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dc.contributor.authorTor i Naudí, Marc
dc.contributor.authorEstany Illa, Joan
dc.contributor.authorFrancesch Vidal, Amadeu
dc.contributor.authorCubiló Travé, M. D. (M. Dolors)
dc.date.accessioned2010-09-27T11:24:51Z
dc.date.available2010-09-27T11:24:51Z
dc.date.issued2005
dc.identifier.issn1627-3591
dc.identifier.urihttp://hdl.handle.net/10459.1/10992
dc.description.abstractThe effect of caponisation on fat composition by parts (wing, breast, thigh, and drumstick) and tissues (skin, subcutaneous adipose tissue, intermuscular adipose tissue and muscle) was examined in the present study and fatty acid profiles of abdominal fat and edible meat by parts and tissue components were determined. The sample was made up of twenty-eight castrated and twenty male Penedesenca Negra chicks reared under free-range conditions and slaughtered at 28 wk of age; the birds were castrated at four or eight weeks. Caponisation significantly increased (P < 0.01) the chemical fat content in all parts (16.31% to 37.98% in breast; 21.98% to 34.13% in wing; 21.09% to 49.57% in thigh; 14.33% to 24.82% in drumstick) and led to minor modifications in fat haracteristics, particularly in the thigh and the drumstick, where the unsaturated vs. saturated fatty acid ratio increased from 1.31 to 1.76 ( P < 0.01) and from 1.48 to 2.07 (P < 0.01), respectively. Delaying the age of castration from 4 to 8 weeks increased this ratio by 0.35 in the edible meat. Even though the profile of the abdominal fat is less saturated in capons, all changes occurring on fat quality after caponisation indicate that increased fatness after castration does not imply worse fat nutritional properties.ca_ES
dc.language.isoengca_ES
dc.publisherInstitut national de la recherche agronomique (França)ca_ES
dc.publisherEDP Sciencesca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1051/animres:2005033ca_ES
dc.relation.ispartofAnimal Research, 2005, vol. 54, núm. 5, p. 413-424ca_ES
dc.rights(c) Institut national de la recherche agronomique (França), 2005ca_ES
dc.rights(c) EDP Sciences, 2005ca_ES
dc.subjectChickenca_ES
dc.subjectCaponca_ES
dc.subjectEdible meatca_ES
dc.subjectFatty acidsca_ES
dc.subject.otherPollastresca_ES
dc.subject.otherTeixit adipósca_ES
dc.subject.otherGreixca_ES
dc.titleComparison of fatty acid profiles of edible meat, adipose tissues and muscles between cocks and caponsca_ES
dc.typearticleca_ES
dc.identifier.idgrec007062
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsopen access
dc.identifier.doihttps://doi.org/10.1051/animres:2005033


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