Composition of Poultry Meat as Affected by Nutritional Factors
نویسندگان
چکیده
منابع مشابه
Meat fatty acid composition as affected by fatness and genetic factors: a review
Meat fatty acid composition is influenced by genetic factors, although to a lower extent than dietary factors. The species is the major source of variation in fatty acid composition with ruminant meats being more saturated as a result of biohydrogenation in the rumen compared to the meat of monogastric animals. The level of fatness also has an effect on the meat fatty acid composition. The cont...
متن کاملNutritional composition of red meat
Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, ...
متن کاملChemical composition and physico-chemical properties of meat from capons as affected by breed and age
The influence of the breed [Mos (Spanish indigenous breed), Sasso T-44 and X-44 (commercial strains)] and the age (5, 6, 7 and 8 months) of capons (castrated male cockerels) on some qualitative traits of breast and drumstick meat were studied. The chemical composition (dry matter, protein, lipid and ash contents), pH, water holding capacity, drip loss, cooking loss, colour and texture (compress...
متن کاملLipid and Fatty Acid Composition of Rabbit Meat as Affected by Gamma Irradiation
The present study was conducted to investigate the changes in lipid and fatty acid composition of gamma irradiated rabbit meat. Samples of rabbit meat were aerobically packaged and exposed to gamma irradiation at doses of 0 and 3 kGy at room temperature and 0 and 7 kGy at the frozen state. Lipids were extracted and isolated as neutral lipids and phospholipids classes, then the individual fracti...
متن کاملNutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes
The effects of some domestic traditional processes, such as dehulling, soaking, germination, boiling, autoclaving and microwave cooking, on the nutritional composition and antinutritional factors of mung bean seeds were studied. Germination and cooking processes caused significant (p < 0:05) decreases in fat, carbohydrate fractions, antinutritional factors and total ash contents. All processes ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Poultry Science
سال: 1979
ISSN: 0032-5791
DOI: 10.3382/ps.0580536