Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

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dc.authorid0000-0002-2324-1865
dc.authorscopusid6506175498
dc.authorscopusid37045784900
dc.authorscopusid36106722600
dc.authorscopusid56313329900
dc.authorscopusid56272340100
dc.authorwosidGURCAN, ESER KEMAL/ABA-4511-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.contributor.authorGeçgel, Ümit
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorGürcan, Eser Kemal
dc.contributor.authorKarasu, Salih
dc.contributor.authorDülger, Gizem Çagla
dc.date.accessioned2022-05-11T14:14:32Z
dc.date.available2022-05-11T14:14:32Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThe objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (Sigma PUFA) and total saturated fatty acid (Sigma SFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p > 0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14-41.23%), C16:0 (24.31-25.76%), C18:2 (13.82-13.42%), and C18:0 (7.49-7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs, Sigma SFA, monounsaturated fatty acids (Sigma MUFA), and Sigma PUFA content of the female and male quail meats were found to be 2.79-2.82%, 33.22-34.65%, 49.70-48.72%, and 14.29-13.81%, respectively.
dc.identifier.doi10.1155/2015/569746
dc.identifier.issn2090-9063
dc.identifier.issn2090-9071
dc.identifier.scopus2-s2.0-84929629783
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1155/2015/569746
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5926
dc.identifier.volume2015
dc.identifier.wosWOS:000355487400001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorGeçgel, Ümit
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorGürcan, Eser Kemal
dc.language.isoen
dc.publisherHindawi Ltd
dc.relation.ispartofJournal of Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectConjugated Linoleic-Acid
dc.subjectQuality Characteristics
dc.subjectNutritional-Value
dc.subjectIsomers
dc.subjectRisk
dc.titleComparison of Fatty Acid Composition between Female and Male Japanese Quail Meats
dc.typeArticle

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