A composition for enriching animal meat with Omega 3 polyunsaturated fatty acids Field of the Invention

The present invention relates to a composition comprising at least one diarylheptanoid for use in enriching animal meat with Omega 3 polyunsaturated fatty acids. Also disclosed are methods for enriching animal meat with Omega 3 polyunsaturated fatty acids.

Background to the Invention

Turmeric (Curcuma longa L.) is a rhizomatous perennial plant belonging to the ginger family (Zingiberaceae). It is traditionally used as a spice in Indian cuisine but is also reported to have wide ranging antibacterial and antifungal properties. Turmeric has been widely studied in human medicine for its potential to control diseases including kidney and cardiovascular diseases, Alzheimers disease and diabetes.

Turmeric contains essential oils which are extracted using steam distillation of the rhizomes. The most important of these oils are a group of compounds called curcumoids which include curcumin (diferuloylmethane), demethoxycurcumin and bisdemethoxycurcumin. Depending on location and the soil conditions in which turmeric grows, the curcumoid content can range from 2 - 9%. The most studied curcumoid is curcumin which constitutes on average 3 - 4% of powdered turmeric. It has a distinctly earthy, slightly peppery flavor and a mustardy smell. Curcumin comprises 94% Curcumin I, 6% Curcumin II and 0.3% Curcumin III.

The long chain Omega 3 fatty acids Eicosapentanoic acid EPA (C20:5 n3) and Docosahexanoic acid DHA (C22:6 n3) cannot be synthesised de novo in mammals and therefore are an essential nutrient in the diet. Limited amounts of the fatty acids can be derived from the elongation of alpha-linolenic acid, ALA (C18:3 n3) in the diet but this conversion is very inefficient (5% or less). The conversion of ALA to EPA and DHA takes place in the liver and involves biochemical elongation and desaturation of the ALA using a series of enzymes including FADS2 and elongase 2.

Summary of the Invention

According to a first aspect of the present invention there is provided a composition comprising at least one diarylheptanoid for use in enriching animal meat with Omega 3 polyunsaturated fatty acids.

According to a second aspect of the present invention there is provided a method for enriching animal meat with Omega 3 polyunsaturated fatty acids, the method comprising administering a composition comprising at least one diarylheptanoid to the animal. Optionally, the at least one diarylheptanoid is a linear diarylheptanoid. Optionally, the at least one diarylheptanoid is a curcuminoid.

Optionally, the at least one diarylheptanoid is curcumin or a derivative thereof.

Optionally, the at least one diarylheptanoid is (1 E,6E)-1 ,7-Bis(4-hydroxy-3-methoxyphenyl)-1 ,6- heptadiene-3,5-dione.

Optionally, the at least one diarylheptanoid is demethoxycurcumin.

Optionally, the at least one diarylheptanoid is (1 E,6E)-1-(4-Hydroxy-3-methoxyphenyl)-7-(4- hydroxyphenyl)hepta-1 ,6-diene-3,5-dione.

Optionally, the at least one diarylheptanoid is bisdemethoxycurcumin.

Optionally, the at least one diarylheptanoid is (1 E,6E)-1 ,7-Bis(4-hydroxyphenyl)hepta-1 ,6-diene-3,5- dione.

According to a third aspect of the present invention there is provided a composition comprising turmeric (Curcuma longa) for use in enriching animal meat with Omega 3 polyunsaturated fatty acids. According to a fourth aspect of the present invention there is provided a method for enriching animal meat with Omega 3 polyunsaturated fatty acids, the method comprising administering a composition comprising turmeric (Curcuma longa) to the animal.

Optionally, the turmeric is selected from dried turmeric root, dried ground turmeric root, and turmeric extract comprising 1-85% curcuminoids.

Optionally, the composition comprises at least 1 - 85% (w/w) of the at least one diarylheptanoid or turmeric. Further optionally, the composition comprises at least 1 - 50% (w/w) of the at least one

diarylheptanoid or turmeric.

Still further optionally, the composition comprises at least 1 - 40% (w/w) of the at least one diarylheptanoid or turmeric. Still further optionally, the composition comprises at least 1 - 30% (w/w) of the at least one diarylheptanoid or turmeric.

Still further optionally, the composition comprises at least 1 - 20% (w/w) of the at least one diarylheptanoid or turmeric.

