Lipid composition of retailed organic, free‐range and conventional chicken breasts

Jahan, Kishowar; Paterson, Alistair

doi:10.1111/j.1365-2621.2006.01013.x

Cited by 13 publications

(4 citation statements)

References 25 publications

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“…The review of Minihane et al (2008) identified only eight truly organic vs. conventional study comparisons for fatty acids in chicken meat with most studies reporting only fatty acid profile (Castellini, Mugnai and Dal Bosco, 2002) or fatty acids in phospholipid and neutral lipids fractions (Jahan and Paterson, 2007) and not in whole edible cooked meat. Fat from organic meat in the present study contained a higher concentration of SFA (mainly 16:0), n-6 PUFA (mainly 18:2) and long chain n-3 PUFA (notably EPA and DHA) but a lower concentration of cis-MUFA than meat from conventionally produced birds.…”

Section: Discussionmentioning

confidence: 99%

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

2015

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This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P<0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P<0.001). Organic meat was also lower (P<0.001) in 18:3 n-3 (115 vs. 180 mg/100 g) and, whilst it contained more (P<0.001) docosahexaenoic acid (30.9 vs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.

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Section: Discussionmentioning

confidence: 99%

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

2015

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“…As consumer interest and demand for organic muscle food increase, a better understanding of the oxidative stability and nutritional aspects of organic meat production is essential. The data reported in the recent studies are referred mostly to poultry and beef meat (Enser et al, 1998;Castellini et al, 2002;Nuernberg et al, 2002;Jahan & Paterson, 2007;Husak et al, 2008). However, to our knowledge, little information relative to organic pig meat is currently available.…”

Section: Introductionmentioning

confidence: 99%

Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

Karwowska

Dolatowski

2013

Int J of Food Sci Tech

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Summary The aim of the research was to compare differences in lipid and protein oxidation, total iron content and fatty acid profile in pork loin obtained from organic and conventionally reared pigs. The samples of organic meat were taken from breeding certified by the polish certifying body according to the Council Regulation (EC) no 834/2007 on organic production and labelling of organic products. The meat samples were examined at the following times post‐mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterised by lower TBARS values during whole storage period (0.78–0.81 mg kg−1) compared with those of conventional system production (0.95–0.99 mg kg−1). Results of protein oxidation measurements of the organic meat sample were significantly lower (0.43 nmol mg−1 protein) at the beginning of experiment than those for the conventional meat sample (0.66 nmol mg−1 protein). It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage. In conclusion, obtained results pointed out that the organic pig meat was characterised by higher lipid stability during the whole storage time compared with meat from conventional production system.

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“…Regarding lipid and fatty acid research, their extraction from either plant or animal sources uses traditional analytical methods. The procedure usually requires a relatively long time and often conventional solvents, normally chloroform (CHCl 3 ) – . Other solvents such as hexane have also been employed but with lesser efficacy .…”

Section: Introductionmentioning

confidence: 99%

Dichloromethane as a Solvent for Lipid Extraction and Assessment of Lipid Classes and Fatty Acids from Samples of Different Natures

Cequier-Sánchez

Rodrı́guez

Ravelo

et al. 2008

J. Agric. Food Chem.

258

157

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The usefulness of the solvent mixture dichloromethane/methanol for lipid extraction and the determination of lipid classes and fatty acids in samples of different natures was conducted. Two different extraction methods were compared, one containing chloroform/methanol, another containing dichloromethane/methanol. Total lipid extraction showed some minor differences but no variation in the lipid classes. Regarding the fatty acid profile, in Echium virescens seeds, 17 major fatty acids could be identified and quantified, and all were equally extracted when either solvent system was employed. In Echium acanthocarpum hairy roots, 17 major fatty acids were quantified, showing some statistical differences for one cell line in favor of chloroform. The data obtained from the liquid nutrient medium were also comparable. The cod roe sample showed 31 major fatty acids, showing no statistical differences between the two solvent systems. Contrarily, the CH 2Cl 2 method was able to extract 31 main fatty acids found in European seabass dorsal muscle more efficiently than the CHCl 3 method. The results indicate that, for lipid extraction and fatty acid assessment, dichloromethane/methanol can readily replace the commonly employed chloroform/methanol, thus avoiding the major health, security, and regulatory problems associated with the use of chloroform.

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Lipid composition of retailed organic, free‐range and conventional chicken breasts

Cited by 13 publications

References 25 publications

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

Dichloromethane as a Solvent for Lipid Extraction and Assessment of Lipid Classes and Fatty Acids from Samples of Different Natures

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