Phospholipids and Component Fatty Acids of Chicken Tissues

INTRODUCTION THE lipids of various organs and other non-skeletal tissues of the avian species have been characterized more thoroughly than skeletal muscle lipids. A fairly complete analysis of lipids in normal chicken liver was reported by Sgoutas (1966). Of studies involved with avian skeletal muscle, Gray and McFarlane (1961) and Davenport (1964) characterized the lipids of pigeon muscle, while Marion and Woodroof (1965), Peng and Dugan (1965) and Katz et al. (1966) reported studies on chicken tissue lipid composition. Also, Acosta et al. (1966) presented results of studies on tissue lipids of turkeys. Collectively these studies showed that skeletal muscle, especially white muscle, was lowest in total lipid while skin and certain organs, such as liver, contained higher levels of lipids. Other muscular organs, such as heart and gizzard, were intermediate in lipid content. Generally, an inverse correlation between total lipid and percentage of phospholipid in different tissues was observed. . . .