Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7592245 | Food Chemistry | 2015 | 6 Pages |
Abstract
This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9Â g/100Â g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (PÂ <Â 0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538Â mg/100Â g; PÂ <Â 0.001). Organic meat was also lower (PÂ <Â 0.001) in 18:3 nâ3 (115 vs. 180Â mg/100Â g) and, whilst it contained more (PÂ <Â 0.001) docosahexaenoic acid (30.9 vs. 13.7Â mg/100Â g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain nâ3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Courtney J. Dalziel, Kirsty E. Kliem, D. Ian Givens,