Качественные показатели мяса и сала свиней разных генотипов
2015
Кодак, T. | Кравченко, O. | Гетя, A. | Супрун, И.
Physical and chemical properties of meat and fat of pigs of different combinations were studied. Experimental animals’ slaughter products of all groups requires for high standards of meat and fat products quality. Samples of muscle tissue of from VI group (Large White × Landrace × Terminal) had the lowest content of intermuscular fat (4,92%) and low calorie (123,80 kcal). The meat of pigs in the control group (Large White breed) contained 10,74% intermuscular fat with 186,62 kcal. Amount of protein in the meat in the VI group of animals is 17,34%, while the in group VIII – 20,58%. Fat in all of experimental groups containing a large amount of moisture. The most of all, it was in the control group – 15,68%, and the lowest level have found in pigs of VI group – 11.16%.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Technical University of Moldova