Veterinary Archives, Vol. 85 No. 6, 2015.
Original scientific paper
Technological properties and chemical composition of the meat of sheep fed with Agaricus bisporus supplement.
Željka Cvrtila Fleck
; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Lidija Kozačinski
; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Bela Njari
; Department of Hygiene, Technology and Food Safety, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Dejan Marenčić
; Visoko gospodarsko učilište u Križevcima, Križevci, Croatia
Gordan Mršić
; Center for Forensic Investigations, Research and Expertise “Ivan Vučetić”, Zagreb, Croatia
Katarina Špiranec
; Department of Anatomy, Histology and Embriology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Daniel Špoljarić
; Department of Biology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Maja Jelena Čop
; Center for Forensic Investigations, Research and Expertise “Ivan Vučetić”, Zagreb, Croatia
Mario Živković
; OPG Živković, Kvarte, Perušić, Croatia
Maja Popović
; Department of Biology, Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Abstract
The aim of this study was to determine technological properties and basic chemical composition of sheep meat. In this study a total of 50 sheep carcasses were used. The dietary groups were controlled, one group was fed a basal diet and the other group with diets containing 1.5 % dry supplement of Agaricus bisporus, during the 6 months of the winter feeding period. The meat pH, EC, color and chemical composition were measured 24 h post-mortem in the m. longissimus dorsi. Sheep fed with the addition of Agaricus bisporus had a significantly lower proportion of nutrients (fat and protein) and a significantly higher proportion of water compared with the control group of animals (P<0.001). In selected adult animals fed with a supplement of Agaricus bisporus the muscular region was darker (L*) with a higher degree of redness (a*) and a lower degree of yellowness (b*) in relation to the same muscular region of the control group. There were no significant differences in fatty acid composition between the groups.
Keywords
sheep; meat quality; dry supplement; Agaricus bisporus
Hrčak ID:
149501
URI
Publication date:
9.12.2015.
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