Caracterización del perfil lipídico de la grasa abdominal
y molleja de pollos parrilleros
J. Food Sci. Gastron
. (July - December 2023) 1(2): 7-12
https://doi.org/10.5281/zenodo.13994670
ISSN: 3073-1283
ORIGINAL ARTICLE
Characterization of the lipid profile of abdominal
and gizzard fat of broiler chickens
Yanelis Ruiz
yanelis.ruiz@ug.uchile.cl
1 Facultad de Ciencias Veterinarias y Pecuarias, Universidad de
Chile, Santiago de Chile, Chile.
2 Departamento de Ciencias Exactas, Universidad de las Fuerzas
Armadas ESPE, Sede Santo Domingo, Ecuador.
Received: 10 March 2023 / Accepted: 23 June 2023 / Published online:15 July 2023
© The Author(s) 2023
Yanelis Ruiz
1
·
Nahir Y. Dugarte
2
Abstract
It evaluated the infuence of the diet on the lipidic
profle of abdominal and gizzard fat of broiler chickens from
farms with diferent climatic conditions. For determining the
fatty acids of gizzard and abdomen samples it was used 300
g of fat (60 % abdominal and 40 % of gizzard). The color
of solid and fused chicken fats was determined through the
chromatic coordinates of the system CIE-L*a*b*. No signif-
icant diferences existed (
p
≤0.05) among the lipid profles of
the pieces of chickens, which is related to the stability of the
feeding that the poultry received in each one of the farms.
Palmitic and oleic acids were the majority of fatty acids in
the chicken fat.
Keywords
chicken fat; lipid profle; animal nutrition.
Resumen
Se evaluó la infuencia de la dieta en el perfl
lipídico de la grasa abdominal y de la molleja de pollos pa-
rrilleros provenientes de granjas con diferentes condiciones
climáticas. Para la determinación de los ácidos grasos de
muestras de molleja y abdomen se utilizaron 300 g de grasa
(60 % abdominal y 40 % de molleja). Se realizó la evalua-
ción del color a las grasas de pollo sólida y fundida a través
de las coordenadas cromáticas del sistema CIE-L*a*b*. No
existieron diferencias signifcativas (
p
≤0,05) entre los perf-
les lipídicos de las canales de pollos, lo cual está relacionado
con la estabilidad de la alimentación que recibieron las aves
en cada una de las instalaciones. Los ácidos palmítico y olei-
co fueron los ácidos grasos mayoritarios de la grasa de pollo.
Palabras clave
grasa de pollo, perfl lipídico, nutrición ani-
mal.
How to cite
Ruiz, Y., & Dugarte, N.Y. (2023). Characterization of the lipid profle of abdominal and gizzard fat of broiler chickens.
Journal of Food Science and
Gastronomy
,
1
(2), 7-12. https://doi.org/10.5281/zenodo.13994670
J. Food Sci. Gastron
. (July - December 2023) 1(2): 7-12
8
Introduction
In Chile, the poultry industry has experienced signif-
cant growth in recent decades, positioning itself as one of
the main producers and consumers of chicken meat in Latin
America. According to reports, per capita chicken meat con-
sumption in Chile has increased signifcantly, with an av-
erage of 24.03 kg of poultry consumed per person in 2020,
refecting a growing trend towards chicken as a protein
source in the Chilean diet. Additionally, poultry meat pro-
duction has maintained an annual growth rate of 7.6% over
the last decade, evidencing strong demand both nationally
and internationally. Chile is among the six largest chicken
meat producers in the region and is the third largest exporter,
highlighting the importance of this industry for the country’s
economy (Gutiérrez, 2020).
The content and composition of lipids in chicken meat are
infuenced by various factors, including genetics, age, sex,
environmental conditions, and nutritional aspects. Nutrition-
al factors, in particular, play a fundamental role, emphasiz-
ing the energy and lipid and protein composition of the diet.
According to Mir et al. (2017), the variation in the quality of
chicken meat can be attributed to these factors, which afect
not only the amount of fat but also the proportion of fatty
acids present in muscle tissue. In recent decades, research
in animal nutrition has focused its eforts on improving the
nutritional value of animal products to meet consumer de-
mands for healthier foods with longer shelf lives (Choi et
al., 2023). Specifcally, poultry meat, being a monogastric
animal, contains a high percentage of polyunsaturated fatty
acids, making it susceptible to modifcations through difer-
ent nutritional strategies (Cartoni et al., 2022).
