Chemical composition characteristics of the longissimus and semimembranosus muscles for pigs from New Zealand and Singapore

A range of composition characteristics of the longissimus (LL) and semimembranosus (SM) muscles were compared between pigs raised in intensive and extensive production systems in New Zealand (NZ), and pigs raised in an intensive system in Indonesia for supply to the Singapore market ( n = 8/group)....

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Veröffentlicht in:	Meat science 2009-03, Vol.81 (3), p.540-548
Hauptverfasser:	Purchas, R.W., Morel, P.C.H., Janz, J.A.M., Wilkinson, B.H.P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal productions Bioactives Biological and medical sciences breed differences Carnosine chemical composition Coenzyme Q 10 docosahexaenoic acid eicosapentaenoic acid fatty acid composition Fatty acids Food industries Fundamental and applied biological sciences. Psychology lipid content longissimus dorsi Meat and meat product industries mineral content Minerals n−3 Fatty acids omega-3 fatty acids pork Pork belly provenance swine Taurine Terrestrial animal productions ubiquinones Vertebrates
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