Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle
Abstract
:1. Introduction
2. Material and Methods
2.1. Animals and Preparation
2.2. Physicochemical Properties
2.2.1. Chemical Composition
2.2.2. Instrumental Color (L*a*b*)
2.2.3. pH
2.2.4. Water-Holding Capacity (WHC)
2.2.5. Thermal Drip
2.2.6. The Fatty Acid (FA) Profile
2.2.7. The Amino Acids (AA) Content
2.2.8. Oxidation-Reduction Potential (ORP)
2.2.9. TBARS Index
2.2.10. Activity of Antioxidant Enzymes
2.3. Statistical Analysis
- TRT—p-value for overall effect (group 1–4) (THB vs. TB vs. THTh vs. TTh),
- S—p-value for gender effect (THB + THTh) vs. (TB + TTh)
- P—p-value for the effect of muscle type (THB + TB) a (THTh + TTh)
3. Results
3.1. Physicochemical Value of Broad-Breasted Bronze Turkey Muscle
3.2. Nutrients in Broad-Breasted Bronze Turkey Muscles
3.3. Oxidation-Reduction Indices in Muscles of Broad-Breasted Bronze Turkeys
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
- Wideman, N.; O’bryan, C.A.; Crandall, P.G. Factors affecting poultry meat colour and consumer preferences-A review. World’s Poult. Sci. J. 2016, 72, 353–366. [Google Scholar] [CrossRef]
- Mir, N.A.; Rafiq, A.; Kumar, F.; Singh, V.; Shukla, V. Determinants of broiler chicken meat quality and factors affecting them: A review. J. Food Sci. Technol. 2017, 54, 2997–3009. [Google Scholar] [CrossRef] [PubMed]
- Castellini, C.; Mugnai, C.; Dal Bosco, A. Effect of organic production system on broiler carcas and meat quality. Meat Sci. 2002, 60, 219–225. [Google Scholar] [CrossRef] [PubMed]
- Albrecht, A.; Hebel, M.; Mittler, M.; Hurck, C.; Kustwan, K.; Heitkönig, B.; Bitschinski, D.; Kreyenschmidt, J. Influence of different production systems on the quality and shelf life of poultry meat: A case study in the german sector. J. Food Qual. 2019, 219, 3718057. [Google Scholar] [CrossRef]
- Fanatico, A.C.; Cavitt, L.C.; Pillai, P.B.; Emmert, J.L.; Owens, C.M. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Meat quality. Poultry Sci. 2005, 84, 1785–1790. [Google Scholar] [CrossRef] [PubMed]
- Sarica, M.; Ocak, N.; Turhan, S.; Kop, C.; Yamak, U.S. Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poultry Sci. 2011, 90, 1313–1323. [Google Scholar] [CrossRef] [PubMed]
- Rémignon, H.; Desrosiers, V.; Marche, G. Influence of increasing breast meat yield on muscle histology and meat quality in the chicken. Reprod. Nutr. Dev. 1996, 36, 523–530. [Google Scholar] [CrossRef]
- Castellini, C.; Dal Bosco, A.; Mugnai, C.; Bernardini, M. Performance and behaviour of chickens with different growing rate reared according to the organic system. Ital. J. Anim. Sci. 2003, 1, 291–300. [Google Scholar] [CrossRef]
