About: Meat quality characteristics of lambs of three organically raised breeds

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
Title	Meat quality characteristics of lambs of three organically raised breeds Meat quality characteristics of lambs of three organically raised breeds (en)
skos:prefLabel	Meat quality characteristics of lambs of three organically raised breeds Meat quality characteristics of lambs of three organically raised breeds (en)
skos:notation	RIV/62156489:43210/12:00190335!RIV13-MSM-43210___
http://linked.open...avai/predkladatel	Agronomická fakulta
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(2B06108)
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2013
http://linked.open...aciTvurceVysledku	Filipčík, Radek Dračková, Eliška Kuchtík, Jan Jarošová, Alžbeta Komprda, Tomáš Zemánek, Lubomír
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	149081
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/12:00190335
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Eicosapentaenoic acid; Lamb meat; Polyunsaturated fatty acid ratio (en)
http://linked.open.../riv/klicoveSlovo	Eicosapentaenoic acid Lamb meat Polyunsaturated fatty acid ratio
http://linked.open...odStatuVydavatele	GB - Spojené království Velké Británie a Severního Irska
http://linked.open...ontrolniKodProRIV	[1D647918F8B0]
http://linked.open...i/riv/nazevZdroje	Meat Science
http://linked.open...in/vavai/riv/obor	CB
http://linked.open...ichTvurcuVysledku	6 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	The utilization of pasture by ruminants to permanent amelioration of environmental conditions in the LFA areas.
http://linked.open...UplatneniVysledku	2012
http://linked.open...v/svazekPeriodika	91
http://linked.open...iv/tvurceVysledku	Dračková, Eliška Filipčík, Radek Kuchtík, Jan Jarošová, Alžbeta Komprda, Tomáš Zemánek, Lubomír
http://linked.open...ain/vavai/riv/wos	304296300018
issn	0309-1740
number of pages	7 (xsd:int)
http://bibframe.org/vocab/doi	10.1016/j.meatsci.2012.03.004
http://localhost/t...ganizacniJednotka	43210
is http://linked.open...avai/riv/vysledek of	Meat quality characteristics of lambs of three organically raised breeds

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