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M. I. Castro González, S. Montano Benavides and F. Pérez-Gil Romo, “Fatty Acids in Sardine Canned in Tomato Sauce from Different Fishing Areas of the Mexican Pacific,” Archivos Latinoamericanos de Nutrición, Vol. 51, No. 4, 2001, pp. 400-406.

has been cited by the following article:

• TITLE: Fatty Acid Deposition on Broiler Meat in Chickens Supplemented with Tuna Oil

  AUTHORS: Jesus Eduardo Morales-Barrera, Mariano Jesus Gonzalez-Alcorta, Rosa Maria Castillo-Dominguez, Omar Francisco Prado-Rebolledo, Xochitl Hernandez-Velasco, Anita Menconi, Guillermo Tellez, Billy Marshal Hargis, Silvia Carrillo-Dominguez

  KEYWORDS: n-3 Fatty Acids; Broilers; Tuna Oil; Breast Meat; Legs and Thighs Meat

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9A, August 21, 2013

  ABSTRACT: The aim of the present study was to evaluate the effect of feeding four levels of tuna oil on performance and fatty acid (FA) profiles of broiler chicken meat. 240 Ross broiler chickens were randomly assigned to 20 pens and divided into four treatments: 0%, 0.75%, 1%, and 1.25% of tuna oil. At 49 days, breast and legs-thighs muscles were processed for FA analysis. Concentrations of FA in legs and thighs meat were significantly higher when compared with breast meat. In both types of meats (breast and legs-thighs), the inclusion of 1.0% or 1.25% of tuna oil in the diet significantly increased (P