Fatty acid composition and cholesterol content of beef and chicken meat

in Southern Brazil

Read the attachment.

http://www.cyberlipid.org/fattyt/fatt0001.htm

you may like to read this:

IMPLICATIONS OF METHOD CHOSEN FOR ANALYSIS OF FATTY ACIDS IN MEAT: A REVIEW

http://thescipub.com/PDF/ajabssp.2012.278.284.pdf

http://www.hindawi.com/journals/ijfs/2014/686298/

Handbook of Processed Meats and Poultry Analysis

http://books.google.co.in/books?id=s3qptENwh30C&pg=PA81&lpg=PA81&dq=using+HPLC+to+get+the+fatty+acid+profile+in+meat&source=bl&ots=xyg3Nx-XgU&sig=_1qaZILjm08pZvJs7_MVVmobWyE&hl=en&sa=X&ei=6FpeVPWAIcOJuASsoYB4&ved=0CCQQ6AEwADgK#v=onepage&q=using%20HPLC%20to%20get%20the%20fatty%20acid%20profile%20in%20meat&f=false

http://digital.csic.es/bitstream/10261/55835/3/Manuscript_JLiqChrom2.pdf

http://link.springer.com/article/10.1186%2F1476-511X-13-42#page-1

Is there any particular reason you want to use HPLC? The majority of people use GLC, and the method used depends on the species and fatty acids of interest. For some fairly detailed methodology you could consult: Aldai, N., Kramer, J.K.G., Cruz-Hernandez, C., Santercole, V., Delmonte, P., Mossoba, M.M. and Dugan, M.E.R. 2014. Appropriate Lipid Analytical Techniques for Nutritional Studies. Fats and fatty acids in poultry nutrition and health. Ed. G. Cherian. Nottingham University Press.

You can also find detailed methodologies here: http://lipidlibrary.aocs.org/analysis.html

Many thanks  dear Shanker  for your suggestions

 Dear   Michael I used GC  previously for one my work, and I applied extraction/saponification similar to the method used by Aldai et al. and Juàrez et al.  and the methylation by Martínez et al. ... and currently GC is not available in our labs,  But HPLC available  ..That is why I'm looking for methods from expertise that has got appropriate methods using HPLC for SFA, PUFA  ...etc....Thanks, your help appreciated 

Here is the page on HPLC from the Lipid Library http://lipidlibrary.aocs.org/topics/fa_hplc/index.htm

It is really too bad you don't have a GC. If you don't mind me asking, what kind of samples and how many do yo have?