TY  - JOUR
AU  - Gálvez, F.
AU  - Domínguez, R.
AU  - Pateiro, M.
AU  - Carballo, J.
AU  - Tomašević, I.
AU  - Lorenzo, J. M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6063
AB  - 1. The influence of gender on chemical composition, physicochemical parameters, fatty acid 
profile, amino acid and mineral composition of turkey breast and thigh meat was studied in
order to assess nutrient requirements.
2. Chemical composition showed that only intramuscular fat in breast meat was significantly 
affected by gender (P<0.05). The results showed a higher percentage of intramuscular fat in
male samples, almost double the amount found in females (0.73% vs. 0.38%). 
3.For meat colour parameters, only a* showed different results between sexes, with male 
samples (breast: P<0.01; thigh: P<0.001) having the highest values. 
4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most 
abundant. The significant differences (P<0.05) found in both breast and thigh muscle could 
be linked to a difference in metabolism between males and females. 
Accepted for publication 5 March 2018 2 
5.There were higher levels of C16:1n7 in female s (breast: P<0.001; tight: P<0.01) compared 
with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). 
Nutritional indices (n6/n3 and thrombogenic index) were more favourable in female samples 
demonstrating that female turkeys had better fatty acid profile than the others. 
6. Turkey meat is an important source of dietary amino acids, and female samples had the 
highest contents both of essential and non-essential amino acids. Furthermore, gender had a 
numeric effect (P>0.05) on amino acid composition. 
7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey 
gender.
PB  - Taylor & Francis
T2  - British Poultry Science
T1  - Effect of gender on breast and thigh turkey meat quality
IS  - 4
VL  - 59
DO  - 10.1080/00071668.2018.1465177
ER  - 

@article{
author = "Gálvez, F. and Domínguez, R. and Pateiro, M. and Carballo, J. and Tomašević, I. and Lorenzo, J. M.",
year = "2018",
abstract = "1. The influence of gender on chemical composition, physicochemical parameters, fatty acid 
profile, amino acid and mineral composition of turkey breast and thigh meat was studied in
order to assess nutrient requirements.
2. Chemical composition showed that only intramuscular fat in breast meat was significantly 
affected by gender (P<0.05). The results showed a higher percentage of intramuscular fat in
male samples, almost double the amount found in females (0.73% vs. 0.38%). 
3.For meat colour parameters, only a* showed different results between sexes, with male 
samples (breast: P<0.01; thigh: P<0.001) having the highest values. 
4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most 
abundant. The significant differences (P<0.05) found in both breast and thigh muscle could 
be linked to a difference in metabolism between males and females. 
Accepted for publication 5 March 2018 2 
5.There were higher levels of C16:1n7 in female s (breast: P<0.001; tight: P<0.01) compared 
with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). 
Nutritional indices (n6/n3 and thrombogenic index) were more favourable in female samples 
demonstrating that female turkeys had better fatty acid profile than the others. 
6. Turkey meat is an important source of dietary amino acids, and female samples had the 
highest contents both of essential and non-essential amino acids. Furthermore, gender had a 
numeric effect (P>0.05) on amino acid composition. 
7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey 
gender.",
publisher = "Taylor & Francis",
journal = "British Poultry Science",
title = "Effect of gender on breast and thigh turkey meat quality",
number = "4",
volume = "59",
doi = "10.1080/00071668.2018.1465177"
}

Gálvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I.,& Lorenzo, J. M.. (2018). Effect of gender on breast and thigh turkey meat quality. in British Poultry Science
Taylor & Francis., 59(4).
https://doi.org/10.1080/00071668.2018.1465177

Gálvez F, Domínguez R, Pateiro M, Carballo J, Tomašević I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. in British Poultry Science. 2018;59(4).
doi:10.1080/00071668.2018.1465177 .

Gálvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I., Lorenzo, J. M., "Effect of gender on breast and thigh turkey meat quality" in British Poultry Science, 59, no. 4 (2018),
https://doi.org/10.1080/00071668.2018.1465177 . .

