Center for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Pólo Universitário Alto da Ajuda, 1300-477 Lisboa, Portugal.
Higher Institute of Agronomy, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Poult Sci. 2019 Feb 1;98(2):1037-1046. doi: 10.3382/ps/pey367.
The red-legged partridge (Alectoris rufa) is a feathered game species of great socioeconomic importance in its native range and also in the UK. The aim of this study was to present a detailed comparison of meat's lipid fraction obtained from wild and farm-raised specimens and simultaneously compare the breast and leg meat portions. Meat from wild specimens had a significant (P < 0.05) lower proportion of saturated fatty acid (less 5.1%) and presented better P/S and n-6/n-3 ratios, and atherogenicity index than farm-raised counterparts. The wild specimens presented significant (P < 0.001) higher contents of total vitamin E (8.8 vs. 2.2 μg/g of fresh meat), is for that reason less prone to lipid peroxidation than farm-raised specimens. Meat portions differed significantly (P < 0.05) on total lipid and total cholesterol contents and in all partial sums of fatty acids. The breast was leaner (0.86 vs. 1.47 g/100 g of meat), with lower total cholesterol (37.5 vs. 54.7 mg/100 g of meat), lower saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and n-6 polyunsaturated fatty acid (less 0.27, 0.28, 0.10, and 0.11 g/100 g of fresh meat, correspondingly). Regarding the fatty acid ratios and lipid quality indexes, breast meat presents better n-6/n-3 ratio and atherogenicity and thrombogenicity indexes.
红腿石鸡（Alectoris rufa）是一种具有重要社会经济价值的禽类，原产于欧洲和亚洲，现已引入英国。本研究旨在详细比较野生和养殖红腿石鸡的肉脂组成，并比较胸肉和腿肉。与养殖样本相比，野生样本的饱和脂肪酸比例显著降低（低 5.1%），具有更好的 P/S 和 n-6/n-3 比值和致动脉粥样硬化指数。野生样本的总维生素 E 含量显著较高（8.8 对 2.2μg/g 鲜肉），因此比养殖样本更不易发生脂质过氧化。胸肉和腿肉在总脂质和总胆固醇含量以及脂肪酸各部分总和上存在显著差异（P<0.05）。胸肉更瘦（0.86 对 1.47g/100g 肉），总胆固醇（37.5 对 54.7mg/100g 肉）、饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸和 n-6 多不饱和脂肪酸含量较低（分别低 0.27、0.28、0.10 和 0.11g/100g 鲜肉）。就脂肪酸比值和脂质质量指数而言，胸肉具有更好的 n-6/n-3 比值以及致动脉粥样硬化和血栓形成指数。
