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Rodriguez-Turienzo L.,Area de Tecnologia de Alimentos | Diaz O.,Area de Tecnologia de Alimentos | Sanmartin B.,Area de Tecnologia de Alimentos | Cobos A.,Area de Tecnologia de Alimentos
CYTA - Journal of Food

The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between the meat of thrush and that of turtle dove. However, significant differences (p < 0.05) in the fatty acid composition of the three fractions (glycerides, phospholipids, and free fatty acids) and in color parameters were observed. The main fatty acid in thrush meat was oleic acid (around 30%), and the high content of docosahexaenoic acid (C-22:6n-3) (more than 10% in the three fractions) was remarkable. There was a high content of polyunsaturated fatty acids (PUFA) (more than 50%) in the turtle dove meat; the main PUFA were linoleic (C-18:2n-6) and arachidonic (C-20:4n-6) acids. © 2010 Taylor & Francis. Source

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