Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras
The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of...
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| description | The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P |
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| fullrecord | <record><control><sourceid>gale</sourceid><recordid>TN_cdi_gale_infotracacademiconefile_A450361564</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A450361564</galeid><sourcerecordid>A450361564</sourcerecordid><originalsourceid>FETCH-gale_infotracacademiconefile_A4503615643</originalsourceid><addsrcrecordid>eNqVj01Ow0AMhWcBEhX0Dr5AS1F-aJZVBeoC2MCCHXITT-R2xgMzk0g9ErfEQfQA2JItPet9ti_MbFXU94uqWb9fmXlKh5VG0dRl3czM92vwBJ8Y0VOmmCBYkCFHzhwEHXwN6DifJtkTZgj7jCzUgY3BwzNKP80TAkoHT1oitsrjHvaRqEu3L3TkMz_ymT1K6OE4Tl7KqGglpJHlgBAxEXgFD45bBAb3S0035tKiSzT_69dm-fjwtt0t9AL6YLEh627Njjy3Qciy6puy0u_vqros_m34AWBNaXI</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras</title><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Free Full-Text Journals in Chemistry</source><creator>Sevic, Radoslav J ; Lukac, Dragomir R ; Vidivic, Vitomir S ; Puvaca, Nikola M ; Savic, Bozidar M ; Ljubojevic, Dragana B ; Tomovic, Vladimir M ; Dzinic, Natalija R</creator><creatorcontrib>Sevic, Radoslav J ; Lukac, Dragomir R ; Vidivic, Vitomir S ; Puvaca, Nikola M ; Savic, Bozidar M ; Ljubojevic, Dragana B ; Tomovic, Vladimir M ; Dzinic, Natalija R</creatorcontrib><description><![CDATA[The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P<0.01) compared with genotype of pigs Mangalitsa breed. Statistically significant differences (P<0.01) were established in the fat content, which was 7.95 g/100g, in pigs of Mangalitsa breed and 1.59 g/100g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P<0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P<0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P<0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P<0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P>0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 versus 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa versus 1.08 in Landrace breed) and MUFA/PUFA (4.35 versus 3.38). Key words: Mangalitsa, Landrace, meat, quality, fatty acids Spisak naslova tabela: Izvod Cilj ovog rada je bio da se uradi komparativna analiza hemijskog i masnokiselinskog sastava kao i vezivnotkivnih proteina mesa svinja razlicitog genotipa, mangulice i landrasa. Oba genotipa svinja su hranjena istom hranom standardnog sastava i kvaliteta. Na kraju tova zaklano je po 24 jedniki oba genotipa. Na osnovu analiza osnovnog hemijskog sastava doslo se do zakljucka da je sadrzaj ukupnih proteina kod oba genotipa svinja veoma slican. Sadrzaj vlage i pepela se kod genotipa svinja landras znacajno razlikovao (P<0,01) u poredenju sa genotipom svinja mangulica. Statisticki znacajne razlike (P<0,01) su zabelezene i u sadrzaju ukupne masti, koja je kod svinja rase mangulica iznosila 7,95 g/100g, a kod svinja rase landras 1,59 g/100g. Sadrzaj hidroksiprolina, ne-proteinogene aminokiseline, u mesu svinje rase landras je bio statisticki znacajno veci (P<0,01) u poredenju sa njegovim sadrzajem u mesu svinja rase mangulica. Ista tendencija se zapaza kada su u pitanju sadrzaj proteina vezivnog tkiva, kao i relativan sadrzaj proteina vezivnog tkiva. Analizom masnokiselinskog sastava mesa se ustanovilo da je najzastupljenija zasicena masna kiselina (ZMK) kod obe ispitane rase bila palmitinska (C16), ciji je sadrzaj bio statisticki znacajno veci u