Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur)
Caracterización de la carne de dos aves de caza: zorzal (Turdus philomelos) y tórtola (Streptopelia turtur)

Figures & data

Table 1. Chemical and lipid composition (means ± SD) of thrush and turtle dove meat.
Tabla 1. Composición química y lipídica (medias ± DE) de carne de zorzal y tórtola.

	Thrush	Turtle dove	p
Dry matter (g/kg meat)	271.16 ± 5.68	274.62 ± 9.44	NS
Protein (g/kg meat)	216.52 ± 7.03	216.26 ± 8.54	NS
Ash (g/kg meat)	13.41 ± 0.88	13.50 ± 0.16	NS
Lipids (g/kg meat)	40.23 ± 9.94	43.86 ± 3.94	NS
Glycerides (g/kg lipids)	709.06 ± 82.67	756.50 ± 23.93	NS
Phospholipids (g/kg lipids)	173.98 ± 64.69	134.62 ± 19.68	NS
Free fatty acids (g/kg lipids)	116.98 ± 22.80	108.88 ± 10.63	NS
Notes: NS, not significant.
*p < 0.05; **p < 0.01; ***p < 0.001.
Notas: NS, no significativo.*p < 0,05; **p < 0,01; ***p < 0,001.

Table 2. Fatty acid profiles (% of total fatty acids) (means ± SD) of glyceride fraction of thrush and turtle dove meat.
Tabla 2. Perfil de ácidos grasos (% del total de ácidos grasos) (medias ± DE) de la fracción de glicéridos de carne de zorzal y tórtola.

	Thrush	Turtle dove	p
C-14:0	0.36 ± 0.10	0.40 ± 0.10	NS
C-15:0	0.30 ± 0.08	0.28 ± 0.14	NS
C-16:0	17.40 ± 3.07	10.19 ± 1.54	**
C-16:1 n-9	0.13 ± 0.05	0.12 ± 0.03	NS
C-16:1 n-7	0.19 ± 0.04	0.98 ± 0.50	**
C-17:0	0.15 ± 0.02	0.18 ± 0.04	NS
C-18:0	16.53 ± 1.93	17.96 ± 4.00	NS
C-18:1 n-9	30.48 ± 4.84	11.75 ± 3.24	***
C-18:1 n-7	1.84 ± 0.28	1.38 ± 0.27	*
C-18:2 n-6	12.69 ± 2.68	43.69 ± 1.45	***
C-18:3 n-3	0.32 ± 0.10	0.33 ± 0.18	NS
C-20:1 n-11	0.18 ± 0.04	0.17 ± 0.43	NS
C-20:3 n-6	0.09 ± 0.03	0.37 ± 0.10	**
C-20:4 n-6	5.31 ± 1.18	9.03 ± 2.36	*
C-20:5 n-3	0.23 ± 0.11	0.12 ± 0.37	NS
C-22:4 n-6	0.20 ± 0.06	0.63 ± 0.30	*
C-22:5 n-6	0.46 ± 0.13	0.29 ± 0.13	NS
C-22:5 n-3	0.69 ± 0.24	1.03 ± 0.28	NS
C-22:6 n-3	13.11 ± 1.97	1.12 ± 0.28	***
SFA	34.74 ± 4.56	29.01 ± 3.00	NS
MUFA	32.83 ± 4.98	14.41 ± 3.98	**
PUFA	33.11 ± 5.50	56.59 ± 1.09	***
n-6	18.76 ± 3.89	54.00 ± 1.56	***
n-3	14.35 ± 2.26	2.59 ± 0.60	***
(n-6)/(n-3)	1.31 ± 0.23	21.91 ± 6.25	***
PUFA/SFA	0.95 ± 0.06	1.96 ± 0.16	***
Notes: NS, not significant; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
*p < 0.05; **p < 0.01; ***p < 0.001.
Notas: NS, no significativo; SFA, ácidos grasos saturados; MUFA, ácidos grasos monoinsaturados; PUFA, ácidos grasos poliinsaturdos. *p < 0,05; **p < 0,01; ***p < 0,001.

Table 3. Fatty acid profiles (% of total fatty acids) (means ± SD) of phospholipid fraction of thrush and turtle dove meat.
Tabla 3. Perfil de ácidos grasos (% del total de ácidos grasos) (medias ± DE) de la fracción de fosfolípidos de carne de zorzal y tórtola.

