Comparative study of fatty acid composition of meat material from various animal species

Authors

  • Andrey B. Lisitsyn The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26
  • Irina M. Chernukha The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26
  • Andrew Nikolaevich Ivankin The V.M. Gorbatov All-Russian Meat Research Institute, 109316 Moscow, Russia, Talalikhina str. 26

Keywords:

fatty acids, functional products, lipid composition

Abstract

Fatty acid composition of lipid components as a part of recipes of meat products has been investigated. Factors influencing the results of analytical determination of individual fatty acids are shown. The main ratios of fatty acid composition describing fats of sheep, sow, boar, cow, turkey, horse, chicken, pheasant, and wild boar are presented, allowing their use in manufacture of modern meat products with variable nutrition value.

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Published

2013-05-28

How to Cite

B. Lisitsyn, A. ., M. Chernukha, I. ., & Nikolaevich Ivankin, A. . (2013). Comparative study of fatty acid composition of meat material from various animal species. Scientific Journal of Animal Science, 2(5), 124-131. Retrieved from http://sjournals.com/index.php/sjas/article/view/1078

Issue

Vol. 2 No. 5 (2013): May

Section

Original Article

License

Copyright (c) 2013 Andrey B. Lisitsyn, Irina M. Chernukha, Andrew Nikolaevich Ivankin

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.