mesu landrasa (P<0,01) u poredenju sa sadrzajem ove masne kiseline u mesu mangulice. Pored toga, udeo stearinske kiseline (C18) je bio znacajno veci (P<0,01) kod landrasa u odnosu na mangulicu, sto je doprinelo statisticki znacajno vecem udelu ZMK kod landrasa u odnosu na mangulicu. Najzastupljenija mononezasicena masna kiselina kod obe rase bila je oleinska (C18:1), ciji je udeo bio znacajno veci kod mangulice u odnosu na landrasa (P<0,01). Linolna kiselina (C18:2) je bila najdominantnija od polinezasicenih masnih kiselina (PNMK) kod obe rase, pri cemu nije bilo statisticki znacajne razlike (P>0,05). Sadrzaj PNMK, se nije statisticki znacajno razlikovao izmedu ispitanih rasa, kao ni sadrzaj n-3 i n-6 masnih kisleina, sto je uticalo na to da se ni odnos n-6/n-3 PNMK statisticki znacajno (P>0,05) ne razlikuje izmedu ispitanih rasa. Odnos nezasicenih masnih kiselina, tj. zbira MNMK i PNMK i zasicenih masnih kisleina je bio znacajno veci kod mangulice u odnosu na landrasa (1,86 naspram 1,4), a isto je zapazeno kada su u pitanju odnosi MNMK/ZMK (1,51 kod mangulice naspram 1,08 kod landrasa) i MNMK/PNMK (4,35 kod mangulice naspram 3,38 kod landrasa). Kljucne reci: mangulica, landras, meso, kvalitet, masne kiseline]]></description><identifier>ISSN: 0367-598X</identifier><language>eng</language><publisher>Association of Chemical Engineers of Serbia</publisher><subject>Comparative analysis ; Meat quality ; Nutritional aspects ; Pork</subject><ispartof>Hemijska industrija, 2016-01, Vol.70 (1)</ispartof><rights>COPYRIGHT 2016 Association of Chemical Engineers of Serbia</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Sevic, Radoslav J</creatorcontrib><creatorcontrib>Lukac, Dragomir R</creatorcontrib><creatorcontrib>Vidivic, Vitomir S</creatorcontrib><creatorcontrib>Puvaca, Nikola M</creatorcontrib><creatorcontrib>Savic, Bozidar M</creatorcontrib><creatorcontrib>Ljubojevic, Dragana B</creatorcontrib><creatorcontrib>Tomovic, Vladimir M</creatorcontrib><creatorcontrib>Dzinic, Natalija R</creatorcontrib><title>Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras</title><title>Hemijska industrija</title><description><![CDATA[The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P<0.01) compared with genotype of pigs Mangalitsa breed. Statistically significant differences (P<0.01) were established in the fat content, which was 7.95 g/100g, in pigs of Mangalitsa breed and 1.59 g/100g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P<0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P<0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P<0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P<0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P>0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 versus 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa versus 1.08 in Landrace breed) and MUFA/PUFA (4.35 versus 3.38). Key words: Mangalitsa, Landrace, meat, quality, fatty acids Spisak naslova tabela: Izvod Cilj ovog rada je bio da se uradi komparativna analiza hemijskog i masnokiselinskog sastava kao i vezivnotkivnih proteina mesa svinja razlicitog genotipa, mangulice i landrasa. Oba genotipa svinja su hranjena istom hranom standardnog sastava i kvaliteta. Na kraju tova zaklano je po 24 jedniki oba genotipa. Na osnovu analiza osnovnog hemijskog sastava doslo se do zakljucka da je sadrzaj ukupnih proteina kod oba genotipa svinja veoma slican. Sadrzaj vlage i pepela se kod genotipa svinja landras znacajno razlikovao (P<0,01) u poredenju sa genotipom svinja mangulica. Statisticki znacajne