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Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens
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Resumo(s)
ABSTRACT - The red-legged partridge (Alectoris rufa) is a feathered game species of great socioeconomic importance in its native range and also in the UK. The aim of this study was to present a detailed comparison of meat's lipid fraction obtained from wild and farm-raised specimens and simultaneously compare the breast and leg meat portions.
Meat from wild specimens had a significant (P < 0.05) lower proportion of saturated fatty acid (less 5.1%) and presented better P/S and n-6/n-3 ratios, and atherogenicity index than farm-raised counterparts. The wild specimens presented significant (P < 0.001) higher contents of total vitamin E (8.8 vs. 2.2 mu g/g of fresh meat), is for that reason less prone to lipid peroxidation than farm-raised specimens.
Meat portions differed significantly (P < 0.05) on total lipid and total cholesterol contents and in all partial sums of fatty acids. The breast was leaner (0.86 vs. 1.47 g/100 g of meat), with lower total cholesterol (37.5 vs. 54.7 mg/100 g of meat), lower saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and n-6 polyunsaturated fatty acid (less 0.27, 0.28, 0.10, and 0.11 g/100 g of fresh meat, correspondingly). Regarding the fatty acid ratios and lipid quality indexes, breast meat presents better n-6/n-3 ratio and atherogenicity and thrombogenicity indexes.
Descrição
Research Areas; Agriculture, Dairy & Animal Science
Article in International Journal
Article in International Journal
Palavras-chave
Alectorisrufa red-legged partridge fatty acid profile total cholesterol vitamin E
Contexto Educativo
Citação
Antunes IC, Coimbra MCP, Ribeiro AP, Ferreira JD, Abade dos Santos F, Alves SP, Bessa RJB, Quaresma, MAG 2019. Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens [article]. Poultry Science 98(2):p1037-1046. DOI: 10.3382/ps/pey367
Editora
Oxford University Press