quality lipid oxidation. Poult. Sci.84: 48- 55

Gandemer, G., 1997. Lipids of muscle and meat quality. Phospholipids and flavor. Nati. Inst.Agronomic.Res, Group-Fat Flavor. JL John Libbey Eurotext, 1:19-25.

Igene, J.O., Pearson, A.M., Merkel, R.A., Coleman, T.H., 1979. Effect of frozen storage time, cooking and holding temperature upon extractable lipids and TBA values of beef and chicken. J.Anim.Nutr. 49:701-707.

Kim, E.K., 1989. Growth contribution of the lipid fraction of muscle in the chicken. Thesis of doctorate. University of Nantes, 14, 17-25, 95.

Kondjoyan, A., Peyron, A., 2006. How can we model the cooking of meat. 11th Clermont Ferrand JSMTV. France, 247.

Kouba, M., Mourot, J., 2011. A review of nutritional effects on that composition of animal products with special emphasis on n-3 polyunsaturated fatty acids. Biochi. 93:13-17.

Lessire, M., 2001. Dietary fat and lipid composition of poultry. INRA Animal Production, 14: 365-370.

Lowry, O.H., Rosebrough, N.J., Farr, A.L., Randall, R.J., 1951. Protein measurement with the Folin phenol reagent. J. Biol. Chem. 193: 265-275.

Madsen, L., Rustan, A.C., Vaagenes, H., Berge, K., Dyroy, H., Berge, R.K., 1999. Eicosapentaenoic and docosahexaenoic acid affect mitochondrial and peroxisomal fatty acid oxidation in relation to substrate preference. Lipids 34: 951–963.

Meuret, M., 1997. Prairie tour: How to use supplements? Success-country, 445:19-22.

Morisson, W.R., Smitth, L.M., 1964. Preparation of fatty acid methyl esters and diemethyl acetals from lipids with boron fluoride-methanol. J. Lipid. Res. 5: 600-608.

Mossab, A., 2001. Effect of dietary polyunsaturated fatty acids on the performance of turkey and implication on meat quality. Thesis of doctorate university of tours. p. 170.

Mourot, J., Guillevic, M., Mounier, A., Kerhoas, N., Weill, P., 2006. Effect of cooking and processing on the content of n-3 fatty acids of some animal products. 11th Clermont- Ferrand JSMTV. France. 247.

Posati, L.P., 1979. Composition of Foods—Poultry Products …Raw, Processed, Prepared. Department of Agriculture Handbook No. 8-5

Prusa, K.J., Lonergan, M.M., 1987. Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens. Poult. Sci. 66:990–994.

Rabot, C., 1998. Growth rate and lipid and sensory characteristics of chicken muscle. Thesis of doctorate at the Institute National Agronomique Paris-Grignon., 168.

Rey, A.I., DazaLopez-Carrasco, A.C., Lopez-Bote, C.J., 2005. Feeding iberian pigs with acorns and grass in either free –range or confinement affects the carcass characteristics and fatty acids and tocopherols accumulation in Longissimus dorsi muscle and backfat. Meat Sci. 73. 1: 66-74.

Sanz, M., Lopez-Bote, C.J., Menoyo, D., Bautista, J.M., 2000. Abdominal fat deposition and fatty acid synthesis are lower and β-oxidation is higher in broiler chickens fed diets containing unsaturated rather than saturated fat. J. Nutr. 130, 3034-3037

Scalbert, A., Monties, B., Favre, J.M., 1988. Polyphenols of Quercus robur L.: adult tree and in vitro grown calli and shoots. Phytohemistry, 27: 3483-3488.

Sirbu, M., Petrescu, C., Rosca, N., 1974. Importance of various sources of fat for the quality of broiler carcasses. Nutritia Animalelor, 3:333-341.

Stadelman, W.J., 1978. Some factors influencing- Tenderness, flavour and nutritive value of chickens. Food Technology, 32: 80-82.

Statview., 1998. Reference Manual SAS institue Inc. All rights reserved. Second Edition. Etats- Unis.

Veen, W.A.G., Strappers, H.P., 1975. Effect of dietary fats on composition and flavour of Poult.meat. Fleischwirtschaf 55: 1098-1101, 1104.

Wilson, M.D., Hays, R.D., Clarke, S.D., 1986. Inhibition of liver lipogenesis by dietary polyunsaturated fat in severely diabetic rats. J. Nutr. 116: 1511–1518.

Full Text: PDF


  • There are currently no refbacks.