Coşkuntuna, LeventGeçgel, ÜmitYılmaz, İsmailGecgel, UnalDülger, Gizem Çagla2022-05-112022-05-1120150003-021X1558-9331https://doi.org/10.1007/s11746-015-2597-4https://hdl.handle.net/20.500.11776/5867The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00-29.35 %), C18:0 (4.10-29.71 %), C18:1 (29.21-57.30 %), and C18:2 (1.37-18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).en10.1007/s11746-015-2597-4info:eu-repo/semantics/closedAccessFatty acid compositionMeat and offal productsPUFA:SFATrans fatty acidTurkeyNutritional-ValueQualityMuscleBeefCarcassArticle925659665Q2WOS:0003538164000042-s2.0-84940000871Q2