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Lipid Profiles and Fatty Acid Composition of Broiler Rabbit Meat

Kumar, Sushil and Raina, P. L. and Nair, R. B. and Amla, B. L. (1994) Lipid Profiles and Fatty Acid Composition of Broiler Rabbit Meat. Journal of Food Science and Technology, 31 (3). pp. 255-258.

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Abstract

Fatty acid composition of total, polar and neutral lipids revealed that rabbit meat lipids contained mainly palmitic, oleic,linoleic, stearic, linolenic, arachidonic and myristic acids. The unsaturated fatty acids (UFA), constituted 61.40 to 66.10%, among which monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were 25.50 to 30.70% and 31.40 to 39.00% of total lipids, respectively. Young broiler rabbits (8 weeks) contained more UFA and PUFA than older rabbits (12 weeks). Polar lipids contained less palmitic acid and more linoleic acid than total lipids. The UFA and PUFA contents were substantially lower in neutral lipids than those of polar and total lipids.

Item Type: Article
Uncontrolled Keywords: Broiler rabbit, Lipid profile, Fatty acids, Monounsaturated fatty acids, Polyunsaturated fatty acίds, Total saturated fatty acids, Cholesterol
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 22 Lipid Chemistry
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Dec 2007 08:59
Last Modified: 28 Dec 2016 11:13
URI: http://ir.cftri.com/id/eprint/1557

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