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THE EXAMINATION OF THE INFLUENCE OF THE CONTENT LEVEL AND OF THE SOURCE OF COPPER IN THE RATION FOR PIGS ON SLOUGHTER AND ON PHYSICO-CHEMICAL QUALITY OF BACON AND MEAT
Zdravko Crnojević
; Poljoprivredni fakultet Zagreb
Stevo Jančić
; Poljoprivredni fakultet Zagreb
Milovan Pešut
; Poljoprivredni fakultet Zagreb
Hrvoje Ćosić
; Poljoprivredno-industrijski kombinat, Đakovo
Sažetak
This investigation was carried out with the purpose to determine the influence of different level of copper sulphate in diet of pigs on fattening performance, slaughtering characteristics and physical and chemical properties of backfat and muscle tissue (ash, fat, Fe and Cu content in muscle; water binding ability and pH value of meat; iodine number of fat and fatty acid composition of backfat). All experimental pigs were fed the diet of the same composition, but copper sulphate was supplemented as follows: Group I 0,00 per cent (Control), Group II 0,05 per cent, Group III 0,075 per cent, Group IV 0,100 per cent. Backfat and muscle sample for analyses were taken between the 13th and 14th vertebrae of the carcass. From the results of the investigation the following conclusions could be drawn: l) Supplementation of copper sulphate to diet of pigs have had positive effect on daily gain in weight, but only the supplement of 0.1 percent significantly increased the daily gain ( P 0.01). 2) The level of copper sulphate in diet had no significant effect on the basic characteristic of careass, but have had the positive effect on feed efficiency. 3) The increasing level of copper sulphate in diet did not have significant effect on the crude fat content in the muscle tissue. 4) The increasing lever of copper sulphate coused very significant decrease in the Fe content in the muscle tissue (P 0.01), but no significant effect on the decrease in the Cu content in the same tissue. 5) The higher levels of copper sulphate in the diet (Group III and IV ) increased the water-binding ability of the muscle tissue. 6) The level of copper sulphate in diet had very significant effect on the pH value of the muscle tissue. 7) The increasing level of copper sulphate had the increasing effect on sum of unsaturated fatty acids, and decreasing effect on sum of saturated ones, respectively.
Ključne riječi
Hrčak ID:
165624
URI
Datum izdavanja:
30.5.1978.
Posjeta: 737 *