Nobody disputes the fact that chicken skin has the highest fat content of the entire animal; according to the USDA , 40 percent of chicken skin is pure fat. However, that doesn't mean consuming small amounts of it is bad for you. As a pair of medical and nutrition experts point out at the Harvard T. Chan School of Public Health , most of the fat in chicken skin is of the healthy, unsaturated variety.
They also add that leaving the skin on helps keep your chicken moist as it cooks, which reduces the need to add salt or other ingredients. However, that doesn't mean a healthy diet can contain endless amounts of chicken skin or other sources of unsaturated fat. According to the U. Department of Health and Human Services , a balanced and healthy diet should get 25 to 35 percent of its calories from fat, preferably healthy unsaturated fats. By comparison, the HHS recommends limiting your intake of saturated fat to less than 10 percent of your daily calorie intake.
Read more: Nutrition Information of Rotisserie Chicken. For the sake of consistency, it's easiest to compare the following USDA figures for fat content per grams of any cut of meat from the chicken; otherwise, the results will be skewed by the clear difference in size between a breast and a wing, a drumstick and a thigh, and so on. Abdulkarimi et al. The reduction in the abdominal fat traits caused by thyme supplementation may have been attributable to the saponins in thyme Abdulkarimi et al.
Dihydropyridine, which has been approved as an antioxidant in poultry feed Bakutis and Bukis, ; Zou et al. Zou et al. Niu et al. In broiler breeder hens, Niu et al. Alpha lipoic acid is a naturally occurring compound that has beneficial effects on poultry production. Experimental evidence in poultry suggests that dietary alpha lipoic acid supplementation alleviates oxidative stress, enhances the antioxidant capacity, improves meat quality, and lowers body fat deposition Zhang et al.
A similar result was reported by El-Senousey et al. Limiting the feed intake in avian species using various methods quantitative or qualitative feed restriction has successfully addressed many problems that affect poultry farms due to intensive selection, e. Plavnik and Hurwitz ; showed that quantitative feed restriction was effective for reducing the abdominal fat content compared with full feeding. It is well known that female broiler chickens tend to deposit more fat than male broiler chickens.
Rezaei et al. Wu et al. Similarly, Chen et al. Restricted feed consumption lowered the body fat content in meat-type chickens and ducks and also reduced fat accumulation in broiler breeders Richards et al.
Several studies have tested why feed restriction reduces the body fat content in poultry Santoso et al. Tan and Othani found that quantitative or qualitative feed restriction decreased the activities of the main lipogenic enzymes, including ACC and FAS, in the livers of White Pekin ducks.
Yang et al. Therefore, feed restriction reduces fat deposition by inhibiting hepatic lipogenesis and elevating fatty acid oxidation. Zhong et al. Thus, the application of quantitative or qualitative feed restriction in commercial farms could be an effective method for reducing the level of undesirable fat in modern strains of poultry.
First, poultry diets should be formulated as recommended by the guidelines for specific strains to avoid the problems of fatness in poultry. Second, replacing saturated fatty acids with polyunsaturated fatty acids n-3 and n-6 or CLA, applying feed restriction, or including additives Table 1 in poultry diets can also help to reduce abdominal fat deposition.
However, the fat-reducing effects of nutritional factors have not been fully elucidated. Thus, Figure 1 and Table 1 may be helpful for appreciating our current understanding of the mechanism s underlying the effects of nutritional factors that beneficially regulate abdominal fat deposition and to identify the studies required to elucidate the fat-reducing effects of nutritional factors in poultry. National Center for Biotechnology Information , U.
Asian-Australas J Anim Sci. Author information Article notes Copyright and License information Disclaimer. This article has been cited by other articles in PMC.
Abstract The major goals of the poultry industry are to increase the carcass yield and to reduce carcass fatness, mainly the abdominal fat pad. Open in a separate window. Figure 1. DISCUSION Nutrient levels on abdominal fat Energy In avian species, dietary energy level can be used to reduce the feed cost per unit of poultry product through its effects on feed intake and feed conversion, so it is one of the most important factors that can be modified to reduce body fat deposition.