razlike (P<0,01) su zabelezene i u sadrzaju ukupne masti, koja je kod svinja rase mangulica iznosila 7,95 g/100g, a kod svinja rase landras 1,59 g/100g. Sadrzaj hidroksiprolina, ne-proteinogene aminokiseline, u mesu svinje rase landras je bio statisticki znacajno veci (P<0,01) u poredenju sa njegovim sadrzajem u mesu svinja rase mangulica. Ista tendencija se zapaza kada su u pitanju sadrzaj proteina vezivnog tkiva, kao i relativan sadrzaj proteina vezivnog tkiva. Analizom masnokiselinskog sastava mesa se ustanovilo da je najzastupljenija zasicena masna kiselina (ZMK) kod obe ispitane rase bila palmitinska (C16), ciji je sadrzaj bio statisticki znacajno veci u mesu landrasa (P<0,01) u poredenju sa sadrzajem ove masne kiseline u mesu mangulice. Pored toga, udeo stearinske kiseline (C18) je bio znacajno veci (P<0,01) kod landrasa u odnosu na mangulicu, sto je doprinelo statisticki znacajno vecem udelu ZMK kod landrasa u odnosu na mangulicu. Najzastupljenija mononezasicena masna kiselina kod obe rase bila je oleinska (C18:1), ciji je udeo bio znacajno veci kod mangulice u odnosu na landrasa (P<0,01). Linolna kiselina (C18:2) je bila najdominantnija od polinezasicenih masnih kiselina (PNMK) kod obe rase, pri cemu nije bilo statisticki znacajne razlike (P>0,05). Sadrzaj PNMK, se nije statisticki znacajno razlikovao izmedu ispitanih rasa, kao ni sadrzaj n-3 i n-6 masnih kisleina, sto je uticalo na to da se ni odnos n-6/n-3 PNMK statisticki znacajno (P>0,05) ne razlikuje izmedu ispitanih rasa. Odnos nezasicenih masnih kiselina, tj. zbira MNMK i PNMK i zasicenih masnih kisleina je bio znacajno veci kod mangulice u odnosu na landrasa (1,86 naspram 1,4), a isto je zapazeno kada su u pitanju odnosi MNMK/ZMK (1,51 kod mangulice naspram 1,08 kod landrasa) i MNMK/PNMK (4,35 kod mangulice naspram 3,38 kod landrasa). Kljucne reci: mangulica, landras, meso, kvalitet, masne kiseline]]></description><subject>Comparative analysis</subject><subject>Meat quality</subject><subject>Nutritional aspects</subject><subject>Pork</subject><issn>0367-598X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNqVj01Ow0AMhWcBEhX0Dr5AS1F-aJZVBeoC2MCCHXITT-R2xgMzk0g9ErfEQfQA2JItPet9ti_MbFXU94uqWb9fmXlKh5VG0dRl3czM92vwBJ8Y0VOmmCBYkCFHzhwEHXwN6DifJtkTZgj7jCzUgY3BwzNKP80TAkoHT1oitsrjHvaRqEu3L3TkMz_ymT1K6OE4Tl7KqGglpJHlgBAxEXgFD45bBAb3S0035tKiSzT_69dm-fjwtt0t9AL6YLEh627Njjy3Qciy6puy0u_vqros_m34AWBNaXI</recordid><startdate>20160101</startdate><enddate>20160101</enddate><creator>Sevic, Radoslav J</creator><creator>Lukac, Dragomir R</creator><creator>Vidivic, Vitomir S</creator><creator>Puvaca, Nikola M</creator><creator>Savic, Bozidar M</creator><creator>Ljubojevic, Dragana B</creator><creator>Tomovic, Vladimir M</creator><creator>Dzinic, Natalija R</creator><general>Association of Chemical Engineers of Serbia</general><scope/></search><sort><creationdate>20160101</creationdate><title>Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras</title><author>Sevic, Radoslav J ; Lukac, Dragomir R ; Vidivic, Vitomir S ; Puvaca, Nikola M ; Savic, Bozidar M ; Ljubojevic, Dragana B ; Tomovic, Vladimir M ; Dzinic, Natalija R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-gale_infotracacademiconefile_A4503615643</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Comparative analysis</topic><topic>Meat quality</topic><topic>Nutritional aspects</topic><topic>Pork</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sevic, Radoslav J</creatorcontrib><creatorcontrib>Lukac, Dragomir R</creatorcontrib><creatorcontrib>Vidivic, Vitomir