Turkey Muscle Research Articles

Confirmatory and quantitative analysis using experimental design for the extraction and liquid chromatography–UV, liquid chromatography–mass spectrometry and liquid chromatography–mass spectrometry/mass spectrometry determination of quinolones in turkey muscle

The aim of this work is to established methods for determination of quinolones (ciprofloxacin, danofloxacin, enrofloxacin, difloxacin and flumequine), regulated by European Union, and sarafloxacin in turkey muscle. An experimental design has been applied for the optimization of the factors that influence the extraction of quinolones from turkey muscle in order to determine the experimental conditions for their extraction with high recoveries. Liquid chromatography with ultraviolet detection (LC–UV), liquid chromatography–mass spectrometry (LC–MS) and liquid chromatography tandem mass spectrometry (LC–MS/MS) have been used for the simultaneous quantification of quinolones antibiotics in turkey muscle. The proposed methods have been validated according to the Food Drugs Administration guideline and presents the limit of quantification below the maximum residue limits established by the European Union for quinolones in turkey muscle. The methods developed have been applied to quantification of enrofloxacin and its main metabolite ciprofloxacin in samples of turkey muscle obtained from animals treated with enrofloxacin.

Differential expression of membrane-associated heparan sulfate proteoglycans in the skeletal muscle of turkeys with different growth rates

Heparan sulfate proteoglycans (HSPG) are key components of the cell membrane and extracellular matrix of skeletal muscle cells. Two major groups of membrane-associated HSPG found in skeletal muscle are syndecans (SYN) and glypicans (GPC), both of which can regulate growth factor activities and, thus, modulate cell proliferation and differentiation. In the current study, the mRNA expression of a group of membrane-associated HSPG (SYN 2 through 4 and GPC 1) was investigated in embryonic pectoralis major muscle [embryonic days (ED) 14, 16, 18, 20, 22, 24] and myogenic satellite cells isolated from males of a turkey genetic line selected for increased 16-wk BW (F line) and an unselected randombred control (RBC2 line) from which the F line was developed. The mRNA expression was measured by a real-time quantitative PCR approach. The SYN 2 and SYN 4 expression exhibited a similar pattern during embryonic p. major muscle development, which remained constant from ED 14 to ED 22 and declined sharply from ED 22 to ED 24 to a very low level. In contrast, the SYN 3 and GPC 1 expression showed a continuous decline from ED 14 to ED 24. The F line had higher SYN 2 (ED 14, 18, 20, 22), SYN 3 (ED 22), and SYN 4 (ED 22) expression than the RBC2 line. In myogenic satellite cells, initiating differentiation resulted in a decrease in SYN 2 expression and an increase in GPC 1 expression. Both SYN 3 and SYN 4 expression stayed almost constant through both the proliferation and differentiation stages. The proliferating satellite cells from the F line displayed higher SYN 4 expression than those from the RBC2 line. Collectively, the results from the current study suggest that membrane-associated HSPG are differentially expressed in both embryonic p. major muscle tissue and satellite cells isolated from F-line and RBC2-line male turkeys, implying their distinct roles in myogenesis and differing influence on muscle growth properties.

Evaluation of the persistence and gene expression of an anti-Chlamydophila psittaci DNA vaccine in turkey muscle

BackgroundDNA vaccination has been shown to elicit specific cellular and humoral immune responses to many different agents in a broad variety of species. However, looking at a commercial use, the duration of the immune response against the vaccine is critical. Therefore the persistence of the DNA vaccine, as well as its expression, should be investigated. We conducted these investigations on a DNA vaccine against Chlamydophila psittaci, a Gram-negative intracellular bacterium which causes respiratory disease in turkeys and humans. Previous studies showed that the DNA vaccine confers partial protection against C. psittaci infection in turkeys. Turkeys were injected intramuscularly with the DNA vaccine : a eukaryotic expression vector (pcDNA1::MOMP) expressing the major outer membrane protein (MOMP) of an avian C. psittaci serovar D strain. Over a period of 11 weeks, cellular uptake of the DNA vaccine was examined by PCR, transcription of the insert by reverse transcript-PCR (RT-PCR) and mRNA translation by immunofluorescence staining of muscle biopsies.ResultsThe results indicate that the DNA vaccine persists in turkey muscle for at least 10 weeks. Moreover, during this period of time MOMP was continuously expressed, as evidenced by the immunofluorescence staining and RT-PCR.ConclusionSince C. psittaci infections occur at the age of 3 to 6 and 8 to 12 weeks, a vaccine persistence of 10 weeks seems adequate. Therefore, further research should concentrate on improving the elicited immune response, more specifically the cell-mediated immune response, rather than prolonging the lifespan of the plasmid.