Protein Protein is the most expensive component of poultry diets. Amino acids Methionine, the first-limiting amino acid in poultry diets, is important because of its effects on growth performance and also due to its effectiveness for producing lean meat Takahashi et al.
Minerals Manganese Mn is a necessary trace mineral in poultry nutrition because of its central role in carbohydrate and lipid metabolism Klimis-Tavantzis et al. Fat types on abdominal fat Fats and oils are used in poultry diet formulations to enhance the palatability of the diet, the absorption of fat-soluble vitamins, and to regulate the passage rate of the digesta in the gastrointestinal tract.
Conjugated linoleic acid on abdominal fat The source of oils is not the only factor that can affect abdominal fat deposition in broilers. Various feed additives on abdominal fat Betaine glycine betaine or trimethylglycine is highly concentrated in sugar beet and is classified as a byproduct of sugar production.
Feed restriction on abdominal fat Limiting the feed intake in avian species using various methods quantitative or qualitative feed restriction has successfully addressed many problems that affect poultry farms due to intensive selection, e. Table 1 Some additives used in poultry diets to reduce the abdominal fat content.
Thyme Thymus vulgaris extract consumption darkens liver, lowers blood cholesterol, proportional liver and abdominal fat weights in broiler chickens. Ital J Anim Sci. Dietary protein concentration regulates the mRNA expression of chicken hepatic malic enzyme. J Nutr. Influence of in ovo injection of L-arginine on productive and physiological performance of quails. Res Opin Anim Vet Sci.
Influence of two plant extracts derived from thyme and cinnamon on broiler performance. Pak Vet J. Effects of additional DL-methionine in broiler starter diet on blood lipids and abdominal fat.
Afr J Biotechnol. Effect of L-carnitine administration on growth performance, carcass traits, blood serum parameters and abdominal fatty acid composition of ducks. Arch Anim Nutr. Effects of L-carnitine administration on growth performance, carcass traits, serum lipids and abdominal fatty acid compositions of geese.
Rev Med Vet. Performance, carcass characteristics, meat quality and plasma constituents of meat type drakes fed diets containing different levels of lysine with or without a microbial phytase. The fatty acid synthase gene in avian liver. Two mRNAs are expressed and regulated in parallel by feeding, primarily at the level of transcription.
J Biol Chem. Dietary conjugated linoleic acid alters hepatic lipid content and fatty acid composition in broiler chickens. Poult Sci. Chicken lines divergent for low or high abdominal fat deposition: A relevant model to study the regulation of energy metabolism.
Oil and fat in broiler nutrition. Brazilian J Poult Sci. Antioxidants in feeding of broiler ducks. J Ptitsevodstvo. Prediction of fat and fat free live weight in broiler chickens using back skin fat, abdominal fat and live body weight.
Increasing dietary lysine increases final pH and decreases drip loss of broiler breast meat. Effect of dietary Japanese green tea powder supplementation on feed utilization and carcass profiles in broilers. J Poult Sci. Contribution of lipoprotein lipase activity to the differential growth of three adipose tissue depots in young broiler chickens. Br Poult Sci.
Effect of feeding fermented Ginkgo biloba leaves on growth performance, meat quality, and lipid metabolism in broilers. Dietary lipoic acid influences antioxidant capability and oxidative status of broilers. Int J Mol Sci. Increasing efficiency of lean tissue composition in broiler chickens. Daidzein modulations of apolipoprotein B and fatty acid synthase mRNA expression in chick liver vary depending on dietary protein levels. Asian Australas J Anim Sci. Effects of dietary macronutrient content on energy metabolism and uncoupling protein mRNA expression in broiler chickens.
Br J Nutr. Arginine need of heavy broiler males: Applying the ideal protein concept. Protein expression of pectoralis major muscle in chickens in response to dietary methionine status. Dietary fatty acid profile modifies abdominal fat deposition in broiler chickens. Dietary polyunsaturated fatty acids decrease fat deposition in separable fat depots but not in the remainder carcass.
