Comparative Study of the Profile of Fatty Acids Determined for Roosters and Capons Belonging to Transylvanian Naked Neck Breed Iași, Romania †
Faculty of Animal Resources and Food Engineering, University of Life Sciences “Ion Ionescu de la Brad”, 700490 Iași, Romania
*
Author to whom correspondence should be addressed.
†
Presented at the 1st International Online Conference on Agriculture—Advances in Agricultural Science and Technology, 10–25 February 2022; Available online: https://iocag2022.sciforum.net/ .
Chem. Proc. 2022, 10(1), 80; https://doi.org/10.3390/IOCAG2022-12212
Published: 10 February 2022
(This article belongs to the Proceedings of The 1st International Online Conference on Agriculture—Advances in Agricultural Science and Technology)
Abstract
:The research aimed to evaluate the influence exerted by the removal of the testicles (orchidectomy) in roosters on the fatty acids profile. In this regard, two batches of roosters belonging to the Transylvanian Naked Neck breed were formed; one batch was experimental (Lexp), composed of 20 birds castrated at the age of 7 weeks, and one batch was control (Lm), composed of 10 uncastrated roosters. The birds of the two groups were raised under identical conditions and received the same type of compound feed; their slaughter was performed at the age of 20 weeks. The results obtained after reporting the values of saturated fatty acids to unsaturated fatty acids recorded the highest value of 0.47 in the case of the muscles from the upper thighs of roosters (Lm). Regarding the ratio between polyunsaturated fatty acids and monounsaturated fatty acids, the highest value of 1.12 was calculated for the muscles of the upper thighs from capons (Lexp). Regarding the Ω3/Ω6 ratio, the highest value of 17.81 was calculated for the muscles of the upper thighs from the capons, while at the opposite pole was the result for the pectoral muscles of roosters from Lm, with the value of 12.48. We recommend continuing research in this direction.
1. Introduction
Capon manufacturing is an ancient practice that has endured till now, with records reaching back over 2000 years [1]. Capon production is done on a limited scale with just a small market niche, but it has a lot of room for expansion because capon meat has special sensory properties that customers like [2]. Caponization consists of orchidectomy, leading to androgen deficiency and consequent phenotypic and behavioral changes, such as reduced development of comb and wattles, loss of aggressiveness, and reduced activity [3]. As a result, the energy ordinarily invested in fighting and territorial domination is freed up, allowing for increased development and fat deposition [4].
Consumers are currently demanding more variety and high-quality attributes in various poultry meat products. The capon (a male rooster having his testes surgically removed before sexual maturation) is one of these products [5]. The removal of the testicles alters the metabolism of the animal, influencing growth, behavior, tissue composition, chemical composition, and meat organoleptic quality [6]. The principal metabolic effect of caponization is the increase of fat content: abdominal, subcutaneous, and intramuscular. This effect has improved meat quality, enhancing the flavor, texture, and meat juiciness and making it more appreciated by consumers than rooster meat of the same age [7]. A decrease in saturated fatty acids (SFA) and an increase in unsaturated fatty acids (UFA) content in capon meat would be beneficial for the human diet [8].
The objective of this study was to compare the content in fatty acids in the anatomical portions of interest to the capons and roosters of the Transylvanian Naked Neck breed.
2. Methods
Thirty roosters from the Transylvanian Naked Neck breed were used as biological material, separated into two experience batches (experimental group: Lexp, consisting of 20 heads; control batch: Lm, consisting of 10 heads).
The males from Lexp were surgically castrated at the age of seven weeks, which was the only variation between the two groups. Roosters were castrated using a bilateral laparotomy technique in the final intercostal space, puncturing the air sacs, bringing the testicles to the fore with a special forceps, and then conducting orchidectomy by limitless torsion. A continuous thread was used to stitch the wound. All of the birds were slain when they reached the age of 20 weeks.
The applied method consisted of extracting the fat; the concentration of fatty acids was expressed in grams FAME/100 g FAME (methyl esters of fatty acids). The working method applied was in accordance with:
- Preparation of methyl esters SR CEN ISO/TS 17764-1: 2008;
- Gas chromatographic method SR CEN ISO/TS 17764-2: 2008.