A comparative study of extraction apparatus in HPLC analysis of ochratoxin A in muscle

Ochratoxin A (OTA) is a secondary fungal metabolite produced by several moulds, mainly by Aspergillus ochraceus and by Penicillium verrucosum, that occurs in meat products. The aim of this work was to optimize an efficient extraction procedure for the determination of OTA in muscle tissue in order to assess its occurrence in meat samples. Three different apparatus, a Waring blender, a switching apparatus, and an ultrasonic processor, were evaluated to verify the efficiency of extraction. The analytical methods proposed involve the extraction with chloroform-orthophosphoric acid, cleanup through an immunoaffinity column, high-performance liquid chromatography/fluorescence detection for separation and identification of OTA, and confirmation with liquid chromatography/FD after methylation of OTA in muscle tissue. The limit of quantification of the proposed method was 0.04 microg kg(-1). Recoveries of OTA, using switching apparatus, ranged from 90.3 to 103.2% for chicken muscle spiked at 2.4 and 0.48 microg kg(-1), respectively, with a within-day relative standard deviation of 17 and 15.3%. The proposed method was applied to 38 chicken, swine, and turkey muscle samples and the presence of OTA was confirmed in five samples. Finally, the estimated daily intake of OTA in this study was between 23 pg kg(-1) body weight per day for swine samples and 18 pg kg(-1) body weight per day for turkey samples.

Lipid Peroxidation by “Free” Iron Ions and Myoglobin as Affected by Dietary Antioxidants in Simulated Gastric Fluids

Grilled red turkey muscle (Doner Kabab) is a real "fast food" containing approximately 200 microM hydroperoxides, homogenized in simulated gastric fluid and oxidized more rapidly at pH 3.0 than at pH 5.0, after 180 min, producing 1200 and 600 microM hydroperoxides, respectively. The effects of "free" iron ions and metmyoglobin, two potential catalyzers of lipid peroxidation in muscle foods, were evaluated for linoleic acid peroxidation at pH 3.0 of simulated gastric fluid. The prooxidant effects of free iron ions on linoleic acid peroxidation in simulated gastric fluid was evaluated in the presence of ascorbic acid. At low concentrations of ascorbic acid, the effects were prooxidative, which was reversed at high concentrations. In the presence of metmyoglobin, ascorbic acid with or without free iron enhanced the antioxidative effect. Lipid peroxidation by an iron-ascorbic acid system was inhibited totally by 250-500 microM catechin at pH 3.0. The catechin antioxidant effect was determined also in the iron-ascorbic acid system containing metmyoglobin. In this system, catechin totally inhibited lipid peroxidation at a concentration 20-fold lower than without metmyoglobin. The ability of catechin to inhibit lipid peroxidation was also determined at a low pH with beta-carotene as a sensitive target molecule for oxidation. The results show that a significant protection was achieved only with almost 100-fold higher antioxidant concentration. Polyphenols from different groups were determined for the antioxidant activity at pH 3.0. The results show a high antioxidant activity of polyphenols with orthodihydroxylated groups at the B ring, unsaturation, and the presence of a 4-oxo group in the heterocyclic ring, as demonstrated by quercetin.

Modification of glycolyzing enzymes lowers meat quality of turkey

This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.

Nitroimidazoles in turkey muscle—the influence of sampling conditions on measurement results in residue control

Nitroimidazoles in incurred muscle samples showed a considerable inhomogeneity in their distribution. A possible explanation for this phenomenon were the sampling conditions. In an animal study, the influence of sampling after slaughtering was investigated by applying four different ways of treating muscle samples prior to freezing at −24 °C. The muscle samples were analysed using gas chromatography-negative chemical ionisation/mass spectrometry after silylation. The results reaffirmed an inhomogeneous distribution of ipronidazole and ronidazole in muscle samples, irrespective of the sampling procedure. Thermal stress caused a significant loss of analytes, even at +4 °C.

