Characterization of the lipid profile of abdominal and gizzard fat of broiler chickens
Journal Title: Journal of Food Science and Gastronomy - Year 2023, Vol 1, Issue 2
Abstract
It evaluated the influence of the diet on the lipidic profile of abdominal and gizzard fat of broiler chickens from farms with different climatic conditions. For determining the fatty acids of gizzard and abdomen samples it was used 300 g of fat (60% abdominal and 40% of gizzard). The color of solid and fused chicken fats was determined through the chromatic coordinates of the system CIE-L*a*b*. No significant differences existed (p≤0.05) among the lipid profiles of the pieces of chickens, which is related to the stability of the feeding that the poultry received in each one of the farms. Palmitic and oleic acids were the majority of fatty acids in the chicken fat.
Authors and Affiliations
Yanelis Ruiz, Nahir Y. Dugarte
Keywords
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- EP ID EP751793
- DOI https://doi.org/10.5281/zenodo.13994670
- Views 56
- Downloads 1
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