Fristrom G A, Weihrauch J L
J Am Diet Assoc. 1976 Nov;69(5):517-22.
An extensive survey of the post-1960 literature on the lipids of fowl has been completed. This review shows that the total lipid content of chicken tissues increases with age. The fatty acid composition of both chicken and turkey tissues reflects the fatty acid composition of the dietary fat. The fatty acid composition data for dark meat, light meat, or skin of all classes of chicken --broiler-fryer, roaster, and stewing hen--raised on diets equivalent to commercial feed were combined into single tissue-type fatty acid profiles. Similar profiles were also established for roaster-fryer turkey, young tom turkey, and young hen turkey. Breed, sex, and environmental temperature showed only minor effects on the tissue fatty acid compositions. Young chicken flesh contains less fat than that of stewing hens, turkeys, and other fowl, which all have approximately equal total fat content. White meat of chicken and turkey contains the least amount of fat, and the skin of all birds contained the largest amount, duck and goose skin containing the greatest of all. Tables of the total fat and fatty acid composition of tissue and tissue composites of fowl are given. Studies on chicken and turkey tissues were sufficiently numerous that the computed fatty acid compositions in the tables are considered reliable representation of market birds. Data for goose, duck, partridge, pheasant, pigeon, and quail were computed from sparse information and should be viewedas provisional guides.
已完成对1960年后有关家禽脂质的文献的广泛调查。这篇综述表明，鸡组织中的总脂质含量随年龄增长而增加。鸡肉和火鸡组织的脂肪酸组成反映了膳食脂肪的脂肪酸组成。将所有类别的鸡（肉用仔鸡、烤鸡和炖母鸡）在等同于商业饲料的日粮喂养下的深色肉、浅色肉或皮肤的脂肪酸组成数据合并为单一组织类型的脂肪酸谱。还为烤仔火鸡、幼雄火鸡和幼雌火鸡建立了类似的谱。品种、性别和环境温度对组织脂肪酸组成的影响较小。幼鸡肉的脂肪含量低于炖母鸡、火鸡和其他家禽，而这些家禽的总脂肪含量大致相等。鸡肉和火鸡的白肉脂肪含量最少，所有禽类的皮肤脂肪含量最高，鸭和鹅的皮肤脂肪含量最高。给出了家禽组织和组织复合物的总脂肪和脂肪酸组成表。对鸡肉和火鸡组织的研究足够多，以至于表中计算出的脂肪酸组成被认为是市场禽类的可靠代表。鹅、鸭、鹧鸪、野鸡、鸽子和鹌鹑的数据是根据稀少的信息计算得出的，应被视为临时指南。
