Investigating Fatty Acid Composition of Samples were Homogenized Various Meat and Offal Products from Turkey

  • Levent Coskuntuna
  • Umit Gecgel
  • Ismail Yilmaz
  • Unal Gecgel
  • Gizem Cagla Dulger
Original Paper


The aim of the present study was to compare the fatty acid composition, PUFA:SFA ratio, n6/n3 ratio, and TFA of different farm animal meats and offal products. These products were collected at a regional farm in Istanbul which is the most populous city in Turkey. The results of fatty acid composition analysis indicated that the major fatty acids of C16:0 (18.00–29.35 %), C18:0 (4.10–29.71 %), C18:1 (29.21–57.30 %), and C18:2 (1.37–18.60 %) were found in the samples. The total saturated fatty acids, total monounsaturated fatty acids and total polyunsaturated fatty acids content of the samples ranged between 30.00 and 61.83 %, 32.24 and 57.80 %, and 1.64 and 23.60 %, respectively (p < 0.05). Except for turkey abdominal fat, TFA content in all other samples showed a variation between 0.10 and 3.36 %. The PUFA:SFA ratio was higher in turkey meat (0.64) and was lower in sheep kidney fat (0.02). Moreover, the n6/n3 PUFA ratio changed between 2.90 and 22.28 (p < 0.05).


Fatty acid composition Meat and offal products PUFA:SFA Trans fatty acid Turkey 


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Copyright information

© AOCS 2015

Authors and Affiliations

  • Levent Coskuntuna
    • 1
  • Umit Gecgel
    • 2
  • Ismail Yilmaz
    • 2
  • Unal Gecgel
    • 3
  • Gizem Cagla Dulger
    • 3
  1. 1.Animal Science Department, Agricultural FacultyNamik Kemal UniversityTekirdagTurkey
  2. 2.Food Engineering Department, Agricultural FacultyNamik Kemal UniversityTekirdagTurkey
  3. 3.Trakya University, Arda Vocational SchoolEdirneTurkey

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