The principle of the method was: transformation into fatty acids of methyl esters from the fat sample under analysis, followed by separation of the components on the capillary chromatographic column and identification by comparison with standard chromatograms and quantitative determination of fatty acids (g FAME/100 g total FAME).
3. Results and Discussion
The data obtained on saturated fatty acids origin from the musculature of the chest revealed for both batches (Lm, Lexp) that the main constituent is palmitic acid C16:0; thus, for Lm the average was 21.20 ± 0.003 g/100 g, with variation of 21.19 g/100 g (minimum) and 21.21 g/100 g (maximum), while for the Lexp the average was 20.66 ± 0.005 g/100 g, with variation of 20.64 g/100 g (minimum) and 20.67 g/100 g (maximum). The constituent with the lowest average for both batches was represented by caprylic acid C8:0, with a value of 0 g/100 g. The total saturated fatty acids resulting from the chest muscles was 30.88 g/100 g for roosters from Lm, and 31.18 g/100 g for capons (Table 1). In the case of monounsaturated fatty acids—dominant in both cases—was oleic cis acid C18:1n9, with an average for Lm of 31.44 ± 0.004 g/100 g, the minimum being 31.43 g/100 g and the maximum 31.45 g/100 g, while for the Lexp the average was 29.80 ± 0.004 g/100 g. For the Lm the acid with the lowest average was erucic acid C22:1n9, 0.060 g/100 g. The lowest result recorded by Lexp was 0.069 g/100 g in the case of myristoleic acid C14:1. The total of monounsaturated fatty acids was 36.37 g/100 g for Lm and 34.30 g/100 g for Lexp. Results on polyunsaturated fatty acids indicated for roosters (Lm) a total value of 32.52 g/100 g, the lowest value was recorded by eicosadienoic acid C22:2n6, with an average of 0.05 g/100 g. On the opposite pole was linoleic acid C18: 2n6, with an average of 26.25 ± 0.003 g/100 g. In the case of the experimental group, the content in polyunsaturated fatty acids registered a value of 26.83 ± 0.003 g/100 g, with variation of 26.82 g/100 g (minimum) and 26.84 g/100 g (maximum). The total of polyunsaturated fatty acids was 32.52 g/100 g for Lm and 34.14 g/100 g for Lexp. Regarding the ratio between fatty acids Ω6 and Ω3 in the chest, the values calculated were 20.86 for Lm and 12.48 for Lexp. The SFA/UFA ratio was 0.45 for the control batch and 0.46 for the experimental batch. The PUFA /MUFA ratio had values of 0.89 (Lm) and 1.0 (Lexp) (Table 1).
The data obtained on saturated fatty acids from the musculature of the upper thighs revealed for both batches (Lm, Lexp) that the main constituent is palmitic acid C16:0; thus, for Lm the average was 20.47 ± 0.0005 g/100 g, with variation of 20.45 g/100 g (minimum) and 20.48 g/100 g (maximum), while for the Lexp the average was 20.14 ± 0.003 g/100 g, with variation of 20.13 g/100 g (minimum) and 20.15 g/100 g (maximum). The constituent with the lowest average for both batches was represented by caprylic acid C8:0, with a value of 0 g/100 g. The total saturated fatty acids resulting from the upper thigh muscles was 31.98 g/100 g for roosters from Lm and 31.51 g/100 g for capons (Table 2). In the case of monounsaturated fatty acids—dominant in both cases—was oleic acid C18:1n9, with an average for Lm of 31.34 ± 0.0003 g/100 g, the minimum being 31.33 g/100 g and the maximum 31.35 g/100 g, while for the Lexp the average was 27.47 ± 0.0003 g/100 g. The total of monounsaturated fatty acids was 35.23 g/100 g for Lm and 32.23 g/100 g for Lexp. Results on the polyunsaturated fatty acids indicated for roosters (Lm) a total value of 28.15 ± 0.003 g/100 g: the highest value in the case of linoleic acid C18: 2n6. For the experimental group, the content in polyunsaturated fatty acids registered a value of 29.18 ± 0.003 g/100 g, with variation of 29.17 g/100 g (minimum) and 29.19 g/100 g (maximum). The total of polyunsaturated fatty acids was 32.56 g/100g for Lm and 36.04 g/100 g for Lexp. Regarding the ratio between fatty acids Ω6 and Ω3 in upper thighs, the values calculated were 15.61 for Lm and 17.85 for Lexp. The SFA/UFA ratio was 0.47 for the control batch and 0.46 for the experimental batch; the PUFA /MUFA ratio had values of 0.92 (Lm) and 1.12 (Lexp) (Table 2).
