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• W2611615009 abstract "ABSTRACT The objective of this paper was to analyse the carcass characteristics (live weight at slaughter, hot and cold The objective of this paper was to analyse the carcass characteristics (live weight at slaughter, hot and cold carcass weight, fat weight and fat ratio in cold carcass weight), chemical composition and fatty acid profi le of carcass weight, fat weight and fat ratio in cold carcass weight), chemical composition and fatty acid profi le of the Simmental cattle longissimus dorsi muscle (MLD). The experiment was carried out on 20 young bulls (sons the Simmental cattle longissimus dorsi muscle (MLD). The experiment was carried out on 20 young bulls (sons of sires in progeny testing for meat quality). The average live weight at slaughter (LWS) was 555 ± 12.47 kg, of sires in progeny testing for meat quality). The average live weight at slaughter (LWS) was 555 ± 12.47 kg, hot carcass weight (HCW) 332.6 ± 7.88 kg, cold carcass weight (CCW) 331.3 ± 8.43 kg, fat weight 15.9 ± 0.81 hot carcass weight (HCW) 332.6 ± 7.88 kg, cold carcass weight (CCW) 331.3 ± 8.43 kg, fat weight 15.9 ± 0.81 kg, fat ratio in CCW was 4.89 ± 0.23%. The average chemical composition of MLD was as follows: dry matter kg, fat ratio in CCW was 4.89 ± 0.23%. The average chemical composition of MLD was as follows: dry matter 24.84 ± 0.17%, water 75.16 ± 0.17%, protein 20.46 ± 0.26%, intramuscular fat 3.28 ± 0.06% and ash 1.11 ± 24.84 ± 0.17%, water 75.16 ± 0.17%, protein 20.46 ± 0.26%, intramuscular fat 3.28 ± 0.06% and ash 1.11 ± 0.01%. Linear correlation was calculated for all parameters and high correlations were found between LWS, 0.01%. Linear correlation was calculated for all parameters and high correlations were found between LWS, HCW and CCW, as expected, but there was no signifi cant effect of LWS on the chemical composition of the HCW and CCW, as expected, but there was no signifi cant effect of LWS on the chemical composition of the longissimus dorsi muscle. Intramuscular fat (IMF) consisted on average of 48.04 ± 0.59%, 47.58 ± 0.71% and longissimus dorsi muscle. Intramuscular fat (IMF) consisted on average of 48.04 ± 0.59%, 47.58 ± 0.71% and 4.16 ± 0.25% of total fatty acids (FA) as saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA) and 4.16 ± 0.25% of total fatty acids (FA) as saturated fatty acids (SFA), mono unsaturated fatty acids (MUFA) and poly unsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio for beef was low, at around 0.1, similar poly unsaturated fatty acids (PUFA), respectively. The PUFA/SFA ratio for beef was low, at around 0.1, similar to that reported by other authors. As expected, the level of MUFA correlated highly with the Δ9-desaturase (18) to that reported by other authors. As expected, the level of MUFA correlated highly with the Δ9-desaturase (18) index (r = 0.84) and elongation index (r = 0.54). Statistically signifi cant correlations between specifi c fatty index (r = 0.84) and elongation index (r = 0.54). Statistically signifi cant correlations between specifi c fatty acids, LWS, fat and IMF were generally weak. The percentages found of SFA and PUFA, as well as the PUFA/ acids, LWS, fat and IMF were generally weak. The percentages found of SFA and PUFA, as well as the PUFA/ SFA ratio, were in accordance with results reported by other authors but still unfavourable for human health. To SFA ratio, were in accordance with results reported by other authors but still unfavourable for human health. To improve the unfavourable characteristics of beef, further study should include genetic parameters that affect the improve the unfavourable characteristics of beef, further study should include genetic parameters that affect the FA composition of beef beside the other factors mentioned above. FA composition of beef beside the other factors mentioned above." @default.
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• W2611615009 date "2013-01-01" @default.
• W2611615009 modified "2023-09-27" @default.
• W2611615009 title "The chemical compositions and fatty acid profi le of the longissimus The chemical compositions and fatty acid profi le of the longissimus dorsi dorsi muscle in young Simmental bulls muscle in young Simmental bulls" @default.
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