@article{MAKHILLJAVA2007671016,
    title = {The Ratio of  6: 3 Fatty Acids in Broiler Meat Fed with Canola Oil and Choline Chloride Supplement},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {6},
    number = {7},
    pages = {893-898},
    year = {2007},
    issn = {1680-5593},
    doi = {javaa.2007.893.898},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2007.893.898},
    author = {R. Salamatdoustnobar,K. Nazeradl,H. Aghdamshahriyar,A. Ghorbani and},
    keywords = {Broiler,breast,thigh,omega6,omega3,fatty acids,canola Oil},
    abstract = {To assess the effect of supplying Canola Oil (CO) and Choline Chloride Supplement (CCS) in the diet on Fatty Acid (FA) composition and omega 6 to omega 3 ratio in broiler breast and thigh meat, diets enriched with 0, 2, or 4% CO plus CCS (0 , 500 and 1000 ppm). These diets were isonitrogenous and isoenergetic were given to broiler chickens throughout a 42-d growth period. This trial was conducted in 3×3 factorial experiment. Birds were slaughtered at 56 d of age. After weighing the eviscerated carcass was apportioned into commercial cuts (back, two leg-thigh, two wings and breast). Breast and thigh meat samples were separated and frozen at -20 C until to determine as fatty acid profile. Data was analyzed with one way ANOVA and means compared with Duncan test. Interaction effects of CO and CCS was significant (p< 0.0001). Results show that using CO with high level of omega 3 fatty acids could influence fatty acid profile and improved meat quality. Means of fatty acids percent for meat samples and  6/ 3 fatty acids ratio was decrease and quality of fatty acid composition improved with increase CO and CCS levels. For thigh meat samples this ratio was descend from 11.73% for T1(0% CO and 0 ppm CCS) to 3.72 for T9(4 % Co and 1000 md kg <SUP>1</SUP> CCS) and in breast meat samples 9.01 and  3.55%, respectively.}
    }