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dc.creatorGálvez, F.
dc.creatorDomínguez, Rubén
dc.creatorPateiro, Mirian
dc.creatorCarballo, Javier
dc.creatorTomašević, Igor
dc.creatorLorenzo, José M.
dc.date.accessioned2022-04-20T14:28:22Z
dc.date.available2019-05-30
dc.date.issued2018
dc.identifier.issn0007-1668
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/6063
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<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.sr
dc.language.isoensr
dc.publisherTaylor & Francissr
dc.relationAxencia Galega de Innovación-GAIN (Regional Government) (Project NUTRIGRUPS/2015).sr
dc.relation.isversionofhttp://aspace.agrif.bg.ac.rs/handle/123456789/4622
dc.relation.isversionofhttps://doi.org/10.1080/00071668.2018.1465177
dc.rightsembargoedAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.sourceBritish Poultry Sciencesr
dc.subjectAmino acidssr
dc.subjectchemical compositionsr
dc.subjectfatty acidssr
dc.subjectmineral compositionsr
dc.subjectnutritional valuesr
dc.subjectturkeysr
dc.subjectmeat qualitysr
dc.titleEffect of gender on breast and thigh turkey meat qualitysr
dc.typearticlesr
dc.rights.licenseBY-NCsr
dc.citation.issue4
dc.citation.rankM22
dc.citation.volume59
dc.description.otherThis is the peer reviewed version of the following article: Galvez, F.; Domínguez, R.; Pateiro, M.; Carballo, J.; Tomašević, I.; Lorenzo, J. M. Effect of Gender on Breast and Thigh Turkey Meat Quality. British Poultry Science 2018, 59 (4), 408–415. [https://doi.org/10.1080/00071668.2018.1465177].
dc.identifier.doi10.1080/00071668.2018.1465177
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/23648/Effect_of_gender_acc_2018.pdf
dc.identifier.scopus2-s2.0-85047815788
dc.identifier.wos000441628800008
dc.type.versionacceptedVersionsr


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