- Blair, M.E.; Potter, L.M.; Hulet, R.M. Effects of varying fat and protein in diets of growing large white turkeys. 1. Carcass characteristics. Poultry Sci. 1989, 68, 287–296. [Google Scholar] [CrossRef]
- Smulikowska, S.; Rutkowski, A. (Ed.); Zalecenia Żywieniowe i Wartość Pokarmowa Pasz dla Drobiu; Jabłonna, V., Ed.; IFiŻZ PAN: Jabłonna, Poland, 2018; pp. 109–123. [Google Scholar]
- AOAC. Official Methods of Analysis, 16th ed.; Association of the Official Analytical Chemists: Arlington, VA, USA, 2005. [Google Scholar]
- AMSA. Meat Color Measurements Guidelines; American Meat Science Association: Savoy, IL, USA, 2012. [Google Scholar]
- AOCS. Official Method Ce 2–66. Preparation of Methyl Esters of Fatty Acids; American Oil Chemists’ Society: Champaign, IL, USA, 2000. [Google Scholar]
- Domaradzki, P.; Florek, M.; Skałecki, P.; Litwińczuk, A.; Kędzierska-Matysek, M.; Wolanciuk, A.; Tajchman, K. Fatty acid composition. cholesterol content and lipid oxidation indices of intramuscular fat from skeletal muscles of beaver (Castor fiber L.). Meat Sci. 2019, 150, 131–140. [Google Scholar] [CrossRef]
- Chen, J.; Liu, H. Nutritional indices for assessing fatty acids: A Mini-Review. Int. J. Mol. Sci. 2020, 21, 5695. [Google Scholar] [CrossRef] [PubMed]
- FAO/WHO/UNU. Amino acid requirements of adults. In Protein and Amino Acids Requirements in Human Nutrition; World Health Organization: Geneva, Switzerland, 2007; pp. 135–159. [Google Scholar]
- Nam, K.C.; Ahn, D.U. Effects of ascorbic acid and antioxidants on the color of irradiated ground beef. J. Food Sci. 2003, 68, 1686–1690. [Google Scholar] [CrossRef]
- Pikul, J.; Leszczynski, D.E.; Kummerow, F.A. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J. Agr. Food Chem. 1989, 37, 1309–1313. [Google Scholar] [CrossRef]
- Czech, A.; Merska-Kazanowska, M.; Całyniuk, Z. Redox Status, Biochemical Parameters and Mineral Elements Content in Blood of Turkey Hens Fed a Diet Supplemented with Yarrowia lipolytica Yeast and Two Bacillus Species. Animals 2020, 10, 459. [Google Scholar] [CrossRef] [PubMed]
- Damaziak, K.; Pietrzak, D.; Michalczuk, M.; Mroczek, J.; Niemiec, J. Effect of genotype and sex on selected quality attributes of turkey meat. Arch. Geflügelkd 2013, 77, 206–214. [Google Scholar]
- Mikulski, D.; Celej, J.; Jankowski, J.; Majewska, T.; Mikulska, M. Growth performance. carcass traits and meat quality of slower-growing and fast-growing chickens raised with and without outdoor access. Asian Austral. J. Anim. 2011, 24, 1407–1416. [Google Scholar] [CrossRef]