Abdominal fat in slaughtered chickens represents between
2% and 2.5% of their total weight (Santos et al., 2020). This
fat has great potential as an ingredient in the production of
sausages, as it contains high concentrations of oleic, palmit-
ic, and linoleic acids. However, small producers often dis-
card it, along with ofal, feathers, and blood, generating a
negative environmental impact.
In recent years, consumers have become more aware of the
infuence of diet on their health, leading to a shift in eating
habits, especially regarding the quantity and type of fats con-
sumed. Current dietary recommendations promote reducing
saturated fat intake and increasing polyunsaturated fats, as
the latter has been shown to have benefcial efects in pre-
venting cardiovascular diseases and cancer. It has been sug-
gested that diets should obtain more than 30% of their total
energy from polyunsaturated and monounsaturated fatty ac-
ids, limiting saturated fatty acid intake to a maximum of 10%
(Ros et al., 2015). The objective of this study was to evaluate
the infuence of diet on the lipid profle of abdominal fat and
the gizzard of broiler chickens.
Materials and methods
To evaluate the infuence of diet on the lipid profle of ab-
dominal fat and the gizzard, broiler chickens were selected
from three farms (A, B, and C) in the Libertador Bernardo
O’Higgins Region. For ethical reasons, the names of these
farms are not disclosed. The animals had ad libitum access to
food and water. Additionally, an analysis of the composition
of the feed provided at each of the farms was conducted.
To determine the fatty acids in the samples of abdominal
fat and gizzard, 300 g of fat (60% abdominal and 40% giz-
zard) were used. The extraction of fats and fatty acids was
performed using the Soxhlet method, utilizing diethyl ether.
Subsequently, the fats were methylated to form fatty acid
methyl esters (FAME), which were quantifed by gas chro-
matography, using C11:0 methyl ester as an internal stan-
dard. The total fat content was estimated by summing the
individual fatty acids, expressed as triglycerides (Prosser et
al., 2010).
The color analysis of the fat samples was performed us-
ing an X-RITE spectrophotometer, measuring the CIE-Lab*
coordinates in 30 fat samples at diferent points on their sur-
face.
Results and discussion
The lipid deposition in animal tissues had two origins: ex-
ogenous, coming from the diet (Table 1), and endogenous,
synthesized de novo by the animal. The type of lipid depo-
sition depended on the balance between the exogenous and
endogenous lipid portions. It has been observed that the in-
clusion of fat in the diet reduced hepatic lipogenic activity,
establishing a balance between exogenous contribution and
endogenous lipid synthesis, which kept the total lipid content
of the animal relatively constant (Duarte et al., 2014).
This reduction in endogenous lipogenesis resulted, on one
hand, from a lower starch content in the diet due to the inclu-
sion of fat, which reduced the substrate for fatty acid synthe-
sis; and on the other hand, from direct inhibition of lipogenic
enzymes by dietary lipids (Saponaro et al., 2015). Thus, he-
patic lipogenesis increased when dietary energy came from
carbohydrates and decreased with the addition of lipid sourc-
es (Carvajal, 2015; Hernández-Rodas et al., 2016).
Several studies supported the possibility of modifying the
proportion of fatty acids in chicken meat through feeding to
obtain healthier profles. In this regard, the incorporation of
sunfower and corn oils, rich in oleic acid, into the diets in-
creased the monounsaturated fatty acids in the fnal product.
When low-fat diets were administered to the birds, most of
the fatty acids in their tissues came from de novo synthesis
from carbohydrates (Gallardo et al., 2012). The main fatty
acids resulting from endogenous synthesis were saturated
J. Food Sci. Gastron
. (July - December 2023) 1(2): 7-12
9
fatty acids, such as palmitic (C16:0) and stearic (C18:0) ac-
ids, and monounsaturated fatty acids, such as oleic (C18:1,
ω-9) and palmitoleic (C16:1, ω-7) acids (Ferreri et al., 2020).
