Meat quality of sucking kids
2000
Bachyncova, T. | Mojto, J. | Palanska, O. | Ochodnicky, D. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic))
The aim of this work was to present basic characteristic of nutritional, chemical, physical and technological meat quality in kids. Kids of the white short-haired breed were used in the experiment. The kids (eleven male kids) were slaughtered at the age 100 days, at average live weight 21 kg. They were fed with good quality hay and pelleted feed mixture from second week of age. The qualitative parameters were assessed in muscle m. longissimus dorsi (kurz.). The obtained average results: pH 48 6.01, meat colour 9.84% remission, water holding capacity 32.75 g/100g, baking losses 42.29 g/100 g, content of proteins 21.13 g/100 g, content of intramuscular fat 1.89 g/100 g, shear force in meat 4.86 kg and energy value in meat 426.63 KJ/100 g. Content of connective tissue proteins was 0.53 g/100 g and their proportion in total proteins was 2.54%, cholesterol content was 66.34 mg/100 g. In the intramuscular fat were found 14 fatty acids of the series C10:0 to C22:0, the highest proportion was with oleic acid (48.44%). Linoleic and linolenic acids were present from the essential fatty acids. Content of unsaturated fatty acids represented 43.00%, index of unsaturation of fat was I1 = 1.311, and index of nutritive value I2 = 0.100
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