TY  - JOUR
AU  - Galvez, F.
AU  - Domínguez, Rubén
AU  - Pateiro, Mirian
AU  - Carballo, Javier
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4622
AB  - 1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements.2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p lt 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%).3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p lt 0.01; thigh: p lt 0.001) having the highest values.4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p lt 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females.5.There were higher levels of C16:1n-7 in females (breast: p lt 0.001; thigh: p lt 0.01) compared with male muscle sample (5.05 vs. 2.67g/100g in breast and 4.95 vs. 3.27g/100g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others.6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p>0.05) on amino acid composition.7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.
PB  - Taylor & Francis Ltd, Abingdon
T2  - British Poultry Science
T1  - Effect of gender on breast and thigh turkey meat quality
EP  - 415
EP  - Peer reviewed manuscript: [http://aspace.agrif.bg.ac.rs/handle/123456789/6063]
IS  - 4
SP  - 408
VL  - 59
DO  - 10.1080/00071668.2018.1465177
ER  - 

@article{
author = "Galvez, F. and Domínguez, Rubén and Pateiro, Mirian and Carballo, Javier and Tomašević, Igor and Lorenzo, José M.",
year = "2018",
abstract = "1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements.2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p lt 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%).3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p lt 0.01; thigh: p lt 0.001) having the highest values.4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p lt 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females.5.There were higher levels of C16:1n-7 in females (breast: p lt 0.001; thigh: p lt 0.01) compared with male muscle sample (5.05 vs. 2.67g/100g in breast and 4.95 vs. 3.27g/100g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others.6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p>0.05) on amino acid composition.7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "British Poultry Science",
title = "Effect of gender on breast and thigh turkey meat quality",
pages = "415-Peer reviewed manuscript: [http://aspace.agrif.bg.ac.rs/handle/123456789/6063]-408",
number = "4",
volume = "59",
doi = "10.1080/00071668.2018.1465177"
}

Galvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I.,& Lorenzo, J. M.. (2018). Effect of gender on breast and thigh turkey meat quality. in British Poultry Science
Taylor & Francis Ltd, Abingdon., 59(4), 408-415.
https://doi.org/10.1080/00071668.2018.1465177

Galvez F, Domínguez R, Pateiro M, Carballo J, Tomašević I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. in British Poultry Science. 2018;59(4):408-415.
doi:10.1080/00071668.2018.1465177 .

Galvez, F., Domínguez, Rubén, Pateiro, Mirian, Carballo, Javier, Tomašević, Igor, Lorenzo, José M., "Effect of gender on breast and thigh turkey meat quality" in British Poultry Science, 59, no. 4 (2018):408-415,
https://doi.org/10.1080/00071668.2018.1465177 . .

TY  - JOUR
AU  - Agregan, Ruben
AU  - Franco, Daniel
AU  - Carballo, Javier
AU  - Tomašević, Igor
AU  - Barba, Francisco J.
AU  - Gomez, Belen
AU  - Muchenje, Voster
AU  - Lorenzo, José M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4659
AB  - The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
EP  - 411
SP  - 400
VL  - 112
DO  - 10.1016/j.foodres.2018.06.063
ER  - 

@article{
author = "Agregan, Ruben and Franco, Daniel and Carballo, Javier and Tomašević, Igor and Barba, Francisco J. and Gomez, Belen and Muchenje, Voster and Lorenzo, José M.",
year = "2018",
abstract = "The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata",
pages = "411-400",
volume = "112",
doi = "10.1016/j.foodres.2018.06.063"
}

Agregan, R., Franco, D., Carballo, J., Tomašević, I., Barba, F. J., Gomez, B., Muchenje, V.,& Lorenzo, J. M.. (2018). Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International
Elsevier Science Bv, Amsterdam., 112, 400-411.
https://doi.org/10.1016/j.foodres.2018.06.063

Agregan R, Franco D, Carballo J, Tomašević I, Barba FJ, Gomez B, Muchenje V, Lorenzo JM. Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International. 2018;112:400-411.
doi:10.1016/j.foodres.2018.06.063 .

Agregan, Ruben, Franco, Daniel, Carballo, Javier, Tomašević, Igor, Barba, Francisco J., Gomez, Belen, Muchenje, Voster, Lorenzo, José M., "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata" in Food Research International, 112 (2018):400-411,
https://doi.org/10.1016/j.foodres.2018.06.063 . .