- Gálvez, F.; Domínguez, R.; Pateiro, M.; Carballo, J.; Tomasevic, I.; Lorenzo, J.M. Effect of gender on breast and thigh turkey meat quality. Brit. Poultry Sci. 2018, 59, 408–415. [Google Scholar] [CrossRef] [PubMed]
- Sirri, F.; Bianchi, M.; Petracci, M.; Meluzzi, A. Influence of partial and complete caponization on chicken meat quality. Poultry Sci. 2009, 88, 1466–1473. [Google Scholar] [CrossRef] [PubMed]
- Eleroğlu, H.; Yıldırım, A.; Işıklı, N.D.; Şekeroğlu, A.; Duman, M. Comparison of meat quality and fatty acid profile in slow-growing chicken genotypes fed diets supplemented with origanum vulgare or melissa officinalis leaves under the organic system. Ital. J. Anim. Sci. 2013, 12, 395–403. [Google Scholar] [CrossRef]
- Michalczuk, M.; Zdanowska-Sąsiadek, Ż.; Damiaziak, K.; Niemiec, J. Influence of indoor and outdoor systems on meat quality of slow-growing. Cyta J. Food 2017, 15, 15–20. [Google Scholar] [CrossRef]
- Raach-Moujahed, A.; Haddad, B.; Moujahed, N.; Bouallegue, M. Evaluation of growth performances and meat quality of Tunisian local poultry raised in outdoor access. Int. J. Poult. Sci. 2011, 10, 552–559. [Google Scholar] [CrossRef]
- Igenbayev, A.; Nurgazezova, A.; Okuskhanova, E.; Rebezov, Y.; Kassymov, S.; Nurymkhan, G.; Tazeddinova, D.; Mironova, I.; Rebezov, M. Fatty acid composition of female turkey muscles in Kazakhstan. J. World’s Poult. Res. 2019, 9, 78–81. [Google Scholar] [CrossRef]
- Lu, Q.; Wen, J.; Zhang, H. Effect ofchronic heat exposure on fat depositionand meat quality in two genetic types of chicken. Poultry Sci. 2007, 86, 1059–1064. [Google Scholar] [CrossRef] [PubMed]
- Werner, C.; Riegel, J.; Wicke, M. Slaughter performance of four different turkey strains. with special focus on the muscle fiber structure and the meat quality of the breast muscle. Poultry Sci. 2008, 87, 1849–1859. [Google Scholar] [CrossRef]
- Sarica, M.; Karacay, N.; Ocak, N.; Yamak, U.; Kop, C.; Altop, A. Growth. slaughter and gastrointestinal tract traits of three turkey genotypes under barn and free-range housing systems. Brit. Poultry Sci. 2009, 50, 487–494. [Google Scholar] [CrossRef] [PubMed]
- Geldenhuys, G.; Hoffman, L.C.; Muller, N. Aspects of the nutritional value of cooked Egyptian goose (Alopochen aegyptiacus) meat compared with other well-known fowl species. Poultry Sci. 2013, 92, 3050–3059. [Google Scholar] [CrossRef] [PubMed]
- Batkowska, J.; Brodacki, A.; Grodzicki, T. Chemical composition and fatty acid profile in meat of slaughter turkey females. managed in an extensive system. Rocz. Nauk. Pol. Tow. Zootech. 2011, 7, 39–51. [Google Scholar]
