The IMF content was measured using the methods described by Folch, Lees, and Sloane-Stanley (1957). The total lipids were extracted in triplicates from each homogenized breast meat sample and used for IMF determination.
The fatty acid composition in meat was determined by gas chromatography. Fatty acid methyl esters (FAME) were prepared by esterification with acetyl chloride in methanol. Approximately 0.5 g of each meat sample was dissolved in 6 mL of acetyl chloride in methanol in a tube that was tightly capped after filling with nitrogen. The tube was then shaken vigorously and treated in a