Evaluation of a cholesterol level and fatty acids structure at pig hybrids of various genetic forms
Wielbo, E. | Walkiewicz, A. | Matyka, S | Babicz, M. | Tochman, L. | Dziubak, A.(Akademia Rolnicza, Lublin (Poland). Katedra Hodowli i Technologii Produkcji Trzody Chlewnej)
The analysis concerned a profile of changes in a cholesterol content and fatty acid composition in the tissues: muscular (loin) and adipose (back fat) as the main elements decisive for meat and fat nutritive value. The samples were collected from pig carcasses with Siamese blood and back fat thickness was also determined. There was an increased unsaturated fatty acid content in pigs with 75 percent Siamese blood and in pigs with thicker back fat. However, cholesterol content did not show evident relationships with genotype or back fat thickness and ranged from 0.72-0.81 (back fat) and 0.26-0.40 (loin)
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