%0 Journal Article
%T Nutritional value of pork in terms of intramuscular fat content and composition
%A Baban
%A Mirjana
%A Samac
%A Danijela
%A Sen£¿i£¿
%A £¿uro
%J -
%D 2020
%X Sa£¿etak The paper focuses on the content of intramuscular fat in the meat of several pig genotypes, the fatty acid composition of intramuscular fat, the ratio of Omega-6 and Omega-3 fatty acids in intramuscular fat, and the role of polyunsaturated fatty acids in human organism and health protection. The ratio of polyunsaturated (PUFA) to saturated fatty acids (PUFA/SFA) in pork is in most cases favourable and within the recommended values (¡İ 0.4). However, the share of n-6 in the n-6/n-3 ratio of the total pork fatty acids is significantly higher, exceeding the nutritionally recommended values (< 4)
%K pork
%K nutritional value
%K intramuscular fat
%K fatty acid composition
%U https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=343801