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References Bulotiene G., Jukna V. (2008). The influence of muscle fibre area on pork quality. Vet. Zoot., 42: 34-37. Costa P., Roseiro C.L., Alves V., Partidário A. (2006). Histological profile and fatty acid composition of Maronesa-PDO veal muscles. RPCV, 101: 95-102. Czarniecka - Skubina E., Przybylski W., Jaworska D., Wachowicz I., NiemyjskiS. (2007). Quality profile of pork meat with varying contents of intramuscular fat. Żywność. Nauka. Technologia. Jakość., 6: 285-294. Devol D.L., Mckeith F.K., Bechtel P.J., Novakofski P.J., Shanks R.D., Carr T.R. (1988

References AOAC (1997). Official Methods of Analysis of AOAC International (16th ed.). AOAC Official Method 991.36, Fat (Crude) in Meats and Meat Products, AOAC International, Gaithersburg, MD, (Chapter 39). AOAC (2006). Official Methods of Analysis (18th ed.). Gaithersburg, MD: Association of Official Analytical Chemists. Bahelka I., Hanusová E., Peškovičová D., Demo P. (2007). The effect of sex and slaughter weight on intramuscular fat content and its relationship to carcass traits of pigs. Czech J. Anim. Sci., 52: 122-129. Bonanome A., Grundy S. (1988). Effect

-Skubina E., Przybylski W., Jaworska D., Wachowicz I., Niemyjski S. (2007). Quality profile of pork meat with varying contents of intramuscular fat. Żywność. Nauka. Technologia. Jakość, 6 (55): 285-294. Damon M., Louveau I., Lefaucher L., Lebret B., Vincent A., Leroy P., Sanchez M. P., Herpin P., Gondret F. (2006). Number of intramuscular adipocytes and fatty acid binding protein-4 content are significant indicators of intramuscular fat level in crossbred Large White x Duroc. J. Anim Sci., 84: 1083-1092. Fernandez X., Monin G., Talmant A., Mourot J., Lebret B. (1999

amount, distribution and texture of intramuscular fat within muscles of the beef carcass. J. Anim. Sci., 41: 1618-1626. Nielsen P.K., Jensen B.R., Darvann T., Jørgensen K., Bakke M. (2006). Quantitative ultrasound tissue characterization in shoulder and thigh muscles -anew approach. BMC Musculoskel. Dis., 7, p. 2. Nishimura T., Hattori A., Takahashi K. (1999). Structural changes in intramuscular connective tissue during the fattening of Japanese Black cattle: Effect of marbling on beef tenderization. J. Anim. Sci., 77: 93-104. Polák P., Mendizabal J.A., Blanco Roa N

References Cai W., Casey D.S., Dekkers J.C. (2008). Selection response and genetic parameters for residual feed intake in Yorkshire swine. J. Anim. Sci., 86 (2): 287-298. Enser M. (2004). The role of fatty acid in meat flavour. Proc. British Society of Animal Science. Pig and poultry meat quality - genetic and non-genetic factors. International Conference, pp.10-13. Gerbens F., Verburg F.J., Van Moerker H.T., Engel B., Biust W., Veerkamp J.H., te Pas M.T. (2001). Associations of heart and adipocyte fatty acid-binding protein gene expression with intramuscular fat


The aim of the work was to study the effect of different muscles on the fatty acid composition in the intramuscular fat of roe deer hunted in Lithuania. The samples were excised from the five muscles of different carcass sites: m. longissimus dorsi (LD), m. deltoideus (shoulder), m. tensor fascia e latae (hind quarter), m. cleidocipitalis (neck) and m. intercostales interni (brisket) of hunted animals. The data were subjected to the analysis of variance in general linear (GLM Multivariate) procedure in SPSS 17. The muscle location of roe deer males appeared to affect the fatty acid composition in the intramuscular fat. The total proportions of saturated (SFA ), monounsaturated (MUFA ) and polyunsaturated (PUFA), including individual SFA, MUFA and PUFA acids were affected by the muscle. The highest levels of SFA and MUFA and the lowest levels of PUFA were found in the intramuscular fat of neck and brisket muscles and vice versa, the lowest levels of SFA and MUFA and the highest levels of PUFA were found in the intramuscular fat of LD and hind quarter muscles. The muscle type of roe deer appeared to affect the lipid quality indices. The lowest atherogenic and thrombogenic indexes, and the highest hypocholesterolemic/hypercholesterolemic ratio were in the intramuscular fat of LD and hind quarter muscles.

influenced by quality grade, yield grade, marbling score and sex. J. Anim. Sci., 33: 948-957. Harper G.S., Pethick D.W. (2004). How might marbling begin? Aust. J. Exp. Agric., 44: 653-662. Jeong J., Kwon E.G., Im S.K., Seo K.S., Baik M. (2012). Expression of fat deposition and fat removal genes is associated with intramuscular fat content in longissimus dorsi muscle of Korean cattle steers. J. Anim. Sci., 90: 2044-2053. JMGA (1988). New Beef Carcass Grading Standards. Japan Meat Grading Association, Tokyo, Japan. Jurie C., Cassar-Malek I., Bonnet M., Leroux C., Bauchart D

: 361–371. Tomar A., George S.P., Mathew S., Khurana S. (2009). Differential effects of lysophosphatidic acid and phosphatidylinositol 4,5-bisphosphate on actin dynamics by direct association with the actin-binding protein villin. J. Biol. Chem., 284: 35278–35282. Tyra M., Żak G. (2013). Analysis of the possibility of improving the indicators of pork quality through selection with particular consideration of intramuscular fat (imf) content. Ann. Anim. Sci., 13: 33–44. Vaishnaw A.K., Gollob J., Gamba-Vitalo C., Hutabarat R., Sah D., Meyers R., de Fougerolles T

., Cubiló M.D. (2005). Comparison of fatty acid profiles of edible meat, adipose tissues and muscles between cocks and capons. Anim. Res., 54: 413–424. VanLaack R.L., Stevens S.G., Stalder K.J. (2001). The influence of ultimate pH and intramuscular fat content on pork tenderness and tenderization. J. Anim. Sci., 79: 392–397. Vázquez J.A., Lorenzo J.M., Fuciños P., Franco D. (2012). Evaluation of non-linear equations to model different animal growths with mono and bi-sigmoid profiles. J. Theor. Biol., 314: 95–105. Vestergaard M., Madsen N.T., Bligaard H.B., Bredahl L

References An J.Y., Zheng J.X., Li J.Y., Zeng D., Qu L.J., Xu G.Y., Yang N. (2010). Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens. Poultry Sci., 89: 1750–1754. AOAC (2000). Official methods of analysis (17th ed.). Gaithersburg, MD: Association of Official Analytical Chemists. Bejerholm C., Barton- Gade P.A. (1986). Effect of intramuscular fat level on eating quality of pig meat. Proc. 30th European Meeting of Meat Research Workers, Bristol, pp. 389–391. Bocian M., Wojtysiak D., Jankowiak H., Cebulska