Приказ основних података о документу

dc.creatorGalvez, F.
dc.creatorDomínguez, Rubén
dc.creatorPateiro, Mirian
dc.creatorCarballo, Javier
dc.creatorTomašević, Igor
dc.creatorLorenzo, José M.
dc.date.accessioned2020-12-17T22:11:12Z
dc.date.available2020-12-17T22:11:12Z
dc.date.issued2018
dc.identifier.issn0007-1668
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/4622
dc.description.abstract1. 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.en
dc.publisherTaylor & Francis Ltd, Abingdon
dc.relationAxencia Galega de Innovacion-GAIN (Regional Government) [Project NUTRIGRUPS/2015]
dc.relationCYTED [116RT0503]
dc.rightsrestrictedAccess
dc.sourceBritish Poultry Science
dc.subjectAmino acidsen
dc.subjectchemical compositionen
dc.subjectfatty acidsen
dc.subjectmeat qualityen
dc.subjectmineral compositionen
dc.subjectnutritional valueen
dc.subjectturkeyen
dc.titleEffect of gender on breast and thigh turkey meat qualityen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage415
dc.citation.epagePeer reviewed manuscript: [http://aspace.agrif.bg.ac.rs/handle/123456789/6063]
dc.citation.issue4
dc.citation.other59(4): 408-415
dc.citation.rankM22
dc.citation.spage408
dc.citation.volume59
dc.identifier.doi10.1080/00071668.2018.1465177
dc.identifier.scopus2-s2.0-85047815788
dc.identifier.pmid29667846
dc.identifier.wos000441628800008
dc.type.versionpublishedVersion


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Приказ основних података о документу