In order to control the effect of slaughtering age on CLA content in meat aft, 16 Mucca Pisana calves, fed the same diet, were divided into four groups according to slaughtering age: 14, 16, 18 and 20 months. The results showed that the intramuscolar total lipid increase is due to the non polar fraction increase only. So, the typical fatty acids of this fraction(stearic, oleic and elaidic acids) raised too, while linoleum acid, esterified mainly to the polar fraction, decreased. The variability of CLA isomers and vaccenic acid content did non depend on slaughtering age, but, probably, on individual differences among animals.
Effect of slaughtering age on CLA isomers content in meat fat of Mucca Pisana calves
MELE, MARCELLO;SERRA, ANDREA;SECCHIARI, PIER LORENZO;FERRUZZI, GUIDO;PISTOIA, ALESSANDRO;RUSSO, CLAUDIA
2001-01-01
Abstract
In order to control the effect of slaughtering age on CLA content in meat aft, 16 Mucca Pisana calves, fed the same diet, were divided into four groups according to slaughtering age: 14, 16, 18 and 20 months. The results showed that the intramuscolar total lipid increase is due to the non polar fraction increase only. So, the typical fatty acids of this fraction(stearic, oleic and elaidic acids) raised too, while linoleum acid, esterified mainly to the polar fraction, decreased. The variability of CLA isomers and vaccenic acid content did non depend on slaughtering age, but, probably, on individual differences among animals.File in questo prodotto:
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