Constitution and molecular species of triacylglycerol (TG) from meats (breast and thigh) and giblets (liver, heart and gizzard) of White Leghorn hens were determined to evaluate the lipid quality of spent hen as foodstuff. Main fatty acids comprised in spent hen tissue TG were palmitic (16:0), stearic (18:0), oleic (18:1) and linoleic (18:2) acids. TG from breast, thigh, heart and gizzard resembled in their fatty acid compositions, but TG from liver had higher contents of 18:0 and 18:1 acids, and lower content of 18:2 acid than TG of other tissues tested. Excepting liver, every tissue tested contained similar amounts of S
2D, SMD, SD
2 and MD
2, respectively, and it was supposed that these tissue lipids had comparatively resembled constitution of TG, while, liver alone was significantly differed from the other tissues, on the amount of SM
2, S
2D, M
2D, SD
2 and MD
2. In spent hen tissues, saturated fatty acids were esterified more on position 1 than positions 2 and 3 of TG, and unsaturated fatty acids predominated in position 2. Most abundant TG type was triunsaturated TG (sn-UUU), then followed by sn-SUU, sn-UUS, sn-SUS, sn-USU, sn-SSU and sn-USS in decreasing order, and sn-SSS was the least constituent in every tissue lipid. Also, assuming a 1-random, 2-random, 3-random arrangement, the major TG species in spent hen tissue lipids were considered as sn-OOO, sn-OOP, sn-POO, sn-OLO, sn-POP, sn-PLO and sn-OLP etc.
(Abbreviation used in this are as follows: S=saturated, U=unsaturated, M= monoenoic, D=dienoic, P=palmitic, O=oleic, L=linoleic acids, and sn-=stereospe- cifically numbered.)
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