Lipid characteristics of subcutaneous adipose tissue and M. longissimus thoracis of Angus and Wagyu steers fed to US and Japanese endpoints

We hypothesized that the concentrations of monounsaturated fatty acids (MUFA) and cholesterol of adipose tissue and M. longissimus thoracis would not differ between Angus and American Wagyu steers when fed to a typical US live weight, but would diverge when fed to a Japanese live weight. To test thi...

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Veröffentlicht in:	Meat science 2006-07, Vol.73 (3), p.432-441
Hauptverfasser:	Chung, K.Y., Lunt, D.K., Choi, C.B., Chae, S.H., Rhoades, R.D., Adams, T.H., Booren, B., Smith, S.B.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose tissue Angus beef beef cattle Biological and medical sciences blood serum Bovine cattle feeding Cholesterol corn digesta fatty acid composition Fatty acids Food industries Fundamental and applied biological sciences. Psychology hay lipid content longissimus dorsi Meat and meat product industries Melting point slaughter weight subcutaneous fat Wagyu
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