Izvorni znanstveni članak
THE IMPACT OF CONJUGATED LINOLEIC ACID ADDITION ON PH VALUE OF LONGISSIMUS DORSI MUSCLE
Przemysław Dariusz WASILEWSKI
; University of Technology and Life Sciences in Bydgoszcz, Faculty of Animal Breeding and Biology, Department of Animal Products Evaluation, Kordeckiego 20, 85-225 Bydgoszcz, Poland
Jerzy NOWACHOWICZ
; University of Technology and Life Sciences in Bydgoszcz, Faculty of Animal Breeding and Biology, Department of Animal Products Evaluation, Kordeckiego 20, 85-225 Bydgoszcz, Poland
Grażyna MICHALSKA
; University of Technology and Life Sciences in Bydgoszcz, Faculty of Animal Breeding and Biology, Department of Animal Products Evaluation, Kordeckiego 20, 85-225 Bydgoszcz, Poland
Brendan LYNCH
; Moorepark Pig Production Centre, Teagasc, Fermoy, Co. Cork, Ireland
Anne Maria MULLEN
; Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
Sažetak
The subject of research was 60 crossbred gilts, divided into 6 groups, fed the fodder with addition of conjugated linoleic acid (CLA)
or sunflower oil (SFO) in amount: 0.5; 1.0; and 2.0 %, respectively. Animals were slaughtered with the body weight ca. 95 kg. The
aim of research was to determine pH value of loin meat tissue (Longissimus dorsi) of right half-carcass in 45 minutes, 2, 3, 4, 5, 6
hours and 24 hours after slaughter. Results were statistically elaborated using one-way variance analysis. Longissimus dorsi muscle pH values measured 45 minutes after slaughter in case of all groups of pigs were in range from 6.34 up to 6.47, what shows good
meat quality. The lowest pH1 (measured 45 minutes after slaughter) had meat of fatteners where addition of 2 % sunflower oil was
given into fodder and the highest value of this trait was in group of individuals where also was given sunflower oil in 1 % amount.
Statistical significant differences in pH value measured in different time after slaughter i.e. after 45 minutes, 2, 3, 4, 6 and 24 hours
between tested groups of pigs were not stated. The exception is the result of pH measurement 5 hours after slaughter. Statistical
significant differences were between group of pigs getting 0.5 % addition of conjugated linoleic acid characterized by the highest
pH value of meat and group of animals fed the fodder with 1 % addition of conjugated linoleic acid (P≤0.01). On the basis of the
results obtained in presented paper may be stated that feeding pigs with addition of conjugated linoleic acid in amounts 0.5; 1.0 and
2.0 % did not impact negatively on meat quality defined by pH value.
Ključne riječi
pigs; conjugated linoleic acid; sunflower oil; meat; pH
Hrčak ID:
41578
URI
Datum izdavanja:
26.6.2009.
Posjeta: 1.044 *