Izvorni znanstveni članak

Effect of Linseed Supplementation on Carcass, Meat Quality and Fatty Acid Composition in Pigs

Matjaž Červek ; Emona, Nutrition Research & Development Department, Kavčičeva ul. 72, 1000 Ljubljana, Slovenia
Mihael Geister ; Emona, Nutrition Research & Development Department, Kavčičeva ul. 72, 1000 Ljubljana, Slovenia
Maja Prevolnik ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Martin Škrlep ; Agricultural Institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
Marko Ocepek ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Maksimilijan Brus ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Marko Gungl ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia
Zorica Abraham-Panič ; Panvita d.d., Lendavska 5, Rakičan, 9000 Murska Sobota, Slovenia
Marjeta Čandek-Potokar ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia; Agricultural Institute of Slovenia, Hacquetova ul. 17, 1000 Ljubljana, Slovenia
Dejan Škorjanc ; University of Maribor, Faculty of Agriculture and Life Sciences, Pivola 10, 2311 Hoče, Slovenia

Sažetak

The effect of linseed supplementation on carcass, meat quality and fatty acid profile of fat tissue was studied. No differences in carcass and meat quality traits were observed, the exception being drip loss that was lower in pigs supplemented with linseed. As regards fatty acids, linseed supplementation led to the increased content of unsaturated, polyunsaturated and n-3 fatty acids and decreased content of saturated fatty acids and n-6/n-3 ratio in the subcutaneous and intramuscular fat of pigs.

Ključne riječi

pig; linseed; carcass quality; meat quality; fatty acids

Hrčak ID:

72031

URI

https://hrcak.srce.hr/72031

Datum izdavanja:

3.10.2011.

Posjeta: 815 *