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Abstract

Immediately after exsanguination, samples were taken from M. longissimus dorsi (LD) and M. biceps fermorsi (BF) of halothane-gene-free Swedish Yorkshire pigs (entire males and gilts) fed a high-protein (18.5% crude protein, 0.96% lysine; n = 20) or a low-protein diet (13.1% crude protein, 0.64% lysine; n = 20). The lipid content, measured as triglyceride (TG), was analysed after the samples had been freeze-dried and dissected free from blood, fat and connective tissue. Fibre type composition (type I, IIA, IIB, IIC) was analysed by histochemical staining on all samples. In 14 samples of LD, representing the entire variation of the intramuscular fat content (IMF) among the 40 animals, fibre areas, lipid content and oxidative capacity within the fibre types were evaluated. IMF, meat colour and drip loss were measured in both muscles. Shear force was measured on cooked meat samples from LD. IMF was higher in both LD (2.5%) and BF (2.0%) from pigs on the low-protein diet compared with LD (1.5%) and BF (1.3%) from pigs on the high-protein diet. TG content did not differ between diets in BF but was higher in LD from pigs on low- vis-a-vis high protein diet. A significant correlation was seen in LD between IMF and TG content (r = 0.57; P

Published in

Meat Science
1994, volume: 38, number: 2, pages: 269-277
Publisher: ELSEVIER SCI LTD

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/0309-1740(94)90116-3

Permanent link to this page (URI)

https://res.slu.se/id/publ/85952