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Možnosti zmanjšanja maščob in holesterola v prireji mesa = Possibilities for reducing fat and cholesterol in meat animalsČepin, Slavko ; Žgur, SilvesterPorabniki vse bolj zavračajo mastno meso, ker visoke vsebnosti nasičenih maščob in holesterola povezujejo z boleznimi srca. Željam porabnikov se proizvodnja skuša prilagajati s prirejo manj mastnega ... mesa, ki ima po mnenju večine raziskovalcev tudi manj holesterola. V prispevku so nanizane možnosti zmanjševanja vsebnosti maščob in s tem tudi holesterola ter spreminjanja sestave (optimalizacije) maščobnih kislin. Pri pomembnejših vrstah živali za meso je dednostni delež (heritabiliteta) za vsebnost maščob razmeroma visok; največkrat se nahaja v mejah od 0,3 do 0,6, kar pomeni, da lahko s selekcijo učinkovito zmanjšamo vsebnost maščob. Še večje in predvsem hitrejše pa so možnosti zmanjšanja oziroma optimalizacije maščob z uravnoteženo prehrano. Tudi z zmanjševanjem starosti oziroma zmanjševanjem mase živali ob zakolu lahko zmanjšamo vsebnost maščob v klavnih trupih. Uporaba transgenih živali in različnih stimulatorjev rasti prav tako predstavlja možnosti za zmanjšanje vsebnosti maščob.Source: Meso in mesnine za kakovostno prehrano = Meat and meat products for quality nutrition (Str. 49-65)Type of material - conference contributionPublish date - 2000Language - slovenianCOBISS.SI-ID - 2371192
Author
Čepin, Slavko |
Žgur, Silvester
Topics
meso |
klavna kakovost |
maščobe |
holesterol |
meat |
carcass quality |
fat |
cholesterol
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Database name | Field | Year |
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Čepin, Slavko | 00261 |
Žgur, Silvester | 00921 |
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