Still further optionally, the composition comprises at least 10 - 20% (w/w) of the at least one diarylheptanoid or turmeric. Optionally, the composition further comprises at least one source of Omega 3 polyunsaturated fatty acid.

Optionally, the at least one plant Omega 3 polyunsaturated fatty acid is a plant polyunsaturated fatty acid.

Optionally, the at least one plant Omega 3 polyunsaturated fatty acid is an algal polyunsaturated fatty acid. Optionally, the composition comprises at least 5% algal Omega 3 polyunsaturated fatty acid. Further optionally, the composition comprises 5% - 60% algal Omega 3 polyunsaturated fatty acid. Still further optionally, the composition comprises 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11 %, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, optionally 20%, optionally 21 %, optionally 22%, optionally 23%, optionally 24%, optionally 25%, optionally 26%, optionally 27%, optionally 28%, optionally 29%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% algal Omega 3 polyunsaturated fatty acid.

Optionally or additionally, the at least one source of Omega 3 polyunsaturated fatty acid is a linseed (Linum usitatissimum) polyunsaturated fatty acid.

Optionally, the composition comprises at least 5% linseed Omega 3 polyunsaturated fatty acid. Further optionally, the composition comprises 5% - 80% linseed Omega 3 polyunsaturated fatty acid. Still further optionally, the composition comprises 5% optionally 10%, further optionally 15%, still further optionally 20%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60%, still further optionally 70%, still further optionally 80% linseed Omega 3 polyunsaturated fatty acid.

Optionally, the linseed Omega 3 polyunsaturated fatty acid is from linseed. Further optionally, the linseed Omega 3 polyunsaturated fatty acid is from milled or ground linseed. Still further optionally, the linseed Omega 3 polyunsaturated fatty acid is from micronized linseed.

Optionally or additionally, the at least one plant oil is a linseed oil. Optionally, the composition comprises at least 0.5% (w/w) linseed oil. Further optionally, the composition comprises 0.5% - 25% (w/w) linseed oil. Still further optionally, the composition comprises 0.5%, optionally 1 %, further optionally 2%, still further optionally 3%, optionally 4%, further optionally 5%, still further optionally 6%, still further optionally 7%, still further optionally 8%, still further optionally 9%, still further optionally 10%, still further optionally 11 %, still further optionally 12%, still further optionally 13%, still further optionally 14%, still further optionally 15%, still further optionally 20%, still further optionally 25% linseed oil.

Optionally, the at least one plant polyunsaturated fatty acid is an algal polyunsaturated fatty acid and a linseed polyunsaturated fatty acid. Optionally, the composition comprises at least 5% algal polyunsaturated fatty acid and up to 60% linseed polyunsaturated fatty acid. Further optionally, the composition comprises 5% - 60% algal polyunsaturated fatty acid and 5% - 80% linseed

polyunsaturated fatty acid.

Still further optionally, the composition comprises 5%, optionally 6%, optionally 7%, optionally 8%, optionally 9%, optionally 10%, optionally 11 %, optionally 12%, optionally 13%, optionally 14%, optionally 15%, optionally 16%, optionally 17%, optionally 18%, optionally 19%, optionally 20%, optionally 21 %, optionally 22%, optionally 23%, optionally 24%, optionally 25%, optionally 26%, optionally 27%, optionally 28%, optionally 29%, still further optionally 30%, still further optionally 40%, still further optionally 50%, still further optionally 60% algal Omega 3 polyunsaturated fatty acid; and 5%, optionally 10%, further optionally 15%, further optionally 20%, further optionally 30%, further optionally 40%, still further optionally 50%, still further optionally 60%, still further optionally 70%, still further optionally 80% linseed Omega 3 polyunsaturated fatty acid.

Still further optionally, the composition comprises 0.5%, optionally 1 %, further optionally 2%, further optionally 3%, further optionally 4%, further optionally 5%, further optionally 6%, further optionally 7%, further optionally 8%, further optionally 9%, further optionally 10%, further optionally 15%, further optionally 20%, further optionally 25% (w/w) algal oil; and 25%, optionally 20%, optionally 15%, further optionally 10%, still further optionally 9%, still further optionally 8%, further optionally 7%, further optionally 6%, still further optionally 5%, still further optionally 4%, still further optionally 3%, still further optionally 2%, still further optionally 1 %, still further optionally 0.5% (w/w) linseed oil.

