The influence of the genotype of pig crosses and anatomic group of muscles on fatty acid contents and cholesterol levels of barbecue class piglets
2003
Wielbo, E. | Walkiewicz, A. | Matyka, S. | Babicz, M. | Lubkowska, D. (Akademia Rolnicza, Lublin (Poland). Wydz. Biologii i Hodowli Zwierzat)
The impact of genotype, anatomic group of loin and ham muscles on the cholesterol level and intramuscular lipid composition were studied in 24 barbecue class piglets slaughtered at about 25 kg body weight. The following genotypes were distinguished: Siamese pigs, crosses of PL x Siam. and PL/PLW x Dc/Hamp. The cholesterol level in the muscular tissue reached 0.32 mg/g level. Tissue lipid increase caused a higher content in unsaturated fatty acids
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