Ostalo
The chemical composition and fatty acid composition of wild and farmed pheasants (Phasianus colchicus sp. L.)
Nives Marušić Radovčić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Katarina Lukić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Tibor Janči
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Sanja Vidaček
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Helga Medić
; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Kristijan Tomljanović
; Šumarski fakultet, Svetošimunska 25, 10 000 Zagreb
Sažetak
The aim of this research was to determine chemical and fatty acid composition of pectoralis major muscle (Musculus pectoralis major) of wild and farmed pheasants (Phasianus colchicus sp. L.). The results of basic chemical composition did not show a statistically significant difference (p> 0.05). Analysed pheasant breast muscles contained 72 % of water, 0.5 - 0.7 % of fat, 26 % of protein and 1.3 % of ash. The most abundant fatty acids included oleic (C18:1), palmitic (C16:0) and stearic acid (C18:0). By comparing the fatty acid composition of wild and farmed pheasants, we found that even though the level of saturated fatty acids (SFA) between wild and farmed pheasants was not significantly different, farmed pheasants had a higher level of monounsaturated fatty acids (MUFA), primarily due to higher content of oleic acid, while wild pheasants had a higher level of polyunsaturated fatty acids (PUFA). The ratio n-6/n-3 did not differ depending on the method of breeding. Furthermore, it amounted to 4.76 for farmed and 4.82 for wild pheasants. Due to high protein and low fat com¬position, pheasant meat is, nutritionally speaking, considered a high quality meat.
Ključne riječi
game meat; pheasant; chemical composition; fatty acid composition
Hrčak ID:
158325
URI
Datum izdavanja:
30.4.2016.
hrvatski njemački talijanski španjolski
Posjeta: 2.229 *