The saponification value is higher when trygliceride chains are shorter. Therefore, each type of lipid has its own reference value Butolo, The profile of fatty acids is of importance to the quality of the utilized lipid and to the absorption of these lipids by the bird, and also because it influences the quality of the fat deposited on the broiler carcass.
This method is used to evaluate the quality of oils, fat and sub-products with high percentage of fat. Peroxides are unstable intermediate substances, and their concentration has a typical normal curve. Afterwards, the peroxide formation rate decreases while the decomposition of secondary products not indentified in this test continues, therefore the importance of not performing this test only in one moment Shermer, In this evaluation, a tube containing 2.
After 20 hours, the contents of peroxide are measured. The maximum acceptable is 20 meq of peroxide per kilogram of fat. AOM results might be related to the stability of the fat or the ration. One of the advantages of this test is the ability to assess the relative effectiveness of different antioxidants. The test of oxidative stability has a similar principle to AOM.
This method is frequently used to measure fat stability. The iodine value estimates the number of double bonds present in the fat or oil. Consequently, it is necessary to previously know the nature of the lipid and the number of double bonds that might be present in the lipid. Bird fats should have iodine values between 70 and The higher the extension of the oxidation, the lower is the iodine value of the sample. This analysis has the same limitations of the method of initial value of peroxides.
Moreover, high levels of peroxide might interfere with the procedure. This analysis quantifies the concentration of malonaldehyde formed by the oxidation of a triglyceride. Malonaldehyde is a product of the oxidation of the peroxides that are formed initially. Nevertheless, one of the great limitations of this method is the fact that oxidation can be potentially advanced before malonaldehyde is produced.
In addition, malonaldehyde is only one of the several products derived from the decomposition of peroxides. The utilization of cotton oil is limited by the presence of the natural yellow pigment denominated gossypol, which is a toxic or anti-nutritional element. It causes iron deficiency and lysine unavailability due to Maillard reactions, thus reducing the nutritional value of proteins when utilized in the meal form.
Ferrous sulphate must be added to broiler diets in which cotton oil is included, because it chelates gossypol, preventing its absorption in the digestive tract and thus neutralizes its deleterious effects. Broilers tolerate levels higher than ppm of free gossypol without performance impairment. It is not recommended to use gossypol in laying hen diets. The presence of cyclopropenoic fatty acids malvalic and sterculic intensifies the effects of gossypol, resulting in green yolk and pink coloration of the albumen.
When high amounts of these fatty acids are ingested, the yolk develops redness and viscous appearance after short time of refrigeration. This alteration is caused by the increase in the concentration of saturated fatty acids in the yolk as a function of the inhibition of the enzymes D 6 e D 5 desaturase, which hinders the denaturation of stearic and palmitic acids and their corresponding monounsaturated fatty acids.
Besides the ability of changing the composition of yolk fatty acids, the cyclopropenoic fatty acids alter the permeability of the vitelline membrane and cause iron diffusion from the yolk to the albumen, where ovotransferrin acts as iron chelator.
This reaction between ovotransferrin and iron is responsible for the pink coloration of the albumen. On the other hand, some ovotransferrin may diffuse to the yolk, combine with iron and also cause red yolk coloration. The pink albumen coloration is seen more often in eggs stored for long periods of time. In birds, the adverse effects of adding erucic acid to the diets are reflected on intake, growth and the apparent digestibilities of total lipid and individual fatty acids Sim et al.
Furthermore, chicks fed with diets containing erucic acid deposit less fat and utilize energy from this lipid less frequently Renner et al. Female broilers fed diets containing two different forms of canola oil showed better growth rate when compared to females fed diets containing tallow and acidulated soybean oil soapstock. This observation confirms the advantage of using vegetal oils instead of tallow and acidulated soybean oil soapstock as energy sources for birds. The better growth rates are a result from the higher percentage of long chain fatty acids and higher contents of triglycerides Thacker et al.
Andreotti et al. To evaluate the effects of different lipidic sources on the physical and chemical characteristics of thigh meat, broilers were fed diets containing soybean oil, sunflower oil, canola oil, corn oil, poultry fat or lard.