The data obtained on saturated fatty acids from the musculature of the drumstick revealed for both batches (Lm, Lexp) that the main constituent is palmitic acid C16:0; thus, for Lm the average was 21.42 ± 0.002 g/100 g, with variation of 21.41 g/100 g (minimum) and 21.42 g/100 g (maximum), while for the Lexp the average was 20.69 ± 0.003 g/100 g, with variation of 20.68 g/100 g (minimum) and 20.70 g/100 g (maximum). The constituent with the lowest average for both batches was represented by caprylic acid C8:0, with a value of 0 g/100 g. The total saturated fatty acids resulting from the drumstick muscles was 30.25 g/100 g for roosters from Lm and 31.06 g/100 g for capons (Table 3). In the case of monounsaturated fatty acids—dominant in both groups—was oleic acid C18:1n9, with an average for Lm of 32.86 ± 0.002 g/100 g, the minimum being 32.85 g/100 g and the maximum 32.86 g/100 g, while for the Lexp the average was 29.37 ± 0.002 g/100 g. The total of monounsaturated fatty acids was 37.45 g/100 g for Lm and 34.08 g/100 g for Lexp. Results on polyunsaturated fatty acids indicated for roosters (Lm) a total value of 27.50 ± 0.005 g/100 g; the highest value in the case of linoleic acid C18: 2n6. For the experimental group, the content in linoleic acid registered a value of 27.76 ± 0.004 g/100 g, with variation of 27.75 g/100 g (minimum) and 27.77 g/100 g (maximum). The total of polyunsaturated fatty acids was 32.17 g/100 g for Lm and 34.64 g/100 g for Lexp. Regarding the ratio between fatty acids Ω6 and Ω3 in the drumstick, the values calculated were 20.13 for Lm and 15.15 for Lexp. The SFA/UFA ratio was 0.43 for the control batch and 0.45 for the experimental batch; the PUFA /MUFA ratio had values of 0.86 (Lm) and 1.02 (Lexp) (Table 3).
4. Conclusions
Several factors can affect the quality of the meat, some of which act during the life of the birds and others which act during the killing of the birds (e.g., stunning, bleeding, scratching, or refrigerating the carcasses). Capon meat has a number of biological features that are highly valuable, which is why their use in intensive systems has a lot of potential. As far as research is concerned, capon meat obtained from the Transylvanian Naked Neck breed can be considered as high quality, due to its high proportion of polyunsaturated fatty acids. We recommend continuing research in this direction.
Author Contributions
Conceptualization: M.G.U.; methodology and validation: M.G.U., R.R.-R. and C.M.C.; software: R.R.-R. and C.M.C.; formal analysis: C.M.C., M.G.U. and R.R.-R.; investigation, resources, data curation and writing—original draft preparation: C.M.C.; Writing—review and editing: C.M.C., M.G.U. and R.R.-R.; visualization: M.G.U. and R.R.-R.; supervision: M.G.U.; Project administration: C.M.C. and M.G.U.; funding acquisition: C.M.C. All authors have read and agreed to the published version of the manuscript.
Funding
This research received no external funding.
Institutional Review Board Statement
Not applicable.
Informed Consent Statement
Not applicable.
Data Availability Statement
Not applicable.
Conflicts of Interest
The authors declare no conflict of interest.
References
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Table 1.