Optionally or additionally, the composition further comprises an antioxidant. Optionally, the composition further comprises at least 0.5% (w/w) antioxidant. Further optionally, the composition further comprises 0.5 - 5.0% (w/w) antioxidant. Still further optionally, the composition further comprises 0.5%, optionally 1.0%, further optionally 1.5%, still further optionally 2%, still further optionally 2.5%, still further optionally 3%, still further optionally 3.5%, still further optionally 4%, still further optionally 4.5%,still further optionally 5.0% antioxidant.

Optionally, the antioxidant is a naturally occurring antioxidant. Further optionally, the composition further comprises 0.5 - 5% (w/w) naturally occurring antioxidant. Optionally or additionally, the antioxidant is a synthetic antioxidant. Further optionally, the composition further comprises 0.5 - 2.5% (w/w) synthetic antioxidant.

Optionally or additionally, the antioxidant is combination of a naturally occurring antioxidant and a synthetic antioxidant.

According to a further aspect of the present invention there is also provided an animal feed comprising a composition comprising at least one diarylheptanoid or turmeric (Curcuma longa). Optionally, the animal feed comprises 2.5 - 20% (w/w) of the composition.

Further optionally, the animal feed comprises 2.5%, optionally 5.0%, further optionally 7.5%, still further optionally 10.0%, still further optionally 12.5%, still further optionally 15.0%, still further optionally 17.5%, still further optionally 20% (w/w) of the composition.

Optionally, the use comprises administration of the composition or the animal feed to an animal.

Optionally, the use comprises oral administration of the composition or the animal feed to an animal. Optionally, the use comprises dietary administration of the composition or the animal feed to an animal.

Optionally, the use comprises dietary administration of the composition or the animal feed to an animal, wherein the composition amounts to 2.5 - 20% (w/w) of the animal feed or diet of the animal.

Optionally, the use comprises dietary administration of the composition or the animal feed to an animal, wherein the composition amounts to 2.5%, optionally 5.0%, further optionally 7.5.0%, still further optionally 10%, still further optionally 12.5.0% still further optionally 15.0%, still further optionally 17.5%, still further optionally 20% (w/w) of the animal feed or diet of the animal.

Optionally, the Omega 3 polyunsaturated fatty acids are selected from C10:0 Capric acid, C10:1(n-

I ) cis cis-9-Decenoic acid, C12:0 Laurie acid, C12:1(n-1 )cis cis-11-Dodecenoic acid, C12:1(n-3)cis cis-9-Dodecenoic acid, C13:0 Tridecanoic acid, C14:0 ante-iso 11-Methyltridecanoic acid, C14:0 iso 12-Methyltridecanoic acid, C14:0 Myristic acid, C14:1(n-5)cis Myristoleic Acid, C15:0 ante-iso 12- Methyltetradecanoic acid, C15:0 iso 13-Methylmyristic acid, C15:0 Pentadecanoic acid, C15:1(n- 5)cis cis-10-Pentadecenoic Acid, C16:0 iso 14-Methylpentadecanoic acid, C16:0 Palmitic acid, C16:1(n-5)cis cis-11-Hexadecenoic acid,C16:1(n-7)cis Palmitoleic acid, C16:1(n-9)cis cis-5- Hexadecenoic acid, C17:0 ante-iso 14-Methylhexadecanoic acid, C17:0 Heptadecanoic acid, C17:0 iso 15-Methylpalmitic acid, C17:1(n-7)cis cis-10-Heptadecenoic Acid, C18:0 ante-iso 15- Methylheptadecanoic acid, C18:0 iso 16-Methylheptadecanoic acid, C18:0 Stearic acid, C18:1(n-

