Influence of Sex on the Physical-chemical Characteristics of Abdominal Chicken Fat

Abstract

ABSTRACTwere obtained for males and females, respectively. Female abdominal fat contained higher proportion of oleic acid (53.87%) followed by palmitic acid (30.07%), whereas 34.69% palmitic acid, 31.92% oleic acid, and 25.30% linoleic acid were determined in males. The proportions of the evaluated fatty acids were significantly different (p>0.05) between males and females, except for palmitic acid. The DSC analysis showed no significant difference (p>0.05) between sexes for melting and crystallization points. It was concluded that sex influences abdominal chicken fat yield, chemical composition, color, and DSC parameters.

Effect of Soybean Meal Substitution by Raw Chickpea Seeds on Thermal Properties and Fatty Acid Composition of Subcutaneous Fat Tissue of Broiler Chickens

“…Saturated TAGs make up only 15-18% of adipose tissue in broilers [36], so the observed peak associated with their melting is significantly lower than the peaks observed for all fractions of the unsaturated TAGs. The available literature only presents the results from DSC analyses of melting chickens' abdominal fat [5]. The main melting temperature was determined at 0.68 °C [5], which corresponds to the location of the main peak of the fraction of low-melting monounsaturated TAGs observed in our study (0.34  0.54 °C and 0.52  0.35 °C, for SBM and CPS group, respectively).…”

“…The results of determined thermal parameters are given in Table 2. The first exothermic peak in crystallization curve, marked as c1, corresponds to the freezing of the water present in subcutaneous fat tissue [5]. The freezing temperature did not differ between groups (p = 0.531).…”

“…The material collected from each individual was analyzed in duplicate, and the average was calculated. Transition peaks were identified referring to data available in other studies [5,20,34,35].…”

“…In the carcasses of chicken broilers, subcutaneous fat accounts for 11-18% of total body weight [1][2][3] and almost one third of subcutaneous fat is located in the pelvic limbs [4]. Subcutaneous fat tissue in the pelvic limbs provides thermal insulation of the external envelope of the body, serves as a source of energy for muscles, and has immunomodulatory and metabolic roles [5]. Next to its genetic background, nutrition is the most important factor influencing the composition and quality characteristics of fat tissue in broilers [6].…”

“…In recent years, DSC is also becoming a more widely used method for analyzing animal tissues and food of animal origin [25][26][27]. DSC analysis can be used for determining the crystallization temperature of processed fat, and the melting point of fractions of triacylglycerols (TAGs), which have the greatest impact on the thermal parameters of adipose tissue [5,[28][29][30].…”