Author:

Keywords:

lipid-composition, quality traits, muscle, ultrasound, invivo, beef, phospholipids, parameters, tissues, meat, Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, LIPID-COMPOSITION, QUALITY TRAITS, MUSCLE, ULTRASOUND, INVIVO, BEEF, PHOSPHOLIPIDS, PARAMETERS, TISSUES, MEAT, 0702 Animal Production, 0904 Chemical Engineering, 0908 Food Sciences, Dairy & Animal Science, 3003 Animal production, 3006 Food sciences

Abstract:

In order to determine in vivo intramuscular fat content of pigs' biceps femoris, three methods were compared. Gravimetry and FTIR spectroscopy after total fat extraction from a biopsy (about 400 mg skeletal muscle tissue) and in vivo H-1 NMR spectroscopy after imaging and volume of interest selection were used. Mean values (g fat/100 g fresh tissue) were, respectively, 1.47 +/- 0.35 (gravimetry), 1.26 +/- 0.33 (FTIR) and 0.51 +/- 0.19 (NMR); but NMR-values represented only triglycerides. Within an intramuscular fat range from 1.1 to 2.7 g per 100 g fresh muscle tissue, it was possible to estimate a calibration line between the in vitro and in vivo data for hybrid piglets of about 18 kg. Repeated in vivo NMR measurements on the same muscle Volume showed a mean coefficient of variation of 5.5 +/- 2.7%. The coefficient of variation of measurements on different volumes within the same muscle was 14 +/- 10%. The mean intramuscular fat content of 18 kg or 100 kg pigs was, respectively, 1.64 +/- 0.46 (biceps femoris) and 1.32 +/- 0.1 (longissimus dorsi) g per 100 g fresh muscle tissue.