Research Information System
Tavukçuluk Araştırma Dergisi, vol.17, no.2, pp.102-106, 2020 (Peer-Reviewed Journal)
This research was carried out to determine the composition of nutrients and fatty acids in thebreast and thigh meat of guinea fowls, partridges and pheasants reared in free-range and intensivesystems for 16 weeks, Partridge, pheasant and guinea fowls reared in free-range and intensivesystems (male-female mixed) were slaughtered at 16 weeks of age and the skinless breast andthigh samples were analysed., Crude fat ratio, linoleic acid, linolenic acid and cis-11-eicosenoicacid in partridge, myristic acid in guinea fowl, cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) inpheasant, stearic acid and erucic acid in pheasant and guinea fowl, and oleic acid was higher inpartridge and pheasant meat, The effect of the production system on the content of nutrients andfatty acids was insignificant. While dry matter, crude protein, myristic acid, palmitic acid andstearic acid were higher in breast meat; oleic acid, linoleic acid, linolenic acid, erucic acid and cis4,7,10,13,16,19-docosahexaenoic acid (DHA) ratios found higher in thigh meat, As a result, whilethe content of nutrients and fatty acids varied significantly depending on the species and thecarcass parts, the effect of the production system was found insignificant.