کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8983710 | 1109722 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig Influence of genetic type, live weight at slaughter and carcass fatness on fatty acid composition of subcutaneous adipose tissue of raw ham in the heavy pig](/preview/png/8983710.png)
چکیده انگلیسی
The study aimed to assess some quality traits of the subcutaneous adipose tissue of raw ham for Parma production, obtained from 56 “traditional” Landrace Ã Large White (L Ã LW) and 56 Cotswold commercial hybrid (CH) pigs reared in the same conditions and slaughtered at an average live weight (l.w.) of about 165 kg. Further, the relationships between lipid composition, l.w. and carcass fatness were studied. Compared to the CH, the fatty tissue of L Ã LW pigs showed a lower water (6.33% vs. 7.35%, P < 0.01) and a higher lipid (91.18% vs. 90.18%, P < 0.01) content. CH lipids had higher polyunsaturated fatty acids (16.53% vs. 13.75%, P < 0.01), and smaller saturated fatty acids (38.20% vs. 40.26%, P < 0.01) content and a higher iodine value (69.69 vs. 65.22, P < 0.01). An increased slaughter weight was associated with a lower degree of lipid unsaturation, but only the lowest weight class (<160 kg) showed a significant difference compared to the other two classes (⩾160 < 170 and ⩾170 kg). Regardless of genetic type or l.w. class, an increase in backfat thickness is associated with an increase in saturated and monounsaturated fatty acids and a remarkable reduction in polyunsaturated content.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 69, Issue 1, January 2005, Pages 107-114
Journal: Meat Science - Volume 69, Issue 1, January 2005, Pages 107-114
نویسندگان
D.P. Lo Fiego, P. Santoro, P. Macchioni, E. De Leonibus,