Muscle fibre composition and meat quality in pigs with different nutrition level
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F18%3A78279" target="_blank" >RIV/60460709:41210/18:78279 - isvavai.cz</a>
Výsledek na webu
<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012078" target="_blank" >http://dx.doi.org/10.1088/1757-899X/420/1/012078</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012078" target="_blank" >10.1088/1757-899X/420/1/012078</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Muscle fibre composition and meat quality in pigs with different nutrition level
Popis výsledku v původním jazyce
A total of 60 crossbred pigs were divided to 3 feeding groups: ad libitum (AL), restriction (R1) and strong restriction (R2) and the effect of feed restriction on muscle fibre characteristics of musculus longissimus lumborum (MLL) and meat quality traits were evaluated. Muscle fibres were stained and classified as fibre types I, IIA and IIB. For each muscle fibre type, the fibre density, fibre cross-section area (CSA) and fibre proportion were determined. Fibres IIB were divided to small , medium and large sized fibres. From qualitative meat parameters, meat colour, tenderness, water-holding capacity, pH, and electrical conductivity were measured. AL group had significantly lower area percentage of IIB fibres and lower CSA of IIB fibres than restricted groups. R2 group had significantly higher content of large-sized IIB fibres and lower content of medium-sized IIB fibres than AL group. Ad libitum fed group had the highest back fat thickness and the lowest lean meat content and tended to have better m
Název v anglickém jazyce
Muscle fibre composition and meat quality in pigs with different nutrition level
Popis výsledku anglicky
A total of 60 crossbred pigs were divided to 3 feeding groups: ad libitum (AL), restriction (R1) and strong restriction (R2) and the effect of feed restriction on muscle fibre characteristics of musculus longissimus lumborum (MLL) and meat quality traits were evaluated. Muscle fibres were stained and classified as fibre types I, IIA and IIB. For each muscle fibre type, the fibre density, fibre cross-section area (CSA) and fibre proportion were determined. Fibres IIB were divided to small , medium and large sized fibres. From qualitative meat parameters, meat colour, tenderness, water-holding capacity, pH, and electrical conductivity were measured. AL group had significantly lower area percentage of IIB fibres and lower CSA of IIB fibres than restricted groups. R2 group had significantly higher content of large-sized IIB fibres and lower content of medium-sized IIB fibres than AL group. Ad libitum fed group had the highest back fat thickness and the lowest lean meat content and tended to have better m
Klasifikace
Druh
D - Stať ve sborníku
CEP obor
—
OECD FORD obor
30308 - Nutrition, Dietetics
Návaznosti výsledku
Projekt
—
Návaznosti
S - Specificky vyzkum na vysokych skolach
Ostatní
Rok uplatnění
2018
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název statě ve sborníku
2nd Nommensen International Conference on Technology and Engineering
ISBN
—
ISSN
1757-8981
e-ISSN
—
Počet stran výsledku
7
Strana od-do
1-7
Název nakladatele
Institute of Physics Publishing
Místo vydání
Medan; Indonesia
Místo konání akce
Medan; Indonesia
Datum konání akce
19. 7. 2018
Typ akce podle státní příslušnosti
WRD - Celosvětová akce
Kód UT WoS článku
—