Jump to ContentJump to Main Navigation
Show Summary Details
In This Section

Macedonian Veterinary Review

The Journal of the Faculty of Veterinary Medicine-Skopje at the Ss. Cyril and Methodius University in Skopje

2 Issues per year

CiteScore 2016: 0.28

SCImago Journal Rank (SJR) 2015: 0.203
Source Normalized Impact per Paper (SNIP) 2015: 0.565

Open Access
See all formats and pricing
In This Section

Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey

Maja Mauric
  • Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
/ Kristina Starcevic
  • Corresponding author
  • Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
  • Email:
/ Sven Mencik
  • Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
/ Mario Ostovic
  • Department of Animal Behavior and Animal Welfare, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
/ Anamaria Ekert Kabalin
  • Department of Animal Husbandry, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Published Online: 2016-10-17 | DOI: https://doi.org/10.1515/macvetrev-2016-0081


Dalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.

Keywords: Dalmatian turkey; fatty acid; meat quality; biodiversity


  • 1. Ferreira, M. M. C., Morgano, M. A., De Queiroz, S. C. D. N., Mantovani, D. M. B. (2000). Relationships of the minerals and fatty acid contents in processed turkey meat products. Food Chem. 69, 259-265. http://dx.doi.org/10.1016/S0308-8146(99)00259-9 [Crossref]

  • 2. Baggio, S.R., Miguel, A. M. R., Bragagnolo, N. (2005). Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products. Food Chem. 89, 475-484. http://dx.doi.org/10.1016/j.foodchem.2004.05.039 [Crossref]

  • 3. Castellini, C., Mugnai, C., Dal Bosco, A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Sci. 60, 219–225. http://dx.doi.org/10.1016/S0309-1740(01)00124-3 [Crossref]

  • 4. Sarica, M., Ocak, N., Turhan, S., Kop, C., Yamak, U. S. (2011). Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poult. Sci. 90 (6): 1313–1323. http://dx.doi.org/10.3382/ps.2009-00600 PMid:21597073 [Crossref]

  • 5. Starcevic, K., Masek, T., Brozic, D., Filipovic, N., Stojevic, Z. (2014). Growth performance, serum lipids and fatty acid profile of different tissues in chicken broilers fed a diet supplemented with linseed oil during a prolonged fattening period. Vet. Arhiv. 84, 75-84.

  • 6. Carrillo-Dominguez, S., Carranco-Jauregui, M. E., Castillo-Dominguez, R. M., Castro-Gonzalez, M. I., Avila-Gonzalez, E., Perez-Gil, F. (2005). Cholesterol and n-3 and n-6 fatty acid content in eggs from laying hens fed with red crab meal (pleuroncodes planipes). Poult. Sci. 84, 167-172. http://dx.doi.org/10.1093/ps/84.1.167 PMid:15685957

  • 7. Bou, R., Guardiola, F., Tres, A., Barroeta, A. C., Codony, R. (2004). Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poult. Sci. 83, 282-292. http://dx.doi.org/10.1093/ps/83.2.282 PMid:14979581 [Crossref]

  • 8. Ekert Kabalin, A., Menčik, S., Ostović, M., Štoković, I., Grgas, A., Horvath, Š., Balenović, T., Sušić, V., Karadjole, I., Pavičić, Ž. (2012). Morphological characteristics of Dalmatian turkey. Mac. J. Anim. Sci. 2, 277–280.

  • 9. Ekert Kabalin, A., Menčik, S., Štoković, I., Horvath, Š., Grgas, A., Balenović, T., Sušić, V., Karadjole, I., Ostović, M., Pavičić, Ž., Marković, D., Marguš, D. (2009). Future of dalmatian turkey - traditional local form of poultry in Croatia. Proc. 60th Annual Meeting of the European Association for Animal Production. Augusut, 24-27, (p. 15), Barcelona, Spain.

  • 10. Santos-Filho, J. M., Morais, S. M., Rondina, D., Beserra, F. J., Neiva, J. N. M., Magalhaes, E. F. (2005). Effect of cashew nut supplemented diet, castration, and time of storage on fatty acid composition and cholesterol content of goat meat. Small Ruminant Res. 57, 51-56. http://dx.doi.org/10.1016/j.smallrumres.2004.06.016 [Crossref]

  • 11. Hahn, G., Spindler, M. (2002). Method of dissection of turkey carcases. World Poul. Sci. J. 58 (1) : 179-197. http://dx.doi.org/10.1079/WPS20020017 [Crossref]

  • 12. Jensen, J. F. (1983). Method of dissection of broiler carcasses and description of parts. pp.32 World’s Poultry Science Association European Federation Working Group V, Copenhagen.

  • 13. AOAC (1999). Official methods of analysis of the AOAC international. Association of Official Analytical Chemists, Arlington, VA.