In ovo temperature manipulation influences post-hatch muscle growth in the turkey

1. The effect of manipulating egg incubation temperature for short periods on turkey muscle development was determined using the M. semitendinosus, a thigh muscle, as the model. 2. Experiment 1. Eggs were incubated at a control temperature of 37·5°C. For a 4-d period of 0 to 4, 5 to 8, 9 to 12, 13 to 16, 17 to 20 or 21 to 24 embryonic days (ED) eggs were transferred to either 38·5 or 35·5°C. A regime of 38·5°C at 5 to 8 and 9 to 12 ED caused an increased myonuclei number and muscle fibre number, respectively. 3. Experiment 2. Eggs were incubated at a control temperature of 37·5°C. At 5 to 8 ED eggs were transferred to 38·5 or 35·5°C. Temperature-manipulated embryos showed a delay in differentiation (myogenin expression) of the semitendinosus muscle compared to controls. 4. Manipulating the incubation temperature for 4 d in early incubation alters muscle development in the turkey with no observation of deformities or reduction in hatchability. We speculate that this increase in temperature may result in an improved muscle growth in the post-hatch bird.

Mitochondrial function in turkey skeletal muscle—impact on meat quality

1. M. iliotibialis (MIT) and M. pectoralis (MP) of the BUT Big 6 and Kelly BBB turkey were characterised with respect to physical properties, mitochondrial function, metabolic state, morphology and meat quality. 2. Mitochondrial enzyme activity and respiration rates in MP declined with increasing age while glycolytic enzyme activity remained nearly constant. 3. There were no major differences between BUT Big 6 and Kelly BBB with respect to histological, histochemical or biochemical variables. In spite of the greater adult weight of BUT Big 6, body proportion was equal in both strains. 4. In agreement with the histochemical findings MIT showed higher oxidative capacities, while glycolytic enzyme activity was higher in MP. 5. Pyruvate was the best substrate for oxidative phosphorylation in MIT, but not in MP. Pyruvate dehydrogenase (PDH) activity was up to 15 times less in MP and blood lactate was correlated with intramuscular pH. 6. Turkey breast muscle was restricted in its ability to oxidise pyruvate, especially in those animals that tended to develop intramuscular acidosis post mortem. 7. It is concluded that the in vivo metabolic environment results in acidosis and impaired meat quality, at least in turkey M. pectoralis.

Comparison of glutathione peroxidase activity, and of total and soluble selenium content in two muscles from chicken, turkey, duck, ostrich and lamb

Glutathione peroxidase activity (GSHPx), total and soluble selenium in two muscles from five species were compared (chicken, duck, turkey, ostrich and lamb). The highest GSHPx activity, found in duck muscles (4.8 U/g; 3.0 U/g), was significantly higher than that in lamb (1.8 U/g; 1.4 U/g), turkey (1.2 U/g; 0.6 U/g), chicken (1.0 U/g; 0.7 U/g), and ostrich muscles (0.9 U/g; 0.8 U/g). GSHPx activities were significantly higher in the oxidative muscles from chicken (thigh), duck (breast), turkey (thigh) and lamb (PM) than those in the corresponding glycolytic muscles (breast, thigh, breast and LD, respectively). Also the total selenium content was higher in duck muscles (149 ng/g; 139 ng/g), than in lamb (171 ng/g /PM, M. psoas major/ and 86 ng/g /LD, M. longissimus dorsi/), chicken (117 ng/g; 109 ng/g), ostrich (106 ng/g; 103 ng/g) and turkey muscles (110 ng/g; 70 ng/g). The selenium content was significantly higher in the oxidative muscles of lamb and turkey than in the corresponding glycolytic muscles. The percentage of soluble selenium in lamb PM was lower (32%) than that in all other muscles (range 48–76%). The study thus showed considerable variation, among species, of glutathione peroxidase activity, total and soluble selenium content in muscle, which may be important for the oxidative stability and nutritional value of different meat products.

Immunological and histochemical investigation of darkened turkey muscles.

Immunological and histochemical investigation of darkened turkey muscles.

