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Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues
Author(s) -
KATZ M. A.,
DUGAN L. R.,
DAWSON L. E.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb01928.x
Subject(s) - phospholipid , chemistry , fatty acid , arachidonic acid , biochemistry , chromatography , composition (language) , membrane , enzyme , linguistics , philosophy
SUMMARY Lipid material from skin, depot fat, and dark and white meat from broiler‐type male chickens was fractionated into neutral lipids and phospholipids by column chromatography. The fatty acids of these fractions were analyzed by gas‐liquid chromatography. Muscle tissues contained relatively larger quantities of phospholipids than did skin and depot fat. Neutral lipids and phospholipids had similar percentages of unsaturated fatty acids. Some 18 different fatty acids were found in the neutral lipids, and 22 fatty acids were found in the phospholipid fraction. The composition of fatty acids in the neutral lipids was similar in the four tissues. Phospholipids from muscle tissues contained more long‐chain fatty acids than phospholipids from skin and depot fat. Arachidonic acid was found to be one of the major fatty acids in the phospholipid fraction.