Original scientific paper

The Influence of Zinc in Nutrition on Meat Quality of Young Goats

Alena Saláková ; University of Veterinary and Pharmaceutical Sciences Brno, Department of Meat Hygiene and Technology, Palackého 1-3, 612 42 Brno, Czech Republic
Alena Pechová ; University of Veterinary and Pharmaceutical Sciences Brno, Ruminant and Swine Clinic, Palackého 1-3, 612 42 Brno, Czech Republic
Olga Jokverová ; University of Veterinary and Pharmaceutical Sciences Brno, Ruminant and Swine Clinic, Palackého 1-3, 612 42 Brno, Czech Republic
Hana Buchtová ; University of Veterinary and Pharmaceutical Sciences Brno, Department of Meat Hygiene and Technology, Palackého 1-3, 612 42 Brno, Czech Republic
Ľubica Mišurová ; University of Veterinary and Pharmaceutical Sciences Brno, Ruminant and Swine Clinic, Palackého 1-3, 612 42 Brno, Czech Republic
Leoš Pavlata ; University of Veterinary and Pharmaceutical Sciences Brno, Ruminant and Swine Clinic, Palackého 1-3, 612 42 Brno, Czech Republic

Abstract

A total of 22 young goats were used to assess the effect of two organic zinc sources, i.e. Zn lactate and Zn chelate, compared with Zn oxide and a control treatment without Zn supplementation on meat quality and zinc concentration in muscle. Muscle pH and colour (L*– lightness, a* – redness, b* – yellowness) were determined in the triceps brachii muscles, immediately after slaughter and chilling (24 h). Zn content, chemical composition (dry matter, fat, protein and collagen content), drip losses, cook losses, hardness, cohesiveness, pH (48 h) and colour (48 h) were determined. We did not found statistical significant differences in meat quality between treatments. Significant difference was found in concentration of Zn only between control and group receiving Zn oxide (P < 0.05).

Keywords

organic Zn; inorganic Zn; meat colour; chemical analysis; goats

Hrčak ID:

72097

URI

https://hrcak.srce.hr/72097

Publication date:

4.10.2011.

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