000150091 001__ 150091
000150091 005__ 20250131123450.0
000150091 0247_ $$2doi$$a10.1016/j.jfca.2016.08.001
000150091 0248_ $$2sideral$$a96270
000150091 037__ $$aART-2016-96270
000150091 041__ $$aeng
000150091 100__ $$0(orcid)0000-0002-8180-8663$$aCampo, M. M.$$uUniversidad de Zaragoza
000150091 245__ $$aInfluence of commercial cut on proximate composition and fatty acid profile of Rasa Aragonesa light lamb
000150091 260__ $$c2016
000150091 5203_ $$aThe aim of this work was to assess the proximate and fatty acid (FA) composition of the edible portion, including fat and muscle, of different commercial cuts in lamb. Ten entire males belonging to the Protected Geographical Indication ‘Ternasco de Aragón’, weaned at about 50 days old and intensively fed with concentrate and cereal straw ad libitum until reaching 80 days old, were used. Seven commercial cuts were assessed: leg, shoulder, neck, shoulder-ribs, loin + rack, breast and flank. The leanest cut, considering the edible composition, was the leg, with a fat content of 11.5%, although not statistically different from the neck, shoulder and shoulder-ribs. The fattest cut was the breast (42%), although it contributed little to the total fat content of the animal representing only 4.5% of the whole carcass weight. Few differences were found in the percentages of FA and were mainly associated with the minor FA, although shoulder-ribs and loin + rack had the highest percentage of stearic acid. However large differences were found in the amount of FA among commercial cuts.
000150091 540__ $$9info:eu-repo/semantics/closedAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000150091 590__ $$a2.752$$b2016
000150091 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b24 / 127 = 0.189$$c2016$$dQ1$$eT1
000150091 591__ $$aCHEMISTRY, APPLIED$$b18 / 70 = 0.257$$c2016$$dQ2$$eT1
000150091 592__ $$a1.095$$b2016
000150091 593__ $$aFood Science$$c2016$$dQ1
000150091 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000150091 700__ $$aMuela, E.
000150091 700__ $$0(orcid)0000-0002-2713-5939$$aResconi, V. C.$$uUniversidad de Zaragoza
000150091 700__ $$0(orcid)0000-0002-7922-1601$$aBarahona, M.$$uUniversidad de Zaragoza
000150091 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000150091 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000150091 773__ $$g53 (2016), 7-12$$pJ. food compos. anal.$$tJOURNAL OF FOOD COMPOSITION AND ANALYSIS$$x0889-1575
000150091 8564_ $$s446097$$uhttps://zaguan.unizar.es/record/150091/files/texto_completo.pdf$$yPostprint
000150091 8564_ $$s2869181$$uhttps://zaguan.unizar.es/record/150091/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000150091 909CO $$ooai:zaguan.unizar.es:150091$$particulos$$pdriver
000150091 951__ $$a2025-01-31-12:02:05
000150091 980__ $$aARTICLE