Additionally, the use of soy in the diet decreased the pro-
portion of saturated fatty acids and improved the ω-6/ω-3
ratio in the lipids of the meat. Some studies have evaluated
the use of diferent sources rich in specifc fatty acids in the
diets of animals to produce chicken meat with a higher con-
tent of these fatty acids (Attia et al., 2020). The content of
saturated fatty acids increased with the inclusion of coconut
oil (Piracicaba et al., 2009) or palm oil, while the content of
oleic acid increased with olive, sunfower, corn, and soy oils
(Andreotti et al., 2001).
Table 1.
Formulation of the fattening feed for chickens in the selected farms.
Ingredient
Formulation (%)
12345
Sorghum10.010.010.010.010.0
Soybean oil3.203.503.754.004.1
Yellow corn10.010.0010.010.0010.0
White corn44.544.2545.044.9045.05
Corn gluten4.44.754.64.204.15
Bone meal3.03.12.953.203.25
Soybean meal11.2511.0015.014.814.6
Roasted soybeans10.010.04.05.15.05
Table 2 presents the lipid profle of the feed used in the
farms. No diferences were observed in the total fat content
between the evaluated diets, although there was variation in
the percentages of the ingredients. The predominant fatty
acids in the feed were linoleic, oleic, and palmitic, with av-
erage values of 52.1%, 25.08%, and 11.27%, respectively.
Table 2.
Lipid profle of the fattening feed for chickens in the selected farms.
Fatty acids (%)
Fattening feed
1234
5
C≤14 (Others)0.00.00.00.00.0
C14:0 (Myristic acid)0.190.180.160.150.15
C16:0 (Palmitic acid)11.511.311.211.111.25
C16:1 (Palmitoleic acid)1.050.951.01.01.02
C18:0 (Stearic acid)4.13.93.853.954.0
C18:1 (Oleic acid)25.0525.125.025.1525.1
C18:2 (Linoleic acid)52.152.252.1552.052.05
C18:3 (Linolenic acid)5.65.55.455.555.5
C≥19 (Others)0.680.70.690.710.7
Total fat in the diet (%)7.527.497.467.467.52
The formulation of the fattening feed for chickens on the
farms directly infuenced the lipid profle. It is observed that
soybean oil, an important source of lipids, progressively
increases in the formulation, from 3.2% in the frst feed to
4.1% in the ffth formulation. This variation is consistent
with the levels of polyunsaturated fatty acids, such as lin-
oleic acid (C18:2), which maintains a stable and high value
between 52.0% and 52.2%, aligned with the greater propor-
tion of soybean oil, which is rich in this fatty acid. Likewise,
linolenic acid (C18:3), although with small variations, is also
related to this source of vegetable lipids.
J. Food Sci. Gastron
. (July - December 2023) 1(2): 7-12
10
On the other hand, soybean meal, another key source of
lipids, experienced an increase in formulations 3, 4, and 5
(up to 15%), which could infuence the levels of unsaturat-
ed fatty acids, such as oleic acid (C18:1), which remained
constant (25.0 - 25.15%). Finally, the stability of the total fat
in the diet (7.46 - 7.52%) reinforces the consistency in the
formulation of the feed, with minor adjustments that do not
alter the lipid profle of the feed.
Animal fat deposits largely come from the diet, and the
fatty acid profle in the tissues refects that of the diet. Table
3 shows the lipid profle of the carcasses of the studied birds.
There were no signifcant diferences (
p
>0.05) between the
lipid profles of chickens from the diferent farms, which was
related to the stability of the feeding they received (Tables 1
and 2).
Table 3.
Lipid profle of chicken carcasses from the selected farms (n = 30)
Lipid profle
Farms
Variation coefcient (%)
ABC
Palmitic acid (%)18.017.517.941.25
Oleic acid (%)27.026.027.21.96
Linoleic acid (%)17.517.016.831.66
Saturated fat (%)23.522.023.062.75
Unsaturated fat (%)51.050.052.622.11
Monounsaturated fat (%)32.531.033.22.85
Polyunsaturated fat (%)18.018.218.651.49
Omega 3 (mg/100 g)1100115011622.36
Omega 6 (mg/100 g)1710017200173350.56
Omega 9 (mg/100 g)2870026700299844.75
It was observed that the bird fat contained a higher per-
centage of unsaturated fats (51.2%) compared to saturated
fats (23.3%), which coincided with the diet received. Addi-
tionally, the fat presented an adequate amount and propor-
tion of fatty acids from the ω-6 and ω-3 families (Ros et al.,
2015).
