Chemické složení, senzorické charakteristiky a profil mastných kyselin svaloviny býků plemene aberdeen angus, charolais, masný simentál a hereford

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F06%3A%230000298" target="_blank" >RIV/00027014:_____/06:#0000298 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls

Popis výsledku v původním jazyce

Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used for determining breed differences in chemical composition, sensory characteristics, and fatty acid profile of MLLT. Intramuscular lipid contents were higher in AA andHE (P lt;0.05) than in CH and SI, but cholesterol contents were similar among the breed groups. The highest content of dry matter was found in HE (P lt;0.05), while AA had the lowest protein content (P lt;0.001). Meat from AA generally received the highest scores for different sensory characteristics (odour, flavour, texture, and juiciness). Concentrations of stearic acid in total muscle lipids were lower in SI than in CH (P lt;0.05), while total saturated fatty acids were lower in SI compared to CH (Plt;0.001) and AA (P lt;0.05). CH had less oleic acid and total monounsaturated fatty acids than AA (P lt;0.05), SI and HE (P lt;0.01). Concentrations of linolenic acid were highest in AA (P lt;0.01).

Název v anglickém jazyce

Chemical composition, sensory characteristics, and fatty acid profile of muscle from Aberdeen Angus, Charolais, Simmental, and Hereford bulls

Popis výsledku anglicky

Aberdeen Angus (AA), Charolais (CH), Simmental (SI), and Hereford (HE) bulls were used for determining breed differences in chemical composition, sensory characteristics, and fatty acid profile of MLLT. Intramuscular lipid contents were higher in AA andHE (P lt;0.05) than in CH and SI, but cholesterol contents were similar among the breed groups. The highest content of dry matter was found in HE (P lt;0.05), while AA had the lowest protein content (P lt;0.001). Meat from AA generally received the highest scores for different sensory characteristics (odour, flavour, texture, and juiciness). Concentrations of stearic acid in total muscle lipids were lower in SI than in CH (P lt;0.05), while total saturated fatty acids were lower in SI compared to CH (Plt;0.001) and AA (P lt;0.05). CH had less oleic acid and total monounsaturated fatty acids than AA (P lt;0.05), SI and HE (P lt;0.01). Concentrations of linolenic acid were highest in AA (P lt;0.01).

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

—

Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Animal Science

ISSN

1212-1819

e-ISSN

—

Svazek periodika

—

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

7

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—