Effects of sow feeding, nutritive level and sex on cholesterol of fat and lean in Tuscan ham
1992
Poli, B.M. | Franci, O. | Zappa, A. | Geri, G. (Florence Univ. (Italy). Dipartimento di Scienze Zootecniche) | Parisi, G. | Pugliese, C.
The study was performed to investigate on cholesterol and lipid content of Tuscan ham as influenced by sex, nutritive level, feeding and genetic effect of dams. 217 hams, from LW pigs (116 barrows and 101 females) progeny of 32 sows submitted to three different feeding treatments during late gestation, fed two different nutritive levels in fattening period until slaughter weight (150 kg), were sampled by taking a 3 cm thick slice. Slice-sample was dissected in their tissue components and outer layer of subcutaneous adipose tissue and biceps femoris were analyzed for water, lipid and cholesterol content. Lean from barrows and pigs fed higher nutritive level had more lipid content; barrows and pigs progeny of sows fed higher nutritive level during last gestation showed lower moisture in subcutaneous adipose tissue; the higher nutritive level resulted in lower water losses during seasoning and exerted a decreasing effect on fat cholesterol content while lean cholesterol content generally showed less variations. Taking the separable fat away from ham slices can significantly decrease lipid but not cholesterol input for the consumer
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