  • 14. Folch, J., Lees, M., Stanley, G. H. S. (1957). A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226, 497-509. PMid:13428781

  • 15. Ulbricht, T. L. V., Southgate, D. A. T. (1991). Coronary heart disease: Seven dietary factors. Lancet 338, 985-992. http://dx.doi.org/10.1016/0140-6736(91)91846-M [Crossref]

  • 16. Werner, C., Riegel, J., Wicke, M. (2008). Slaughter performance of four different turkey strains, with special focus on the muscle fiber structure and the meat quality of the breast muscle. Poult. Sci. 87, 1849-1859. http://dx.doi.org/10.3382/ps.2007-00188 PMid:18753454 [Crossref]

  • 17. Sarica, M., Ocak, N., Karacay, N., Yamak, U., Kop, C., Altop, A. (2009). Growth, slaughter and gastrointestinal tract traits of three turkey genotypes under barn and free-range housing systems. Brit. Poult. Sci. 50, 487-494. http://dx.doi.org/10.1080/00071660903110919 PMid:19735018 [Crossref]

  • 18. Herendy, V., Sütő, Z., Horn, P. (2003). Characteristics of improvement in the turkey production in the last 30 years. Agric. Conspec. Sci. 68, 127-131.

  • 19. Simopoulos, A.P. (2013). Dietary omega-3 fatty acid deficiency and high fructose intake in the development of metabolic syndrome, brain metabolic abnormalities, and non-alcoholic fatty liver disease. Nutrients 5, 2901-2923. http://dx.doi.org/10.3390/nu5082901 PMid:23896654 PMCid:PMC3775234 [Crossref]

  • 20. Komprda, T., Sarmanova, I., Zelenka, J., Bakaj, P., Fialova, M., Fajmonova, E. (2002). Effect of sex and age on cholesterol and fatty acid content in turkey meat. Arch. Geflugelkd. 66, 263-273.

  • 21. Givens, D. I., Gibbs, R. A., Rymer, C., Brown, R. H. (2011). Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK. Food Chem. 127, 1549-1554. http://dx.doi.org/10.1016/j.foodchem.2011.02.016 [Crossref]

  • 22. Soyer, A., Özalp, B., Dalmıs, Ü., Bilgin, V. (2010). Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat. Food Chem. 120, 1025–1030. http://dx.doi.org/10.1016/j.foodchem.2009.11.042 [Crossref]

  • 23. Asghar, A., Gray, J. L., Buckley, A. M., Pearson, A. M., Booren, A. M. (1988). Perspectives on warmed-over-flavor. Food Techn. 42, 102–108.

  • 24. Verardo, V., Ferioli, F., Riciputi, Y., Iafelice, G., Marconi, E., Caboni, M. F. (2009). Evaluation of lipid oxidation in spaghetti pasta enriched with long chain n-3 polyunsaturated fatty acids under different storage conditions. Food Chem. 114, 472–477. http://dx.doi.org/10.1016/j.foodchem.2008.09.074 [Crossref]

  • 25. López-Ferrer, S., Baucells, M. D., Barroeta, A. C., Galobart, J., Grashorn, M. A. (2001). n-3 Enrichment of Chicken Meat. 2. Use of precursors of long-chain polyunsaturated fatty acids: Linseed oil. Poul. Sci. 80, 753–761. http://dx.doi.org/10.1093/ps/80.6.753

  • 26. Givens, D. I., Gibbs, R. A. (2006). Very long chain n-3 polyunsaturated fatty acids in the food chain in the uk and the potential of animal-derived foods to increase intake. Nutr. Bull. 31, 104-110. http://dx.doi.org/10.1111/j.1467-3010.2006.00554.x [Crossref]

  • 27. Wang, Y., Lehane, C., Ghebremeskel, K., Crawford, M. A. (2010). Modern organic and broiler chickens sold for human consumption provide more energy from fat than protein. Pub. Health Nutr. 13, 400-408. http://dx.doi.org/10.1017/S1368980009991157 PMid:19728900 [Crossref]

  • 28. Castroman, G., Puerto, M. D., Ramos, A., Cabrera, M. C., Saadoun, A. (2013). Organic and conventional chicken meat produced in Uruguay: Colour, ph, fatty acids composition and oxidative status. Am. J. Food Nutr. 1, 12-21.

  • 29. Mašek, T., Starčević, K., Filipović N., Stojević Z., D. Brozić D., Gottstein, Z., Severin, K. (2014). Tissue fatty acid composition and estimated Δ desaturase activity after castration in chicken broilers fed with linseed or sunflower oil. Anim. Physiol. Anim. Nut. 98, 384-392. http://dx.doi.org/10.1111/jpn.12114 PMid:23905627 [Crossref]

About the article

Received: 2016-01-26

Revised: 2016-03-25

Accepted: 2016-03-31

Published Online: 2016-10-17

Published in Print: 2016-10-01

Citation Information: Macedonian Veterinary Review, ISSN (Online) 1857-7415, DOI: https://doi.org/10.1515/macvetrev-2016-0081. Export Citation

© 2016 Maja Mauric et al., published by De Gruyter Open. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License. (CC BY-NC-ND 3.0)

Comments (0)

Please log in or register to comment.
Log in