Basic characteristics of musculus longissimus dorsi and tallow composition of the Slovak Spotted, Black-Spotted Lowland bulls and their crossbreds.
1991
Chrenek, J. | Plesnik, J. | Vravkova, J. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
Based on the chemical analysis of MLD, average meat sample, tallow and physical analysis of tallow in the Slovak Spotted, Black-Spotted breeds and their crossbreds of F101, F11, F111, F1111 generations it may be stated that the total protein content (21.26 to 21.85 percent), ash content (0.97 to 1.01 percent), pH24 (5.59 to 5.74 percent), free water (42.13 to 44.16 percent), tissue proteins (0.43 to 0.50 percent) were balanced. Black-Spotted bulls and the crossbreds of all groups had by 0.59 to 1.79 percent higher fat content, 2.20 to 3.56 percent higher cooking losses compared to the Slovak Spotted bulls. No significant results in qualitative tallow indices between groups were found, except for iodine number index. They are not unambiguously affected by breed and genotype.
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