On fatty acid composition of broiler meat
2000
Tikk, V. | Tikk, H. | Kuusik, S. | Haemmal, J. (Estonian Agricultural Univ., Tartu (Estonia). Inst. of Animal Husbandry)
The fatty acid composition (per cent of total lipids) of white meat, dark meat, skin and abdominal fat of Ross broilers was investigated in 1999. The broiler feed contained 4 per cent rapeseed oil. 1)alpha-linolenic acid content of the lipids of domestic broilers is by 3-times higher than that of import ones; 2)alpha-linolenic acid content of the broiler skin and abdominal fat is about 1.5 times higher than that of meat tissue lipids. Therefore broiler skin and abdominal fat can also be considered healthy food; 3)Total content of omega-3 fatty acid in white meat lipids is relatively high
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Эту запись предоставил Estonian University of Life Sciences