scholarly journals Effects of Production System (Free-Range and Intensive) and Carcass Parts (Breast and Thigh) on Nutrient and Fatty Acid Composition of Guinea Fowl, Pheasant and Partridges

2020 ◽  
pp. 102-106
Author(s):  
Mehmet Akif BOZ ◽  
Musa SARICA ◽  
Ümit SAMİ YAMAK ◽  
Fatih ÖZ
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production System ◽  
Guinea Fowl ◽  
Free Range

Genotype, production system and sex effects on fatty acid composition of meat from goat kids

2014 ◽  
Vol 86 (2) ◽  
pp. 200-206 ◽  
Author(s):  
Mustafa Özcan ◽  
Gulcan Demirel ◽  
Akın Yakan ◽  
Bülent Ekiz ◽  
Cemil Tölü ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production System ◽  
Sex Effects

scholarly journals Milk fatty acid composition from goats in a semiintensive production system in an arid region of the peninsula of Baja California, Mexico

2014 ◽  
Vol 38 ◽  
pp. 312-317
Author(s):  
Eduardo Alberto TOYES VARGAS ◽  
Héctor GONZÁLEZ GARCÍA ◽  
Miguel Víctor CORDOBA MATSON ◽  
Ricardo ORTEGA PEREZ ◽  
José Luis ESPINOZA VILLAVICENCIO ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production System ◽  
Arid Region ◽  
Baja California ◽  
Milk Fatty Acid

scholarly journals Changes in milk fatty acid composition of goats during lactation in a semi-intensive production system

2009 ◽  
Vol 52 (6) ◽  
pp. 627-636 ◽  
Author(s):  
C. Ataşoğlu ◽  
Ç. Uysal-Pala ◽  
Y. Karagül-Yüceer
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Production System ◽  
Milk Fat ◽  
Sampling Period ◽  
Milk Fatty Acid ◽  
Entire Study ◽  
Intensive Production ◽  
Lactating Goats

Abstract. This study aimed at investigating changes in the fatty acid (FA) profile and conjugated linoleic acid (CLA) concentration of milk fat during lactation from goats managed in a semi-intensive production system, which consisted of grazing on a woody and herbaceous pasture with the supplementation of mixed concentrate and vetch hay. A total of 21 lactating goats were used. Milk samples were collected at different periods (25 April, 29 June, 25 August and 4 October) during lactation and analysed for their chemical composition and FA profile. The most abundant FA in the milk fat of goats was palmitic (C16:0) acid, followed by oleic (C18:1 n-9), stearic (C18:0), capric (C10:0) and myristic (C14:0) acids. These acids accounted for about 88 % of the total milk FA of goats in all sampling periods. The two medium chain FA; capric (P=0.0001) and lauric (C12:0; P=0.0014) acid were affected by the sampling period, whereas myristic (P=0.4469) and palmitic (P=0.4418) acids did not change. Stearic (P=0.0128), oleic (P=0.0001), linoleic (C18:2; P=0.0088) and linolenic (C18:3; P=0.0001) acids also exhibited significant variations between the sampling periods. However, the CLA (C18:2 c9, t11 and C18:2 t10, c12) contents of milk fat did not change during the entire study regardless of the sampling period (P=0.2448). Milk fatty acid composition of goats, which meet a major part of their nutrient requirements through grazing or browsing in a natural pasture, shows a seasonal variation with milk fat in summer representing a better fatty acid profile for product quality.

scholarly journals Influence of Pasture Intake on the Fatty Acid Composition, and Cholesterol, Tocopherols, and Tocotrienols Content in Meat from Free-Range Broilers

2008 ◽  
Vol 87 (1) ◽  
pp. 80-88 ◽  
Author(s):  
P.I.P. Ponte ◽  
S.P. Alves ◽  
R.J.B. Bessa ◽  
L.M.A. Ferreira ◽  
L.T. Gama ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Free Range

scholarly journals Differences in fatty acid composition of meat between naked neck and two commercial broiler chicken breeds

2013 ◽  
Vol 29 (3) ◽  
pp. 467-476 ◽  
Author(s):  
Z. Pavlovski ◽  
Z. Skrbic ◽  
N. Stanisic ◽  
S. Lilic ◽  
B. Hengl ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Production System ◽  
Conventional System ◽  
Breast Meat ◽  
Naked Neck ◽  
Free Range ◽  
Commercial Broiler ◽  
Chicken Breeds

Chicken meat from intensive broiler production have different quality compared with meat from native chicken breeds and chicken from a free range production system. The aim of the present study was to evaluate differences in fatty acids content of meat of Naked Neck chickens rared in free range system and two commercial broiler breeds (Cobb 308 and Hybro G+) reared in conventional production system. The trial involved 100 chickens per group. Fattening period lasted 42 days for conventional system and 84 days for free range system. Breast meat of Naked Neck chicken had statistically more 16:0 content compared with Cobb 308 (p?0.05), where in thigh meat the highest content of 16:0 was determined in Hybro G+ breed. Differences for fatty acids composition of breast meat between breeds were also established for 14:0, 17:0, 18:0, 16:1, 18:1, 18:2, 20:2, 22:1 and 22:5 fatty acid. The Naked Neck group showed the highest (p?0.05) percentage of SFA and the Cobb 308 showed the lowest in breast meat. Thigh SFA were also significantly different (p?0.05) between breeds, where Naked Neck chickens had the lowest and Hybro G+ the highest values. Breast MUFA were higher in Hybro G+ than in Naked Neck or Cobb 308 chickens, and thigh MUFA content had opposite trend and it was the lowest in Hybro G+ chicken. In conclusion, free ranged Naked Neck chickens have been shown to have significant different fatty acid composition compared with broiler chickens reared in conventional system.

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