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

Authors

  • O. Díaz Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela
  • L. Rodríguez Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela
  • A. Torres Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela
  • A. Cobos Área de Tecnología de Alimentos. Departamento de Química Analítica, Nutrición y Bromatología. Facultad de Ciencias. Universidad de Santiago de Compostela

DOI:

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

Keywords:

Age, Breed, Castrated male cockerel, Fatty acids

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.

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Published

2012-09-30

How to Cite

1.
Díaz O, Rodríguez L, Torres A, Cobos A. Fatty acid composition of the meat from the Mos breed and commercial strain capons slaughtered at different ages. Grasas aceites [Internet]. 2012Sep.30 [cited 2024Mar.29];63(3):296-302. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1382

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