POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS
The majority of consumers refuse meat with higher levels of fat, because of possible association between high levels of saturated fat, cholesterol and heart disease. The meat production tries to fit consumers preferences with lowering fat content of meat. Such meat should also contain less cholest...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Agrobitechnical Sciences Osijek
2000-06-01
|
| Series: | Poljoprivreda |
| Subjects: | |
| Online Access: | http://poljoprivreda.pfos.hr/upload/publications/10_CEPIN.pdf |
| _version_ | 1818484731590737920 |
|---|---|
| author | Slavko Čepin Silvester Žgur |
| author_facet | Slavko Čepin Silvester Žgur |
| author_sort | Slavko Čepin |
| collection | DOAJ |
| description | The majority of consumers refuse meat with higher levels of fat, because of possible association between high
levels of saturated fat, cholesterol and heart disease. The meat production tries to fit consumers preferences
with lowering fat content of meat. Such meat should also contain less cholesterol. In the following
contribution the possibilities for reducing fat and cholesterol content and altering fatty acid composition of
meat are discussed. In meat animals the estimated heritability for fat content is relatively high (between 0.3
and 0.6). This means that selection represents a powerful tool for fat reduction. Even better possibility for
reducing fat and altering fatty acid composition is adequate nutrition. The decrease of animal age and weight
at slaughter can also reduce carcass fat content. Also the use of transgenic animals and different growth
stimulators represents a wide range of possibilities to reduce fat content in farm animals. |
| first_indexed | 2024-12-10T15:58:43Z |
| format | Article |
| id | doaj.art-1df8d8b95815433e9883d20a3ebbcf16 |
| institution | Directory Open Access Journal |
| issn | 1330-7142 1848-8080 |
| language | English |
| last_indexed | 2024-12-10T15:58:43Z |
| publishDate | 2000-06-01 |
| publisher | Faculty of Agrobitechnical Sciences Osijek |
| record_format | Article |
| series | Poljoprivreda |
| spelling | doaj.art-1df8d8b95815433e9883d20a3ebbcf162022-12-22T01:42:32ZengFaculty of Agrobitechnical Sciences OsijekPoljoprivreda1330-71421848-80802000-06-0161POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALSSlavko ČepinSilvester Žgur0University of Ljubljana, Biotechnical Faculty, Zootechnical Department, Groblje 3, 1230 Domžale, SloveniaThe majority of consumers refuse meat with higher levels of fat, because of possible association between high levels of saturated fat, cholesterol and heart disease. The meat production tries to fit consumers preferences with lowering fat content of meat. Such meat should also contain less cholesterol. In the following contribution the possibilities for reducing fat and cholesterol content and altering fatty acid composition of meat are discussed. In meat animals the estimated heritability for fat content is relatively high (between 0.3 and 0.6). This means that selection represents a powerful tool for fat reduction. Even better possibility for reducing fat and altering fatty acid composition is adequate nutrition. The decrease of animal age and weight at slaughter can also reduce carcass fat content. Also the use of transgenic animals and different growth stimulators represents a wide range of possibilities to reduce fat content in farm animals.http://poljoprivreda.pfos.hr/upload/publications/10_CEPIN.pdfmeatcarcass qualityfatcholesterol |
| spellingShingle | Slavko Čepin Silvester Žgur POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS Poljoprivreda meat carcass quality fat cholesterol |
| title | POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS |
| title_full | POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS |
| title_fullStr | POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS |
| title_full_unstemmed | POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS |
| title_short | POSSIBILITIES FOR THE REDUCTION OF FAT AND CHOLESTEROL LEVEL IN MEAT ANIMALS |
| title_sort | possibilities for the reduction of fat and cholesterol level in meat animals |
| topic | meat carcass quality fat cholesterol |
| url | http://poljoprivreda.pfos.hr/upload/publications/10_CEPIN.pdf |
| work_keys_str_mv | AT slavkocepin possibilitiesforthereductionoffatandcholesterollevelinmeatanimals AT silvesterzgur possibilitiesforthereductionoffatandcholesterollevelinmeatanimals |