I I ) trans trans-7-Octadecenoic acid, C18:1(n-6)cis cis-12-Octadecenoic acid, C18:1(n-6)trans trans- 12-Octadecenoic Acid, C18:1(n-7)cis cis-Vaccenic Acid, C18:1(n-7)trans trans- Vaccenic acid, C18:1(n-9)cis Oleic acid, C18:1(n-9)trans Elaidic acid, C18:2(n-6)cis Linoleic acid, C18:2(n-6)trans Linolelaidic acid, C18:2conj Total Conjugated Linoleic acid (CLA), C18:3(n-3)cis Alpha-Linolenic acid (ALA), C18:3(n-6)cis Gamma-Linolenic acid (GLA), C18:4(n-3)cis Stearidonic acid, C20:0 Arachidic acid, C20:1(n-11 ) Gadoleic Acid, C20:1(n9)cis cis-11-Eicosenoic Acid, C20:2(n-6)cis cis-11 ,14- Ecosadienoic acid, C20:3(n-3)cis cis-11 ,14,17-Eicosatrienoic acid, C20:3(n-6)cis cis-8, 11 ,14 Eicosatrienoic acid, C20:4(n-3)cis cis-8, 11 ,14,17-Eicosatetraenoic acid, C20:4(n-6)cis Arachidonic Acid, C20:5(n-3)cis Eicosapentenoic acid (EPA), C22:0 Behenic acid, C22:1(n-11 )cis Cetoleic acid, C22:1(n-9)cis Erucic acid, C22:2(n-6)cis Docosadienoic acid, C22:4(n, 6)cis Docosatetraenoic acid, C22:5(n-3)cis Docosapentaenoic (DPA), C22:5(n-6)cis cis4,7,10,13,16Docosapentaenoic acid, C22:6(n-3)cis Docosahexaenoic (DHA), C24:0 Lignoceric acid, C24:1(n-9)cis Nervonic acid, C25:0 Pentacosanoic acid, C4:0 Butyric acid, C5:0 Valeric acid, C6:0 Caproic acid, C7:0 Heptanoic acid, C8:0 Caprylic acid, C9:0 Nonanoic acid. Further optionally, the Omega 3 polyunsaturated fatty acids are selected from a-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and combinations each thereof.

Optionally, the Omega 3 polyunsaturated fatty acids are α-linolenic acid (ALA). Alternatively or additionally, the Omega 3 polyunsaturated fatty acids are docosahexaenoic acid (DHA).

Further alternatively or additionally, the Omega 3 polyunsaturated fatty acids are eicosapentaenoic acid (EPA).

Further alternatively or additionally, the Omega 3 polyunsaturated fatty acids are α-linolenic acid (ALA).

Still further alternatively or additionally, the Omega 3 polyunsaturated fatty acids are selected from a combination of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and are a-linolenic acid (ALA).

Optionally, the animal is a bird. Further optionally, the animal is a domesticated bird or poultry. Still further optionally, the animal is a domesticated bird or poultry selected from chicken, quail, turkey, goose, duck, guinea fowl, pheasant, pigeon, and squab. Still further optionally, the animal is Gallus gallus domesticus.

Examples Embodiments of the present invention will now be described with reference to the following non- limiting examples. The inventors aimed to evaluate the role of curcumin in enhancing elongation of ALA to EPA and DHA and in increasing the deposition of these long chain fatty acids in the meat of chickens. Three groups of chickens each comprising of 324 Ross 308 mixed sex birds were fed one of three trial feeding regimes as outlined below:

Treatment 1 (T1 ): Containing Premix 1 at 10% inclusion in the Finisher/ Withdrawal diet fed from day 23 until final kill

Treatment 2 (T2): T1 plus 3kg Turmeric extract 20% curcuminoids

Treatment 3 (T3): T1 plus 5kg Turmeric extract 20% curcuminoids

Details of Premix 1 ,2, and 3 are shown in table 1.

Table.1 Premixtures used in Treatments 1-3

Premix 1 Premix 2 Premix 3

Cereal 31 28 26

Micronised linseed 60 60 60

Linseed oil 5 5 5

Antioxidants, emulsifier and flow agent 4 4 4

Turmeric 20% 0 3 5

The trial feeds were fed ad libitum from 22 days of age until birds were slaughtered at 38 days. Birds had feed removed from them 6 hours before they were sent for slaughter. They were slaughtered using gas stunning. Birds were processed, this typically involves stunning, bleeding, spay washing, de-feathering, scalding, head/foot removal, evisceration, carcass inspection, spray washing, primary chilling, weighing and secondary chilling. Ten carcasses from each treatment were recovered for meat analysis. The carcasses were stored overnight in a chilled environment and then frozen for 4 days. They were then defrosted and separated into portions of white meat (breast meat without skin) and dark meat (thigh + drum meat without skin). The raw portions were separately minced and a 100g sample of each was placed in sealed labelled bags and refrigerated before being delivered to the analytical laboratory (Eurofins Scientific Ltd, Dublin) the same day as preparation. The meat samples were analysed for their total fat content and the fatty acid profile of the meat. Results are presented in Table 2.

