Senzorické vlastnosti kuřecího masa s rozdílným obsahem n-3 a n-6 polynenasycených mastných kyselin

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F08%3A00128864" target="_blank" >RIV/62156489:43210/08:00128864 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids

Popis výsledku v původním jazyce

The relatioship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and organoleptic characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 per cent of oil made either of seeds of the linseed cultivar Atalante (A) with a high content of a-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. Meat of chickens fed L showed better sensory characteristics than meat of birds fed A. When tissue contained n-3 PUFA morethan 180 mg/100 g, i.e. in thigh meat when chickens fed 3 % or more A and in breast meat when fed 7 % A, a significant fishy odour and taste as well as a slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P>0.05) in groups fed different diets. Thigh meat in the group with 1 % A was significantly (P<0.05) more fibrous than in the group with 7 % L; however, there were no differences in texture among other groups. Thigh meat

Název v anglickém jazyce

Sensory characteristics of chicken meat with different content of n-3 and n-6 polyunsaturated fatty acids

Popis výsledku anglicky

The relatioship between different levels of n-6 and n-3 PUFA in chicken breast and thigh meat and organoleptic characteristics of meat was studied. Chickens were fed diets containing 1, 3, 5 or 7 per cent of oil made either of seeds of the linseed cultivar Atalante (A) with a high content of a-linolenic acid or of the cultivar Lola (L) with a predominating content of linoleic acid. Meat of chickens fed L showed better sensory characteristics than meat of birds fed A. When tissue contained n-3 PUFA morethan 180 mg/100 g, i.e. in thigh meat when chickens fed 3 % or more A and in breast meat when fed 7 % A, a significant fishy odour and taste as well as a slight oily aftertaste were recorded. Texture, tenderness and juiciness of breast meat did not differ significantly (P>0.05) in groups fed different diets. Thigh meat in the group with 1 % A was significantly (P<0.05) more fibrous than in the group with 7 % L; however, there were no differences in texture among other groups. Thigh meat

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

2nd International Scientific Poultry Days

ISBN

978-80-552-0102-3

ISSN

—

e-ISSN

—

Počet stran výsledku

5

Strana od-do

—

Název nakladatele

Slovenská poľnohospodárska univerzita

Místo vydání

Nitra

Místo konání akce

—

Datum konání akce

—

Typ akce podle státní příslušnosti

—

Kód UT WoS článku

—