- Drażbo, A.; Kozłowski, K.; Ognik, K.; Zaworska, A.; Jankowski, J. The effect of raw and fermented rapeseed cake on growth performance carcass traits and breast meat quality in turkey. Poultry Sci. 2019, 98, 6161–6169. [Google Scholar] [CrossRef] [PubMed]
- De Smet, S.; Vossen, E. Meat: The balance between nutrition and health. A review. Meat Sci. 2016, 120, 145–156. [Google Scholar] [CrossRef]
- Prado, I.N.; Campo, M.M.; Muela, E.; Valero, M.V.; Catalan, O.; Olleta, J.L.; Sañudo, C. Effects of castration age. dietary protein level and lysine/methionine ratio on animal performance. carcass and meat quality of Friesian steers intensively reared. Animal 2014, 8, 1561–1568. [Google Scholar] [CrossRef]
- Janječić, Z.; Mužic, S.; Bedeković, D.; Gunjača, J.; Pintar, J.; Kos, I. Production results and fatty acid compositionin breast muscle of Zagorje turkeys on freerange rearing. In Proceedings of the 2nd Mediterraean Summit of WPSA, Antalya, Turkey, 4–7 October 2009; pp. 375–378. [Google Scholar]
- Goluch, Z.; Okruszek, A.; Haraf, G.; Moroch, R.; Rybarczyk, A.; Werenska, M.; Teleszko, M. Fatty acid composition of turkey breast muscle and the salutogenic feeding regimen formulations (a pilot study). J. Elem. 2020, 25, 59–69. [Google Scholar] [CrossRef]
- Mielnik, M.B.; Aaby, K.; Skrede, G. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat. Meat Sci. 2003, 65, 1147–1155. [Google Scholar] [CrossRef] [PubMed]
Item 1 | THB | TB | THTh | TTh | SEM 2 | TRT 3 | S 4 | M 5 |
---|---|---|---|---|---|---|---|---|
L* | 54.42 a | 53.82 a | 49.64 b | 43.42 c | 0.760 | <0.001 | 0.023 | <0.001 |
a* | −1.98 d | −0.986 c | 5.05 b | 7.83 a | 0.665 | <0.001 | 0.048 | <0.001 |
b* | 4.23 d | 5.35 c | 10.45 a | 7.95 b | 0.401 | <0.001 | 0.039 | <0.001 |
C* | 4.68 b | 5.48 b | 11.62 a | 11.16 a | 0.526 | <0.001 | 0.872 | <0.001 |
h° | 115.2 a | 101.4 b | 64.29 c | 45.55 d | 4.51 | <0.001 | 0.071 | <0.001 |
pH | 5.88 b | 5.86 b | 5.93 ab | 6.01 a | 0.014 | <0.001 | 0.327 | <0.001 |
Thermal drip | 9.59 b | 6.03 c | 15.24 a | 13.70 a | 0.721 | <0.001 | 0.077 | <0.001 |
WHC | 33.51 b | 44.05 a | 46.97 a | 46.53 a | 0.995 | <0.001 | 0.009 | <0.001 |
Item 1 | THB | TB | THTh | TTh | SEM 2 | TRT 3 | S 4 | M 5 |
---|---|---|---|---|---|---|---|---|
Moisture | 72.86 | 73.46 | 74.55 | 73.58 | 0.235 | 0.072 | 0.700 | 0.051 |
Protein | 24.33 b | 25.31 a | 20.24 c | 19.69 c | 0.525 | <0.001 | 0.846 | <0.001 |
Fat | 2.08 c | 1.04 c | 4.01 b | 6.42 a | 0.523 | <0.001 | 0.524 | <0.001 |
Ash | 1.05 | 1.07 | 1.06 | 1.10 | 0.040 | 0.975 | 0.721 | 0.813 |
