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a Fatty acid concentrations expressed as g/100 g edible portion. Numbers in parentheses are the percentage of total fatty acid content.

a Fatty acid concentrations expressed as g/100 g edible portion. Numbers in parentheses are the percentage of total fatty acid content.

Source: Adapted from USDA Nutrient Database for Standard Reference, Release 19 (Nutrient Data Laboratory Home Page, http://www.ars.usda.gov/nutrientdata).

acids in frankfurters is due to the presence of mechanically deboned chicken and/or separable fat, which are high in monounsaturated fatty acids (Addis, 1986). Turkey ham is another example of a cured poultry product available to consumers. Turkey ham is made primarily from dark muscle (Addis, 1986), and, as one would expect, its fatty acid composition (see Table 7.16) is similar to that of cooked turkey dark muscle without skin.

H. Influence of the Fatty Acid Composition of Feeds on the Fatty Acid Composition of Chicken

Like that of most monogastrics, the fatty acid composition of chicken is influenced by the type of fat in the diet (Miller et al., 1967; Edwards et al., 1973; Phetteplace and Watkins, 1989, 1990). Changes in fatty acid composition due to diet are seen in all tissues, including muscle, liver, heart, and adipose fat (Phetteplace and Watkins, 1990). Edwards and coworkers (1973) reported that the adipose lipids of 8- to 9-week-old broilers had different fatty acid compositions depending on the source of fat in the diet (Table 7.17). The adipose fat of broilers fed a basal diet with no added fat contained 30.7% saturated, 34.7% monounsaturated, and 34.5% polyunsaturated fatty acids. Adipose fat from chickens fed the basal diet plus cottonseed oil contained 29% less monounsaturated, 29% more polyunsaturated, and about the same proportion of saturated fatty acids as chickens fed the basal diet. The fatty acid changes were due to a decrease in the amount of palmitoleic and oleic acids and an increase in linoleic acid. Feeding beef tallow in addition to the basal diet both increased monoun-saturated and decreased polyunsaturated fatty acids 25% while having little influence on saturated fatty acid content compared with the basal diet. The change in the fatty acid profile of adipose fat

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