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A study was to determine the effect of dietary α-linolenic acid(LNA) on the fatty acid composition and the storage stability of cured and uncured poultry meat products from spent hen meat. Laying hens (White Leghorn, 72-week-old) were fed with a tallow-based control diet or a 3% LNA-enriched diet for 3 months, and then slaughtered. Meats were recovered manually or mechanically and then used to produce various spent hen meat products. Addition of LNA to the diet of layer chickens had significant effects on the composition of muscle fatty acids. The changes in the degree of unsaturation and composition of fatty acids of lipid, triglycerides, and phosphatidylethanolamine by dietary treatments were rather extensive, but these phosphatidylcholines were small. The changes in fatty acid composition of lipids indicated that most of the dietary LNA was deposited directly in the neutral lipids, and only a fraction of dietary LNA was metabolized and converted to long-chain n-3 fatty acids. Lipid oxidation in LNA-enriched cooked spent hen meat products, especially that of uncured products, increased rapidly during storage under oxygen conditions. However, lipid oxidation of spent hen meat products from an LNA diet could be controlled by hot-vacuum packaging or adding curing agents.
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