title: Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy.
abstract: The aim of this study was to develop near-infrared reflectance spectroscopy (NIRS) calibrations for determination of the fatty acids (FA) in broiler breast meat. A total of 144 breast meat samples were freeze-dried and divided into calibration set and validation set. Calibration models were developed for FA including C14:0, C16:0, C16:1n-7, C18:0, C18:1n-7, C18:1n-9, C18:2n-6, C18:3n-3, C18:3n-6, C20:0, C20:1n-9, C20:2n-6, C20:4n-6, C20:5n-3, C22:4n-6, C22:6n-3, C24:0 and C24:1n-9. Calibration models for FA groups were also developed. Calibrations based on the absolute FA content were more accurate than those based on the relative composition (%). The coefficients of determination of FA and FA groups (based on the absolute content) except C18:3n-6, C20:0, C20:2n-6 and C24:1n-9, were between 0.86 and 0.98 for calibration, and 0.83 and 0.97 for validation. The results indicate NIRS can be a feasible and rapid method for determination of FA with a mean concentration over 0.10g/kg.
authors.affiliation: State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China.
authors.forename: L J
authors.initials: LJ
authors.lastname: Zhou
authors.forename: H
authors.initials: H
authors.lastname: Wu
authors.forename: J T
authors.initials: JT
authors.lastname: Li
authors.forename: Z Y
authors.initials: ZY
authors.lastname: Wang
authors.forename: L Y
authors.initials: LY
authors.lastname: Zhang
mesh_terms: D000818:Animals; D002138:Calibration; D002645:Chickens; D005227:Fatty Acids / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D005612:Freeze Drying / Q000379:methods; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D054928:Validation Studies as Topic
chemical_list: D005227:Fatty Acids