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2003, vol. 44, br. 3-4, str. 117-130
Tehnologije proizvodnje mesa sa smanjenim sadržajem masti i holesterola
Biotechnical Faculty, Zootechnical Department, Groblje, Slovenia
Ključne reči: meso; kvalitet trupa; mast; holesterol
Sažetak
Većina potrošača izbegava meso sa velikim sadržajem masti zbog moguće povezanosti između visokog nivoa zasićenih masti, holesterola i oboljenja kardiovaskularnog sistema. Proizvođači mesa teže da udovolje zahtevima potrošača smanjujući sadržaj masti u mesu. Ovakvo meso bi trebalo da sadrži i manje holesterola. U radu su razmatrane mogućnosti za smanjenje sadržaja masti i holesterola kao i promene u masnim kiselinama masti. Kod životinja namenjenih proizvodnji mesa procenjeni faktor nasledljivosti (heritabilnost) za sadržaj masti je relativno visok (između 0,3 i 0,6). Ovo znači da selekcija predstavlja moćan instrument za smanjenje sadržaja masti. Još bolja mogućnost za redukovanje sadržaja masti i izmenu masnih kiselina masti je adekvatna ishrana. Smanjenje starosne granice i težine životinja za klanje takođe može da smanji sadržaj masti u trupu. Korišćenje transgenskih životinja i raznih stimulatora rasta otvara niz mogućnosti za redukovanje sadržaja masti kod farmskih životinja.
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O članku

jezik rada: engleski
vrsta rada: pregledni članak
objavljen u SCIndeksu: 02.06.2007.