Chest fatty acids.
| Specification | Chest | |||||||
|---|---|---|---|---|---|---|---|---|
| Lm | Lexp | |||||||
| Fatty Acids | Statistical Estimators | |||||||
| X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | |
| C8:0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| C10:0 | 0.03 ± 0 | 2.36 | 0.029 | 0.031 | 0.039 ± 0 | 2.13 | 0.038 | 0.040 |
| C12:0 | 0.06 ± 0 | 1.18 | 0.059 | 0.061 | 0.069 ± 0 | 1.21 | 0.068 | 0.070 |
| C14:0 | 0.47 ± 0.003 | 1.50 | 0.460 | 0.480 | 0.492 ± 0.006 | 2.650 | 0.470 | 0.500 |
| C15:0 | 0.10 ± 0.004 | 8.20 | 0.090 | 0.110 | 0.11 ± 0.003 | 6.428 | 0.100 | 0.120 |
| C16:0 | 21.20 ± 0.003 | 0.03 | 21.190 | 21.210 | 20.66 ± 0.005 | 0.059 | 20.640 | 20.670 |
| C17:0 | 0.16 ± 0.004 | 5.16 | 0.150 | 0.170 | 0.282 ± 0.004 | 2.967 | 0.270 | 0.290 |
| C18:0 | 8.74 ± 0.003 | 0.08 | 8.730 | 8.750 | 9.23 ± 0.003 | 0.077 | 9.220 | 9.240 |
| C24:0 | 0.11 ± 0.003 | 6.43 | 0.100 | 0.120 | 0.29 ± 0.003 | 2.438 | 0.280 | 0.300 |
| SFA | 30.88 | 31.18 | ||||||
| C14:1 | 0.08 ± 0 | 1.05 | 0.079 | 0.081 | 0.069 ± 0 | 1.209 | 0.068 | 0.070 |
| C15:1 | 0.80 ± 0.004 | 1.05 | 0.790 | 0.810 | 0.77 ± 0.003 | 0.918 | 0.760 | 0.780 |
| C16:1 | 3.01 ± 0.003 | 0.23 | 3.0 | 3.020 | 2.55 ± 0.003 | 0.277 | 2.540 | 2.560 |
| C17:1 | 0.15 ± 0.003 | 4.71 | 0.140 | 0.160 | 0.22 ± 0.004 | 3769 | 0.210 | 0.230 |
| C18:1n9 | 31.44 ± 0.004 | 0.03 | 31.430 | 31.450 | 29.802 ± 0.004 | 0.028 | 29.790 | 29.810 |
| C22:1n9 | 0.06 ± 0 | 1.18 | 0.059 | 0.061 | 0.0802 ± 0 | 1.043 | 0.079 | 0.081 |
| C24:1n9 | 0.83 ± 0.003 | 0.85 | 0.820 | 0.840 | 0.814 ± 0.005 | 1.401 | 0.800 | 0.830 |
| MUFA | 36.37 | 34.30 | ||||||
| C18:2n6 | 26.25 ± 0.003 | 0.03 | 26.240 | 26.260 | 26.83 ± 0.003 | 0.026 | 26.820 | 26.840 |
| C18:3n6 | 0.19 ± 0.003 | 3.72 | 0.180 | 0.200 | 0.162 ± 0.004 | 5.165 | 0.150 | 0.170 |
| C18:3n3 | 0.43 ± 0.007 | 3.68 | 0.410 | 0.450 | 0.72 ± 0.004 | 0.861 | 0.960 | 0.980 |
| C18:2 | 0.23 ± 0.003 | 3.07 | 0.220 | 0.240 | 0.452 ± 0.004 | 1.851 | 0.440 | 0.460 |
| C18:4n3 | 0.09 ± 0 | 0.79 | 0.089 | 0.091 | 0.102 ± 0.004 | 8.203 | 0.090 | 0.110 |
| C20:2n6 | 0.37 ± 0.004 | 2.27 | 0.360 | 0.380 | 0.352 ± 0.004 | 2.377 | 0.340 | 0.360 |
