Fjölrit RALA - 22.03.1979, Page 87

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Table 4 shows the results of chemical analyses of muscle
longissimus dorsi. The amount of protein, fat and ash is
shown as a ratio of dry matter. The average dry matter
ratio was 27.25%. The average ratio of all samples was
84.56% protein, 11.74% fat and 3.7% ash of dry matter.
A significant difference was observed in the amount
of ash and dry matter between the groups fed indoors and
the groups grazed on green feed. Other differences were
not significant. Muscles in group D had the highest pro-
tein and lowest fat content, but muscles in group F had
the lowest protein and highest fat content. When these
results are compared to the sensory evaluation, it can be
seen that muscles in group F aré the most ..tender, best in
taste and second best in odor, but muscles in group D get
an average score for tenderness, and the lowest scores for
taste and odor.
Table 5 shows the results in chemical analyses of liver.
The amount of protein, fat, ash and glycogen is shown as a
ratio of dry matter. The average dry matter ratio was 31.34%
The average ratio of all samples was 70.23% protein, 10.89%
fat, 4.98% ash and 13.91% glycogen of dry matter.
A significant difference was observed in the dry matter
and ash content between the groups fed indoors and the groups
grazed on green feed, otherwise the differences were insignif
icant. Group F had the lowest protein and highest fat con-
tent in muscle 1. dorsi.
Tables 6, 7 and 8 show the differences between groups
in results of measurements - F-values and significanoy.
Fatty acid analyses are being carried out on muscle
dorsi and subcutaneous fat.