The effect of hepatocyte growth factor on turkey satellite cell proliferation and differentiation

The effect of hepatocyte growth factor (HGF) on turkey satellite cell proliferation and differentiation was examined in cell culture. Satellite cell clones were established from one muscle of an individual turkey. The results showed that HGF is a potent activator and mitogen of turkey satellite cells and embryonic myoblasts with maximal stimulation at 1 ng/mL. HGF is also an inhibitor of differentiation of turkey satellite cells. Heterogeneity in the responsiveness to HGF in the turkey satellite cell population was observed between clones selected for fast (Early) or slow (Late) rates of proliferation. However, two other Early clones exhibited responses similar to those of two other Late clones. When combined with insulin-like growth factor (IGF) and fibroblast growth factor (FGF), singularly or in combination, HGF did not exert any additive or synergistic effects on Early or Late clone proliferation. Whereas when combined with IGF, FGF, and platelet-derived growth factor (PDGF), HGF significantly stimulated proliferation of the Late clone but not the Early clone. Addition of anti-HGF antibody to culture media diminished proliferation and provided evidence of autocrine production of HGF by turkey satellite cell cultures. Heterogeneity also exists in the turkey satellite cell population with respect to autocrine production of HGF.

Influence of selection for breast muscle mass on myosin isoform composition and metabolism of deep pectoralis muscles of male and female turkeys

Advances in genetic selection and nutrition have resulted in rapid growth rates and increased muscle mass, predisposing turkeys to muscle disorders such as deep pectoral myopathies and increasing the incidence of pale, soft, and exudative muscle. The objective of this study was to determine if selection for breast muscle mass created an increase in anaerobic capacity of the deep pectoralis muscle. A total of 67, 18-wk-old, male and female turkeys from two male (tom) lines and one female (hen) line were used. Each bird was anesthetized and one deep pectoralis muscle was electrically stimulated via the pectoral nerve. Muscle pH was recorded every 30 s for 4 min of stimulation and every 1 min for a 10-min recovery period. Non-stimulated muscles, contralateral to the stimulated side, were assayed for lactate dehydrogenase (LDH) and glyceraldehyde phosphate dehydrogenase (GAPDH). Myosin isoforms were resolved with SDS-PAGE. Line or gender had no effect on rate of pH decline during or after stimulation. Declines in pH during stimulation were greater than during the recovery period (0.06 vs. 0.02 U/min). The lightweight male line (LM) had the greatest breast muscle mass as a percentage of body weight (P < 0.05) and the greatest LDH [293 mmol nicotinamide adenine dinucleotide (NADH) min(-1)microg(-1); P < 0.0001] and GAPDH (0.4452 mmol NADH min(-1)microg(-1); P < 0.05) activities. Hens had greater percentages breast weight than males (P < 0.05) and a tendency for increased enzyme activities. The LM line had the largest ratio (2.33:1) (P < 0.05) of adult-to-neonatal myosin. Genetic selection for breast muscle mass resulted in an increased ratio of adult-to-neonatal myosin and increased anaerobic capacity. This effect on myosin isoform composition and anaerobic capacity supports handling modifications that are line specific to minimize meat quality defects.

Mechanical power output during running accelerations in wild turkeys.

We tested the hypothesis that the hindlimb muscles of wild turkeys (Meleagris gallopavo) can produce maximal power during running accelerations. The mechanical power developed during single running steps was calculated from force-plate and high-speed video measurements as turkeys accelerated over a trackway. Steady-speed running steps and accelerations were compared to determine how turkeys alter their running mechanics from a low-power to a high-power gait. During maximal accelerations, turkeys eliminated two features of running mechanics that are characteristic of steady-speed running: (i) they produced purely propulsive horizontal ground reaction forces, with no braking forces, and (ii) they produced purely positive work during stance, with no decrease in the mechanical energy of the body during the step. The braking and propulsive forces ordinarily developed during steady-speed running are important for balance because they align the ground reaction force vector with the center of mass. Increases in acceleration in turkeys correlated with decreases in the angle of limb protraction at toe-down and increases in the angle of limb retraction at toe-off. These kinematic changes allow turkeys to maintain the alignment of the center of mass and ground reaction force vector during accelerations when large propulsive forces result in a forward-directed ground reaction force. During the highest accelerations, turkeys produced exclusively positive mechanical power. The measured power output during acceleration divided by the total hindlimb muscle mass yielded estimates of peak instantaneous power output in excess of 400 W kg(-1) hindlimb muscle mass. This value exceeds estimates of peak instantaneous power output of turkey muscle fibers. The mean power developed during the entire stance phase increased from approximately zero during steady-speed runs to more than 150 W kg(-1) muscle during the highest accelerations. The high power outputs observed during accelerations suggest that elastic energy storage and recovery may redistribute muscle power during acceleration. Elastic mechanisms may expand the functional range of muscle contractile elements in running animals by allowing muscles to vary their mechanical function from force-producing struts during steady-speed running to power-producing motors during acceleration.

