Cholesterol and fatty acid content in breast and thigh meat of Turkeys growing with different intensity

Archiv fur Geflugelkunde

Volumn 65, Issue 6, 2001, Pages 258-264

  Komprda, T ^a   Zelenka, J ^a   Jarosova A ^a   Fialova M ^a   Blazkova E ^a   Fajmonova E ^a  

^a MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Arachidonic acid; Cholesterol; Fatty acids; Growth intensity; Nutritive value; Turkey meat

Indexed keywords

EID: 0035733422     PISSN: 00039098     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (21)

1. ARNETH, W., AL-AHMAD, H., 1995: Cholesterol. Bestimmung in Muskel-und Fettgewebe sowie in Innereien mittels HPLC. Fleischwirtsch. 75, 185-187.
2. BANNON, C. D., BREEN, G. J., CRASKE, J. D., HAI, N. T., HARPER, N. L., O'ROURKE, L., 1982: Analysis of fatty acid methyl esters with high accuracy and reliability. III. Literature review of and investigations into the development of rapid procedures for the methoxide-catalysed methanolysis of fats and oils. J. Chromatogr. 247, 71-89.
3. ČSN 570185. Testing methods for meat and meat products. Prague 1985, 48 pp.
4. DECKER, E. A., CANTOR, A. H., 1992: Fatty acids in poultry and egg products. In: CHOW, C. K. (ed.): Fatty acids in foods and their health implications. New York, p. 137-167.
5. HAKA, A., RADIN, N. S., 1978: Lipid extraction of tissues with a low-toxicity solvent. Anal. Biochem. 90, 420-426.
6. HOELSCHER, L. M., SAVELL, J. W., SMITH, S. B. and CROSS, H. R., 1988: Subcellular distribution of cholesterol within muscle and adipose tissue of beef loin steaks. J. Food Sci. 53, 718-722.
7. ICHIHARA, K., SHIBAHARA, A., YAMAMOTO, K., NAKAYAMA, T., 1996: An improved method for rapid analysis of the fatty acids of glycerolipids. Lipids 31, 535-539.
8. KOMPRDA, T., ZELENKA, J., TIEFFOVÁ, P., ŠTOHANDLOVÁ, M., FOLTÝN. J., 1999: Effect of the growth intensity on cholesterol and fatty acids content in broiler chicken tissues. Arch. Geflügelk. 63, 36-43.
9. KRASICKA, B., KULASEK, G. W., SWIERCZEVSKA, E., ORZECHOWSKI, A., 2000: Body gains and fatty acid composition in carcasses of broilers fed diets enriched with full-fat rapeseed and/ or flaxseed. Arch. Geflügelk. 64, 61-69.
10. LESKANICH, C. O., NOBLE, R. C., 1997: Manipulation of the n-3 polyunsaturated fatty acid composition of avian eggs and meat. World's Poultry Sci. J. 53, 155-183.
11. LEWIS, N. M., SEBURG, S., FLANAGAN, N. L., 2000: Enriched eggs as a source of n-3 polyunsaturated fatty acids for humans. Poultry Sci. 79, 971-974.
12. LI, D., MANN, N. J., SINCLAIR, A. J., 1998: Contribution of meat fat to dietary arachidonic acid. Lipids 33, 437-440.
13. MANN, N. J., JOHNSON, L. G., WARRICK, G. E., SINCLAIR, A. J., 1995: The arachidonic acid content of the Australian diet is lower than previously estimated. J. Nutr. 125, 2528-2535.
14. MORRISON, W. R., SMITH, L. M., 1964: Preparation of fatty acid methyl esters and dimethylacetals from lipids with boron fluoride-methanol. J. Lipid. Res. 5, 600-608.
15. NITZAN, Z., MOKADY, S., SUKUNIK, A., 1999: Enrichment of poultry products with ω3 fatty acids by dietary supplementation with the alga Nannochloropsis and mantur oil. J. Agric. Food Chem. 47, 5127-5132.
16. OKUYAMA, H., KOBAYASHI, T., WATANABE, S., 1997: Dietary fatty acids - the n-6/n-3 balance and chronic elderly diseases. Excess linoleic acid and relative n-3 deficiency syndrome seen in Japan. Prog. Lipid Res. 35, 409-457.
17. PRUSA, K. J., 1986: Relationship of selected quality characteristics and the cholesterol and sodium content of turkey. Poultry Sci. 65, 1208-1210.
18. RUDEL, L. L., PARKS, J. S., HEDRlCK, C. C., THOMAS, M., WILLIFORD, K., 1998: Lipoprotein and cholesterol metabolism in diet-induced coronary artery atherosclerosis in primates. Role of cholesterol and fatty acids. Prog. Lipid Res. 37, 353-370.
19. SATTLER, W., REICHER, H., RAMOS, P., PANZENBOECK, U., HAYN, M., ESTARBAURR, H., MALLE, E., KOSTNER, G. M., 1996: Preparation of fatty acid methyl esters from lipoprotein and macrophage lipid subclasses on thin-layer plates. Lipids 31, 1303-1310.
20. TABER, L., CHUN-HUNG CHIU, WHELAN, J., 1998: Assessment of the arachidonic acid content in foods commonly consumed in the American diet. Lipids, 33, 1151-1157.
21. WONG, M. K., SAMPUGNA, J., 1993: Moisture, total lipid, fatty acids, and cholesterol in raw ground turkey. J. Agric. Food Chem. 41, 1229-1231.