| C20:3n6 | 0.28 ± 0.03 | 2.53 | 0.270 | 0.290 | 0.352 ± 0.003 | 2.377 | 0.340 | 0.360 |
| C20:3n3 | 3.55 ± 0.007 | 0.47 | 3.540 | 3.580 | 3.562 ± 0.004 | 0.235 | 3.550 | 3.570 |
| C20:4n6 | 0.11 ± 0.003 | 6.43 | 0.100 | 0.120 | 0.102 ± 0.004 | 8.203 | 0.090 | 0.110 |
| C22:2n6 | 0.05 ± 0 | 1.41 | 0.049 | 0.051 | 0.080 ± 0 | 1.043 | 0.079 | 0.081 |
| C22:3n6 | 0.08 ± 0 | 0.88 | 0.079 | 0.081 | 0.26 ± 0.003 | 2.720 | 0.250 | 0.270 |
| C20:5n3 | 0.27 ± 0.003 | 0.16 | 0.260 | 0.280 | 0.22 ± 0.004 | 0.194 | 0.210 | 0.230 |
| C22:4n6 | 0.27 ± 0.003 | 0.16 | 0.260 | 0.280 | 0.314 ± 0.004 | 0.169 | 0.300 | 0.320 |
| C22:5n3 | 0.19 ± 0.003 | 0.19 | 0.180 | 0.200 | 0.18 ± 0.003 | 0.198 | 0.170 | 0.190 |
| PUFA | 32.52 | 34.14 | ||||||
| Other fat acids | 0.23 ± 0.005 | 0.22 | 0.210 | 0.240 | 0.38 ± 0.004 | 0.148 | 0.370 | 0.390 |
| Ω3 | 1.48 | 2.52 | ||||||
| Ω6 | 30.88 | 31.40 | ||||||
| Ω6/Ω3 | 20.86 | 12.48 | ||||||
| SFA/UFA | 0.45 | 0.46 | ||||||
| PUFA/MUFA | 0.89 | 1.0 | ||||||
SFA—saturated fat acids, MUFA—monounsaturated fat acids, PUFA—polyunsaturated fat acids, UFA—unsaturated fat acids.
Table 2.
Upper thighs fatty acids.
| Specification | Chest | |||||||
|---|---|---|---|---|---|---|---|---|
| Lm | Lexp | |||||||
| Fatty Acids | Statistical Estimators | |||||||
| X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | |
| C8:0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| C10:0 | 0.02 ± 0.0003 | 3.53 | 0.019 | 0.021 | 0.04 ± 0 | 1.77 | 0.039 | 0.041 |
| C12:0 | 0.05 ± 0.0003 | 1.41 | 0.049 | 0.051 | 0.11 ± 0.003 | 7.47 | 0.10 | 0.12 |
| C14:0 | 0.50 ± 0.0037 | 1.68 | 0.49 | 0.51 | 0.64 ± 0.003 | 1.31 | 0.63 | 0.65 |
| C15:0 | 0.08 ± 0.0003 | 1.05 | 0.079 | 0.081 | 0.10 ± 0.003 | 8.20 | 0.09 | 0.11 |
| C16:0 | 20.47 ± 0.005 | 0.05 | 20.45 | 20.48 | 20.14 ± 0.003 | 0.04 | 20.13 | 20.15 |
| C17:0 | 0.16 ± 0.003 | 5.16 | 0.15 | 0.17 | 0.20 ± 0.003 | 4.14 | 0.19 | 0.21 |
| C18:0 | 10.63 ± 0.003 | 0.06 | 10.62 | 10.64 | 10.12 ± 0.003 | 0.07 | 10.11 | 10.13 |
| C24:0 | 0.05 ± 0.0003 | 1.68 | 0.049 | 0.051 | 0.08 ± 0 | 1.05 | 0.079 | 0.081 |
| SFA | 31.98 | 31.51 | ||||||
