The chemical composition of depot fats in chickens and turkeys
- 124 Downloads
Several chemical constants have been determined on the depot fats taken from four strains of chickens and four strains of turkeys. Similar analyses have been run on depot fat from cold storage turkey and on “commercial” samples of chicken and turkey fat obtained from the wholesale market.
There is no significant difference in the constants of fats from various breeds of chicken. The fats from various breeds of turkey are also similar.
Furthermore, there is no outstanding difference between the constants of turkey and chicken fats, though turkey fats tend to have higher fatty acid and acetyl values and lower iodine and thiocyanogen values, and a somewhat greater instability. Thus it is not easily possible to distinguish between turkey and chicken fats by the usual analytical procedures.
KeywordsTurkey Iodine Number Free Fatty Acid Content High Fatty Acid High Acetyl
Unable to display preview. Download preview PDF.
- (1).Amthor, C. and Zink, J., Zeitschr. fur Anal. Chemie,36, 1 (1897).Google Scholar
- (4).Pritzker, J. and Jungkunz, R., Mitt. Lebensm. Hyg.,23, 139 (1932).Google Scholar
- (7).Carlin, J. A., Ann. Lab. Rept. Smith, Kline and French, (1906) page 50.Google Scholar
- (10).A. O. A. C., Methods of Analysis, 4th ed., (1940).Google Scholar
- (11).Lea, C. H., J. Soc. Chem. Ind.,52, 9T (1933).Google Scholar
- (12).Jamieson, G. S., Vegetable Fats and Oils, page 345, A.C.S. Monograph No. 58, Chemical Catalog Co., New York (1932).Google Scholar
- (13).Dean, N. K., Utilization of Fats, page 74, Chemical Publishing Co., Inc., New York (1938).Google Scholar
- (14).West, E. S., Hoagland, C. L., and Curtis, G. H., J. Biol. Chem.,104, 627 (1934).Google Scholar