For the taste panel analysis: the chicken samples were cooked using the ovens in the Commercial Kitchen in the Food Innovation Centre at Loughry Campus (CAFRE). They were roasted at 180°C until a minimum deep thigh muscle temperature of 86°C was achieved. The taste panellists (male (55%), female (45%), under 20 years of age (n=5), between 21 and 30 years of age (n=2), between 31 and 40 years of age (n=5), between 41 and 50 years of age (n=7), over 60 years of age (n=1 )) were asked to rate the visual cooked appearance, aroma, flavour, texture, succulence, aftertaste and overall acceptability of both the white and the dark meat samples. They were then asked to rank in order from their most preferred to least preferred sample and to give reasons for their choice, and also whether or not they would purchase each sample. The 'Compusense Five' system analyses the different attributes of the samples using the Hedonic scoring system which rates the panellists answers from 1-9. 1 =dislike extremely, 2 = dislike very much, 3 = dislike moderately, 4 = dislike slightly, 5 = neither like or dislike, 6 = like slightly, 7 = like moderately, 8= like very much, 9 = like extremely.

Table 2. Results from chicken meat analysis: average fatty acid profiles, average EPA+DHA, Omega 3:Omega 6

Treatmen EPA+DH

t means ALA EPA DHA A

(n=10) % fat mq/100q mq/100q mq/100q mq/100q n3:n6

Breast T1 2.05 142.85 ^ab 6.838 ^b 6.552 ^a 13.39 ^b 0.3498 ^c

Breast T2 2.02 174.9 ^a 9.983 ^a 9.771 ^a 19.754 ³ 0.4463 ^a

Breast T3 1.58 1 16.09 ^b 8.531 ^ab 8.856 ^ab 17.387 ^ab 0.4162 ^b sem 0.16 14.47 0.61 0.94 1.44 0.006

NS (p = p<0.000 p value 0.077) p < 0.05 p=0.005 p=0.07 p=0.0147 1

Thigh T1 9.02 656.7 ^b 1 1.291 ^b 6.877 ^b 18.168 ^b 0.3258 ^c

Thigh T2 8.84 814.3 ^a 16.202 ^a 10.202 ^ab 26.404 ³ 0.4159 ³

Thigh T3 8.17 690.9 ^ab 15.417 ³ 12.912 ³ 28.329 ^a 0.3785 ^b sem 0.51 49.18 1.2 1.51 2.09 0.01 p<0.000 p-value NS P=0.076 p=0.0159 p=0.006 p=0.004 1

Results show that the addition of 3kg turmeric (Treatment 2) caused an increased deposition of EPA and DHA in both the white meat and the brown meat. In the case of EPA this increase was statistically significant. For EPA and DHA combined, the increase was significant in both white meat and brown meat. When the dose of turmeric was increased to 5kg the deposition of EPA and DHA in both types of meat decreased slightly compared to the 3 kg dose, except for the drum and thigh where it increased. The increased EPA and DHA (and EPA DHA combined) from the 5kg turmeric treatment was not significantly higher than the treatment containing no turmeric for breast meat but was significantly higher for thigh and drum.

Table 3. Mean scores for product attributes of white meat

samples

Attribute T1 T2 T3

Cooked appearance

6.80a 7.15a 7.15a

of white meat

Aroma of white meat 6.90a 6.95a 7.10a Flavour of white meat 6.80a 6.75a 6.85a

Texture of white meat 6.00a 6.35a 6.80a

Succulence of white

6.25a 6.50a 7.05a

meat

Aftertaste of white

6.15a 6.45a 6.80a

meat

Overall acceptability

6.40a 6.70a 7.15a

of white meat

Whole birds from Treatments 1 - 3 for sensory analysis. There were no significant differences between treatments other than flavour of the dark meat which was significantly improved using turmeric.

Table. 4. Bird performance for various treatments

Weight FCR

Corrected to Corrected to

Treatment 37d 2kg Mortality

1 2.156 1.567 2.5

2 2.188 1.514 1.9

3 2.212 1.517 1.9

Physical performance of the birds was studied and are summarised in Table 4. The performance of birds receiving turmeric was better than those which contained no turmeric in terms of both body weight and food conversion ratio and mortality. No statistical analysis was carried out as there was only a one pen replicate for each treatment.