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Journal of Chemistry
Volume 2015 (2015), Article ID 569746, 8 pages
http://dx.doi.org/10.1155/2015/569746
Research Article

Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

1Food Engineering Department, Faculty of Agriculture, Namik Kemal University, 59030 Tekirdag, Turkey
2Animal Science Department, Faculty of Agriculture, Namik Kemal University, 59030 Tekirdag, Turkey
3Food Engineering Department, Yildiz Technical University, Istanbul, Turkey
4Arda Vocational School, Trakya University, 22030 Edirne, Turkey

Received 20 January 2015; Accepted 25 April 2015

Academic Editor: Giuseppe Gattuso

Copyright © 2015 Umit Gecgel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (PUFA) and total saturated fatty acid (SFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs, SFA, monounsaturated fatty acids (MUFA), and PUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively.