Cholesterol levels and fatty acids composition in meat of young bulls from Black Pied and bulls of Italian beef breeds
1999
Weglarz, A. | Gardzina, E. | Zapletal, P. | Szarek, J. (Agricultural Univ. of Cracow (Poland). Dept. of Cattle Breeding)
Cholesterol content and fatty acid composition were determined in beef samples from the longissimus dorsi muscle of Black Pied cows and their crossbreeds with three different Italian beef breed bulls (Piemontese, Marchigiana and Chianina). Significant differences between breed groups were found mostly in the mono- and polyunsaturated acids in the muscle fatty tissue. Highly significant differences were found in C18:3 levels between crossbreeds from Black Pied x Piemontese and crossbreeds by Marchigiana, Chianina and control group. Based on the ratio of unsaturated to saturated fatty acids it can be found that the fatty tissue of the longissimus dorsi muscle of crossbreeds from Black Pied x Piemontese contained a greater amount of exogenic acids while the cholesterol level in the studied samples was 51-57 mg/l00g meat. No statistically significant differences between the genetic groups under study were found.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Library of Antonin Svehla