Poultry Studies
2020, Vol 17, Num, 2 (Pages: 102-106)
Effects of Production System (Free-Range and Intensive) and Carcass Parts (Breast and Thigh) on Nutrient and Fatty Acid Composition of Guinea Fowl, Pheasant and Partridges
2 Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, 55139 Atakum, Samsun, Turkey
3 Department of Food Engineering, Agricultural Faculty, Ataturk University, 25030 Erzurum, Turkey DOI : 10.34233/jpr.851130 - This research was carried out to determine the composition of nutrients and fatty acids in the breast and thigh meat of guinea fowls, partridges and pheasants reared in free-range and intensive systems for 16 weeks, Partridge, pheasant and guinea fowls reared in free-range and intensive systems (male-female mixed) were slaughtered at 16 weeks of age and the skinless breast and thigh samples were analysed., Crude fat ratio, linoleic acid, linolenic acid and cis-11-eicosenoic acid in partridge, myristic acid in guinea fowl, cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) in pheasant, stearic acid and erucic acid in pheasant and guinea fowl, and oleic acid was higher in partridge and pheasant meat, The effect of the production system on the content of nutrients and fatty acids was insignificant. While dry matter, crude protein, myristic acid, palmitic acid and stearic acid were higher in breast meat; oleic acid, linoleic acid, linolenic acid, erucic acid and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) ratios found higher in thigh meat, As a result, while the content of nutrients and fatty acids varied significantly depending on the species and the carcass parts, the effect of the production system was found insignificant. Keywords : Partridge Pheasant Guinea fowl Dry matter Fatty acids
