TY  - JOUR
TI  - Fatty acid composition of female Turkey muscles in Kazakhstan
SP  - 78
SN  - 2322455X (ISSN)
EP  - 81
KW  - Fatty acid
KW  -  Polyunsaturated fatty acid
KW  -  Red meat
KW  -  Turkey meat
KW  -  White meat
AV  - public
A1  - Igenbayev, A.
A1  - Okuskhanova, E.
A1  - Nurgazezova, A.
A1  - Rebezov, Y.
A1  - Kassymov, S.
A1  - Nurymkhan, G.
A1  - Tazeddinova, D.
A1  - Mironova, I.
A1  - Rebezov, M.
IS  - 2
PB  - Scienceline Publication, Ltd
JF  - Journal of World's Poultry Research
VL  - 9
Y1  - 2019/06/25/
ID  - eprints221
N2  - This paper aimed to study the fatty acid composition of turkey meat. Red and white turkey meat were sampled from the local markets of Semey city, republic of Kazakhstan. The proximate composition showed a significant difference in the fat content of red and white meat. The fatty acid composition of turkey meat was as follows: saturated fatty acids 50.67% in white and 52.64% in red meat; monounsaturated fatty acids 28.07% in white and 23.79% in red meat; polyunsaturated fatty acids 21.26% in white and 23.57% in red meat. Palmitic and pentadecanoic are the major saturated fatty acids, where the oleic and linoleic acids are in a large amount in monounsaturated and polyunsaturated fatty acids, respectively.
UR  - https://www.scopus.com/inward/record.uri?eid=2-s2.0-85074614283&doi=10.36380%2fjwpr.2019.9&partnerID=40&md5=cb8d394e14f12eed84516daa8731ae29
ER  -