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Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy.
Meat Sci. 2012 Mar; 90(3):658-64.MS

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+Show Affiliations

State Key Laboratory of Animal Nutrition, China Agricultural University, No. 2 Yuanmingyuan West Road, Beijing 100193, PR China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

22085539

Citation

Zhou, L J., et al. "Determination of Fatty Acids in Broiler Breast Meat By Near-infrared Reflectance Spectroscopy." Meat Science, vol. 90, no. 3, 2012, pp. 658-64.
Zhou LJ, Wu H, Li JT, et al. Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Sci. 2012;90(3):658-64.
Zhou, L. J., Wu, H., Li, J. T., Wang, Z. Y., & Zhang, L. Y. (2012). Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Science, 90(3), 658-64. https://doi.org/10.1016/j.meatsci.2011.10.010
Zhou LJ, et al. Determination of Fatty Acids in Broiler Breast Meat By Near-infrared Reflectance Spectroscopy. Meat Sci. 2012;90(3):658-64. PubMed PMID: 22085539.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. AU - Zhou,L J, AU - Wu,H, AU - Li,J T, AU - Wang,Z Y, AU - Zhang,L Y, Y1 - 2011/10/28/ PY - 2010/10/08/received PY - 2011/10/17/revised PY - 2011/10/24/accepted PY - 2011/11/17/entrez PY - 2011/11/17/pubmed PY - 2012/4/18/medline SP - 658 EP - 64 JF - Meat science JO - Meat Sci. VL - 90 IS - 3 N2 - 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. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/22085539/Determination_of_fatty_acids_in_broiler_breast_meat_by_near_infrared_reflectance_spectroscopy_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0309-1740(11)00347-0 DB - PRIME DP - Unbound Medicine ER -