Energy value | 116.0 b | 110.6 b | 117.1 b | 136.5 a | 1.32 | 0.045 | 0.133 | 0.013 |
His | 12.04 b | 13.26 a | 7.96 c | 6.21 d | 0.606 | <0.001 | 0.831 | <0.001 |
Ile | 9.89 a | 10.44 a | 9.19 b | 7.94 c | 0.196 | <0.001 | 0.382 | <0.001 |
Leu | 18.05 a | 18.65 a | 16.70 b | 14.91 c | 0.301 | <0.001 | 0.330 | <0.001 |
Lys | 20.08 a | 20.83 a | 18.61 b | 16.35 c | 0.358 | <0.001 | 0.302 | <0.001 |
Met | 6.43 a | 6.57 a | 5.71 b | 5.07 c | 0.128 | <0.001 | 0.338 | <0.001 |
Cys | 2.53 a | 2.55 a | 2.33 b | 2.35 b | 0.023 | <0.001 | 0.726 | <0.001 |
Phe | 9.31 ab | 9.61 a | 8.68 b | 7.90 c | 0.138 | <0.001 | 0.391 | <0.001 |
Thr | 13.03 a | 13.21 a | 12.10 b | 10.77 b | 0.202 | <0.001 | 0.158 | <0.001 |
Val | 10.75 b | 11.29 a | 9.63 c | 8.74 d | 0.213 | <0.001 | 0.689 | <0.001 |
Trp | 8.29 | 8.86 | 8.81 | 8.49 | 0.231 | 0.222 | 0.561 | 0.213 |
∑ Essential AA | 110.4 b | 115.3 a | 94.72 c | 88.71 d | 2.28 | <0.001 | 0.903 | <0.001 |
Asp | 23.32 a | 24.31 a | 21.31 b | 19.11 b | 0.417 | <0.001 | 0.478 | <0.001 |
Ser | 8.60 a | 8.77 a | 8.05 b | 7.52 b | 0.104 | <0.001 | 0.400 | <0.001 |
Glu | 39.02 a | 39.58 a | 37.40 b | 34.47 b | 0.415 | <0.001 | 0.158 | <0.001 |
Pro | 11.39 a | 11.65 a | 14.38 b | 15.07 b | 0.342 | <0.001 | 0.503 | <0.001 |
Gly | 9.84 | 8.65 | 9.32 | 9.53 | 0.401 | 0.777 | 0.550 | 0.826 |
Ala | 13.23 | 12.16 | 12.29 | 11.10 | 0.370 | 0.253 | 0.130 | 0.183 |
Tyr | 10.08 a | 10.47 a | 8.39 b | 7.10 c | 0.284 | <0.001 | 0.441 | <0.001 |
Arg | 14.28 a | 14.94 a | 13.17 b | 12.28 c | 0.214 | <0.001 | 0.794 | <0.001 |
∑ Non-essential AA | 129.8 a | 130.5 a | 124.3 b | 116.2 c | 1.30 | <0.001 | 0.162 | <0.001 |
N/P | 0.851 b | 0.884 a | 0.762 c | 0.764 c | 0.012 | <0.001 | 0.468 | <0.001 |
∑ AA | 240.2 b | 245.8 a | 219.0 c | 204.9 d | 3.47 | <0.001 | 0.551 | <0.001 |
Chemical Score [%] | ||||||||
His | 334.2 b | 360.0 a | 242.3 c | 201.9 d | 16.96 | <0.001 | 0.795 | <0.001 |
Ile | 137.3 b | 141.6 a | 139.9 ab | 129.2 c | 4.39 | <0.001 | 0.132 | 0.015 |
Leu | 127.4 a | 128.6 a | 129.3 a | 123.3 b | 2.79 | <0.001 | 0.051 | 0.161 |
Lys | 185.8 a | 188.4 a | 188.9 a | 177.4 b | 5.70 | <0.001 | 0.038 | 0.067 |
Met | 167.3 a | 167.2 a | 162.9 a | 154.6 b | 5.99 | <0.001 | 0.077 | <0.001 |
Cys | 175.9 b | 173.1 b | 177.4 b | 191.0 a | 7.11 | <0.001 | 0.100 | 0.001 |
Met + Cys | 169.7 a | 168.8 ab | 166.9 ab | 164.5 b | 5.86 | 0.023 | 0.233 | 0.006 |
Phe + Tyr | 212.5 a | 215.0 a | 205.0 b | 192.6 c | 6.97 | <0.001 | 0.194 | <0.001 |
Thr | 235.9 ab | 233.7 bc | 240.2 a | 228.5 c | 8.53 | <0.001 | <0.001 | 0.829 |
Trp | 575.1 c | 601.2 b | 289.6 d | 690.6 a | 36.88 | <0.001 | <0.001 | 0.120 |