Abdominal fat could be used as an ingredient in sausage
production due to its high concentration of oleic, palmitic,
and linoleic acids. Reports have indicated proportions of
saturated, monounsaturated, and polyunsaturated fatty ac-
ids that varied between 29-35%, 47-57%, and 10-24%, re-
spectively, depending on the analyzed fat sample. The low
amount of saturated triglycerides (<3%) was a consequence
of the low concentration of solid fat at room temperature (3-
10% at 20 °C). The predominant fatty acids in chicken fat
were palmitic and oleic, which aligned with the results of
this research.
According to the study by Ming et al. (2002), chicken fat
contained about 60% unsaturated fatty acids, making it more
unsaturated than beef tallow. Monounsaturated fatty acids,
such as oleic acid, were considered benefcial for the pre-
vention of coronary diseases. Chicken fat was recognized
as an important source of monounsaturated fatty acids, with
concentrations ranging from 45% to 50%, in contrast to beef
tallow, which contained between 30% and 40%. Monounsat-
urated fatty acids helped reduce cholesterol levels in certain
individuals with normal triglyceride levels, and it was rec-
ommended that these fatty acids represent half of the calories
coming from the lipid fraction of the diet.
The high activity of oleins in the abdominal fat of chick-
ens suggested that it could be used as frying oil or mixed
with solid fats to increase its plasticity. Furthermore, its high
oleic acid content allowed its use as a dietary supplement
of monounsaturated fatty acids or in the production of lipid
structures (Ming et al., 2002). The results of the instrumental
color analysis of solid and melted chicken fat are shown in
Table 4.
Table 4.
Chromatic coordinates of melted and solid chicken fats (n = 30)
SampleL*a*b*C*h°
Melted fat40.51.066.066.089.5
Solid fat71.03.525.025.082.0
J. Food Sci. Gastron
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11
The analysis of the chromatic coordinates of chicken fat
reveals signifcant diferences between its melted and solid
states, which infuence sensory attributes such as color and
should be considered in the formulation of products like sau-
sages.
The solid fat presents a high luminosity value (L*) of 71.0,
indicating a lighter color compared to the melted fat, which
has an L* value of 40.5, refecting a darker color. This dif-
ference in luminosity may be related to the structure of the
lipids in the solid state, which retain less color, while in the
melted state, compounds are released that tend to darken the
product.
Regarding the b* component, which measures the inten-
sity of yellow-blue tones, the melted fat has a signifcantly
higher value (66.0) than the solid fat (25.0). This indicates
that the melted fat takes on a more pronounced yellow hue
due to the greater oxidation of unsaturated fatty acids during
heating. This color diference should be taken into account
in sausage production, where the percentage of fat used will
directly afect the sensory perception of the color of the fnal
product, particularly if melted or solid fat is chosen.
Therefore, using chicken fat as an ingredient in the for-
mulation of processed meat products, whether melted or
solid, will infuence its color, a key attribute for consumer
acceptance, depending on the percentages and types of fat
employed in the product formulation.
Conclusions
There were no signifcant diferences (
p
≤0.05) between the
lipid profles of the carcasses of chickens from the diferent
processing farms, which is related to the stability of the feed-
ing received by the birds in each of the facilities. Palmitic
and oleic acids were the predominant fatty acids in chicken
fat
.
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Conficts of interest
Te authors declare that they have no conficts of interest.
Author contributions
Yanelis Ruiz and Nahir Y. Dugarte: Conceptualization, data
curation, formal analysis, investigation, methodology, super-
vision, validation, visualization, drafing the original manus-
cript and writing, review, and editing.
Data availability statement
Te datasets used and/or analyzed during the current study
are available from the corresponding author on reasonable
request.
Statement on the use of AI
Te authors acknowledge the use of generative AI and AI-as-
sisted technologies to improve the readability and clarity of
the article.
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Journal of Food Science and Gastronomy and/or the editors
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