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The cholesterol level in m.longissimus dorsi of pigs according to the type of cross and different body weight at slaughter

Published online by Cambridge University Press:  20 November 2017

P. Paściak ,
W. Migdał  and
D. Wojtysiak
P. Paściak*
Affiliation:
JSR Polska Ltd., 42-510 Wojkowice Kościelne 28, Poland
W. Migdał
Affiliation:
Department of Pig Breeding, University of Agriculture, 30-059 Kraków, Poland
D. Wojtysiak
Affiliation:
Department of Animal Anatomy, University of Agriculture, 30-059 Kraków, Poland
*
Email ppasciak@a4.pl
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Extract

Consumers want meat with low levels of fat and cholesterol. The fatty acid and cholesterol content of pork could be influenced by nutritional and genetic factors, and cholesterol content can also be affected by slaughter weight (Barowicz and Pietras, 1988). This study therefore examined the cholesterol content of pork from three commercial pig breed crosses slaughtered at three live weights.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 206
Copyright
Copyright © The British Society of Animal Science 2003

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References

Barowicz, T. and Pietras, M. 1998. Wpływ źródła nienasyconych kwasów tłuszczowych w dawce pokarmowej oraz płci zwierząt na wybrane wskaźniki lipidowe krwi w miesniu najdłuszym u tuczników. Roczniki Nauk Zootechnicznych 25: 83–97.Google Scholar
Rhee, K.S., Dutson, T.R., Smith, G.C., Hostetler, Reiser R. 1982. Effects of changes in intermuscular and subcutaneous fat level on cholesterol content of raw nad cooked beef steaks. J. FD. Sci. 47: 716–719.Google Scholar