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Research Highlights: Lipid Technology 6/2011

✍ Scribed by Frank D. Gunstone; Frédéric Destaillats

Publisher
Wiley (John Wiley & Sons)
Year
2011
Tongue
English
Weight
159 KB
Volume
23
Category
Article
ISSN
0956-666X

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✦ Synopsis

Do production methods (intensive or free range) affect fat and fatty acid composition in chicken meat?

Consumption of poultry meat in the UK has risen from around 15 to 375 g/person/week in the last 60 years. Fat content varies with the portion of meat consumed and particularly on the presence or absence of skin. There is also a current interest in the levels of EPA and DHA in chicken meat and in animal welfare issues associated with intensively reared or free range birds. Overall there was no evidence in the UK birds studied that freerange chickens provide healthier meat and in some case the opposite was the case. /fg Givens, D.

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