Fatty acid profile was determined in tota llipids of
breast-and leg muscles of each sample by gas chromatography (GC) of FA methyl esters (FAME). The total lipids of
each sample were extracted with a chloroform/methanol
solution (2:1,v/v) according to Folch etal. (1957). Allused
solvents contained 0.01% (wt/v) of t-butylhydroxytoluene
to avoid polyunsaturated FA (PUFA) oxidation. Forthe
analysis, 200 mg of minced meat was weighed to the
nearest 5 mg and was placed in a glass test tube. After
adding 4 mL of chloroform/methanolsolution (2:1,v/v),
the mixture was shaken vigorously for 5 min at room temperature.