Lard and corn oil resulted in more red-colored meat when compared to the meat of birds fed with oil of canola, sunflower or soybean, but did not differ from the poultry fat Souza et al. It was suggested that the difference was a function of the fatty acid composition of the different vegetable oils.
Sanz et al. According to Sanz et al. The difference in protein accretion was attributed to the level of saturation of the fat, since the energy derived from unsaturated fat may be used for other metabolic purposes, whereas the energy derived from saturated sources is less promptly utilized and accumulates as body fat. In general, corporal fat accumulation may be considered the result of the balance between the fat absorbed from the diet, the endogenous synthesis of fat lipogenesis and the catabolism of fat by b-oxidation lipolysis.
Therefore, in cases in which the quantity of absorbed fat is the same, lower fat depositions may be attributed to an increase in catabolism or endogenous decrease in the synthesis of fatty acids, or both. There was a significant reduction in the abdominal fat of birds fed diets with sunflower oil Becker et al. Provided that the quantity of absorbed fat was higher in birds fed diets containing sunflower oil, the reduction in the fat deposit of these birds seemed to be a function of higher fat oxidation rates catabolism and lower synthesis of fatty acids.
The parameters of meat quality were not different between treatments, even though meat juiciness of the samples from birds fed with canola oil has been inferior to the other treatments. The values of TBARS were higher in fresh abdominal fat of birds fed linseed oil and soybean oil and in the breast muscle stored for 12 months when compared to the samples of fresh breast.
Higher levels of omega-3 in both tissues were observed in birds fed linseed oil. It has been suggested that the size of fat deposits may be changed according to the fatty acid profile of the diet. According to Rodriguez et al. The raw soybean oil has on its composition several substances considered as impurities Table 6 that must be removed using several processes filtration, hydration and degum.
These substances are solid residues from the extraction process, and they are phospholipids, gums, metallic complexes, free fatty acids, peroxides, polymers, secondary products from oxidation and pigments Beauregard et al.
Scaife et al. Birds fed with canola oil also showed higher intake and higher weight. Birds fed beef tallow had the poorest conversion rate. Vieira et al. Lara et al. It was observed better weight gain and intake in birds fed with soybean oil in relation to the birds fed with acidulated soybean oil soapstock.
The different lipidic sources had no influence on the levels of moisture, ether extract, and protein of the breast, thigh and whole carcasses. According to Moura , the inclusion of soybean oil in broiler diets does not affect the moisture and ether extract in the breast and thigh muscles. Furthermore, the deposition of fat on the breast muscle and viscera is not affected by the inclusion of the oil in the diet.
The acidulated soybean oil soapstock, also denominated as soybean fatty acid, is a sub-product of the industry of soybean oil. This sub-product is obtained through the alkaline neutralization of the raw oil, which produces a raw soap a mixture of soaps, neutral oil, water, sterols, pigments, and other constituents.
This unstable product is converted in acidulated soybean oil soapstock after a treatment of sulfuric acid in hot aqueous solution. Free fatty acids affect absorption negatively and, consequently, also the nutritive value of the fats. The ratio between free fatty acids and intact triglycerides is important, since supplements with free fatty acids are absorbed less efficiently than the free fatty acids in form of triglycerides.
The reason for this is that monoglycerides are essential to incorporate insoluble fatty acids in the micellar complex. There are not enough monoglycerides to combine with all free fatty acids when they are offered as the only fat source and absorption is then impaired Fats in animal feeds, ; Blanch et al. The reduction in metabolizable energy values of the fats with higher contents of free fatty acids tend to be more pronounced with greater inclusion levels of lipids.
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Download Article Explore this Article Steps. Tips and Warnings. Things You'll Need. Related Articles. Author Info Last Updated: March 5, Remove all fat deposits from inside the body cavity of a chilled uncooked chicken. Cut the pieces of fat into smaller chunks. Cut the chunks into 1-inch pieces or smaller. Keep the chunks equally sized so that they have a relatively equal melting time.
Place the fat chunks in a medium saucepan or frying pan. Make sure to have a lid that will cover the pan.
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