부산대학교 도서관

The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between the meat of thrush and that of turtle dove. However, significant differences (p < 0.05) in the fatty acid composition of the three fractions (glycerides, phospholipids, and free fatty acids) and in color parameters were observed. The main fatty acid in thrush meat was oleic acid (around 30%), and the high content of docosahexaenoic acid (C-22:6n-3) (more than 10% in the three fractions) was remarkable. There was a high content of polyunsaturated fatty acids (PUFA) (more than 50%) in the turtle dove meat; the main PUFA were linoleic (C-18:2n-6) and arachidonic (C-20:4n-6) acids. Se ha estudiado la composicion quimica, de acidos grasos y el color de la carne de zorzal (Turdus philomelos) y tortola (Streptopelia turtur). No se observaron diferencias significativas en la composicion quimica entre la carne de ambas especies; sin embargo, si se detectaron diferencias significativas (p < 0,05) en la composicion de acidos grasos de las tres fracciones lipidicas (gliceridos, fosfolipidos y acidos grasos libres) y en los parametros de color. El principal acido graso en la carne de zorzal fue el acido oleico (alrededor del 30%), siendo remarcable el alto contenido de acido docosahexaenoico (C-22:6n-3) (mayor del 10% en las tres fracciones). La carne de tortola presento un alto contenido de acidos grasos poliinsaturados (mayor del 50%), siendo los principales acidos grasos poliinsaturados el linoleico (C-18:2n-6) y el araquidonico (C-20:4n-6). [ABSTRACT FROM AUTHOR]