Reference

Comparative study of bovine and water buffalo calves reared from birth to 20 weeks of age

Comparative study of bovine and water buffalo calves reared from birth to 20 weeks of age. II - In vitro meat digestibility, hydroxyproline content and fatty acid composition. De Maria, Carmela; Romita, A.; Borghese, A.; Angelucci, M.; Di Giacomo, A. (Italy). Ann. Ist. Sper. Zootec., 9(2), 147-61 (Italian) 1976. CODEN: AISZAJ. ISSN: 0365-3498. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Meat chem compn., peptic and tryptic digestibility in vitro, hydroxyproline [51-35-4] content, and fatty acid compn. of s.c., intermuscular, perivisceral, perinephric, and i.m. fat from 11 bovine calves and 11 water buffalo calves reared in identical conditions of environment and feeding and slaughtered at 20 wk of age were examd. Longissimus dorsi fat content was higher in bovine than in buffalo calves. Indigestible fractions were significantly higher in buffalo meat; hydroxyproline content of meat was significantly lower in bovine calves. Most fatty acids are significantly higher in the fat of bovine calves, except that C and C are higher in the fat of buffalo calves. In the same species the total satd. fatty acid percentage increases from external adipose tissues (s.c. and intermuscular) to adipose tissues in the cavities (perivisceral and perinephric), and the total unsatd. fatty acid percentage shows the opposite trend.

Determination of the quality of meat by-products from the content of hydroxyproline, collagen and the collagen/protein ratio

Determination of the quality of meat by-products from the content of hydroxyproline, collagen and the collagen/protein ratio. Schiavello, A.; Cantoni, C. (Ist. Ispezione Alimenti Origine Anim., Univ. Milano, Milan, Italy). Tec. Molitoria, 28(9), 156-63 (Italian) 1977. CODEN: TEMOAZ. ISSN: 0040-1862. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Detn. of hydroxyproline [51-35-4] and calcn. of collagen content and the collagen/protein ratio were effective methods of evaluating the biol. value of the proteins of fish, bone, and meat meals. The ranges and mean values found for collagen were: meat meal 9.28-44.80 and 27.16, fish meal 4.06-65.92 and 9.35, and bone meal 29.12-33.92 and 32.48%.