title: Fat and fatty acid composition of cooked meat from UK retail chickens labelled as from organic and non-organic production systems.
abstract: This study compared fat and fatty acids in cooked retail chicken meat from conventional and organic systems. Fat contents were 1.7, 5.2, 7.1 and 12.9 g/100 g cooked weight in skinless breast, breast with skin, skinless leg and leg with skin respectively, with organic meat containing less fat overall (P<0.01). Meat was rich in cis-monounsaturated fatty acids, although organic meat contained less than did conventional meat (1850 vs. 2538 mg/100 g; P<0.001). Organic meat was also lower (P<0.001) in 18:3 n-3 (115 vs. 180 mg/100 g) and, whilst it contained more (P<0.001) docosahexaenoic acid (30.9 vs. 13.7 mg/100 g), this was due to the large effect of one supermarket. This system by supermarket interaction suggests that poultry meat labelled as organic is not a guarantee of higher long chain n-3 fatty acids. Overall there were few major differences in fatty acid contents/profiles between organic and conventional meat that were consistent across all supermarkets.
authors.affiliation: Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, United Kingdom.
authors.forename: Courtney J
authors.initials: CJ
authors.lastname: Dalziel
authors.affiliation: Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, United Kingdom.
authors.forename: Kirsty E
authors.initials: KE
authors.lastname: Kliem
authors.affiliation: Food Production and Quality Division, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AR, United Kingdom. Electronic address: d.i.givens@reading.ac.uk.
authors.forename: D Ian
authors.initials: DI
authors.lastname: Givens
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D005223:Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D058870:Food, Organic / Q000032:analysis; D008460:Meat / Q000032:analysis*
chemical_list: D005223:Fats; D005227:Fatty Acids
keywords: Chicken meat; Conventional vs. organic; Fat; Fatty acids