Effects of dietary fat on the amounts and proportions of the individual lipids in turkey muscle

Abstract

1. Lipid extracted from breast and leg muscle of 10-week-old turkeys was fractionated by preparative thin-layer chromatography and five individual ‘neutral’ and eight individual phospholipid fractions, representing 95% by weight of the extractable lipid, were recovered from the plates for analysis.The ‘neutral’ lipids from breast and leg muscle consisted mainly of triglyceride (202–497 and 1644–2333 mg/100 g), together with cholesterol (74 and 103 mg/100 g), free fatty acid (27 and 123 mg/100 g), diglyceride (17 and 66 mg/100 g) and cholesterol ester (9 and 12 mg/100 g).The phospholipids contained phosphatidylcholine (367 and 500 mg/100 g), phosphatidylethanolamine (157 and 279 mg/100 g), phosphatidylinositol (60 and 109 mg/100 g), sphingomyelin (43 and 62 mg/100 g), phosphatidylserine (31 and 61 mg/100 g), ‘cardiolipin’ (23 and 35 mg/100 g), lysophosphatidylcholine (9 and 11 mg/100 g) and ‘origin fraction’ (6 and 7 mg/100 g), accounting together (700 mg and 1070 mg/100 g for breast and leg muscle respectively) for 98% of the lipid phosphorus extracted.Partial replacement of carbohydrate in the cereal-based diet by beef fat (2·5%) or anchovy oil (2·5 or 5·0%) had no effect on the amount of any of the lipid fractions, except for triglyceride, which varied considerably and was lowest in tissue from groups receiving 2·5% anchovy oil.

Influence of age on turkey muscle lipid deposition

“…Marion et al (1970) reported large dif ferences in total lipid observed in turicey Hiver, skin and depot fat. Con siderable variation in Hpid accumulation between two different muscles has been reported (Neudoerffer and Lea, 1968;Marion, 1970 (Peng and Dugan, 196$;and Marion and IfiHer, 1968). Neodoerffer and Lea (1968) reported similar findings in tur key muscle.…”

“…Con siderable variation in Hpid accumulation between two different muscles has been reported (Neudoerffer and Lea, 1968;Marion, 1970 (Peng and Dugan, 196$;and Marion and IfiHer, 1968). Neodoerffer and Lea (1968) reported similar findings in tur key muscle. Fatty acid distribution is reported to vaxy because of the type of tissue (Peng and Dugan, 196$;Kats et 1966;KLckelbeny et al, 1966;Osbom et 1969;and Neudoerlfer and Lea, 1968).…”

“…T&daBT and Holman (1950) reported greater unsaturation in {Aos-pWipid -fatty acids and found a relationtdiip nith rancidity in rat tissues# Oxidation of phospholipid fatty adds has been reported to be more n^id than the neutral lipid fatty adds in fkeeme-dried beef (EK&arb&iw., 1^). In the muscle tissue of the turicsy, &e lipid Araction consisting primarily of fatty adds coawnly represents 1-5 percent of the muscle tissue on a wet wsig^ basis (Neudoerffer and Lea, 1968;and Marion, 1970), but this fraction is often reaponsible for the undesirable, randd characteristics reducing product acceptability.…”

“…Greater concentrations of polytmsatiirated fatly acids occur in poultry meat, particularly in turkqr tissues (Chang and Watts, 1952 Althou^ most species maintain high levels of long chain polyunsaturated fatty adds in the phospholipid fraction, the total fatty add content of lipid extracts varies between muscle tissue from pork (Allen et al, 1967), beef (Homstein et al, 1967and Wbldman et al, 1968, broilers (Marion et ^., 1967) and turkeys (Neudoerffer andLea, 1968 andFisfawick, 1968).…”

“…(Lawrie, 1966) and in maturing pigs (Elson et al, 1963 andAllen et 1967). In poultry muscle, Marion (1965) The degree of fixdsh sqapears to influence the edible yi^xl of male and female turkeys (Essazy et al, 1968), and rations or diets are established factors influencing the d%ree of finish and/or the quantity of lipid found in turicey carcasses (Neudoerffer and Lea, 1968).…”