COMPARISON BETWEEN CHEMICAL COMPOSITION OF FRESH AND FROZEN-STORED MUSCLES OF BROILER CHICKENS FED MIXTURES CONTAINING VARIOUS AMOUNTS OF SOYBEAN OIL, LINSEED OIL, AND VITAMIN E
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 1
Abstract
The research material comprised 100 samples of minced muscles (50 samples of breast and 50 samples of leg muscles) derived from broiler chickens fed mixtures with various contents of soybean oil, linseed oil, and vitamin E. The contents of basic components and the profile of fatty acids in the lipid fraction were determined. The determination was made in the raw material as well as in the samples that were frozen-stored for 10 months. It was proved that the storage time and the feed mixtures applied had a significant effect on the level of crude fat in the muscles analyzed. The 10-month storage period significantly impacted (p ≤ 0.01) the profile of fatty acids in both the breast muscle lipids and the leg muscle lipids. In the frozen-stored muscles (of the two groups), the content of saturated fatty acids decreased and the content of unsaturated fatty acids increased compared to the fresh samples; this indicated that the storage time of muscles did not cause their nutritive value to decrease. It was found that the muscles of experimental chickens contained a higher amount of desirable linolenic acid (C18:3), and the more linseed oil and vitamin E in the feed mixture the more the linoleic acid in the muscles of the chickens. The most favourable PUFA n-6 to PUFA n-3 ratio was found in the muscles (fresh and frozen) of broiler chickens that were fed mixtures with soybean and linseed oils the content of which was equal and amounted to 3 %, and with 150 mg·kg-1 of vitamin E.
Authors and Affiliations
Anna Milczarek, Maria Osek, Bogusław Olkowski, Barbara Klocek
Aktywność wody napoju kakaowego w proszku o zmodyfikowanym składzie surowcowym
Celem pracy było określenie wpływu zmiany składu surowcowego oraz procesu aglomeracji na aktywność wody napoju kakaowego w proszku. Surowce do badań stanowiły proszki (kakao, sacharoza, maltodesktryna średnioscuk...
METHODS AND TRENDS OF APPLYING SUPERCRITICAL MICRONIZATION
Supercritical micronization is the process that uses a supercritical solvent, usually carbon dioxide, to close active substances in shells. In this paper, the process of supercritical micronization was characterized as...
Witamina B12 – budowa, biosynteza, funkcje i metody oznaczania
W niniejszej pracy przedstawiono aktualną wiedzę dotyczącą witaminy B12 (kobalaminy), struktury i szlaków metabolicznych jej powstawania, znaczenia dla zdrowia człowieka oraz metod jej wykrywania. Przedstawiono także w...
IDENTIFICATION OF SELECTED SPECIES AND SUBSPECIES OF LACTOCOCCUS GENUS WITH THE USE OF FTIR SPECTROSCOPY AND ARTIFICIAL NEURAL NETWORKS
A research was undertaken into the application of Fourier transform infrared spectroscopy and artificial neural networks to identify bacteria of the Lactococcus genus at a level of species and subspecies. A methodology...
SPRZEDAŻ BEZPOŚREDNIA A BEZPIECZEŃSTWO ŻYWNOŚCI POCHODZENIA ZWIERZĘCEGO NA PRZYKŁADZIE PRAKTYK W POWIECIE TCZEWSKIM
Na rynku spożywczym dominują produkty wysoko przetworzone. Szeroka oferta produktów żywnościowych sprawia, że konsumenci są bardziej wymagający i dokonują zakupów z większą świadomością. Poszukują żywności atrakcyjnej se...