Influence of vitamin E on lipid and protein oxidation induced by H 2O 2-activated MetMb in microsomal membranes from turkey muscle

Lipid and protein oxidation generated by metmyoglobin+H 2O 2 were studied in microsomal membranes of turkey muscles. With a basal diet enriched with 6% soya oil and supplemented with vitamin E (30 ppm for control and 400 ppm for supplemented animals) oxidations were investigated by different methods. Lipid oxidation was estimated by TBARS and lipofuscins measurement and protein oxidation was measured by an estimation of carbonyl groups and free thiols. Supplementation of turkeys with α-tocopheryl acetate increased the vitamin E content of microsomal membranes and had a protective (and significant) effect on lipid oxidation when measured by the two techniques. Vitamin E supplementation significantly protected free thiols from oxidation but had only a small effect (non significant) on carbonyl group formation. No vitamin E dietary supplementation effect was observed on radical formation, as measured by optical and ESR spectroscopy.

Lipid and protein oxidation in microsomal fraction from turkeys: influence of dietary fat and vitamin E supplementation

The objectives of this study were to investigate the effects of dietary fats (6% soya oil or rapeseed oil or tallow) and α-tocopheryl acetate supplementation (30 ppm for control and 200 ppm for supplemented animals), on lipid and protein oxidation, induced by Fe 3+/ascorbate, of microsomal fraction in turkey muscles ( M. pectoralis major and M. sartorius). Supplementation of turkeys with α-tocopheryl acetate increased the vitamin E content of microsomal membranes. Vitamin E supplementation strongly decreased lipid oxidation in membranal fractions when animals were fed rapeseed oil or tallow; this effect was less pronounced in animals fed soya oil. Vitamin E supplementation induced a slight decrease in protein carbonyl content, especially in animals fed soya oil. Level of protein free thiols was considerably enhanced in diet enriched with soya oil. Vitamin E supplementation had a stabilizing effect on glucose-6-phosphatase activity of microsomes when oxidized by Fe 3+/ascorbate. No muscle effect was detected on the level of lipid and protein oxidation in membranal fractions even if M. sartorius is known to be more oxidative than M. pectoralis major.

Determination of flubendazole and its metabolites in eggs and poultry muscle with liquid chromatography-tandem mass spectrometry.

The optimization of a quantitative and sensitive LC-MS/MS method to determine flubendazole and its hydrolyzed and reduced metabolites in eggs and poultry muscle is described. The benzimidazole components were extracted from the two matrices with ethyl acetate after the sample mixtures had been made alkaline. The HPLC separation was performed on an RP C-18 column with gradient elution, using ammonium acetate and acetonitrile as mobile phase. The analytes were detected after atmospheric pressure electrospray ionization on a tandem quadrupole mass spectrometer in MS/MS mode. The components were measured by the MS/MS transition of the molecular ion to the most abundant daughter ion. The overall extraction recovery values for flubendazole, the hydrolyzed metabolite, and the reduced metabolite in eggs (fortification levels of 200, 400, and 800 microg kg(-1)) and muscle (fortification levels of 25, 50, and 100 microg kg(-1)) were, respectively, 77, 78, and 80% and 92, 95, and 90%. The trueness (fortification levels of 400 and 50 microg kg(-1), respectively, for eggs and muscle), expressed as a percentage of the added values for these analytes, was, respectively, 89, 100, and 86 and 110, 110, and 98%. The proposed MS detection method operating in the MS/MS mode is very selective and very sensitive. The limits of detection for flubendazole and its hydrolyzed and reduced metabolites in egg and muscle were, respectively, 0.19, 0.29, and 1.14 microg kg(-1) and 0.14, 0.75, and 0.31 microg kg(-1). The limits of quantification were, respectively, 1, 1, and 2 microg kg(-1) and 1, 1, and 1 microg kg(-1). The discussed method was applied to a pharmacokinetic study with turkeys. Residue concentrations in breast and thigh muscle of turkeys orally treated with flubendazole were quantified. Medicated feed containing 19.9 and 29.6 mg kg(-1) flubendazole was provided to the turkeys for seven consecutive days. For the trial with the recommended dose of 19.9 mg kg(-1), one day after the end of the treatment, the mean sum of the flubendazole plus hydrolyzed metabolite residue values in thigh and breast muscle declined to below the maximum residue limit (50 microg kg(-1)) and were, respectively, 36.6 and 54.1 microg kg(-1). The corresponding values with the higher dose of 29.6 mg kg(-1) were, respectively, 101.7 and 119.7 microg kg(-1).

