About the author

Dr Gita Cherian was born in Kerala, a lush, forested strip of land between the Arabian Sea and the Western Ghats, a mountain range that runs along India’s west coast. Dr. Cherian was awarded a scholarship from the Indian Council of Agricultural Research. She was accepted for one of only 40 open places in the veterinary medicine program at Kerala Agricultural University.

She earned her master’s degree in 1985 at the University of Alberta in Edmonton and she published her first article in the Journal of Animal Science in 1988. She came to OSU as an assistant professor of poultry nutrition in January 2000 and teaches courses in animal nutrition on both the graduate and undergraduate levels. Her research includes finding ways to introduce beneficial fats into poultry feed to benefit both the animals and humans.

Dr Reza Poureslami He completed his Ph.D. in the field of poultry nutrition at Ghent University, Belgium in 2009. He completed his Post-Doctoral training in the area of practical nutrition at the University of Georgia, USA in 2011.

He has hands-on and research experience in the following areas: fatty acids digestibility, amino acids, feed additives, minerals, nutrigenomics, feed processing (high-shear extrusion processing of soybeans, oilseeds, by-products, pet food and aquatic feed).

Dr. Poureslami has written or co-authored a number of papers and a couple of books. He is reviewer and editorial board member for several journals. Dr. Poureslami is currently working as poultry nutritionist with Kerry Ingredients and Flavours, USA.

Further information on the book

Contents

• Fats and Fatty Acids in Egg Layers and Meat-Type Broiler Birds 
• Fats and fatty acids in laying hens 
• Fats and fatty acids in meat-type broiler birds 
• Lipoproteins and Their Metabolism in Poultry 
• Fats and Fatty Acids in Poultry Products and Quality Aspect 
• Modifying Egg Lipids for Enhancing Human Health 
• Modifying Meat Lipids for Human Health 
• Oxidative Stability of Fatty Acids
• Fats and Fatty Acids in Poultry Health 
• Fatty Acids in Immune Health 
• Dietary Fat and Nutrigenomics for Poultry Production 
• Dietary Fatty Acids and Male Fertility in Poultry 
• Use of Fatty Acids to Control Enteric Pathogens in Poultry 
• Fatty Acids Of Eggs Of Wild And Domesticated Birds And Their Roles In Embryonic Development 
• Fats and Fatty Acids: Analytical Aspects 
• Appropriate Extraction and Methylation Techniques for Lipid

SECTION ONE: Fats and fatty acids in egg layers and meat-type broiler birds
Fats and fatty acids in laying hens
Sheila E. Purdum and Dana Didde

• Introduction
• Requirement for fats and fatty acids
• Metabolic disorders due to excess fat intake
• Source of fats
• Interactions with other nutrients

Fats and fatty acids in meat-type broiler birds
Enric Esteve-Garcia

• Introduction
• Fat deposition
• Intramuscular fat
• Energy deposition
• Fatty acid synthesis de novo and oxidation
• Body fat composition
• Conjugated linoleic acid
• Conclusions

Lipoproteins and their metabolism in poultry
Rosemary L. Walzem

• Introduction
• Availability of genome data expands discovery potential
• System essentials
• Apolipoprotein-B containing lipoproteins
• Conclusion

SECTION TWO: Fats and fatty acids in poultry products and quality aspects
Modifying egg lipids for enhancing human health
Gita Cherian

• Introduction
• Egg lipid composition
• Egg fatty acids
• Why modify egg lipid composition?
• Why omega-3 or n-3 fatty acids?
• Are all omega-3 (n-3) fatty acids equal?
• Enriching eggs with omega- 3 fatty acids: role of hen’s diet
• Omega-3 eggs - are they all equal?
• Human health effects of n-3 fatty acid-modified eggs
• Egg quality characteristics and consumer acceptance of omega-3 enriched eggs
• Summary
• Acknowledgments

Modifying meat lipids for human health
Reza Poureslami and Amy B. Batal

• Fatty acids in human diet
• Fatty acids in poultry nutrition
• Metabolism of fatty acids in birds
• Enrichment of poultry products with n-3 fatty acids
• Source of n-3 fatty acids in poultry diet
• Impact of dietary manipulation on the fatty acid composition of poultry meat
• Impact of age and sex on the fatty acid composition of poultry meat
• Functional properties of n-3 enriched chicken meat

Oxidative stability of fatty acids
Ronald A. Holser

• Introduction
• Chemical structure and oxidation
• Analysis of oxidation products
• Control techniques
• Conclusion

SECTION THREE: Fats and fatty acids in poultry health
Fatty acids in immune health
Mark E. Cook

• Introduction
• Mechanisms by which fatty acids affect immunity
• Formation of bioactive eicosanoids
• Resolution of inflammation
• Membrane fluidity and immune response
• CD1 molecule and lipid antigen presentation
• Dietary lipids and immune/inflammatory mechanisms in the domestic fowl
• Evidence that dietary fatty acids influence formation of bioactive eicosanoids
• Evidence that dietary lipids are involved in the resolution of inflammation in the domestic fowl
• Evidence of CD1 molecules for lipid antigen presentation in avian species
• Role of lipids and specific fatty acids on the immune response of the domestic fowl
• Dietary lipids and resistance to infection in the domestic fowl
• Conclusions