Val | 114.8 ab | 117.8 a | 112.7 ab | 109.3 b | 3.12 | 0.005 | 0.929 | 0.003 |
Item 1 | THB | TB | THTh | TTh | SEM 2 | TRT 3 | S 4 | M 5 |
---|---|---|---|---|---|---|---|---|
C10:0 | 0.040 | 0.037 | 0.034 | 0.038 | 0.001 | 0.223 | 0.932 | 0.261 |
C12:0 | 0.699 a | 0.631 b | 0.657 ab | 0.686 ab | 0.010 | 0.039 | 0.312 | 0.756 |
C14:0 | 1.05 | 0.999 | 1.04 | 1.08 | 0.010 | 0.096 | 0.615 | 0.072 |
C16:0 | 20.77 | 19.90 | 19.23 | 19.87 | 0.096 | 0.094 | 0.232 | 0.120 |
C18:0 | 9.92 a | 9.10 a | 8.98 b | 8.23 b | 0.195 | 0.048 | 0.594 | 0.018 |
C20:0 | 0.069 | 0.064 | 0.080 | 0.067 | 0.003 | 0.110 | 0.075 | 0.145 |
C22:0 | 0.042 | 0.043 | 0.046 | 0.024 | 0.002 | 0.051 | 0.106 | 0.246 |
C24:0 | 0.021 | 0.010 | 0.027 | 0.016 | 0.002 | 0.155 | 0.038 | 0.234 |
∑SFA | 29.90 | 30.78 | 30.09 | 30.00 | 0.174 | 0.281 | 0.271 | 0.415 |
C15:0 anteiso | 0.025 b | 0.026 b | 0.024 b | 0.035 a | 0.001 | <0.001 | 0.005 | 0.084 |
C15:0 | 0.146 | 0.145 | 0.148 | 0.150 | 0.001 | 0.618 | 0.895 | 0.203 |
C17:0 iso | 0.405 ab | 0.567 a | 0.315 b | 0.254 b | 0.032 | <0.001 | 0.436 | <0.001 |
C17:0 anteiso | 0.018 | 0.006 | 0.018 | 0.015 | 0.001 | 0.058 | 0.037 | 0.263 |
C17:0 | 0.186 | 0.187 | 0.172 | 0.203 | 0.009 | 0.705 | 0.373 | 0.967 |
C17:1 c-7 | 0.017 | 0.007 | 0.006 | 0.009 | 0.001 | 0.082 | 0.360 | 0.179 |
C17:1 c-9 | 0.157 b | 0.129 c | 0.182 a | 0.166 ab | 0.005 | <0.001 | 0.018 | <0.001 |
∑OBCFA | 0.954 ab | 1.07 a | 0.865 b | 0.830 b | 0.027 | 0.002 | 0.470 | 0.001 |
C14:1 c-9 | 0.125 a | 0.100 ab | 0.096 b | 0.127 a | 0.005 | 0.016 | 0.744 | 0.864 |
C16:1 c-7 | 0.388 | 0.348 | 0.368 | 0.374 | 0.005 | 0.054 | 0.115 | 0.797 |
C16:1 c-9 | 2.82 | 2.16 | 2.09 | 2.58 | 0.109 | 0.043 | 0.708 | 0.495 |
C16:1 c-13 | 0.027 | 0.011 | 0.017 | 0.017 | 0.001 | 0.120 | 0.103 | 0.756 |
C16:1 c-15 | 0.184 b | 0.317 a | 0.117 b | 0.103 b | 0.020 | <0.001 | 0.147 | <0.001 |
C16:1 c-other | 0.025 b | 0.042 a | 0.020 b | 0.003 c | 0.003 | <0.001 | 0.980 | <0.001 |
C18:1 c-9 | 24.63 b | 24.04 b | 25.49 a | 25.76 a | 0.048 | 0.092 | 0.165 | 0.036 |
C18:1 c-10 | 0.045 | 0.046 | 0.059 | 0.051 | 0.002 | 0.073 | 0.404 | 0.023 |
C18:1 c-11 | 1.85 a | 1.79 a | 1.60 b | 1.59 b | 0.028 | <0.001 | 0.498 | <0.001 |
C18:1 c-13 | 0.039 | 0.035 | 0.042 | 0.028 | 0.002 | 0.252 | 0.072 | 0.692 |
C20:1 c-9 | 0.027 a | 0.003 b | 0.027 a | 0.020 a | 0.002 | 0.017 | 0.020 | 0.092 |
C20:1 c-11 | 0.222 ab | 0.204 b | 0.242 a | 0.235 a | 0.004 | 0.004 | 0.151 | 0.002 |
C22:1 c-11 | 0.099 b | 0.176 a | 0.095 b | 0.104 b | 0.009 | 0.001 | 0.015 | 0.037 |
