Literature DB >> 22063253

Fatty acid composition of intramuscular lipids in various muscles of Holstein-Friesian bulls slaughtered at different ages.

Z Lengyel1, F Husvéth, P Polgár, F Szabó, L Magyar.   

Abstract

Holstein-Friesian bulls were slaughtered at 7, 14 and 19 months of age. Samples were collected from the psoas major, longissimus and semitendinosus muscles. The total lipids (TL) of the samples were extracted and the fatty acid compositions were analysed by gas chromatography. Both the slaughtering age and the type of muscles had significant effects on the intramuscular TL contents and fatty acid compositions. The longissimus muscle had higher intramuscular TL both at 14 and 19 months than at 7 months of age. As the bulls became older the proportion of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased in the TL of each muscle tested, whereas that of polyunsaturated fatty acids (PUFA) decreased. Among the muscle types, the semitendinosus had the lowest, intramuscular TL at each slaughtering age and the psoas major the highest. Except for SFA at 7 months of age, the semitendinosus showed lower levels of SFA and MUFA and higher proportions of PUFA than the other two muscles.

Entities:  

Year:  2003        PMID: 22063253     DOI: 10.1016/S0309-1740(02)00252-8

Source DB:  PubMed          Journal:  Meat Sci        ISSN: 0309-1740            Impact factor:   5.209


  5 in total

1.  The effects of slaughter weight on chemical composition, physical properties, and fatty acid profile of musculus longissimus dorsi in Holstein bulls.

Authors:  Ertuğrul Kul; Aziz Şahin; Yüksel Aksoy; Emre Uğurlutepe
Journal:  Trop Anim Health Prod       Date:  2019-07-06       Impact factor: 1.559

2.  Colour Changes in Meat of Foals as Affected by Slaughtering Age and Post-thawing Time.

Authors:  P De Palo; A Maggiolino; P Centoducati; A Tateo
Journal:  Asian-Australas J Anim Sci       Date:  2012-12       Impact factor: 2.509

3.  Effects of Muscle and Finishing Diets Containing Distillers Grains with Low Moisture Levels on Fatty Acid Deposition in Two Novel Value-added Beef Cuts.

Authors:  Francine M Giotto; Ana Paula B Fruet; José L Nörnberg; Chris R Calkins; Amilton S de Mello
Journal:  Food Sci Anim Resour       Date:  2020-04-30

4.  Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle.

Authors:  Marco Alabiso; Giuseppe Maniaci; Cristina Giosuè; Antonino Di Grigoli; Adriana Bonanno
Journal:  Animals (Basel)       Date:  2021-04-08       Impact factor: 2.752

Review 5.  Genetic and Environmental Determinants of Beef Quality-A Review.

Authors:  Tomasz Sakowski; Grzegorz Grodkowski; Marcin Gołebiewski; Jan Slósarz; Piotr Kostusiak; Paweł Solarczyk; Kamila Puppel
Journal:  Front Vet Sci       Date:  2022-02-24
  5 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.