Total lipids from meat portions of breast, thigh, wing, side and back with
and without skin from 10 roasted chickens were extracted with chloroform an
d methanol and gravimetrically determined, and their fatty acids were analy
sed as methyl esters by gaseous chromatography, using a flame ionization de
tector and capillary column. The main fatty acids found were: C16:0, C18:1
omega 9, and C18:2 omega 6. The average ratio observed between PUFA/SFA was
of 0.98, mainly due to the great concentration of the C18:2 omega 6 fatty
acid, with an average of 26.75%. Regarding to the lipids content, the skinl
ess breast showed the lowest content, 0.78g/100g, while the back with skin
was the one with the highest content, 12.13g/100g, except for the pure skin
, with 26.54 grams of lipids by 100 grams.