S</creatorcontrib><creatorcontrib>Puvaca, Nikola M</creatorcontrib><creatorcontrib>Savic, Bozidar M</creatorcontrib><creatorcontrib>Ljubojevic, Dragana B</creatorcontrib><creatorcontrib>Tomovic, Vladimir M</creatorcontrib><creatorcontrib>Dzinic, Natalija R</creatorcontrib><jtitle>Hemijska industrija</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sevic, Radoslav J</au><au>Lukac, Dragomir R</au><au>Vidivic, Vitomir S</au><au>Puvaca, Nikola M</au><au>Savic, Bozidar M</au><au>Ljubojevic, Dragana B</au><au>Tomovic, Vladimir M</au><au>Dzinic, Natalija R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras</atitle><jtitle>Hemijska industrija</jtitle><date>2016-01-01</date><risdate>2016</risdate><volume>70</volume><issue>1</issue><issn>0367-598X</issn><abstract><![CDATA[The aim of this study was to provide a comparative analysis of chemical and fatty acid composition, as well as of the connective tissue proteins in pigs of different genotypes, Mangalitsa and Landrace. Both pig genotypes were fed with the same feed of standard composition and quality. At the end of the fattening period, in total 24 pigs of both genotypes were slaughtered. Based on the analysis of the chemical composition we came to the conclusion that the protein content in both genotypes was similar. Moisture and ash content in the Landrace pig genotype differed significantly (P<0.01) compared with genotype of pigs Mangalitsa breed. Statistically significant differences (P<0.01) were established in the fat content, which was 7.95 g/100g, in pigs of Mangalitsa breed and 1.59 g/100g in the Landrace pigs breed. Content of hydroxyproline, non-proteinogenic amino acids, in meat of Landrace was significantly higher (P<0.01) compared to the content in the Mangalitsa breed. The same tendency was observed with regard to the connective tissue protein content as well as with the relative connective tissue protein content. The fatty acid composition of the meat indicated that the most common saturated fatty acid (SFA) in both tested breeds was palmitic fatty acid (C16), whose content was significantly higher in Landrace (P<0.01) compared with its content in Mangalitsa breed. In addition, the share of stearic acid (C18) was significantly higher (P<0.01) in Landrace compared to Mangalitsa pig breed, what significantly contributed to the increase of the SFA share in Landrace compared to Mangalitsa breed. The most common monounsaturated fatty acid in both pig breeds was the oleic fatty acid (C18:1), whose share was significantly higher in Mangalitsa compared to the Landrace breed (P<0.01). Out of the polyunsaturated fatty acids (PUFA), linoleic fatty acid (C18:2) was the most predominant in both pig breeds, with no statistically significant differences (P>0.05). The content of PUFA was not statistically significantly different between the tested breeds, as well as the content of n-3 and n-6 fatty acids, which caused no statistically significant differences in the n-6/n-3 PUFA ratio. Ratio of the unsaturated fatty acids, i.e., of the sum of MUFA and PUFA, and of the saturated fatty acids was significantly higher in Mangalitsa compared to Landrace breed (1.86 versus 1.4), and the same was observed when it comes to the relationship MUFA/SFA (1.51 in Mangalitsa versus 1.08 in Landrace breed) and MUFA/PUFA (4.35 versus 3.38). Key words: Mangalitsa, Landrace, meat, quality, fatty acids Spisak naslova tabela: Izvod Cilj ovog rada je bio da se uradi komparativna analiza hemijskog i masnokiselinskog sastava kao i vezivnotkivnih proteina mesa svinja