Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems

Dalziel, C. J., Kliem, K. E. ORCID: https://orcid.org/0000-0002-0058-8225 and Givens, D. I. ORCID: https://orcid.org/0000-0002-6754-6935 (2015) Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems. Food Chemistry, 179. pp. 103-108. ISSN 0308-8146 doi: 10.1016/j.foodchem.2015.01.118

Abstract/Summary

This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P < 0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P < 0.001). Organic meat was also lower (P < 0.001) in 18:3 n−3 (115 vs. 180 mg/100 g) and, whilst it contained more (P < 0.001) docosahexaenoic acid (30.9 vs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n−3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/39249
Identification Number/DOI	10.1016/j.foodchem.2015.01.118
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
Uncontrolled Keywords	Chicken meat; Fat; Fatty acids; Conventional vs. organic
Publisher	Elsevier
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