The main goal of the study was to evaluate the fatty acid (FA) profile of lipids separated from chicken meat by various methods, as well as the evaluation of the influence of growing/processing conditions on this profile. Non-thermal / mechanical separation and moderate temperature and pressure extraction techniques have been used for the separation of lipid fractions from breast and thigh chicken meat. Meat samples were collected from farm and household poultry. The FA profile was determined by gas chromatography-mass spectrometry (GC-MS) of the derivatized lipid fractions to the corresponding fatty acid methyl esters. It was emphasized that monounsaturated fatty acids are the most important in chicken lipid fractions, oleic acid (as methyl ester) being in a relative concentration of 19.7-33.2%. Thermal processing affects the composition of the lipid profile of poultry meat, both on the main fatty acids and degradation compounds. Hexanal and some trans isomers of the essential fatty acids have been identified in processed poultry meat, but at relatively low content.
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