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Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2009 / Cilt: 33 - Sayı: 1

Fatty Acid Content and Composition of Turkish Beef and Lamb at Retail

Leyla VATANSEVER
Gülcan DEMİREL
Sayfa
71–75
Yayın Tarihi
2009-01-01
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat is favorable.

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Amaç & Hipotez:The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated.
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Temel Bulgular & Veri:Fifty beef and lamb chops were purchased from different supermarkets in İstanbul on separate occasions.
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Sonuç & Katkı:Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat is favorable.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Lamb · beef · fatty acid

Özet

The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated. Fifty beef and lamb chops were purchased from different supermarkets in İstanbul on separate occasions. The average muscle fatty acid content was 2395 and 2257 mg/100 g of muscle for beef and lamb, respectively. Saturated and polyunsaturated fatty acid contents were 1000 and 940 mg/100 g, and 199 and 261 mg/100 g of muscle for beef and lamb, respectively. Overall results indicate that, particularly before the Sacrifice Holiday, concentrate-based feeding of livestock increases and this has an adverse effect on the n-6/n-3 ratio and P/S ratio of intramuscular fat in meat. Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat is favorable.

Abstract

The fatty acid content and chemical composition of retail samples of beef and lamb meat were investigated. Fifty beef and lamb chops were purchased from different supermarkets in İstanbul on separate occasions. The average muscle fatty acid content was 2395 and 2257 mg/100 g of muscle for beef and lamb, respectively. Saturated and polyunsaturated fatty acid contents were 1000 and 940 mg/100 g, and 199 and 261 mg/100 g of muscle for beef and lamb, respectively. Overall results indicate that, particularly before the Sacrifice Holiday, concentrate-based feeding of livestock increases and this has an adverse effect on the n-6/n-3 ratio and P/S ratio of intramuscular fat in meat. Nonetheless, higher C18:1 and lower C16:0 contents in beef and lamb meat fat is favorable.

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Bu Makaleye Atıf Yap

VATANSEVER, L., DEMİREL, G. (2009). Fatty Acid Content and Composition of Turkish Beef and Lamb at Retail. Turkish Journal of Veterinary and Animal Sciences, Cilt: 33 - Sayı: 1, 71–75. https://ajindex.com/articles/122122

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Kaynakça (8)

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