Influence of dietary fat and vitamin E supplementation on free radical production and on lipid and protein oxidation in turkey muscle extracts.

The objectives of this study were to investigate the effects of dietary fat (6% soy oil or rapeseed oil or tallow) and alpha-tocopheryl acetate supplementation at two levels (30 or 200 ppm) on radical production, measured by ESR spectroscopy, and on lipid and protein oxidation in turkey muscle extracts oxidized by an enzymic system (NADPH, ADP, FeSO(4)/cytochrome P450 reductase). Two muscles were tested: pectoralis major (glycolytic) and sartorius (oxidative) muscles. Radical production measured by ESR was higher in pectoralis major muscle than in sartorius muscle, whereas lipid and protein oxidation was more important in sartorius muscle, showing the importance of the pro-/antioxidant ratio in oxidative processes in muscular cells and of the measurement methodology to appreciate the free radical production. Dietary fat had no effect on the level of ESR signals, whereas feeding of animals with soy oil induced higher oxidation of lipids. Protein oxidation was less sensitive to the nature of the dietary fat than lipid oxidation. Vitamin E supplementation significantly decreased radical production, as measured by ESR spectroscopy. Vitamin E also decreased lipid and protein oxidation, but the effect of vitamin E on protein oxidation was less pronounced than on lipid oxidation.

Purification Procedure and Monoclonal Antibodies: Two Instruments for Research on Vertebrate Porins

On Western blots of skeletal muscle preparations of different vertebrate classes, four monoclonal anti-human type 1 porin antibodies recognize one single band of either 30.5 or 31 kDa, respectively. To confirm that it is eukaryotic porin which is labeled by the antibodies, we used a purification procedure developed for human type 1 porin for porins from skeletal muscle of shark, frog, and turkey. Applied to different mammalian species and tissues, this procedure exclusively provides type 1 porin. However, applied to shark skeletal muscle, it provides two porin isotypes in nearly equal amounts. In the case of frog skeletal muscle, the procedure provides mainly type 2 porin and a lower amount of type 1 porin. Applied to turkey skeletal muscle, the method provides exclusively type 2 porin. As demonstrated by two-dimensional Western blots, both shark and frog porin isotypes and the turkey type 2 porin are recognized by our antibodies. Furthermore, we elucidated the entire amino acid sequence of frog type 2 porin.

Oxidation of muscle phospholipids in relation to their fatty acid composition with emphasis on volatile compounds

The impact of moderate changes of fatty acid (FA) composition of phospholipids (PL) on their oxidative stability and on volatile profiles remains largely unknown. PL of breast muscle of turkeys fed a diet containing 6% tallow, rapeseed oil or soya oil were purified and prepared as liposomes. After 24 h of incubation at 25 °C with iron/ascorbate, oxidation was quantified by measurement of thiobarbituric acid reactive substances (TBA-RS) and volatile compounds. TBA-RS level was the lowest (21.4 nmole eq MDA mg−1 PL) in PL from tallow-fed animals but was not significantly different (P > 0.05) in soya oil (30.9 nmole eq MDA mg−1 PL) and rapeseed oil (30.3 nmole eq MDA mg−1 PL) batches. ANOVA did not clearly distinguish between the three groups according to the quantities of individual volatiles except for Z,E-2,4-heptadienal. In contrast, principal component analysis (PCA) performed on standardised quantities of volatile compounds distinguished unambiguously the three groups. Axis 1 was positively correlated with volatile compounds arising from oxidation of n-6 fatty acids, and negatively with compounds of n-9 origin. Axis 2 was highly positively correlated with compounds from n-3 origin. Only a few compounds from each origin (n-6, n-3, n-9) had an atypical behaviour. A weak modification of the FA composition of PL led to concomitant modifications of the quantities of volatile compounds generated through oxidation, which were emphasised by multivariate analysis (PCA). © 1999 Society of Chemical Industry