C24:1 c-15 | 0.032 ab | 0.058 a | 0.044 ab | 0.022 b | 0.004 | 0.016 | 0.779 | 0.188 |
∑MUFA | 31.93 | 29.32 | 30.31 | 31.01 | 0.401 | 0.122 | 0.244 | 0.970 |
C15:1 t-9 | 0.014 | 0.010 | 0.027 | 0.024 | 0.002 | 0.043 | 0.444 | 0.005 |
C16:1 t-9 | 0.039 a | 0.000 b | 0.030 a | 0.011 b | 0.004 | <0.001 | <0.001 | 0.579 |
C18:1 t-6/7 | 0.059 b | 0.091 a | 0.057 b | 0.070 b | 0.004 | <0.001 | 0.001 | 0.118 |
C18:1 t-9 | 0.059 | 0.056 | 0.056 | 0.049 | 0.002 | 0.473 | 0.285 | 0.267 |
C18:1 t-11 | 0.039 | 0.045 | 0.038 | 0.034 | 0.001 | 0.355 | 0.780 | 0.166 |
C18:2 trans | 0.043 | 0.030 | 0.035 | 0.031 | 0.002 | 0.600 | 0.252 | 0.651 |
∑TFA | 0.237 | 0.232 | 0.243 | 0.219 | 0.009 | 0.820 | 0.421 | 0.860 |
C18:2 n-6 | 29.41 b | 28.70 b | 31.62 a | 31.28 a | 0.300 | <0.001 | 0.398 | <0.001 |
C18:3 n-6 | 0.079 | 0.092 | 0.088 | 0.094 | 0.003 | 0.403 | 0.152 | 0.417 |
C20:2 n-6 | 0.266 b | 0.307 a | 0.256 b | 0.266 b | 0.006 | 0.003 | 0.025 | 0.026 |
C20:3 n-6 | 0.142 b | 0.200 a | 0.132 b | 0.138 b | 0.008 | 0.002 | 0.036 | 0.019 |
C20:4 n-6 | 1.69 b | 3.65 a | 2.85 b | 2.46 b | 0.238 | 0.005 | 0.024 | 0.048 |
C22:4 n-6 | 0.575 b | 1.02 a | 0.434 b | 0.448 b | 0.057 | <0.001 | 0.043 | 0.001 |
C22:5 n-6 | 0.161 b | 0.325 a | 0.134 b | 0.129 b | 0.020 | <0.001 | 0.045 | 0.003 |
∑n-6 | 33.62 b | 35.14 ab | 35.51 a | 34.82 ab | 0.247 | 0.029 | 0.415 | 0.115 |
C18:3 n-3 | 2.44 a | 2.17 b | 2.38 ab | 2.58 a | 0.041 | 0.001 | 0.700 | 0.035 |
C20:3 n-3 | 0.022 | 0.012 | 0.024 | 0.018 | 0.001 | 0.289 | 0.087 | 0.405 |
C20:5 n-3 | 0.054 | 0.082 | 0.055 | 0.048 | 0.005 | 0.064 | 0.304 | 0.104 |
C22:5 n-3 | 0.472 ab | 0.658 a | 0.313 b | 0.278 b | 0.039 | <0.001 | 0.350 | <0.001 |
C22:6 n-3 | 0.361 b | 0.538 a | 0.211 c | 0.204 c | 0.033 | <0.001 | 0.211 | <0.001 |
∑n-3 | 3.35 ab | 3.46 a | 2.98 c | 3.13 bc | 0.051 | <0.001 | 0.211 | <0.001 |
∑PUFA | 36.97 | 38.60 | 38.49 | 37.94 | 0.264 | 0.104 | 0.314 | 0.429 |
n-6/n-3 | 10.05 c | 10.16 c | 11.96 a | 11.15 b | 0.177 | <0.001 | 0.338 | 0.000 |
AI | 0.362 a | 0.361 a | 0.350 b | 0.361 a | 0.002 | 0.034 | 0.204 | 0.072 |
TI | 0.677 | 0.702 | 0.698 | 0.688 | 0.005 | 0.308 | 0.434 | 0.736 |
h/H | 2.98 b | 3.00 b | 3.14 a | 3.02 b | 0.018 | 0.002 | 0.187 | 0.007 |
PI | 57.13 b | 67.45 a | 55.70 b | 53.97 b | 1.53 | 0.002 | 0.166 | 0.011 |
Item 1 | THB | TB | THTh | TTh | SEM 2 | TRT 3 | S 4 | M 5 |
---|---|---|---|---|---|---|---|---|
C16:0 | 556.2 b | 349.3 b | 1034.6 a | 1235.0 a | 92.95 | <0.001 | 0.987 | <0.001 |
C18:0 | 213.5 b | 131.7 b | 467.9 a | 494.3 a | 38.67 | <0.001 | 0.729 | <0.001 |
∑SFA | 823.5 b | 513.3 b | 1604.3 a | 1849.0 a | 140.0 | <0.001 | 0.910 | <0.001 |
