Journal de chimie alimentaire expérimentale

Fatty Acids Composition of Meat of Five Native Chicken (Gallus gallus) Ecotypes of Benin Reared under Organic or Conventional system

Abstract

Ulbad P Tougan, Issaka AK Youssao, Eléonore L Yayi, Marc T Kpodekon, Stephanie Heuskin, Yves Beckers, Guy A Mensah, Benoît G Koutinhouin, Georges Lognay and André Thewis

The current study aims to determine the composition in fatty acids of 5 native chicken ecotypes of Benin reared under organic or conventional system. It appears that the predominant Fatty Acids (FA) in chicken meat of all treatments were palmitic and stearic (18:0) acids as Saturated Fatty Acid (SFA), oleic acid as Monounsaturated Fatty Acids (MUFA), Conjugated Linoleic Acid (CLA) and 20:3 n-3 as Polyunsaturated Fatty Acids (PUFA). The highest SFA, MUFA and PUFA contents were found respectively in Holli, Fulani and North ecotypes (P<0.05). The highest n-3 PUFA content (3.8%; P<0.05) was found in Holli chickens. The weakest ratio n-6/n-3 PUFA was found in North chickens. As for the rearing system, the highest MUFA content was recorded in chicken reared under organic system (P<0.05). The breast meat showed higher n-3 PUFA concentration and lower ratio n-6 PUFA/n-3 PUFA than thigh meat (P<0.001). Overall, native chicken of Benin and organic system can ensure additional health benefit for consumers.