Fatty Acid Composition of Lipids From Broilers Fed Saturated and Unsaturated Fats

Abstract

the effect of feeding saturated fat (tallow) and unsaturated fat (safflower oil) to broilers on the change in fatty acid composition of lipids deposited in broiler tissues at 4, 6, 8, and 10 wk of crge was determined.Fatty acids from raw and cooked skin, excluding that on the neck and third wing joint, breast meat, thigh meat, and abdominal fat were identified by using gas liquid chromatography.Fatty acids from water in which carcasses were cooked were also identified.The degree of unsaturation of fatty acids in these tissues wars inffuenced by the degree of unsaturated fatty acids in the diet and tended to assume the fatty acid composition of the diet. In some cases, however, the higher levels of certain fatty acids in depot fat wcrs not present in broilers fed the higher levels in the diet. Fatty acids in the larger amounts in all broiler tissues were palmitic, stearic, ofeic, and linofeic but varied in amount crmong the different crge broilers fed the same ration as well as different rations. In most cases there tended to be cm inverse refcrtionship between oleic and lindeic acids in the tissues. lipids from cooked tissues contained a larger amount of 18-carbon unsaturated fatty acids than the other fatty acids combined. Fatty acids cdlected from cooking water were similar to those in cooked tissues. The presence of 13-ond 25-carbon chain fatty acids noted in tissues of 4 wk-ofd broilers suggests a difference in the metabolism of fot in different age birds. Futher research is needed to substantiate this finding.

Effects of Selected Psychrophilic Bacteria on the Fatty Acid Composition of Chicken Breast Meat ,

“…In general, our results with respect to the fatty acid composition of chicken breast meat are similar to those of other investigators (Katz et al, 1966;Miller and Robisch, 1969;Berry and Cunningham, 1970;Schuler and Essary, 1971).…”

“…The fatty acids were tentatively identified by comparing chromatograms obtained in this study with data reported by other investigators (Smith, 1961;Sampugna et al, 1966;Katz et al, 1966;Miller and Robisch, 1969;Schuler and Essary, 1971).…”

“…for 0, 3, 7, or 14 days. Uninoculated samples were stored for T HE major fatty acids in chicken breast meat are myristic, palmitic, palmitoleic, stearic, oleic, linoleic, and linolenic (Katz et al,, 1966;Miller and Robisch, 1969;Berry and Cunningham, 1970;Schuler and Essary, 1971). The volatile short-chain fatty acids which play an important role in the flavor of dairy products are present in very small amounts in chicken breast meat.…”

Neutral and Polar Lipids in Chicken Parts and Their Fatty Acid Composition

“…Most of the recent published information on lipid composition of poultry meat is limited to total fatty acid composition (Marion and Woodroof, 1963;Schuler and Essary, 1971;Jen et al, 1971;Edwards et al, 1973;Fristrom and Weihrauch, 1976).…”

Aldehydes in Poultry Chiller Water

“…In a diet consisting primarily of corn and soybean meal more than 60% of the acyl moities of the lipids of skin, breast, thigh, and abdominal fats are unsaturated (Schuler and Essary, 1971). Typically, oleic acid is about 33.8 to 40.1%; linoleic acid 16.8 to 22.1%; palmitoleic acid 4.1 to 9.1%; and linolenic acid 0 to .8%.…”