C17:0 iso | 10.74 b | 9.12 b | 16.05 a | 14.40 a | 0.682 | <0.001 | 0.239 | <0.001 |
∑OBCFA | 26.08 | 39.73 | 45.80 | 50.53 | 5.65 | 0.475 | 0.428 | 0.182 |
C16:1 c-9 | 80.80 bc | 39.40 c | 116.2 ab | 165.4 a | 12.89 | 0.001 | 0.884 | 0.001 |
C18:1 c-9 | 719.7 bc | 424.3 c | 1368.1 ab | 1599.1 a | 125.4 | <0.001 | 0.901 | <0.001 |
∑MUFA | 884.9 bc | 517.6 c | 1628.9 b | 1929.8 a | 149.8 | <0.001 | 0.915 | <0.001 |
∑TFA | 6.62 bc | 3.90 c | 12.58 ab | 14.75 a | 1.24 | 0.001 | 0.916 | <0.001 |
C18:2 n-6 | 795.9 b | 498.2 b | 1649.0 a | 1904.2 a | 148.2 | <0.001 | 0.945 | <0.001 |
C20:4 n-6 | 80.64 b | 72.17 b | 138.5 a | 138.4 a | 7.01 | <0.001 | 0.766 | <0.001 |
∑n-6 | 910.0 b | 602.1 b | 1839.7 a | 2105.7 a | 157.6 | <0.001 | 0.949 | <0.001 |
C18:3 n-3 | 67.41 bc | 38.73 c | 125.9 ab | 159.4 a | 12.24 | <0.001 | 0.924 | <0.001 |
C20:5 n-3 | 1.51 b | 1.33 b | 2.70 a | 2.82 a | 0.183 | <0.001 | 0.930 | <0.001 |
C22:5 n-3 | 12.74 bc | 10.60 c | 15.25 a | 14.78 ab | 0.481 | <0.001 | 0.179 | <0.001 |
C22:6 n-3 | 9.75 ab | 8.65 b | 10.27 a | 11.17 a | 0.268 | 0.003 | 0.859 | 0.002 |
∑n-3 | 92.04 bc | 59.57 c | 155.3 ab | 189.5 a | 13.05 | <0.001 | 0.974 | <0.001 |
∑PUFA | 1002.0 b | 661.7 b | 1995.0 a | 2295.2 a | 170.5 | <0.001 | 0.955 | <0.001 |
Item 1 | THB | TB | THTh | TTh | SEM 2 | TRT 3 | S 4 | M 5 |
---|---|---|---|---|---|---|---|---|
ORP | 199.6 a | 172.4 ab | 152.9 b | 140.6 b | 5.62 | <0.001 | 0.515 | <0.001 |
CAT U/g | 307.6 b | 401.2 a | 287.9 b | 350.5 ab | 12.69 | 0.002 | 0.001 | 0.170 |
SOD U/g | 246.4 b | 258.3 b | 1184.9 a | 1261.9 a | 102.5 | <0.001 | 0.834 | <0.001 |
TBARS | 1.70 a | 0.041 c | 0.083 b | 0.094 b | 0.231 | <0.001 | 0.044 | 0.091 |
LOOH [μM/g] | 21.77 b | 19.37 b | 29.43 a | 27.89 a | 0.923 | <0.001 | 0.296 | <0.001 |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Share and Cite
Czech, A.; Domaradzki, P.; Niedzielak, M.; Stadnik, J. Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle. Foods 2024, 13, 1369. https://doi.org/10.3390/foods13091369
Czech A, Domaradzki P, Niedzielak M, Stadnik J. Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle. Foods. 2024; 13(9):1369. https://doi.org/10.3390/foods13091369
Chicago/Turabian StyleCzech, Anna, Piotr Domaradzki, Mateusz Niedzielak, and Joanna Stadnik. 2024. "Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle" Foods 13, no. 9: 1369. https://doi.org/10.3390/foods13091369
APA StyleCzech, A., Domaradzki, P., Niedzielak, M., & Stadnik, J. (2024). Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle. Foods, 13(9), 1369. https://doi.org/10.3390/foods13091369