An experiment was carried out to compare the fatty acid profile of breast, thigh meat and skin from broiler (cobb), native chicken reared under intensive and free range systems. Saturated fatty acid contents were high in free range native chicken, while monounsaturated fatty acid contents were numerically higher in commercial broiler meat. Total n-3 fatty acids were significantly (P≤0.05) higher in breast and thigh meat of commercial broilers over native chicken reared under both free range and intensive systems, due to dietary fat inclusion in broiler rations.
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