Naslov
The chemical compositions and fatty acid pro he chemical compositions and fatty acid profi le of the longissimus le of the longissimus dorsi muscle in young Simmental bulls uscle in young Simmental bull

Autori
Štoković, Igor ; Starčević, Kristina ; Karadjole, Ivo ; Križanović, Dubravka ; Božić, Pero ; Maurić, Maja 1

Izvornik
Veterinarski arhiv. Supplement (0372-5480) 83 (2013), 2; 135-144

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Simmental cattle; longissimus dorsi; chemical composition; fatty acid immental cattle; longissimus dorsi; chemical composition; fatty acid

Sažetak
The objective of this paper was to analyse the carcass characteristics (live weight at slaughter, hot and cold he objective of this paper was to analyse the carcass characteristics (live weight at slaughter, hot and cold ccarcass weight, fat weight and fat ratio in cold carcass weight), chemical composition and fatty acid pro arcass weight, fat weight and fat ratio in cold carcass weight), chemical composition and fatty acid profi le of e o tthe Simmental cattle longissimus dorsi muscle (MLD). The experiment was carried out on 20 young bulls (sons he Simmental cattle longissimus dorsi muscle (MLD). The experiment was carried out on 20 young bulls (sons oof sires in progeny testing for meat quality). The average live weight at slaughter (LWS) was 555 ± 12.47 kg, f sires in progeny testing for meat quality). The average live weight at slaughter (LWS) was 555 ± 12.47 kg, hot carcass weight (HCW) 332.6 ± 7.88 kg, cold carcass weight (CCW) 331.3 ± 8.43 kg, fat weight 15.9 ± 0.81 ot carcass weight (HCW) 332.6 ± 7.88 kg, cold carcass weight (CCW) 331.3 ± 8.43 kg, fat weight 15.9 ± 0.81 kg, fat ratio in CCW was 4.89 ± 0.23%. The average chemical composition of MLD was as follows: dry matter g, fat ratio in CCW was 4.89 ± 0.23%. The average chemical composition of MLD was as follows: dry matter 24.84 ± 0.17%, water 75.16 ± 0.17%, protein 20.46 ± 0.26%, intramuscular fat 3.28 ± 0.06% and ash 1.11 ± 4.84 ± 0.17%, water 75.16 ± 0.17%, protein 20.46 ± 0.26%, intramuscular fat 3.28 ± 0.06% and ash 1.11 ± 0.01%. Linear correlation was calculated for all parameters and high correlations were found between LWS, .01%. Linear correlation was calculated for all parameters and high correlations were found between LWS, HCW and CCW, as expected, but there was no signi CW and CCW, as expected, but there was no signifi cant effect of LWS on the chemical composition of the cant ef ect of LWS on the chemical composition of the longissimus dorsi muscle. Intramuscular fat (IMF) consisted on average of 48.04 ± 0.59%, 47.58 ± 0.71% and ongissimus dorsi muscle. Intramuscular fat (IMF) consisted on average of 48.04 ± 0.59%, 47.58 ± 0.71% and 4.16 ± 0.25% of total fatty acids (FA) as saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA) and .16 ± 0.25% of total fatty acids (FA) as saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio for beef was low, at around 0.1, similar oly unsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio for beef was low, at around 0.1, similar tto that reported by other authors. As expected, the level of MUFA correlated highly with the o that reported by other authors. As expected, the level of MUFA correlated highly with the Δ9- desaturase (18) -desaturase (18) index (r = 0.84) and elongation index (r = 0.54). Statistically signi ndex (r = 0.84) and elongation index (r = 0.54). Statistically signifi cant correlations between speci cant correlations between specifi c fatty c fatty aacids, LWS, fat and IMF were generally weak. The percentages found of SFA and PUFA, as well as the PUFA/ cids, LWS, fat and IMF were generally weak. The percentages found of SFA and PUFA, as well as the PUFA/ SFA ratio, were in accordance with results reported by other authors but still unfavourable for human health. To FA ratio, were in accordance with results reported by other authors but still unfavourable for human health. To improve the unfavourable characteristics of beef, further study should include genetic parameters that affect the mprove the unfavourable characteristics of beef, further study should include genetic parameters that af ect the FA composition of beef beside the other factors mentioned above.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

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