Evaluation the cis and trans fatty acid profiles in broiler's meat and abdominal fat and edible oil in South Khorasan province

One of the most common causes of the death over the world is the cardiovascular and atherosclerosis diseases. However, in the last decades there has been continuing accumulation of evidence that trans fatty acids and omega-6 fatty acids have potential harmful action in blood lipid metabolism, atherosclerosis development and cardiovascular disease. Among the most important of fat sources in ration of human are meat and fat of broiler and edible oil. Therefore, the aim of this study was to determine the fatty acid profiles of broiler's meat and abdominal fat and edible oil in South Khorasan Province. In this descriptive and analysis study, 10 samples of meat (MB) and abdominal fat (FB) from the Birjand broiler's abattoir were collected at 3 consecutive days and 5 samples of each butter oil (B), solid oil (S), margarine (M) and liquid oil (O) were gathered from shopping around province. The samples were frozen in -80o freezer. Then, the oils were separated and methylated. The type and of each fatty acids were designated with compare to the retention time in the standard peak. The quantity of fatty acids was determined from internal standard method. Analysis of the data were revealed that the sum of SFA were 31.84, 51.92, 50.03, 24.43, 35.57 and 30.67 in B, S, M, O, FB and MB respectively. The highest and lowest amount of saturated fatty acid were observed at S, M and O respectively (P<0.05). The percentage of MUFA in B, S, M, O, FB and MB were 37.9, 14.98, 17.15, 31.95, 37.97, 39.96 % respectively. The omega-6 fatty acids were higher at liquid oil and the least amount were in FB (P<0.05). The amount of omega-3 fatty acids in BM and B were higher than other. The percentage of trans fatty acids in MB and FB were lower than 2% and in B were equal to 2.7%. The amount of trans fat acid were 10.5 and 9.82% in margarine and solid oil respectively. Therefore, the fat and meat of broiler had lower SFA and trans fatty acid and higher omega-3 fatty acids and these had lower effect on cardiovascular disease and better source for supplying their requirement.