| C14:1 | 0.07 ± 0.0003 | 1.01 | 0.069 | 0.071 | 0.09 ± 0 | 0.93 | 0.089 | 0.091 |
| C15:1 | 0.20 ± 0.005 | 5.42 | 0.19 | 0.22 | 0.64 ± 0 | 1.30 | 0.63 | 0.65 |
| C16:1 | 3.05 ± 0.0003 | 0.02 | 3.049 | 3.051 | 3.04 ± 0.003 | 0.28 | 3.03 | 3.05 |
| C17:1 | 0.11 ± 0.0003 | 7.75 | 0.10 | 0.12 | 0.22 ± 0.003 | 3.21 | 0.21 | 0.23 |
| C18:1n9 | 31.34 ± 0.0003 | 0.03 | 31.33 | 31.35 | 27.47 ± 0.003 | 0.30 | 27.46 | 27.47 |
| C22:1n9 | 0.03 ± 0.0003 | 2.36 | 0.029 | 0.031 | 0.02 ± 0 | 3.54 | 0.019 | 0.021 |
| C24:1n9 | 0.42 ± 0.003 | 2.0 | 0.41 | 0.43 | 0.75 ± 0.003 | 1.11 | 0.74 | 0.76 |
| MUFA | 35.23 | 32.23 | ||||||
| C18:2n6 | 28.15 ± 0.003 | 0.03 | 28.14 | 28.16 | 29.18 ± 0.003 | 0.02 | 29.17 | 29.19 |
| C18:3n6 | 0.16 ± 0.003 | 4.42 | 0.15 | 0.17 | 0.18 ± 0.003 | 4.70 | 0.17 | 0.19 |
| C18:3n3 | 1.06 ± 0.005 | 1.07 | 1.05 | 1.08 | 0.95 ± 0.003 | 0.88 | 0.94 | 0.96 |
| C18:2 | 0.416 ± 0.005 | 2.74 | 0.40 | 0.43 | 0.27 ± 0.003 | 2.62 | 0.26 | 0.28 |
| C18:4n3 | 0.062 ± 0.002 | 7.30 | 0.059 | 0.07 | 0.06 ± 0 | 1.18 | 0.059 | 0.061 |
| C20:2n6 | 0.28 ± 0.003 | 2.53 | 0.27 | 0.29 | 0.35 ± 0.003 | 2.02 | 0.34 | 0.36 |
| C20:3n6 | 0.21 ± 0.002 | 3.37 | 0.20 | 0.22 | 0.34 ± 0.003 | 2.45 | 0.33 | 0.35 |
| C20:3n3 | 1.53 ± 0.005 | 0.74 | 1.52 | 1.55 | 3.99 ± 0.003 | 0.21 | 3.98 | 4.0 |
| C20:4n6 | 0.10 ± 0.005 | 10.96 | 0.09 | 0.12 | 0.08 ± 0 | 1.04 | 0.079 | 0.081 |
| C22:2n6 | 0.04 ± 0 | 1.76 | 0.039 | 0.041 | 0.09 ± 0 | 0.79 | 0.089 | 0.091 |
| C22:3n6 | 0.05 ± 0 | 1.41 | 0.049 | 0.051 | 0.06 ± 0 | 1.18 | 0.059 | 0.061 |
| C20:5n3 | 0.11 ± 0.003 | 0.27 | 0.10 | 0.12 | 0.17 ± 0.003 | 0.22 | 0.16 | 0.18 |
| C22:4n6 | 0.13 ± 0.003 | 0.23 | 0.12 | 0.14 | 0.13 ± 0.003 | 0.26 | 0.12 | 0.14 |
| C22:5n3 | 0.08 ± 0 | 0.09 | 0.079 | 0.081 | 0.17 ± 0.003 | 0.22 | 0.16 | 0.18 |
| PUFA | 32.56 | 36.04 | ||||||
| Other fat acids | 0.22 ± 0.006 | 0.26 | 0.20 | 0.24 | 0.22 ± 0.006 | 0.24 | 0.20 | 0.23 |
| Ω3 | 1.95 | 1.91 | ||||||
| Ω6 | 30.43 | 34.10 | ||||||
| Ω6/Ω3 | 15.61 | 17.85 | ||||||
| SFA/UFA | 0.47 | 0.46 | ||||||
| PUFA/MUFA | 0.92 | 1.12 | ||||||
SFA—saturated fat acids, MUFA—monounsaturated fat acids, PUFA—polyunsaturated fat acids, UFA—unsaturated fat acids.
