About: The fatty acids in beef of bulls

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The aim of this work was to evaluate a slaughter weight influence (500--620 and 630--740 kg) of Charolaise bulls on fatty acid profile in musculus longissimus thoracis (MLT). The bulls were slaughtered at the age of 485--569 days. The average weight gain during fattening was 664 +- 91 g per day. The carcasses (weight ranged from 300 to 395 kg) were classified to the class of meatiness %22U%22 and %22R%22 and the class of fattiness %222%22. The beef samples (n=83) were excised from carcass at the half cutting level between 8th and 9th rib and analyzed. The highest average proportional ratio was determined in C16:0 that ranged from 22.804 % in bulls at 500--620 kg weight category to 24.797 % at 630--740 kg weight group. The lowest ratio of MUFA was in eicosapentaeonic acid, its content ranged from 0.234 % at the second weight group to 0.587 % at 500--620 kg weight group. The highest MUFA ratio was at C18:1 at amount of 38.857 % with difference +- 2.373 %. The oleic acid ratio in beef rose up linearly according to the higher slaughtering weight (P < 0.01). Positive relation was proved between a slaughter weight and C18:3; C20:5 and C22:5 PUFA content. The decrease of eicosapentaeonic and eicosadienoic acid was negative fact due to the essentiality for human health. The aim of this work was to evaluate a slaughter weight influence (500--620 and 630--740 kg) of Charolaise bulls on fatty acid profile in musculus longissimus thoracis (MLT). The bulls were slaughtered at the age of 485--569 days. The average weight gain during fattening was 664 +- 91 g per day. The carcasses (weight ranged from 300 to 395 kg) were classified to the class of meatiness %22U%22 and %22R%22 and the class of fattiness %222%22. The beef samples (n=83) were excised from carcass at the half cutting level between 8th and 9th rib and analyzed. The highest average proportional ratio was determined in C16:0 that ranged from 22.804 % in bulls at 500--620 kg weight category to 24.797 % at 630--740 kg weight group. The lowest ratio of MUFA was in eicosapentaeonic acid, its content ranged from 0.234 % at the second weight group to 0.587 % at 500--620 kg weight group. The highest MUFA ratio was at C18:1 at amount of 38.857 % with difference +- 2.373 %. The oleic acid ratio in beef rose up linearly according to the higher slaughtering weight (P < 0.01). Positive relation was proved between a slaughter weight and C18:3; C20:5 and C22:5 PUFA content. The decrease of eicosapentaeonic and eicosadienoic acid was negative fact due to the essentiality for human health. (en)
Title	The fatty acids in beef of bulls The fatty acids in beef of bulls (en)
skos:prefLabel	The fatty acids in beef of bulls The fatty acids in beef of bulls (en)
skos:notation	RIV/62156489:43210/11:00182897!RIV12-MSM-43210___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B08037)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Filipčík, Radek Šubrt, Jan
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	199420
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/11:00182897
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	beef; faty acids; bull (en)
http://linked.open.../riv/klicoveSlovo	faty acids beef bull
http://linked.open...odStatuVydavatele	HU - Maďarsko
http://linked.open...ontrolniKodProRIV	[03E24081AE11]
http://linked.open...i/riv/nazevZdroje	Animal Welfare, Ethology and Housing Systems
http://linked.open...in/vavai/riv/obor	GG
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Biotechnological methods for innovations of manufacturing and consumerist quality evaluation of beef as source of an animal proteins.
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	7
http://linked.open...iv/tvurceVysledku	Filipčík, Radek Šubrt, Jan
issn	1786-8440
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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