Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal adipose tissue of medium-growth broilers

dc.contributor.author	Σινάνογλου, Βασιλεία	el
dc.contributor.author	Μάντης, Φώτης	el
dc.contributor.author	Μηνιάδου - Μεϊμάρογλου, Σοφία	el
dc.contributor.author	Συμεών, Γ.	el
dc.contributor.author	Μπιζέλης, Ι.	el
dc.date.accessioned	2015-05-28T19:56:02Z
dc.date.available	2015-05-28T19:56:02Z
dc.date.issued	2015-05-28
dc.identifier.uri	http://hdl.handle.net/11400/11463
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.tandfonline.com	en
dc.source	http://www.tandfonline.com/doi/full/10.1080/00071668.2011.581269	en
dc.subject	Λιπίδια
dc.subject	Λιπαρά οξέα
dc.subject	Κοτόπουλο
dc.subject	Chicken
dc.subject	Ορνιθοτροφεία
dc.subject	Poultry
dc.title	Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal adipose tissue of medium-growth broilers	en
heal.type	journalArticle
heal.classification	Food
heal.classification	Food technology
heal.classification	Τροφή
heal.classification	Τεχνολογία τροφίμων
heal.classificationURI	http://id.loc.gov/authorities/names/n00009376
heal.classificationURI	http://skos.um.es/unescothes/C01577
heal.classificationURI	N/A-Τροφή
heal.classificationURI	N/A-Τεχνολογία τροφίμων
heal.identifier.secondary	DOI: 10.1080/00071668.2011.581269
heal.language	en
heal.access	campus
heal.publicationDate	2011-06-22
heal.bibliographicCitation	Sinanoglou, V., Mantis, F., Miniadis-Meimaroglou, S., Symeon, G. and Bizelis, I. (2011) Effects of caponization on lipid and fatty acid composition of intramuscular and abdominal adipose tissue of medium-growth broilers. "British Poultry Science", 52 (3), p.310-317	en
heal.abstract	1. Capons and intact male broilers were used to investigate the effects of caponisation on intramuscular fat and abdominal adipose tissue lipid content and fatty acid profile. 2. Capons had significantly higher total lipid content (P < 0·05). 3. Neutral lipids were the major fractions in intramuscular and abdominal fat but their proportions differed significantly among groups and tissues (P < 0·05). 4. The predominant saturated, monounsaturated and polyunsaturated fatty acids in all samples were C16:0, C16:1 ω-9, C18:0, C18:1 ω-9, C18:1 ω-7, C18:2 ω-6 and C20:4 ω-6. 5. Caponisation resulted in a significant ω-6/ω-3, PUFA and PUFA/SFA ratio reduction as well as a significant increase in atherogenic and thrombogenic indices increase in intramuscular fat (P < 0·05) without affecting their appropriate value for a healthy diet.	en
heal.publisher	Taylor & Francis	en
heal.journalName	British Poultry Science	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false