Table 3.
Drumstick fatty acids.
| Specification | Chest | |||||||
|---|---|---|---|---|---|---|---|---|
| Lm | Lexp | |||||||
| Fatty Acids | Statistical Estimators | |||||||
| X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | X ± sx (g AG/100 g) | V% | Min. (g AG/100 g) | Max. (g AG/100 g) | |
| C8:0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| C10:0 | 0.02 ± 0 | 3.54 | 0.019 | 0.021 | 0.03 ± 0 | 2.36 | 0.029 | 0.031 |
| C12:0 | 0 | 0 | 0 | 0 | 0.02 ± 0 | 3.54 | 0.019 | 0.021 |
| C14:0 | 0.48 ± 0.003 | 1.47 | 0.47 | 0.49 | 0.61 ± 0.003 | 1.37 | 0.60 | 0.62 |
| C15:0 | 0.09 ± 0 | 0.50 | 0.089 | 0.09 | 0.09 ± 0.003 | 0.79 | 0.09 | 0.091 |
| C16:0 | 21.42 ± 0.002 | 0.03 | 21.41 | 21.42 | 20.69 ± 0.003 | 0.03 | 20.68 | 20.70 |
| C17:0 | 0.18 ± 0.003 | 3.93 | 0.17 | 0.19 | 0.19 ± 0.003 | 4.45 | 0.18 | 0.20 |
| C18:0 | 8.03 ± 0 | 0.005 | 8.029 | 8.03 | 9.37 ± 0.003 | 0.08 | 9.36 | 9.38 |
| C24:0 | 0.04 ± 0 | 1.77 | 0.039 | 0.041 | 0.07 ± 0 | 1.01 | 0.069 | 0.071 |
| SFA | 30.25 | 31.06 | ||||||
| C14:1 | 0.070 ± 0 | 0.79 | 0.069 | 0.07 | 0.07 ± 0 | 1.01 | 0.069 | 0.071 |
| C15:1 | 0.28 ± 0.003 | 2.53 | 0.27 | 0.29 | 0.42 ± 0.003 | 1.98 | 0.41 | 0.43 |
| C16:1 | 3.46 ± 0.003 | 0.24 | 3.45 | 3.47 | 3.26 ± 0.003 | 0.26 | 3.25 | 3.27 |
| C17:1 | 0.19 ± 0.006 | 8.15 | 0.17 | 0.21 | 0.16 ± 0.004 | 6.25 | 0.15 | 0.17 |
| C18:1n9 | 32.86 ± 0.002 | 0.01 | 32.85 | 32.86 | 29.37 ± 0.002 | 0.02 | 29.36 | 29.37 |
| C22:1n9 | 0.03 ± 0 | 1.50 | 0.029 | 0.03 | 0.05 ± 0 | 1.68 | 0.049 | 0.051 |
| C24:1n9 | 0.55 ± 0.007 | 2.87 | 0.53 | 0.57 | 0.75 ± 0.003 | 0.94 | 0.74 | 0.76 |
| MUFA | 37.45 | 34.08 | ||||||
| C18:2n6 | 27.50 ± 0.005 | 0.04 | 27.49 | 27.52 | 27.76 ± 0.004 | 0.03 | 27.75 | 27.77 |
| C18:3n6 | 0.2 ± 0.003 | 3.54 | 0.19 | 0.21 | 0.18 ± 0.003 | 4.60 | 0.17 | 0.19 |
| C18:3n3 | 0.86 ± 0.006 | 1.64 | 0.84 | 0.88 | 0.90 ± 0.003 | 0.79 | 0.89 | 0.91 |
| C18:2 | 0.06 ± 0.0004 | 1.51 | 0.058 | 0.06 | 0.26 ± 0.03 | 2.72 | 0.25 | 0.27 |
| C18:4n3 | 0.30 ± 0.006 | 4.71 | 0.28 | 0.32 | 0.17 ± 0.003 | 4.16 | 0.16 | 0.18 |
| C20:2n6 | 0.34 ± 0.002 | 1.60 | 0.34 | 0.35 | 0.60 ± 0.003 | 1.45 | 0.57 | 0.59 |
| C20:3n6 | 0.27 ± 0.004 | 4.09 | 0.25 | 0.28 | 0.47 ± 0.002 | 1.18 | 0.46 | 0.47 |
