Effects of Genotype, Age and Nutrition on Intramuscular Lipids and Meat Quality
نویسنده
چکیده
By combining genotype, age and nutrition it is possible to achieve modulation within a wide range of intramuscular lipid levels. Increasing lipid levels mainly results in increased triglyceride, saturated and mono-unsaturated fatty acids in duck meat. The activity of glycolytic energy metabolism is decreased while that of oxidative energy metabolism is stimulated. Lightness, yellowness, juice loss after cooking, tenderness, and flavour of meat are increased. The composition of intramuscular lipids can be also modified according the fatty acid composition of the diet. Finally, it is possible to prevent duck meat oxidation during cold storage by supplementing diets with vitamin E.
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