Proportion of fatty acids and cholesterol content in intramuscular fat of heifers
1997
Mojto, J. | Palanska, O. | Zaujec, K. | Nosal, V. | Pavlic, V.
Meat of slaughter heifers makes up 10-15% of beef production, and compared with bulls contains more intramuscular fat. Meat of heifers is considered to be of higher consumer quality. The aim of the experiment was to analyse the proportion of individual fatty acids and to determine the content of cholesterol in intramuscular fat of musculus longissima dorsi, in the thoracis, in 9 slaughter heifers of Holsteinized Black Pied breed at the weight of 450 kg before slaughter. The index of unsaturation of fat I sub(1) (proportion of unsaturated and saturated fatty acids) was also calculated. Fatty acids were extracted by petroleum ether and transferred to methyl esters by alkaline transmethylation according to the adjusted method (Bannon et al., 1982). The percentual content of fatty acids was determined by gas chromatography, cholesterol content by the method according to Hornakova t al. (1974). Neither dodecane acid (C sub(12:1)) nor docosane acid (C sub(22:1)) was represented within the spectrum of fatty acids (Tab.1) of the order C sub(10:0) to C sub(22:1). The higher percentual representation was noticed with oleic acid (C sub(18:1)) - 41.49%, and palmitic acid (C sub(16:0)) - 27.24%. In Table II are given some sets of fatty acids, indices of fat quality, and cholesterol content. The proportion of saturated fatty acids (FA sub(0)) was 47.42%, and of unsaturated ones (FA sub(1,2,3)) 51.98%. The content of cholesterol - 69.94% and values of quantitative indices of fat (I sub(1)=1.09; I sub(2)=0.04) are within the values found also in other slaughter categories of cattle
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