Grasas y Aceites, Vol 63, No 3 (2012)

Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages


https://doi.org/10.3989/gya.011312

O. Díaz
Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela, Spain

L. Rodríguez
Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela, Spain

A. Torres
Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela, Spain

A. Cobos
Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela, Spain

Abstract


The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on the fatty acid compositions of breast and drumstick meat were studied. The meat of the Mos capons showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than those of the other breeds. In addition, the Mos breed showed higher contents of margaric acid (C17:0) and stearic acid (C18:0) as compared to the commercial strains; however, no significant effects of breed were observed in the total contents of saturated fatty acids in the meat. The meat of the youngest animals showed lower contents of monounsaturated fatty acids and higher concentrations of polyunsaturated fatty acids than that of the older ones. Nevertheless, the effect of age was less important than the effect of breed.

Keywords


Age; Breed; Castrated male cockerel; Fatty acids

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