Then, the right breast muscles (m. pectoralis
superficialis and m. pectoralis profundus) and the right leg
muscles (thigh and drumstick) of the 20 carcasses were
individually minced, homogenized, divided into 2 equalweighed
samples and sealed in polyethylene bags, chilled
at 20 C, and stored at this temperature until chemical
composition analysis and fatty acid (FA) analysis.