Fatty acid composition and conjugated linoleic acid content of intramuscular fat in crossbred cattle with and without Wagyu genetics fed a barley-based diet
- 1 March 2000
- journal article
- Published by Canadian Science Publishing in Canadian Journal of Animal Science
- Vol. 80 (1) , 195-197
- https://doi.org/10.4141/a98-113
Abstract
Fatty acid composition and conjugated linoleic acid (CLA) content in pars costalis diaphragmatis (PCD) muscle from European and British crossbred (EBC; no Wagyu genetics) and Wagyu crossbred (WC; 75% Wagyu genetics) beef cattle were determined. Conjugated linoleic acid contents of PCD muscle from EBC (1.7 mg CLA g−1 lipid) and WC (1.8 mg CLA g−1 lipid) cattle were similar (P > 0.05), while WC cattle had higher (P < 0.05) CLA content 100 g−1 of beef on a DM basis because the lipid content of meat from WC cattle was greater (P < 0.05) than that from EBC cattle Key words: Conjugated linoleic acid, Wagyu, fatty acids, barley, beef cattleKeywords
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