The effect of conjugated linoleic acid (CLA) on fatty acids composition, cholesterol content and lipid oxidation stability in pork meat
2003
Migdal. M. (Akademia Rolnicza, Krakow (Poland). Katedra Hodowli Trzody Chlewnej) | Pieszka, M. | Barowicz, T. (Instytut Zootechniki, Krakow (Poland). Zaklad Paszoznawstwa)
The study was carried out on 24 Polish Landrace fatteners divided into 2 groups, 12 animals in each. Fatteners fattened from 70 to 108 kg of body weight obtained with morning dose 2 percent addition of sunflower oil (control group) or 2 percent of CLA (experimental group). The experiment was ended with slaughtering of all fatteners. Just after dissection the sample of longissimus dorsi muscloe was take for chemical analysis of fat content, fatty acids composition and total cholesterol level. The malonaldialdehyde contents was evaluated after 60 days storage in temperature -19 deg C
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