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Fatty acid profile, oxidative stability, and sensory properties of breast meat from turkeys fed diets with a different n ‐6/ n ‐3 PUFA ratio
Author(s) -
Jankowski Jan,
Zdunczyk Ze,
Mikulski Dariusz,
Juskiewicz Jerzy,
Naczmanski Jakub,
Pomianowski Janusz F.,
Zdunczyk Przemysław
Publication year - 2012
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201200003
Subject(s) - tbars , polyunsaturated fatty acid , food science , chemistry , rapeseed , linseed oil , thiobarbituric acid , linoleic acid , linolenic acid , fatty acid , oleic acid , tocopherol , antioxidant , vitamin e , lipid peroxidation , biochemistry
The objective of this study was to determine the effect of diets with a different n ‐6/ n ‐3 PUFAs ratio (7.31, 4.43, and 0.99), resulting from the addition of different dietary oils: soybean, rapeseed, and linseed (diets S, R, and L, respectively), on the fatty acid (FA) profile, oxidative status, and sensory properties of turkey breast meat. After 15 wk of feeding, breast meat yield and chemical properties of the meat were similar in all groups. Raw breast meat of R turkeys had a significantly higher content of all‐ trans ‐retinol and α‐tocopherol, compared with S and L. The physicochemical properties of breast meat, including pH, color, drip loss, and cooking loss, did not differ significantly. Cooked meat samples differed significantly with respect to the concentrations of oleic acid, linoleic acid (S and R>L), and linolenic acid (S and R