	Thrush	Turtle dove	p
C-16:0	25.28 ± 1.92	12.93 ± 0.90	***
C-16:1 n-9	0.14 ± 0.06	ND
C-16:1 n-7	0.15 ± 0.45	ND
C-17:0	0.17 ± 0.02	0.23 ± 0.06	NS
C-18:0	16.47 ± 1.38	33.71 ± 5.67	***
C-18:1 n-9	27.03 ± 2.00	4.48 ± 0.76	***
C-18:1 n-7	1.49 ± 0.13	1.30 ± 0.43	NS
C-18:2 n-6	10.53 ± 1.37	25.62 ± 7.37	**
C-18:3 n-3	0.23 ± 0.04	ND
C-20:1 n-11	0.20 ± 0.06	ND
C-20:3 n-6	ND	0.44 ± 0.11
C-20:4 n-6	5.52 ± 0.69	15.56 ± 1.59	***
C-20:5 n-3	0.26 ± 0.06	0.26 ± 0.14	NS
C-22:4 n-6	0.19 ± 0.05	0.83 ± 0.12	***
C-22:5 n-6	0.43 ± 0.12	0.61 ± .015	NS
C-22:5 n-3	0.63 ± 0.20	1.72 ± 0.77	**
C-22:6 n-3	11.31 ± 2.49	2.41 ± 0.91	***
SFA	41.92 ± 1.92	46.78 ± 5.65	NS
MUFA	29.00 ± 2.01	5.77 ± 1.19	***
PUFA	29.09 ± 2.28	47.45 ± 6.26	***
n-6	16.66 ± 1.18	43.05 ± 7.03	***
n-3	12.43 ± 2.62	4.40 ± 1.68	***
(n-6)/(n-3)	1.40 ± 0.37	12.47 ± 8.90	*
PUFA/SFA	0.70 ± 0.08	1.04 ± 0.23	**
Notes: NS, not significant; ND, not detected; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
*p < 0.05; **p < 0.01; ***p < 0.001.
Notas: NS, no significativo; ND, no detectado; SFA, ácidos grasos saturados; MUFA, ácidos grasos monoinsaturados; PUFA, ácidos grasos poliinsaturdos. *p < 0,05; **p < 0,01; ***p < 0,001.

Table 4. Fatty acid profiles (% of total fatty acids) (means ± SD) of free fatty acid fraction of thrush and turtle dove meat.
Tabla 4. Perfil de ácidos grasos (% del total de ácidos grasos) (medias ± DE) de la fracción de ácidos grasos libres de carne de zorzal y tórtola.

	Thrush	Turtle dove	p
C-14:0	0.56 ± 0.09	0.50 ± 0.29	NS
C-15:0	0.13 ± 0.08	ND
C-16:0	15.62 ± 1.62	10.00 ± 0.50	**
C-16:1 n-9	0.97 ± 0.21	0.29 ± 0.06	**
C-16:1 n-7	0.47 ± 0.15	1.01 ± 0.35	*
C-17:0	0.17 ± 0.04	0.15 ± 0.06	NS
C-18:0	10.45 ± 2.72	10.62 ± 1.35	NS
C-18:1 n-9	35.80 ± 7.13	9.05 ± 1.05	***
C-18:1 n-7	1.68 ± 0.20	1.22 ± 0.32	*
C-18:2 n-6	14.63 ± 5.97	51.35 ± 1.76	***
C-18:3 n-3	0.52 ± 0.16	0.53 ± 0.20	NS
C-20:1 n-11	0.85 ± 0.14	ND
C-20:3 n-6	0.17 ± 0.05	0.36 ± 0.07	**
C-20:4 n-6	5.19 ± 1.13	11.52 ± 1.10	***
C-20:5 n-3	0.68 ± 0.24	0.62 ± 0.25	NS
C-22:4 n-6	0.25 ± 0.06	0.11 ± 0.06	*
C-22:5 n-6	0.23 ± 0.12	ND
C-22:5 n-3	0.82 ± 0.26	0.87 ± 0.24	NS
C-22:6 n-3	10.97 ± 2.97	1.82 ± 0.35	**
SFA	26.89 ± 3.96	21.27 ± 0.95	NS
MUFA	39.77 ± 7.16	11.57 ± 1.33	***
PUFA	33.34 ± 5.12	67.17 ± 0.72	***
n-6	20.36 ± 6.34	63.33 ± 1.53	***
n-3	12.99 ± 2.98	3.84 ± 0.86	**
(n-6)/(n-3)	1.71 ± 0.99	17.13 ± 4.19	***
PUFA/SFA	1.26 ± 0.22	3.16 ± 0.14	***
Notes: NS, not significant; ND, not detected; SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
*p < 0.05; **p < 0.01; ***p < 0.001.
Notas: NS, no significativo; ND, no detectado; SFA, ácidos grasos saturados; MUFA, ácidos grasos monoinsaturados; PUFA, ácidos grasos poliinsaturdos. *p < 0,05; **p < 0,01; ***p < 0,001.

Table 5. Color coordinates (means ± SD) in thrush and turtle dove meat.
Tabla 5. Coordenadas de color (medias ± DE) en carne de zorzal y tórtola.

	Thrush	Turtle dove	p
L*	9.63 ± 11.49	19.38 ± 7.33	**
a*	7.10 ± 2.63	18.93 ± 7.87	**
b*	1.70 ± 0.56	8.65 ± 4.90	**
C*	7.31 ± 2.68	20.85 ± 9.16	**
H*	13.53 ± 1.52	23.17 ± 4.34	***
a*/b*	4.20 ± 0.53	2.41 ± 0.52	***
Notes: NS, not significant.
*p < 0.05; **p < 0.01; ***p < 0.001.
Notas: NS, no significativo.*p < 0,05; **p < 0,01; ***p < 0,001.