The Authors have measured the chemical composition, hydroxyproline content, fatty acids composition of intramuscular fat, cholesterol content, the percentage of polar and nonpolar lipid fractions in the intramuscular fat, the concentration of some mineral elements (Ca, P, Mg, Na, K, Fe, Zn, Mn, Cu and Cr) in the Longissimus dorsi muscle of 6 young buffalo bulls (age 15.2 ± 1.0 months; L.W.: kg 349.7 ± 10.0, after 12 hours fasting). The low hydroxyproline content (mg 64.6 ± 15.1/100 g of fresh muscle) indirectly confirms the greater tenderness of buffalo meat with respect to young Friesian bulls. The cholesterol contents reported in literature are quite controversial. Those found (mg 41.4 ± 10.3/100 g of fresh muscle) strengthen the opinion that in buffalo meat the cholesterol contents are lower than in beef. 31.9% of intramuscular fat is made up of polar fraction which, mainly present in the cell membrane, should not have hypercholesterolemizing effect.
Chemical nutritional characteristics of meat produced by buffalo young bulls / Cutrignelli, MONICA ISABELLA; Calabrò, S.; Laudadio, P.; Grasso, Fernando; DI LELLA, T.. - STAMPA. - (1996), pp. 101-105. (Intervento presentato al convegno XXXI Simposio internazionale di zootecnia tenutosi a Milano, Italy nel 13 settembre 1996).
Chemical nutritional characteristics of meat produced by buffalo young bulls
CUTRIGNELLI, MONICA ISABELLA;GRASSO, FERNANDO;
1996
Abstract
The Authors have measured the chemical composition, hydroxyproline content, fatty acids composition of intramuscular fat, cholesterol content, the percentage of polar and nonpolar lipid fractions in the intramuscular fat, the concentration of some mineral elements (Ca, P, Mg, Na, K, Fe, Zn, Mn, Cu and Cr) in the Longissimus dorsi muscle of 6 young buffalo bulls (age 15.2 ± 1.0 months; L.W.: kg 349.7 ± 10.0, after 12 hours fasting). The low hydroxyproline content (mg 64.6 ± 15.1/100 g of fresh muscle) indirectly confirms the greater tenderness of buffalo meat with respect to young Friesian bulls. The cholesterol contents reported in literature are quite controversial. Those found (mg 41.4 ± 10.3/100 g of fresh muscle) strengthen the opinion that in buffalo meat the cholesterol contents are lower than in beef. 31.9% of intramuscular fat is made up of polar fraction which, mainly present in the cell membrane, should not have hypercholesterolemizing effect.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
