title: Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat.
abstract: The contents of cholesterol oxides, cholesterol, and total lipid, and the fatty acid composition were determined in frozen turkey meat. The 7-ketocholesterol content varied from 33 microg/100 g in the breast to 765 microg/100 g in the skin, and the levels of 7 beta-hydroxycholesterol varied from not detected in the leg, breast, and skin to 370 microg/100 g in the skin. The values for total lipid (g/100 g) in the wings, legs, breast, and skin were 0.9 +/- 0.4, 1.1 +/- 0.2, 0.5 +/- 0.1, and 12 +/- 3, respectively. The contents for cholesterol (mg/100 g) were 46 +/- 5, 35 +/- 2, 27 +/- 3, and 81 +/- 6 in the wing, legs, breast, and skin, respectively. The main fatty acids identified in all cuts were C18:2n6, C18:1n9, C16:0, C18:0, and C20:4n6.
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005612:Freeze Drying; D006888:Hydroxycholesterols / Q000032:analysis; D007653:Ketocholesterols / Q000032:analysis; D008055:Lipids / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry; D012867:Skin / Q000737:chemistry; D014422:Turkeys
chemical_list: D005227:Fatty Acids; D006888:Hydroxycholesterols; D007653:Ketocholesterols; D008055:Lipids; C011724:cholest-5-en-3 beta,7 alpha-diol; D002784:Cholesterol; C003001:7-ketocholesterol