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EFFECT OF DIETARY RAPESEED OIL ON PORK MEAT QUALITY TRAITS
Goran Kušec
; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Gordana Kralik
; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Vladimir Margeta
; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Ivona Đurkin
; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Sažetak
The present study was conducted on 36 pigs (LWxGL) divided into 3 equal groups according to feeding treatments which differed in level of rapeseed oil. In the diet of the control group there was no addition of rapeseed oil, while the diets of experimental groups contained 3% and 6%of rapeseed oil, respectively. Pigs were slaughtered at 100±3 kg of live weight and 45 minutes post mortem initial pH (pH45) was determined. After 24h of cooling final pH (pH24) was measured and the following meat quality traits were determined: muscle and backfat colour (Göfo value), water holding capacity and consistency. Between the control and experimental groups of pigs, statistically significant differences (p<0.05) were found in ultimate pH values which were more favourable in the control group. Experimental groups A and B had statistically significantly higher values (p<0.05) measured for backfat colour than the control. This means that fatty tissue from experimental groups was darker than that measured in the carcasses of the control group of pigs. Despite more favourable pH24 values, the control group had significantly lower (p<0.05) water holding capacity than group A, while experimental group B did not differ statistically (p>0.05) from the control group and experimental group A. The current research has shown that consistency of the meat was not affected by the changes in fat source from the diets fed the investigated pigs.
Ključne riječi
pig; rapeseed oil; meat quality traits
Hrčak ID:
27006
URI
Datum izdavanja:
12.5.2008.
Posjeta: 1.406 *