Chicken, fatty acid

Pazirandeh, M., Chirala, S.S. Wakil, S.J. (1991). Site-directed mutagenesis studies on the recombinant thioesterase domain of chicken fatty acid synthase. J. Biol. Chan., 266,20946-52. 

Subrahmanyan, S.C., Kasturl R., Pazirandeh, M., Stolow, D.T., Huang, W.-Y. Wakil, S.J. (1989). A novel cDNA extension procedure isolation of chicken fatty acid synthase cDNA clones. ]. Biol. Chem., 264, 3750-7. 

A consistent pericardial edema in chickens gave rise to the term chick edema disease (chick edema factor) (I). Two known outbreaks of the disease in the broiler industry resulted in a great loss of chickens. A lipid residue from the manufacturing fatty acids, being used as a feed ingredient, was a principal source of the toxic substance. Contamination of the lipid component with polychlorodibenzo-p-dioxins was attributed as the causal agent. 

Using PTLC six major fractions of lipids (phospholipids, free sterols, free fatty acids, triacylglycerols, methyl esters, and sterol esters) were separated from the skin lipids of chicken to smdy the penetration responses of Schistosoma cercaria and Austrobilharzia variglandis [79a]. To determine the structure of nontoxic lipids in lipopolysaccharides of Salmonella typhimurium, monophosphoryl lipids were separated from these lipids using PTLC. The separated fractions were used in FAB-MS to determine [3-hydroxymyristic acid, lauric acid, and 3-hydroxymyristic acids [79b]. 

Jahan K., Paterson A. and Spickett C.M. (2004). Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes , International Journal of Food Science Technology, 39, 443 453. 

Tsukamoto, Y., and Wakil, S.J. (1988) Isolation and mapping of the b-hydroxyacyl dehydratase activity of chicken liver fatty acid synthase./. Biol. Chem. 263, 16225-16229. 

Deep-fat fryers may also operate at a higher pressure (9—32 psi). These devices have been developed to meet particular needs primarily in certain catering outlets, especially those devoted to chicken frying because of the uniform color and improved texture (higher moisture content) conferred to products. Pressure fryers may reduce the frying time considerably, but they can also increase frying oil deterioration rate since steam retention within the fryer increases free fatty acids content (Moreira et ah, 1999). 

Plasma fatty acids. Oil, administered to chicken at doses of 10% and 20% of the diet, produced an increase in the percentages of lauric and myristic acids in free fatty... 

Yamauchi, K., Nagai, Y., and Ohashi, T. 1982. Quantitative relationship between alpha-tocopherol and polyunsaturated fatty acids and its connection to development of oxidative rancidity in chicken skeletal muscle. Agric. Biol. Chem. 46 2719-2724. 

These data suggest that processed meats (e.g., hot dogs, bologna, and salami) contain more chemicals than muscle products (e.g., steak or chicken breast). This could be a function of the fat content of these processed meats. In general, beef products are more contaminated than pork products, whereas poultry have very few contaminants. Clearly, there appears to be some correlation between the amount of fat in protein products and the occurrence of synthetic chemicals in a given product. The number of chemical contaminates in fish may also be correlated to the occurrence of fatty acids. For example, salmon and tuna are known to have more fatty acids than haddock. Therefore, it is expected that salmon would contain more contaminants than haddock. 

FATTY ACIDS AND LONG CHAIN BASES OF CHICKEN MUSCLE MONOSIALOGANGLIOSIDES... 

Ahn, D., Sunwoo, H., Wolfe, F., and Sim, J. 1995. Effects of dietary 7-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs. Poult. Sci. 74, 1540-1547. 

Ajuyah, A.O., Ahn, D.U., Hardin, R.T., and Sim, J.S. 1993. Dietary antioxidants and storage affect chemical characteristics of w-3 fatty acid enriched broiler chicken meat. J. Food Sci. 58, 43-46. 

Gonzalez-Esquerra, R. and Leeson, S. 2000. Effects of menhaden oil and flaxseed in broiler diets on sensory quality and lipid composition of poultry meat. British Poultry Sci. 41, 481—488. Gonzalez-Esquerra, R. and Leeson, S. 2001. Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids. Can. J. Anim. Sci. 81, 295-305. 

Atteh, J.O. and Leeson, S. (1983) Effects of dietary fatty acids and calcium levels on performance and mineral metabolism of broiler chickens. Poultry Science 62, 2412-2419. 

Fatty acid and lipids Cereal, egg yolk, and chicken meat 66... 

Lipid decomposition volatiles. Reactions of sugar and amino acids give rise to odor profiles that are, at best, common to all cooked or roasted meats. The water soluble materials extracted from chicken, pork, or beef give reasonably similar meat flavor. To develop a species specific aroma one needs to study the lipid fraction and the volatiles produced from those lipids. The work of Hornstein and Crowe (10) reported that the free fatty acids and carbonyls generated by heating will establish the specific species flavor profiles. 

The aldehydes are generated at temperatures as low as 60 C. O-f particular note is the oxidation o-f phospholipids and polyunsaturated -fatty acids. It is the oxidative products o-f arachidonic acid -from the phospholipid -fraction in chicken, yielding cis—4-decenal, trans-2-cis—5—undecadienal, and trans-2-cis—4— trans-7—tridecatrienal that are responsible -for the species identity o-f chicken. At temperatures o-f 200 to 300 C the thermal oxidative reactions allow the -formation o-f ketones and lactones as well as aldehydes. 

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