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FATTY ACID COMPOSITION OF LIPIDS FROM BROILERS FED SATURATED AND UNSATURATED FATS
Author(s) -
SCHULER GEORGE A.,
Essary E. O.
Publication year - 1971
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.1365-2621.1971.tb06381.x
Subject(s) - food science , broiler , chemistry , fatty acid , linoleic acid , degree of unsaturation , polyunsaturated fatty acid , composition (language) , tallow , stearic acid , biochemistry , chromatography , organic chemistry , linguistics , philosophy
SUMMARY— 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 age 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 influenced 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 was 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 linoleic but varied in amount among the different age broilers fed the same ration as well as different rations. In most cases there tended to be an inverse relationship between oleic and linoleic 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 collected from cooking water were similar to those in cooked tissues. The presence of 13‐ and 25‐carbon chain fatty acids noted in tissues of 4 wk‐old broilers suggests a difference in the metabolism of fat in different age birds. Futher research is needed to substantiate this finding.