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INFLUENCE OF DIETARY PROTEIN LEVEL ON THE QUALITY OF RAW AND CURED HAMS OF BLACK SLAVONIAN PIGS
Đuro Senčić
; University of J. J. Strossmayer in Osijek, Faculty of Agriculture, Osijek, Croatia
Danijela Samac
; University of J. J. Strossmayer in Osijek, Faculty of Agriculture Osijek, Croatia
Zvonimir Steiner
; University of J. J. Strossmayer in Osijek, Faculty of Agriculture, Osijek, Croatia
Sažetak
Two groups of pigs, each group comprising 16 Black Slavonian pigs, were fed up to 130 kg body weight in the first and the second fattening period. They were fed forage mixtures with lower level (12% and 10%) of crude protein (Group A) and higher level (14 % and 12 %) of crude protein (Group B). Compared to pigs from Group A, pigs from Group B had higher share of ham in carcasses (26.65% : 24.62%) and higher share of muscle tissue in carcasses (15.62% : 14.62%). Hams of pigs from Group B had thinner subcutaneous adipose tissue (3.10 cm : 3.80 cm), lower lightness level L* (35.30 : 39.50) of muscle tissue and lower fat content in muscle tissue (10.00 % : 12.00 %), whereas no significant differences were detected between the groups in terms of pH value, aw value, CIE a* and CIE b* values, and water and ash content. Hams of pigs from Group B received better grades for cross-section appearance (5.00 : 4.90) and firmness (8.50 : 8.00), whereas no significant differences between the groups were detected in terms of appearance, smell and taste.
Ključne riječi
nutrition; Black Slavonian pigs; ham quality; cured ham quality
Hrčak ID:
97626
URI
Datum izdavanja:
30.11.2012.
Posjeta: 768 *