Intramuscular fat and fatty acid analysis
After LTL and SCF sampleswere fast-thawed in tapwater (4 h,without
losing vacuum), they were ground and the fat was extracted in
chloroform–methanol, with 2,6-di-tert-butyl-4-methylphenol (BHT)
as an antioxidant (Bligh & Dyer, 1959). One millilitre of chloroform
phase was used to assess the percentage of intramuscular fat (IMF)
and subcutaneous fat (SCF) by drying at 100 °C for 20min and the results
were expressed as the weight percentage of wet muscle and adipose
tissue. The methyl esters from fatty acids (FAMES) were formed