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EFFECT OF DIETARY FATS ON THE FATTY ACID CONTENTS OF CHICKEN ADIPOSE TISSUE
Author(s) -
JEN J. J.,
WILLIAMS W. P.,
ACTON J. C.,
PAYNTER V. A.
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.tb15561.x
Subject(s) - adipose tissue , tallow , food science , oleic acid , palmitic acid , chemistry , linoleic acid , fatty acid , coconut oil , corn oil , biology , biochemistry
SUMMARY— 150 broiler‐type chicks were reared from hatching to 4 wk of age on a low‐fat ration before being fed diets containing 10% of either corn oil, lard, beef tallow or hydrogenated coconut oil. Analyses of treatment effects were made at 2 wk intervals until the chicks were 10 wk old. The fatty acid content of extracted total lipids were characteristic of the dietary fats and dietary fatty acid patterns were incorporated into the adipose tissue within 2 wk after the experimental diets were fed. The total lipids when separated into solid fats and liquid oils at room temperature also reflected the fatty acid pattern of the experimental diets. Neutral triglycerides from the adipose tissue contained less linoleic acid and more palmitic and oleic acids than the total lipid fraction. High amounts of palmitic and oleic acids were observed in all of the fractions analyzed. No significant differences were found in total cooking loss, drip loss, taste preference, or TBA values of skin or adipose tissue among the 10 wk old chickens fed different experimental diets.