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rdf:type
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Description
| - Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38 kg. Meat of ZW lambs had lower collagen, myoglobin and intramuscular fat content than OD lambs, and lower tenderness and juiciness scores in comparison with OD and SF lambs. Despite a low polyunsaturated/saturated fatty acid ratio (0.13 in all three breeds; P>0.05), meat of the pasture-fattened lambs can be considered a dietetically superior food with very favourable (0.85--0.88;P>0.05) polyunsaturated fatty acid ratio, and containing per 100 g of muscle on average 62 mg of EPA+DHA (differences between breeds not significant, P>0.05) and no more than 20 mg of dietetically unfavourable arachidonic acid.
- Carcass and meat (muscullus quadriceps femoris [MQF]) quality characteristics were evaluated in ten lambs per each of Zwartbles (ZW), Suffolk (SF) and Oxford Down (OD) breeds, raised organically and slaughtered at a mean live weight of 38 kg. Meat of ZW lambs had lower collagen, myoglobin and intramuscular fat content than OD lambs, and lower tenderness and juiciness scores in comparison with OD and SF lambs. Despite a low polyunsaturated/saturated fatty acid ratio (0.13 in all three breeds; P>0.05), meat of the pasture-fattened lambs can be considered a dietetically superior food with very favourable (0.85--0.88;P>0.05) polyunsaturated fatty acid ratio, and containing per 100 g of muscle on average 62 mg of EPA+DHA (differences between breeds not significant, P>0.05) and no more than 20 mg of dietetically unfavourable arachidonic acid. (en)
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Title
| - Meat quality characteristics of lambs of three organically raised breeds
- Meat quality characteristics of lambs of three organically raised breeds (en)
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skos:prefLabel
| - Meat quality characteristics of lambs of three organically raised breeds
- Meat quality characteristics of lambs of three organically raised breeds (en)
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skos:notation
| - RIV/62156489:43210/12:00190335!RIV13-MSM-43210___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62156489:43210/12:00190335
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Eicosapentaenoic acid; Lamb meat; Polyunsaturated fatty acid ratio (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - GB - Spojené království Velké Británie a Severního Irska
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Dračková, Eliška
- Filipčík, Radek
- Kuchtík, Jan
- Jarošová, Alžbeta
- Komprda, Tomáš
- Zemánek, Lubomír
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http://linked.open...ain/vavai/riv/wos
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issn
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number of pages
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http://bibframe.org/vocab/doi
| - 10.1016/j.meatsci.2012.03.004
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http://localhost/t...ganizacniJednotka
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