razlicitog genotipa, mangulice i landrasa. Oba genotipa svinja su hranjena istom hranom standardnog sastava i kvaliteta. Na kraju tova zaklano je po 24 jedniki oba genotipa. Na osnovu analiza osnovnog hemijskog sastava doslo se do zakljucka da je sadrzaj ukupnih proteina kod oba genotipa svinja veoma slican. Sadrzaj vlage i pepela se kod genotipa svinja landras znacajno razlikovao (P<0,01) u poredenju sa genotipom svinja mangulica. Statisticki znacajne razlike (P<0,01) su zabelezene i u sadrzaju ukupne masti, koja je kod svinja rase mangulica iznosila 7,95 g/100g, a kod svinja rase landras 1,59 g/100g. Sadrzaj hidroksiprolina, ne-proteinogene aminokiseline, u mesu svinje rase landras je bio statisticki znacajno veci (P<0,01) u poredenju sa njegovim sadrzajem u mesu svinja rase mangulica. Ista tendencija se zapaza kada su u pitanju sadrzaj proteina vezivnog tkiva, kao i relativan sadrzaj proteina vezivnog tkiva. Analizom masnokiselinskog sastava mesa se ustanovilo da je najzastupljenija zasicena masna kiselina (ZMK) kod obe ispitane rase bila palmitinska (C16), ciji je sadrzaj bio statisticki znacajno veci u mesu landrasa (P<0,01) u poredenju sa sadrzajem ove masne kiseline u mesu mangulice. Pored toga, udeo stearinske kiseline (C18) je bio znacajno veci (P<0,01) kod landrasa u odnosu na mangulicu, sto je doprinelo statisticki znacajno vecem udelu ZMK kod landrasa u odnosu na mangulicu. Najzastupljenija mononezasicena masna kiselina kod obe rase bila je oleinska (C18:1), ciji je udeo bio znacajno veci kod mangulice u odnosu na landrasa (P<0,01). Linolna kiselina (C18:2) je bila najdominantnija od polinezasicenih masnih kiselina (PNMK) kod obe rase, pri cemu nije bilo statisticki znacajne razlike (P>0,05). Sadrzaj PNMK, se nije statisticki znacajno razlikovao izmedu ispitanih rasa, kao ni sadrzaj n-3 i n-6 masnih kisleina, sto je uticalo na to da se ni odnos n-6/n-3 PNMK statisticki znacajno (P>0,05) ne razlikuje izmedu ispitanih rasa. Odnos nezasicenih masnih kiselina, tj. zbira MNMK i PNMK i zasicenih masnih kisleina je bio znacajno veci kod mangulice u odnosu na landrasa (1,86 naspram 1,4), a isto je zapazeno kada su u pitanju odnosi MNMK/ZMK (1,51 kod mangulice naspram 1,08 kod landrasa) i MNMK/PNMK (4,35 kod mangulice naspram 3,38 kod landrasa). Kljucne reci: mangulica, landras, meso, kvalitet, masne kiseline]]></abstract><pub>Association of Chemical Engineers of Serbia</pub></addata></record> |
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| ispartof | Hemijska industrija, 2016-01, Vol.70 (1) |
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| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Free Full-Text Journals in Chemistry |
| subjects | Comparative analysis Meat quality Nutritional aspects Pork |
| title | Some parameters of nutritional quality of meat obtained from Mangalitsa and Landrace pig breeds/Neki parametri nutritivnog kvaliteta mesa svinja rase mangulica i landras |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-12T00%3A54%3A32IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Some%20parameters%20of%20nutritional%20quality%20of%20meat%20obtained%20from%20Mangalitsa%20and%20Landrace%20pig%20breeds/Neki%20parametri%20nutritivnog%20kvaliteta%20mesa%20svinja%20rase%20mangulica%20i%20landras&rft.jtitle=Hemijska%20industrija&rft.au=Sevic,%20Radoslav%20J&rft.date=2016-01-01&rft.volume=70&rft.issue=1&rft.issn=0367-598X&rft_id=info:doi/&rft_dat=%3Cgale%3EA450361564%3C/gale%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rft_galeid=A450361564&rfr_iscdi=true |