| C20:3n3 | 2.02 ± 0 | 0.35 | 2.019 | 2.021 | 3.46 ± 0.003 | 0.20 | 3.45 | 3.47 |
| C20:4n6 | 0.04 ± 0 | 1.38 | 0.039 | 0.04 | 0.03 ± 0 | 2.36 | 0.029 | 0.031 |
| C22:2n6 | 0.02 ± 0.0002 | 2.26 | 0.019 | 0.020 | 0.06 ± 0 | 1.17 | 0.059 | 0.061 |
| C22:3n6 | 0.03 ± 0 | 2.36 | 0.029 | 0.031 | 0.25 ± 0.003 | 0.17 | 0.24 | 0.26 |
| C20:5n3 | 0.18 ± 0.008 | 0.32 | 0.16 | 0.21 | 0.26 ± 0.003 | 0.18 | 0.25 | 0.27 |
| C22:4n6 | 0.23 ± 0.005 | 0.22 | 0.21 | 0.24 | 0.24 ± 0.003 | 0.23 | 0.23 | 0.25 |
| C22:5n3 | 0.06 ± 0.0008 | 0.17 | 0.058 | 0.063 | 0.20 ± 0.003 | 0.19 | 0.19 | 0.21 |
| PUFA | 32.17 | 34.64 | ||||||
| Other fat acids | 0.14 ± 0.007 | 0.34 | 0.12 | 0.16 | 0.22 ± 0.005 | 0.23 | 0.20 | 0.23 |
| Ω3 | 1.52 | 2.15 | ||||||
| Ω6 | 30.60 | 32.46 | ||||||
| Ω6/Ω3 | 20.13 | 15.10 | ||||||
| SFA/UFA | 0.43 | 0.45 | ||||||
| PUFA/MUFA | 0.86 | 1.02 | ||||||
FA—saturated fat acids, MUFA—monounsaturated fat acids, PUFA—polyunsaturated fat acids, UFA—unsaturated fat acids.
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Cuciureanu, C.M.; Radu-Rusu, R.; Usturoi, M.G. Comparative Study of the Profile of Fatty Acids Determined for Roosters and Capons Belonging to Transylvanian Naked Neck Breed Iași, Romania. Chem. Proc. 2022, 10, 80. https://doi.org/10.3390/IOCAG2022-12212
AMA Style
Cuciureanu CM, Radu-Rusu R, Usturoi MG. Comparative Study of the Profile of Fatty Acids Determined for Roosters and Capons Belonging to Transylvanian Naked Neck Breed Iași, Romania. Chemistry Proceedings. 2022; 10(1):80. https://doi.org/10.3390/IOCAG2022-12212
Chicago/Turabian StyleCuciureanu, Cipriana Maria, Răzvan Radu-Rusu, and Marius Giorgi Usturoi. 2022. "Comparative Study of the Profile of Fatty Acids Determined for Roosters and Capons Belonging to Transylvanian Naked Neck Breed Iași, Romania" Chemistry Proceedings 10, no. 1: 80. https://doi.org/10.3390/IOCAG2022-12212
APA StyleCuciureanu, C. M., Radu-Rusu, R., & Usturoi, M. G. (2022). Comparative Study of the Profile of Fatty Acids Determined for Roosters and Capons Belonging to Transylvanian Naked Neck Breed Iași, Romania. Chemistry Proceedings, 10(1), 80. https://doi.org/10.3390/IOCAG2022-12212
