The chemical composition of LD (dry matter, crude protein, crude fat and ash contents) was determined according to methods no 950.46B, no 981.10, no 960.39 and no 920.153; AOAC, 1990 [38 ], which, as well as the used equipment specifications were described in our previous study [29 (link)]. The contents of protein, fat, and ash were expressed as the weight percentage of dry matter from muscle tissues.
The cholesterol content in LD muscle was determined according to the extraction method [39 (link)] and followed by a high-performance liquid chromatography (HPLC) separation and analysis on a Shimadzu 10 A HPLC system (Shimadzu Corp., Kyoto, Japan). The data collection and evaluation were performed by using an LC Solution (Shimadzu Corp., Kyoto, Japan) operating system. The analytical column was LiChrospher 100 RP-18e, 150 × 4.6 mm, 5 mm (Alltech Associates Inc., Chicago, IL, USA) with a guard column (LiChrospher 100 RP-18, 7.5 × 4.6 mm). The cholesterol content was expressed as mg/100 g fresh meat.
The cholesterol content in LD muscle was determined according to the extraction method [39 (link)] and followed by a high-performance liquid chromatography (HPLC) separation and analysis on a Shimadzu 10 A HPLC system (Shimadzu Corp., Kyoto, Japan). The data collection and evaluation were performed by using an LC Solution (Shimadzu Corp., Kyoto, Japan) operating system. The analytical column was LiChrospher 100 RP-18e, 150 × 4.6 mm, 5 mm (Alltech Associates Inc., Chicago, IL, USA) with a guard column (LiChrospher 100 RP-18, 7.5 × 4.6 mm). The cholesterol content was expressed as mg/100 g fresh meat.
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