Composition and estimation of intramuscular and subcutaneous fatty acid composition in Spanish young bulls

Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519 ± 50 kg live weight and 371 ± 18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, ca...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Meat science 2006-06, Vol.73 (2), p.326-334
Hauptverfasser: Indurain, G., Beriain, M.J., Goñi, M.V., Arana, A., Purroy, A.
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Sixty Pirenaica yearling intact bulls were raised and slaughtered at 519 ± 50 kg live weight and 371 ± 18 days of age. Fatty acid composition of intramuscular lipids in longissimus dorsi muscle and subcutaneous fat were determined by capillary gas chromatography. Carcass conformation and fatness, carcass weight, ether extractable intramuscular fat percentage, marbling, dorsal fat thickness, and ultrasonic parameters were recorded to study the relationship between these traits and fatty acid profile. Lipids of subcutaneous adipose tissue had higher monounsaturated fatty acids (MUFA) percentage (49% vs. 33%) but lower saturated fatty acids (SFA) (51% vs. 46%) and polyunsaturated fatty acids (PUFA) (16% vs. 5%) percentages than intramuscular fat depots ( p < 0.001). Fatter carcasses had higher MUFA percentage and lower PUFA percentage ( p < 0.01) in intramuscular fat. Carcass weight and conformation would contribute to explain the fatty acid profile of subcutaneous fat ( p < 0.05). Ultrasound readings reflected the effect of fatness on fat composition.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2005.12.007