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THE FATTY ACID COMPOSITION OF MUSCLE TISSUE OF SIMMENTAL BABY-BEEF
Danijel Karoly
; Faculty of Agriculture University of Zagreb, Department of animal science, Svetosimunska 25, 10 000 Zagreb, Croatia
Marija Đikić
; Faculty of Agriculture University of Zagreb, Department of animal science, Svetosimunska 25, 10 000 Zagreb, Croatia
Krešimir Salajpal
; Faculty of Agriculture University of Zagreb, Department of animal science, Svetosimunska 25, 10 000 Zagreb, Croatia
Vlatka Ćubrić Čurik
; Faculty of Agriculture University of Zagreb, Department of animal science, Svetosimunska 25, 10 000 Zagreb, Croatia
Ivan Jurić
; Faculty of Agriculture University of Zagreb, Department of animal science, Svetosimunska 25, 10 000 Zagreb, Croatia
Sažetak
In this work, the fatty acid (FA) composition of muscle
tissue of baby-beef cattle was researched with regard to
its nutritional value. Twenty- six Simmental cattle of both
sexes produced under the intensive conditions of housing
and feeding were slaughtered at the age of one year
and final weight of 489.6±46.5 kg. The portion of muscle
(m.longissimus dorsi) was taken for the chemical analysis
at the level of the 8th rib on cooled halves 24 h post mortem.
Muscle fat content was determined by Foss-Let apparatus
after extraction of lipids with tetrachloroethylene.
The fatty acid composition was determined by gas liquid
chromatography using in situ transesterification method
and given as % of total weight of fatty acids. The average
muscle fat content was 18.96 g/kg (95% CI 14.09-23.83).
The average proportions of saturated FA (SFA), monounsaturated
FA (MUFA) and polyunsaturated FA (PUFA) in
muscle tissue were 43.03 (95% CI 42.19-43.87), 43.05
(95% CI 40.74-45.36) and 13.08 % (95% CI 10.96-15.19),
respectively. The indicators of nutritional quality of fats like
ratios of PUFA to SFA (PUFA/SFA) and n-6 PUFA to n-3
PUFA (n-6/n-3), as well as the atherogenicity index (AI)
in muscle were 0.31 (95% CI 0.25-0.36), 13.51 (95% CI
12.59-14.43), and 0.60 (95% CI 0.58-0.63), respectively.
These results suggest a need for the improvement of
nutritional value of baby-beef fats through the modifications
of its FA composition, primarily through n-3 PUFA
enrichment.
Ključne riječi
baby-beef; muscle tissue; fatty acids; nutritional value
Hrčak ID:
52409
URI
Datum izdavanja:
12.6.2009.
Posjeta: 1.323 *