Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. 23. No. 6., 2021.

Izlaganje sa skupa

https://doi.org/10.31727/m.23.6.2

Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat

Lidija Kozačinski ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Željka Cvrtila ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Tomislav Mikuš orcid id orcid.org/0000-0003-1388-2404 ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Bela Njari ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Jelka Pleadin ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Daniel Špoljarić ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska
Maja Popović ; Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski pdf 4.456 Kb

str. 506-513

preuzimanja: 133

citiraj

Preuzmi JATS datoteku

Sažetak

The aim of this study was to determine the basic chemical and fatty acid composition and cholesterol content of m. longissimus dorsi in lambs. The lambs were fed with voluminous feed and concentrate with addition of the dry or chopped fresh champignon in different proportions. The research was conducted on 30 lamb carcasses divided into three groups. After slaughter, samples (m. longissimus dorsi) were taken from the carcasses for sensory evaluation and determination of chemical and fatty acid composition and cholesterol.

Ključne riječi

lamb; champignon; meat quality; Agaricus bisporus

Hrčak ID:

267609

URI

https://hrcak.srce.hr/267609

Datum izdavanja:

15.12.2021.

Podaci na drugim jezicima: talijanski španjolski hrvatski njemački

Posjeta: 1.198 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 5 November 2021

Date accepted: 1 December 2021

Publication date: 14 December 2021

Volume: 23

Issue: 6

Pages: 506-513

DOI: 10.31727/m.23.6.2

Article Information (continued)

Categories:

Subject: Kongresno priopćenje

Categories:

Subject: Conference proceeding

Keywords:

Keyword: janjetina

Keyword: plemenita pečurka

Keyword: kakvoća mesa

Keyword: Agaricus bisporus

Keywords:

Keyword: lamb

Keyword: champignon

Keyword: meat quality

Keyword: Agaricus bisporus

Keywords:

Keyword: Lammfleisch

Keyword: Champignon

Keyword: Fleischqualität

Keyword: Agaricus bisporus

Keywords:

Keyword: carne de cordero

Keyword: champiñón común

Keyword: calidad de carne

Keyword: Agaricus bisporus

Keywords:

Keyword: carne d’agnello

Keyword: prataiolo

Keyword: qualità della carne

Keyword: Agaricus bisporus

Utjecaj dodatka pripravka plemenite pečurke u hranidbi na kemijski i masnokiselinski sastav mesa janjadi

Translated Title (en): Influence of the addition of white button mushroom preparation in the diet on the chemical and fatty acid composition of lamb meat

Translated Title (de): Einfluss des Zusatzes von weißem Champignonpräparat in der Ernährung auf die chemische Zusammensetzung und die Fettsäurezusammensetzung von Lammfleisch

Translated Title (es): Influencia de la adición de preparación de champiñones comunes en la dieta sobre la composición química y la composición de ácidos grasos de la carne de cordero

Translated Title (it): Impatto dell’aggiunta d’un preparato di funghi prataioli nel mangime sulla composizione chimica e di acidi grassi della carne d’agnello

Lidija Kozačinski[1]

Željka Cvrtila[1]

Tomislav Mikuš[1]

Email: tmikus@vef.unizg.hr

Bela Njari[1]

Jelka Pleadin[2]

Daniel Špoljarić[1]

Maja Popović[1]

 

[1] Veterinarski fakultet, Sveučilište u Zagrebu, Hrvatska

[2] Hrvatski veterinarski institut, Zagreb, Hrvatska

Abstract

Cilj istraživanja bio je utvrditi osnovni kemijski i masnokiselinski sastav te udio kolesterola m. longissimus dorsi janjadi hranjene voluminoznom krmom i koncentratom, kojima je u različitim omjerima dodavan suhi pripravak plemenite pečurke odnosno usitnjena svježa pečurka. Istraživanjem je bilo obuhvaćeno ukupno 30 klaonički obrađenih trupova janjadi podijeljeno u tri skupine. U svrhu utvrđivanja kvalitete, nakon klanja s trupova uzeti su uzorci (m. longissimus dorsi) za senzornu ocjenu mesa janjadi te određivanje kemijskog i masnokiselinskog sastava te kolesterola.

Translated Abstract

The aim of this study was to determine the basic chemical and fatty acid composition and cholesterol content of m. longissimus dorsi in lambs. The lambs were fed with voluminous feed and concentrate with addition of the dry or chopped fresh champignon in different proportions. The research was conducted on 30 lamb carcasses divided into three groups. After slaughter, samples (m. longissimus dorsi) were taken from the carcasses for sensory evaluation and determination of chemical and fatty acid composition and cholesterol.

Translated Abstract

Ziel dieser Studie war es, die chemische Grundzusammensetzung, die Fettsäurezusammensetzung und den Cholesteringehalt des M. longissimus dorsi von Lämmern zu bestimmen. Die Lämmer wurden mit voluminösem Futter und Kraftfutter mit Zusatz von trockenem oder gehacktem frischem Champignon in unterschiedlichen Anteilen gefüttert. Die Untersuchung wurde an 30 Lammschlachtkörpern durchgeführt, die in drei Gruppen aufgeteilt waren. Nach der Schlachtung wurden den Schlachtkörpern Proben (m. longissimus dorsi) entnommen, um sie sensorisch zu bewerten und die chemische und Fettsäurezusammensetzung sowie das Cholesterin zu bestimmen.

Translated Abstract

El objetivo de este estudio fue determinar la composición química y la composición de ácidos grasos básicas, tanto como el contenido de colesterol en el músculo longissimus dorsi de los corderos alimentados con pienso voluminoso y el concentrado, a los que se les había añadido una preparación seca de champiñones comunes o de champiñón fresco picado en diferentes proporciones. El estudio cubrió un total de 30 canales de cordero procesados en matadero, divididos en tres grupos. Con el fin de determinar la calidad, después del sacrificio fueron tomadas las muestras de los canales (músculo longissimus dorsi ) para la evaluación sensorial de la carne de cordero y para la determinación de la composición química, la composición de ácidos grasos y de colesterol.

Translated Abstract

La ricerca aveva come scopo quello di accertare la composizione chimica e di acidi grassi base e la percentuale di colesterolo del m. longissimus dorsi degli agnelli nutriti con mangime concentrato e non (“voluminous feed”), con l’aggiunta in differenti proporzioni di un preparato di prataioli secchi o di prataioli freschi sminuzzati. La ricerca ha compreso un totale di 30 carcasse d’agnello macellate suddivise in tre gruppi. Al fine di accertarne la qualità, dopo la macellazione dalla carcassa sono stati prelevati campioni di m. longissimus dorsi per la valutazione organolettica della carne d’agnello e per determinarne la composizione chimica e di acidi grassi e la percentuale di colesterolo.

This display is generated from NISO JATS XML with jats-html.xsl. The XSLT engine is libxslt.