Meat quality characteristics of lambs of three organically raised breeds
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F12%3A00190335" target="_blank" >RIV/62156489:43210/12:00190335 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1016/j.meatsci.2012.03.004" target="_blank" >http://dx.doi.org/10.1016/j.meatsci.2012.03.004</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.meatsci.2012.03.004" target="_blank" >10.1016/j.meatsci.2012.03.004</a>
Alternative languages
Result language
angličtina
Original language name
Meat quality characteristics of lambs of three organically raised breeds
Original language description
Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38 kg. Meat of ZWlambs had lower collagen, myoglobin and intramuscular fat content than OD lambs, and lower tenderness and juiciness scores in comparison with OD and SF lambs. Despite a low polyunsaturated/saturated fatty acid ratio (0.13 in all three breeds; P>0.05), meat of the pasture-fattened lambs can be considered a dietetically superior food with very favourable (0.85--0.88;P>0.05) polyunsaturated fatty acid ratio, and containing per 100 g of muscle on average 62 mg of EPA+DHA (differences between breeds not significant, P>0.05) and no more than 20 mg of dietetically unfavourable arachidonic acid.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Result continuities
Project
<a href="/en/project/2B06108" target="_blank" >2B06108: The utilization of pasture by ruminants to permanent amelioration of environmental conditions in the LFA areas.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Meat Science
ISSN
0309-1740
e-ISSN
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Volume of the periodical
91
Issue of the periodical within the volume
4
Country of publishing house
GB - UNITED KINGDOM
Number of pages
7
Pages from-to
499-505
UT code for WoS article
304296300018
EID of the result in the Scopus database
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