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dc.creatorDokmanović, Marija
dc.creatorBaltić, Milan Ž.
dc.creatorDurić, Jelena
dc.creatorIvanović, Jelena
dc.creatorPopović, Ljuba
dc.creatorTodorović, Milica
dc.creatorMarković, Radmila
dc.creatorPantić, Srdan
dc.date.accessioned2020-06-03T13:53:36Z
dc.date.available2020-06-03T13:53:36Z
dc.date.issued2015
dc.identifier.issn1011-2367
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/1175
dc.description.abstractRelationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.en
dc.publisherAsian-Australasian Assoc Animal Production Soc, Seoul
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceAsian-Australasian Journal of Animal Sciences
dc.subjectPigen
dc.subjectBlood Lactateen
dc.subjectPreslaughter Stressen
dc.subjectMeat Qualityen
dc.subjectCarcass Qualityen
dc.titleCorrelations among Stress Parameters, Meat and Carcass Quality Parameters in Pigsen
dc.typearticle
dc.rights.licenseBY
dcterms.abstractДурић, Јелена; Ивановић, Јелена; Поповић, Љуба; Марковић, Радмила; Докмановић, Марија; Тодоровић, Милица; Пантић, Срдан; Балтић, Милан Ж.;
dc.citation.volume28
dc.citation.issue3
dc.citation.spage435
dc.citation.epage441
dc.citation.other28(3): 435-441
dc.citation.rankM22
dc.identifier.wos000351031800019
dc.identifier.doi10.5713/ajas.14.0322
dc.identifier.pmid25656214
dc.identifier.scopus2-s2.0-84922992244
dc.identifier.fulltexthttps://vet-erinar.vet.bg.ac.rs/bitstream/id/158/1174.pdf
dc.type.versionpublishedVersion


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