Contents of nutritional elements in meat, liver and kidney in Yorkshire pig genetic line | Sadržaj nutritivnih elemenata u mesu, jetri i bubrezima svinja rase Veliki Jorkšir
2010
Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Tomović, M., Tehnička škola Pavle Savić, Novi Sad (Serbia) | Kevrešan, Z., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia)
The content of P, K, Na, Mg, Ca, Zn, Fe, Cu, and Mn was investigated in Musculus Semimembranosus, liver, and kidney in pig from genetic line Yorkshire (n=8), produced in Vojvodina (Serbia). Liver tissue had significantly higher contents of P, Zn, Fe, Cu and Mn. In muscle tissue statistical or numerical higher was content of K and Mg, while in kidney tissue statistical or numerical higher was Na and Ca content. Calculations of dietary daily intake contribution for nutritional elements from meat, liver or kidney (based on the consumtion of 100 g of investigated tissues) ones more confirmed that pork, specially pork liver is very good source of Fe, Cu, Zn, P and Mn.
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