FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 105-108.

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Effect of Cooking on Nutritional Quality and Fatty Acid Pattern of Fat Duck Liver with Different Fatty Acid Profiles

  

  • Received:2011-10-10 Revised:2012-11-04 Online:2013-01-15 Published:2013-01-07

Abstract: The objective of this study was to investigate the effect of cooking on general nutrients, fatty acid composition, and lipid oxidation in fat livers of ducks fed corn alone or in combination with fish oil or soybean oil. The results showed that cooking increased the contents of C12:0, total lipid and MDA, and decreased the contents of moisture and protein while no effect was observed on hepatin content in fat duck liver. After cooking, the contents of SFA, PUFA, n-6PUFA, n-3PUFA, EPA and DHA in livers of fish oil-fed ducks were significantly higher than those observed for soybean oil-fed ducks (P<0.05) and extremely significantly higher than those observed for corn control (P<0.01). The contents of SFA and MUFA decreased significantly (P<0.05) with a concomitant increase in PUFA, n-6PUFA and n-3PUFA (P<0.05) in duck livers of corn control after cooking, only minor changes in these fatty acids were observed for livers of soybean oil-fed ducks, whereas livers of fish oil-fed ducks showed an increase in the levels of these fatty acids, particularly a significant increase in n-6PUFA (P<0.05). For each group of fat duck livers, cooking could cause a decrease in the levels of EPA and DHA, and corn control group and soybean oil group showed the biggest decrease in EPA and DHA, respectively. The above results suggest that fat livers of fish oil-fed ducks have the highest nutritional value.

Key words: fat duck liver, fatty acid profile, cooking

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