Estimating intramuscular fat content and fatty acid composition in live and post-mortem samples in pigs

被引：35

作者：

Bosch, L. ^{[2
]}

Tor, M. ^{[1
]}

Reixach, J. ^{[3
]}

Estany, J. ^{[1
]}

机构：

[1] Univ Lleida, Dept Anim Prod, Lleida 25198, Spain

[2] Univ Girona, Dept Engn Quim Agr & Tecnol Agroalimentaria, Girona 17071, Spain

[3] Selecc Batalle, Riudarenes 17421, Spain

来源：

MEAT SCIENCE | 2009年 / 82卷 / 04期

关键词：

Fatty acid; Intramuscular far; Marbling; Muscle sampling; Swine; MEAT QUALITY; CARCASS COMPOSITION; DIRECT TRANSESTERIFICATION; SENSORY CHARACTERISTICS; MUSCLE; SLAUGHTER; LINE;

D O I：

10.1016/j.meatsci.2009.02.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Repeated muscle sampling (n = 732) on 216 pigs was performed to evaluate the effect of live sampling and sample size on intramuscular fat (IMF) content and fatty acid (FA) composition. The sampling scheme consisted of 1-3 biopsies of longissimus dorsi (LM), a small and a big post-mortem sample of LM, and a big post-mortem sample of gluteus medius (GM). IMF was determined by quantitative gas chromatography after direct transesterification. Data on LM were jointly analyzed using a mixed model on age with heterogeneous residual variances across sampling methods. Biopsies overestimated IMF and polyunsaturated FA content and underestimated monounsaturated FA content with decreasing sample size. Potential for bias and not sampling variance is the major limitation of using live samples for assessing changes in IMF with age. Small post-mortem samples of LM were as informative as big samples of GM for inferring IMF content but not IMF composition. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：432 / 437

页数：6

共 31 条

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