Effect of conjugated linoleic acids in pig nutrition on quality of meat
2015
Аутори
Ivanović, JelenaPantić, Srdjan
Dokmanović, Marija
Glamočlija, Nataša
Marković, Radmila
Janjić, Jelena
Baltić, Milan Ž.
Конференцијски прилог (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles.
Кључне речи:
carcass quality / CLA / fatty acids / meat quality / pigИзвор:
58th International Meat Industry Conference (MEATCON2015), 2015, 5, 105-108Издавач:
- Elsevier Science Bv, Amsterdam
Финансирање / пројекти:
- Одабране биолошке опасности за безбедност/квалитет хране анималног порекла и контролне мере од фарме до потрошача (RS-MESTD-Technological Development (TD or TR)-31034)
Колекције
Институција/група
Fakultet veterinarske medicineTY - CONF AU - Ivanović, Jelena AU - Pantić, Srdjan AU - Dokmanović, Marija AU - Glamočlija, Nataša AU - Marković, Radmila AU - Janjić, Jelena AU - Baltić, Milan Ž. PY - 2015 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1241 AB - Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles. PB - Elsevier Science Bv, Amsterdam C3 - 58th International Meat Industry Conference (MEATCON2015) T1 - Effect of conjugated linoleic acids in pig nutrition on quality of meat VL - 5 SP - 105 EP - 108 DO - 10.1016/j.profoo.2015.09.029 ER -
@conference{ author = "Ivanović, Jelena and Pantić, Srdjan and Dokmanović, Marija and Glamočlija, Nataša and Marković, Radmila and Janjić, Jelena and Baltić, Milan Ž.", year = "2015", abstract = "Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, temperature, drip loss, sensory color and marbling) were determined in pigs (crossbreeds Yorkshire x Landrace). Commercial CLA preparation containing 60% CLA isomers was included in the diet. No significant differences in performance parameters were found between pigs fed with CLA and control group during 60 days period. CLA supplementation in feed significantly increased SFA and decreased MUFA and PUFA fraction in pig muscles.", publisher = "Elsevier Science Bv, Amsterdam", journal = "58th International Meat Industry Conference (MEATCON2015)", title = "Effect of conjugated linoleic acids in pig nutrition on quality of meat", volume = "5", pages = "105-108", doi = "10.1016/j.profoo.2015.09.029" }
Ivanović, J., Pantić, S., Dokmanović, M., Glamočlija, N., Marković, R., Janjić, J.,& Baltić, M. Ž.. (2015). Effect of conjugated linoleic acids in pig nutrition on quality of meat. in 58th International Meat Industry Conference (MEATCON2015) Elsevier Science Bv, Amsterdam., 5, 105-108. https://doi.org/10.1016/j.profoo.2015.09.029
Ivanović J, Pantić S, Dokmanović M, Glamočlija N, Marković R, Janjić J, Baltić MŽ. Effect of conjugated linoleic acids in pig nutrition on quality of meat. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:105-108. doi:10.1016/j.profoo.2015.09.029 .
Ivanović, Jelena, Pantić, Srdjan, Dokmanović, Marija, Glamočlija, Nataša, Marković, Radmila, Janjić, Jelena, Baltić, Milan Ž., "Effect of conjugated linoleic acids in pig nutrition on quality of meat" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):105-108, https://doi.org/10.1016/j.profoo.2015.09.029 . .