Dietary fat and nutrigenomics for poultry production
Ramesh Selvaraj

• Nutrigenomics
• Nutrigenomics: Fatty acids of importance
• Nutrigenomics before hatch: Fats in breeder diet
• Epigenetics and fatty acids
• Fatty acids and nutrigenomics after hatch
• Nuclear hormone receptors
• PPARs 
• LXR
• SREBP
• Other genes
• Practical application of nutrigenomics in commercial poultry production
• Decreasing abdominal fat pad thickness
• Decreasing the effect of inflammation
• Improving the health of chickens
• Nutrigenomics for selection
• Conclusions

Dietary fatty acids and male fertility in poultry
Brian K. Speake and Peter F. Surai

• Introduction
• Sperm production and function in poultry
• Current limitation on male fertility of poultry
• Functional and origins of sperm lipids
• The importance of 22:6n-3 and 22:4n-6 in sperm function
• Role of lipids of the sperm head in the acrosome reaction
• Potential role of sperm tail phospholipids in sperm motility
• Why is 22:4n-6 the characteristic fatty acid of avian sperm?
• Origins of the polyunsaturated fatty acids of sperm phospholipid
• Fatty acids and male fertility in poultry
• Changes in fertility and sperm fatty acids during the reproductive cycle
• Supplementation with polyunsaturated oils to improve male fertility
• Mechanisms for the effects of polyunsaturates on avian male fertility
• The importance of antioxidants
• Conclusions

10 Use of fatty acids to control enteric pathogens in poultry
Anup Kollanoor Johny and Kumar Venkitanarayanan

• Introduction
• Enteric foodborne pathogens in poultry
• Pre-harvest control methods
• Short chain fatty acids
• Medium chain fatty acids
• Effect of fatty acids on enteric parasites in poultry
• Conclusion

Fatty acids of eggs of wild and domesticated birds and their roles in embryonic development
Brian K. Speake, Peter F. Surai and Nicholas A.R. Wood

• Introduction
• Sources of yolk fatty acids
• Determinants of yolk fatty acid composition in eggs of wild birds 
• Relationship between the fatty acid profiles of the diet and the yolk
• Dietary strategies of avian species in the wild
• The effects of interspecies differences in fatty acid metabolism
• Interspecies variation in yolk fatty acid profiles of birds in the wild
• Egg collection
• Comparison with domesticated species
• Eggs from a granivorous species in the wild
• Eggs from wild and domesticated herbivorous species
• Eggs from wild and domesticated ducks
• Eggs of piscivorous birds in the wild
• Eggs of wild and captive carnivorous birds
• Eggs of insectivorous passerine birds in the wild
• Eggs of some omnivorous species in the wild
• Comparison of the fatty acid profiles of the diet and the yolk in domesticated and wild birds
• Fatty acid profiles of the yolk lipid classes
• The utilisation of yolk fatty acids by the avian embryo
• Functions of the various fatty acids in avian embryonic development
• Effect of interspecies differences in yolk 22:6n-3 content on the proportion of this PUFA in brain phospholipid at hatch
• Evidence for selective utilisation of 20:4n-6 and 22:6n-3 during development
• The mechanism of yolk lipid uptake during embryonic development
• Unique aspects of the uptake and metabolism of 22:6n-3 and 20:4n-6 in the embryo
• Implications for commercial production
• Effects of yolk fatty acids on the health of the embryo and chick
• Consequences of diets in captivity for development in various avian species
• Possibilities for future studies

SECTION FOUR: Fats and fatty acids: analytical aspects
Appropriate extraction and methylation techniques for lipid analysis 249
Noelia Aldai, John K. G. Kramer, Cristina Cruz-Hernandez, Viviana Santercole, Pierluigi Delmonte, Magdi M. Mossoba, and Michael E. R. Dugan

• Introduction 249
• Preparation of biological test samples 250
• Deciding which methods to use 250
• Biological sample collection 250
• Homogenization and total lipid extraction 252
• Biological fluids (milk, plasma or serum) 253
• Tissues or solid samples 254
• Digesta or feces 256
• Notes on homogenization and lipid extraction 256
• Acid digestion 256
• Methylation 257
• Direct methylation 257
• Acid catalyzed methylation 258
• Base-catalyzed methylation 259
• Combining acid and base methylations 261
• Analysis of plasmalogenic lipids 262
• GC analysis 265
• Selection of a GC column 265
• Is there a need to purify the FAMEs before GC analysis? 266
• Improving GC separations by adjusting the sample load 266
• Differences between 100 m cyanopropyl siloxane GC columns 268
• GC column temperature affects elution times 269
• Chromatographic separations of FAMEs using a new ionic column 271
• Temperature program versus isothermal conditions 271
• Quantitation of FAME by GC 272
• Commercial FAME mixtures 274
• GC autosampler vials 274
• Internal standard (IS) 275
• Complementary methods to GC analysis 276
• Ag+ -HPLC techniques. 276
• Separation of FAMEs using Ag+ -SPE, Ag+ -TLC, or Ag+ -HPLC techniques 277
• Mass spectrometry (MS) techniques 277
• GC/FTIR and ATR-FTIR spectroscopy 278
• Fourier transform near infrared (FT-NIR) spectroscopy 278

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