About: Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Total cholesterol content in 24 fillets (F) of males and females of common carp, 35 samples of male chicken breast meat (BM) and thigh meat (TM), and 48 samples of male turkey BM and TM, resp., was determined by high-performance liquid chromatography after total lipid(TL) extraction using n-hexane/2-propanol mixture.Cholesterol content in male carp fillets (77.6 mg/100 g) was higher (P<0.001) in comparison with females (69.4 mg/100 g).Irrespective of the sex differences, cholesterol content increased(P < 0.01) in the sequence chicken BM (53.0 mg/100 g) = turkey BM (53.0) < turkey TM (61.5) < carp F (73.5) < chicken TM (82.9 mg/100 g). Cholesterol content in chicken TM decreased (P < 0.05) with increasing live weight reached at the age of 43 days, but did not change (P > 0.05) in other tested tissues. Cholesterol concentration in TL of all five tested tissues within three animal species decreased sharply (P < 0.001) with increasing TL content reached in a given tissue at the fixed age. Total cholesterol content in 24 fillets (F) of males and females of common carp, 35 samples of male chicken breast meat (BM) and thigh meat (TM), and 48 samples of male turkey BM and TM, resp., was determined by high-performance liquid chromatography after total lipid(TL) extraction using n-hexane/2-propanol mixture.Cholesterol content in male carp fillets (77.6 mg/100 g) was higher (P<0.001) in comparison with females (69.4 mg/100 g).Irrespective of the sex differences, cholesterol content increased(P < 0.01) in the sequence chicken BM (53.0 mg/100 g) = turkey BM (53.0) < turkey TM (61.5) < carp F (73.5) < chicken TM (82.9 mg/100 g). Cholesterol content in chicken TM decreased (P < 0.05) with increasing live weight reached at the age of 43 days, but did not change (P > 0.05) in other tested tissues. Cholesterol concentration in TL of all five tested tissues within three animal species decreased sharply (P < 0.001) with increasing TL content reached in a given tissue at the fixed age. (en)
Title	Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content (en)
skos:prefLabel	Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content (en)
skos:notation	RIV/62156489:_____/03:23200017!RIV/2004/GA0/430004/N
http://linked.open.../vavai/riv/strany	7692;7697
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(GP525/01/P078), Z(MSM 432100001)
http://linked.open...iv/cisloPeriodika	26
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Pechová, Pavla Komprda, Tomáš Zelenka, Jiří Mrkvicová, Eva Bakaj, Petr
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 / (nerozlišená součást)
http://linked.open...dnocenehoVysledku	601166
http://linked.open...ai/riv/idVysledku	RIV/62156489:_____/03:23200017
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cholesterol; common carp; chicken; turkey; healthy nutrition (en)
http://linked.open.../riv/klicoveSlovo	common carp healthy nutrition cholesterol chicken turkey
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[E3E7A2838546]
http://linked.open...i/riv/nazevZdroje	Journal of Agricultural and Food Chemistry
http://linked.open...in/vavai/riv/obor	GH
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...vavai/riv/projekt	Effect of sex, growth intensity, nutrient ratio in the diet and heat treatment on cholesterol, fatty acids, crude fat and crude protein contents in fish meat
http://linked.open...UplatneniVysledku	2003
http://linked.open...v/svazekPeriodika	51
http://linked.open...iv/tvurceVysledku	Pechová, Pavla Zelenka, Jiří Komprda, Tomáš Fajmonová, Eva Bakaj, Petr
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20432100001
issn	0021-8561
number of pages	6 (xsd:int)

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