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Pregledni rad

https://doi.org/10.31727/m.22.2.2

Nutritional value of pork in terms of intramuscular fat content and composition

Đuro Senčić ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Danijela Samac orcid id orcid.org/0000-0001-9277-3710 ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska
Mirjana Baban ; Fakultet agrobiotehničkih znanosti, Sveučilište J.J. Strossmayera, Osijek, Hrvatska


Puni tekst: hrvatski pdf 2.967 Kb

str. 149-155

preuzimanja: 856

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Sažetak

The paper focuses on the content of intramuscular fat in the meat of several pig genotypes, the fatty acid composition of intramuscular fat, the ratio of Omega-6 and Omega-3 fatty acids in intramuscular fat, and the role of polyunsaturated fatty acids in human organism and health protection. The ratio of polyunsaturated (PUFA) to saturated fatty acids (PUFA/SFA) in pork is in most cases favourable and within the recommended values (≥ 0.4). However, the share of n-6 in the n-6/n-3 ratio of the total pork fatty acids is significantly higher, exceeding the nutritionally recommended values (< 4).

Ključne riječi

pork; nutritional value; intramuscular fat; fatty acid composition

Hrčak ID:

236697

URI

https://hrcak.srce.hr/236697

Datum izdavanja:

1.4.2020.

Podaci na drugim jezicima: njemački talijanski španjolski hrvatski

Posjeta: 3.523 *