Lipid composition of retailed organic, free-range and conventional chicken breasts

International Journal of Food Science and Technology

Volumn 42, Issue 3, 2007, Pages 251-262

  Jahan, Kishowar ^a   Paterson, Alistair ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Essential fatty acids; Free range; Neutral lipid; Organic production; Phospholipids; Principal component analysis; Solid phase extraction column

Indexed keywords

COLUMBA; ZEA MAYS;

EID: 33847257858     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01013.x     Document Type: Article

References (29)

1. Asghar, A., Lin, C.F., Buckley, D.J., Booren, A.M. & Flegal, C.J. (1990). Effects of dietary oils and α-tocopherol supplementation on membranal lipid oxidation in broiler meat. Journal of Food Science, 55, 46-50.
2. Bligh, E.G. & Dyer, W.J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, 37, 911-917.
3. Blunk, H.C. & Steinhart, H. (1990). Seperation of phospholipids in bovine tissue with disposable silica gel extraction columns. Z Lebensm Untersuch Forsch, 190, 123.
4. Brisson, G.I. (1986). Dietary fat and human health. In: Recent Advances in Animal Nutrition! (edited by W. Haresign & D.J.A. Cole). Pp. 3-25. London: Butterworths.
5. British Nutrition Foundation (1992). Unsaturated Fatty Acids: Nutritional and Physiological Significance. The Report of British Nutrition Foundation's Task force, p. 211. London: Chapman and Hall.
6. Castellini, C., Mugnai, C. & Dal Basco, A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science, 60, 219-225.
7. Christie, W.W. (1982). Lipid Analysis: Isolation, Separation, Identification, and Structural Analysis of Lipids, 2nd edn. Pp. 17-19. London: Pergamon Press.
8. Gerster, H. (1998). Can adults adequately conver alpha-linolenic acid (18:3n-3) to eicosapentanoic acid (20:5n-3) and docosahexanoic acid (22:6n-3). International Journal of Vitamin and Nutritional Research, 68, 159-173.
9. Haq, I.U., Yeo, W.W., Jackson, P.R. & Ramsay, L.E. (1995). The effects of dietary change on serum cholesterol. Proceedings of Nutritional Society, 54, 601-616.
10. Harker, F. R. (2004). Organic food claims cannot be substantiated through testing of samples intercepted in the marketplace: a horticulturist's opinion. Food Quality and Preference, 15, 91-95.
11. Harper, G.C. & Makatouni, A. (2002). Consumer perception of organic food production and farm animal welfare. British Food Journal, 104, 287-299.
12. Higgs, J.D. (2000). The changing nature of red meat: 20 years of improving nutritional quality. Trends in Food Science and Technology, 11, 85-95.
13. Högberg, A., Picova, J., Andersson, K. & Lundström, K. (2003). Fatty acid composition and tocopherol content of muscle in pigs fed organic and conventional feed with different n6/n3 ratios, respectively. Food Chemistry, 80, 177-186.
14. Jahan, K., Paterson, A. & Spickett, CM (2004a). Fatty acid composition and lipid oxidation in chicken meat from different production regimes. International Journal of Food Science and Technology, 39, 443-453.
15. Kaluzny, M.A., Duncan, L.A., Merritt, M.V. & Epps, D.E. (1985). Rapid separation of lipid classes in high yield and purity using bonded phase columns. Journal of Lipid Research, 26, 135-144.
16. Katz, M.A., Dugan, L.R. & Dawson, L.E. (1966). Fatty acids in neutral lipids and phospholipids from chicken tissues. Journal of Food Science, 31, 717-720.
17. Lopez-Bote, C.J., Arias, R.S., Rey, A.I., Castaño, A., Isabel, B. & Thos, J. (1998). Effect of free-range feeding on n-3 fatty acid and α-tocopherol content and oxidative stability of eggs. Animal Feed Science and Technology, 72, 33-40.
18. Martens, H. & Martens, M. (2001). Analysis of two data tables X and Y: partial least squares regression (PLSR). In: Multivariate Analysis of Quality: An Introduction, pp. 275-296. London: Wiley & Sons Ltd.
19. McEachern, G.M. & Willock, J. (2004). Producers and consumers of organic meat: A focus on attitude and motivations. British Food Journal, 106, 534-552.
20. Mottram, D.S. (1998). Flavour formation in meat and meat products: a review. Food Chemistry, 62, 415-424.
21. Muriel, E., Ruiz, J., Ventanas, J. & Antequera, T. (2002). Free-range rearing increases (n-3) polyunsaturated fatty acids of neutral and polar lipids in swine muscles. Food Chemistry, 78, 219-225.
22. Nurmela, K.V.V. & Satama, L.T. (1988). Quantitative analysis of triglycerides by high-performance liquid chromatography using nonlinear gradient elution and flame ionisation detection. Journal of Chromatography, 435, 139.
23. O'Keefe, S.F., Proudfoot, F.G. & Ackman, R.G. (1995). Lipid oxidation in meats of omega-3 fatty acid-enriched broiler chickens. Food. Research International, 28, 417-424.
24. Posati, L.P. (1979). Composition of Foods, Poultry Products: Raw, Processed, Prepared. USDA Agriculture Handbook 8-5: 330. Washington, DC: USDA.
25. Rhee, K.S., Anderson, L.M. & Sams, A.R. (1996). Lipid oxidation potential of beef, chicken and pork. Journal of Food Science, 61, 8-12.
26. Ruiz, J., Antequera, T., Andres, A.I., Petron, M.J. & Muriel, E. (2004). Improvement of a solid phase extraction method for analysis of lipid fractions in muscle foods. Analylica Chemica Acta, 520, 201-204.
27. Shand, P.J., Sofos, J.N. & Schmidt, G.R. (1994). k-Carrageenan, sodium chloride and temperature affect yield and texture of structured beef roll. Journal of Food Science, 59, 282-287.
28. Shibamoto, T. (1994). Lipid Chromatographic Analysis. Chromatographic Science Series. Pp. 1-49. New York: Marcel Dekker, Inc.
29. Valls, V., Goicoechea, M., Muñiz, P., Saez, G.T. & Cabo, J.R. (2003). Effect of corn oil and vitamin E on the oxidative status of adipose tissues and liver in rat. Food Chemistry, 81, 281-286.