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  • Fifty three male turkeys of the BUT Big 6 hybrid fed commercial feed mixture were slaughtered at the age of 20 weeks in the range of live weight 12 - 24 kg. Musculus pectoralis profundus (breast meat, BM) and m. biceps femoris + m. semitendinosus + m. semimembranosus (thigh meat, TM), respectively, were separated. Cholesterol and 15 fatty acids (FA) were determined in both tissues by HPLC and GC, respectively after extraction of total lipid by hexane/2-propanol mixture.
  • Fifty three male turkeys of the BUT Big 6 hybrid fed commercial feed mixture were slaughtered at the age of 20 weeks in the range of live weight 12 - 24 kg. Musculus pectoralis profundus (breast meat, BM) and m. biceps femoris + m. semitendinosus + m. semimembranosus (thigh meat, TM), respectively, were separated. Cholesterol and 15 fatty acids (FA) were determined in both tissues by HPLC and GC, respectively after extraction of total lipid by hexane/2-propanol mixture. (en)
Title
  • Cholesterol and fatty acid content in breast and thigh meat of turkeys growing with different intensity
  • Cholesterol and fatty acid content in breast and thigh meat of turkeys growing with different intensity (en)
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  • Cholesterol and fatty acid content in breast and thigh meat of turkeys growing with different intensity
  • Cholesterol and fatty acid content in breast and thigh meat of turkeys growing with different intensity (en)
skos:notation
  • RIV/62156489:_____/01:23400016!RIV/2002/GA0/430002/N
http://linked.open.../vavai/riv/strany
  • 258;264
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(GA525/00/0306)
http://linked.open...iv/cisloPeriodika
  • leden
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 675566
http://linked.open...ai/riv/idVysledku
  • RIV/62156489:_____/01:23400016
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Turkey meat; nutritive value; growth intensity; cholesterol; fatty acids; arachidonic acid (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [AA195DC1A7E4]
http://linked.open...i/riv/nazevZdroje
  • MZLU Brno
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...ocetUcastnikuAkce
http://linked.open...nichUcastnikuAkce
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • Neuveden
http://linked.open...iv/tvurceVysledku
  • Zelenka, Jiří
  • Jarošová, Alžbeta
  • Komprda, Tomáš
issn
  • 0003-9098
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