The fatty acids in beef of bulls

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00182897" target="_blank" >RIV/62156489:43210/11:00182897 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The fatty acids in beef of bulls
Original language description
The aim of this work was to evaluate a slaughter weight influence (500--620 and 630--740 kg) of Charolaise bulls on fatty acid profile in musculus longissimus thoracis (MLT). The bulls were slaughtered at the age of 485--569 days. The average weight gainduring fattening was 664 +- 91 g per day. The carcasses (weight ranged from 300 to 395 kg) were classified to the class of meatiness "U" and "R" and the class of fattiness "2". The beef samples (n=83) were excised from carcass at the half cutting levelbetween 8th and 9th rib and analyzed. The highest average proportional ratio was determined in C16:0 that ranged from 22.804 % in bulls at 500--620 kg weight category to 24.797 % at 630--740 kg weight group. The lowest ratio of MUFA was in eicosapentaeonic acid, its content ranged from 0.234 % at the second weight group to 0.587 % at 500--620 kg weight group. The highest MUFA ratio was at C18:1 at amount of 38.857 % with difference +- 2.373 %. The oleic acid ratio in beef rose up linearl
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GG - Zootechnics
OECD FORD branch
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Project
<a href="/en/project/2B08037" target="_blank" >2B08037: Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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