Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Abstract

Macedonian Veterinary ReviewDalmatian turkey is a slow growing breed kept in free range systems. It is a type of "old fashioned poultry" whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer's point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

Fat content reduction and lipid profile improvement in Portuguese fermented sausages alheira

“…The values found are slightly higher than those reported by Moussa et al (2014) for salmon and sardines, but lower than those reported for tuna and mackerel except for the latter's IT value, which is considerably low (0.17). But when compared to values in turkey meat (Mauric et al, 2016) or in pig fat and muscle (Grela et al, 2014), the ones we found are within the limits of 0.30-0.50 for AI and 0.75-1.2 IT referred by the mentioned authors. When compared with the values reported by Franco et al (2020) for fermented sausages in which the pig fat was partially replaced by linseed oil oleogels, the values in the present work are slightly higher than 0.26-0.39 for AI or 0.28-0.70 for TI.…”

“…(2014) for salmon and sardines, but lower than those reported for tuna and mackerel except for the latter's IT value, which is considerably low (0.17). But when compared to values in turkey meat ( Mauric et al., 2016 ) or in pig fat and muscle ( Grela et al., 2014 ), the ones we found are within the limits of 0.30–0.50 for AI and 0.75–1.2 IT referred by the mentioned authors. When compared with the values reported by Franco et al.…”

Higher Oxygen Content Affects Rabbit Meat’s Quality and Fatty Acid Profile in a Modified Atmosphere

“…We observed an acceptable level of AI and TI in meat stored under cooling conditions for 21 days. Literature reports indicate that polyunsaturated fatty acids decrease with storage time (under freezing conditions), worsening AI and TI [ 36 , 37 ]. Although fatty acid profiles of rabbit meat have been studied, little has been done to determine how storage and use affect the PUFA/SFA and AI and TI ratio.…”

Fatty Acid Composition of Female Turkey Muscles in Kazakhstan

“…The study conducted by Mauric et al (2016) indicated that in breast meat of Dalmatian turkeys the content of Saturated Fatty Acids (SFA), MUFA and PUFA were 38.04, 34.62 and 26.54% of total fatty acids. A slight difference was observed in thigh meat: SFA 39.98%, MUFA 33.68% and PUFA 25.77%.…”