Phospholipids and Component Fatty Acids of Chicken Tissues

Marion, J. E.; Miller, WM

doi:10.3382/ps.0471453

Cited by 23 publications

(25 citation statements)

References 18 publications

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“…Results from the present study also indicate that the content and composition of lipid extracted from the drumstick and wing muscles and their skin differ from other published results concerning the breast and leg muscles and their skin (Marion and Woodroof, 1965;Katz et al, 1966;Pikul et al, 1985). The basic differences in lipid content and composition of raw chicken muscles and skin are important considerations for judging lipid quality via the TBA test, because the fatty acids from phospholipids generally have much higher TBA reactivity than those from triacylglycerols due to a higher degree of polyunsaturation (Marion and Miller, 1968;Igene et al, 1980;Melton, 1983;Pikul et al, 1984a).…”

Section: Resultscontrasting

confidence: 75%

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

Pikul

Kummerow

1990

Journal of Food Science

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The muscles and attached skin of fresh chicken broiler parts, which were roasted in a convection oven and subsequently kept at 4°C for 4 days were analyzed for lipid oxidation products (LOP). Roasting and refrigerated storage significantly increased the amount of malonaldehyde which occurred faster in the skin than in the muscles. Also, after roasting, lipid oxidation fluorescence products increased in the aqueous phase and, after refrigerated storage, in the organic phase of Folch extracted muscles and skin. The lowest concentration of LOP was found in roasted, separated parts of broilers, especially in the drumsticks and wings as opposed to roasted carcass halves or quarters. The absolute amount of LOP in muscles and skin after roasting was a result of initial concentrations of LOP in raw samples and the type of roasted broiler parts.

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Section: Resultscontrasting

confidence: 75%

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

Pikul

Kummerow

1990

Journal of Food Science

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“…Also, Gardner et al (1972); Whang and Peng, 1987;Crackel et al (1988) and Salih et al (1988) reported substantional amounts of DMA derivatives in the total phos- pholipids of chicken and turkey muscle and skin. The PE contained more polyenoic fatty acid than PC, especially arachidonic acid [20:4] and more polyunsaturated fatty acids with 22 carbon atoms, which is in agreement with data presented by Neudoerffer and Lea (1967) and Marion and Miller (1968). In PI, the stearic acid [18:0] reached an unusually high level (43.6%) while the palmitic acid [16:0] was low, 3.3%.…”

Section: Fatty Acid Profile Of Individual Phospholipidssupporting

confidence: 91%

“…Traces of LyPC and PI were also found in chicken muscle (Davidkova and Khan, 1967). Marion and Miller (1968) reported substantial amounts of CL and small quantities of LyPC and PI in chicken breast and thigh muscles. Neudoerffer and Lea (1967), who separated the total phospholipids from turkey breast and leg muscles on TLC plates, found PC, PE, PS, PI, SP and LyPC.…”

Section: Results and Discussion Distribution Of Individual Phospholipidmentioning

confidence: 97%

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Pikul¹,

Kummerow²

1990

Journal of Food Science

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Fatty acid profiles and distribution of individual phospholipids (PL) in the total PL were determined in chicken meat and skin and swine aortas, and the contribution of each PL to malondialdehyde (MDA) formation was studied. Results indicate that phosphatidyl choline (PC) and nhosuhatidvl ethanolamine (PE) nroduced 70-77% of the total PL MDA while 16125% of the MDA was formed by phosphatidyl inositol (PI) and phosphatidyl serine (PS). Much lower concentrations of MDA (3-6%) were formed by sphingomyelin (SP), cardiolipin (CL) and lysophosphatidyl choline (LyPC). In all analyzed tissues, both the MDA concentration and the percentage of polyenoic fatty acids, especially arachidonic acid, were highest in PI followed by PE, PS, PC, CL LyPC, and SP.

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“…Hence, the lack of effect of the high dietary E:P ratio on increasing fat content in breast meat suggests that the fat content of this tissue is less affected quantitatively by the fattening process than is thigh fat. The values of fat content in thigh and breast meat observed in this study are similar to those reported by Katz et al (1966) and Marion and Miller (1968), and considerably lower (particularly those of the thigh) than those reported by Sahasrabudhe et al (1985). This disagreement might result from difference in the degree of cleaning the meat samples free from adhering fat before the extraction of the tissues.…”

Section: Discussionsupporting

confidence: 47%

Lack of interrelationship between the effects of dietary factors and food withdrawal on carcase quality of broiler chickens

Bartov

1998

British Poultry Science

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1. Two factorial experiments were carried out with White Rock (Arbor Acres) female pullets, kept in layer cages, to evaluate the relationship between body weight (BW) at different ages and the amount of food allocated (FA) on laying performance. Differences in BW at the beginning of experiments 1 and 2 (12 and 18 weeks of age, respectively) were obtained by segregating pullets raised under the recommended FA into weight groups (WGs): standard (ST), light BW (LBW) and heavy BW (HBW). Each of the 3 WGs was further divided into 2 subgroups, raised either under the recommended FA or a moderately increased FA until 34 weeks of age. The experiments were terminated at approximately 65 weeks of age. 2. Body weight was significantly (P < 0.05) affected by WGs until 28 and 60 weeks, and by FA until 56 and 44 weeks of age in experiments 1 and 2, respectively. The increased FA significantly accelerated the age of onset of egg production and increased BW at that time. Neither of these variables was affected by BW at 12 weeks of age. BW at 18 weeks of age did not affect age of sexual maturity, but at that time the BW of the LBW- and the HBW-birds was significantly lower and higher, respectively, than that of the ST-birds. 3. Number of eggs per laying or per housed hen was not affected by the WG and/or FA. The exception was the significant interaction between the 2 factors in their effect on the number of eggs per laying hen observed in experiment 1, in which the increased FA prevented the decline in the HBW-birds. 4. The data suggest that the laying performance of broiler breeder hens segregated according to their weight at 12 or 18 weeks of age, and kept in layer cages is not affected by their weight at these ages, and thereafter. The effects of a moderate increase in FA, and of the interaction between this factor and WGs, on laying performance, are not straightforward.

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Phospholipids and Component Fatty Acids of Chicken Tissues

Cited by 23 publications

References 18 publications

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

Lipid Oxidation in Chicken Muscles and Skin After Roasting and Refrigerated Storage of Main Broiler Parts

Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta

Lack of interrelationship between the effects of dietary factors and food withdrawal on carcase quality of broiler chickens

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