Fatty acids in intramuscular fat of Ile de France lambs in two different production systems
Milan Margetín,Marta Oravcová,Jana Margetínová,and Róbert Kubinec
Milan Margetín
Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
Department of Animal Husbandry, Faculty of Agrobiology and Food
Resources, Slovak University of Agriculture in Nitra, 94976 Nitra, Slovakia
Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
Jana Margetínová
Department for Animal Husbandry Systems, Breeding and Product Quality,
National Agricultural and Food Centre – Research Institute of Animal
Production Nitra, 95141 Lužianky, Slovakia
Róbert Kubinec
Institute of Chemistry, Faculty of Natural Sciences, Comenius
University in Bratislava, 84215 Bratislava, Slovakia
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Fatty acid composition in the intramuscular fat of the musculus longissimus dorsi of Ile de France purebred lambs in two production systems (lambs and ewes were assigned to pasture and fed without concentrates vs. lambs and ewes were assigned to a stable and fed with hay/silage and concentrates) was evaluated using gas chromatography. An analysis of variance was used for comparison. No such comparison had previously been carried out in Slovakia. Meat from lambs assigned to pasture was better.
Fatty acid composition in the intramuscular fat of the musculus longissimus dorsi of Ile de...