Influence of pig meatiness on pork meat quality
2006
Jacyno, E. | Pietruszka, A. | Kolodziej, A. (Szczecin Agricultural University (Poland). Dept. of Pig Breeding)
The investigation was carried out on 72 fatteners of both sexes divided into two groups. Carcass meatiness determined after the slaughter of fatteners was a factor differentiating respective groups: group I with meatiness 49-54.4 percent, and group II with meatiness 54.7-60 percent. The m. longissimus dorsi was determined for the content of dry matter, protein, intramuscular fat and total cholesterol. Intramuscular fat and cholesterol contents in the m. longissimus dorsi of more muscled fatteners (group II) were significantly lower (p less or equal 0.01) than those in the muscle of fatteners of group I. The intramuscular fat of fatteners of group II contained less saturated fatty acids (p less or equal 0.01), while more unsaturated ones (p less or equal 0.01), including polyunsaturated fatty acids (p less or equal 0.01)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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