Higher PV in breast meat can be attributed to the higher phospholipid content because the fatty acids in phospholipids are much more polyunsaturated than those in triglycerides (Abdel-Kader, 1996; Pikul et al., 1985).
Higher PV in breast meat canbe attributed to the higher phospholipid content because the fattyacids in phospholipids are much more polyunsaturated than thosein triglycerides (Abdel-Kader, 1996; Pikul et al., 1985).