The effect of the sex on chemical composition in pork meat
2009
Okrouhla, M.,Ceska Zemedelska Univ., Prague (Czech Republic) | Stupka, R.,Ceska Zemedelska Univ., Prague (Czech Republic) | Citek, J.,Ceska Zemedelska Univ., Prague (Czech Republic) | Sprysl, M.,Ceska Zemedelska Univ., Prague (Czech Republic) | Kratochvilova, H.,Ceska Zemedelska Univ., Prague (Czech Republic)
Lean meat samples were taken out from right sides of 120 carcasses of hybrid pigs in order to evaluate the effect of sex on chemical composition of main meat cuts with special regard to their amino acid composition. Neck (musculus serratus ventralis), ham (musculus semimembranosus), loin (musculus longissimus lumborum et thoracis) and shoulder (musculus cleidocephalicus) were evaluated. They were homogenized to determine water, intramuscular fat (IMF), crude protein (CP), ash and selected amino acids (AA) concentrations. Barrows achieved lower water content values in the neck, ham and shoulder than gilts. The highest IMF levels were found out for neck (barrows: 9.25%), the lowest ones for loin (gilts: 1.65%). A significant difference was observed in shoulder (4.14% vs. 3.38%). There were no significant differences between sexes in CP concentrations. The values ranged from 19.71 to 23.30%. Barrows had significantly higher share of ash in ham than gilts (1.53 versus 1.44%). No influence of sex was observed for the concentrations of amino acids. In the group of essential and semi-essential AA, the highest concentration was obtained for lysine (10.40%, ham, barrows), the lowest one for phenylalanine (0.97%, neck, barrows). In the group of non-essential AA, the highest value was obtained for glutamic acid (12.98%, loin, barrows) and the lowest one for proline (4.66%, shoulder, gilts).
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