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Fatty acids composition and nutritional indices of poultry fats

Physicochemical and nutritional characteristics of fats and oils depend primarily on the fatty acids profile. Today's trends in nutrition emphasize the composition of fats, as well as the intake of specific fatty acids, which play a key role in metabolism and participate in the prevention of some diseases and conditions. In order to evaluate the nutritional quality and the potential impact of fatty acids on health, the nutritional indices of fats and oils are used. In this research, the composition of fatty acids was determined and the nutritional indices of chicken, turkey, goose, and duck fat were calculated. The composition of fatty acids was determined by gas chromatography with a flame-ionization detector (GC-FID) with prior esterification of fatty acids into methyl esters using a methanolic KOH solution. Following nutritional indices of fat quality were calculated: the ratio of polyunsaturated and saturated fatty acids (PUFA/SFA), the ratio of n-6 and n-3 fatty acids (n-6/n-3), the atherogenic (AI) and thrombogenic indexes (TI), the ratio of hypo- of hyper-cholesterolemic fatty acids (HH ratio) and the index of unsaturation (UI). In all tested fats, the most abundant fatty acids were the isomers of oleic acid (C18:1n-9c+t), palmitic acid (C16:0) and linoleic acid (C18:2n-6c), which together accounted for over 80 % of the total fatty acids. The ratio of n-6/n-3 fatty acids was significantly higher than health recommendations due to the high content of linoleic acid, while other nutritional quality indices were within the recommended values. Although animal fats are generally considered a poorer choice than vegetable fats, the nutritional quality of poultry fats has been shown to be a good source of fatty acids, some of which have positive effects on health.

poultry fat ; fatty acids ; nutritional indices

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