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Uticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vrata

dc.creatorĐorđević, Jasna
dc.creatorPantić, Srđan
dc.creatorBošković, Marija
dc.creatorMarković, Radmila
dc.creatorDokmanović-Starčević, Marija
dc.creatorBaltić, Tatjana
dc.creatorLaudanović, Milica
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T13:58:22Z
dc.date.available2020-06-03T13:58:22Z
dc.date.issued2015
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1244
dc.description.abstractGiven the importance of CLA for human health, the study aimed to examine the effect of the addition of CLA mixture for pigs in the final stage of fattening on the physical, physico-chemical and sensory properties of meat, as well as the fatty acid composition and sensory properties of dried pork neck. In the experiment, 40 pigs were used, mothers were crosses of Large White and Landrace and sires were Duroc breed, with initial body weight about 60 kg. The animals were randomly divided into two groups of 20 pigs that were fed during 65 days with standard mixture for finishing pigs, to a weight of about 110 kg, provided that the experimental group had a meal supplemented with 2% conjugated linoleic acid (CLA) in mixture. At the end of the experimental period, pigs were transported to the slaughterhouse, stunned by electrocution, slaughtered and the carcasses processed in the standard way. The meat pH as well as temperature of the meat 60 minutes, 24, 48 and 72 hours after slaughter were measured, and the meat colour, marbling, and water holding capacity 24-48 and 48-72 hours after slaughter were determined. Also, the analysis of the chemical composition of meat was performed, as well as the analysis of fatty acid composition of animal feed and dried pork neck. The addition of CLA to the mixture for feeding animals had a significant effect on fatty acid composition of the mixture. It was established that the experimental pig mixture had significantly higher content of polyunsaturated fatty acids, and significantly lower content of saturated and monounsaturated fatty acids compared to the control mixture. Also, it was established that the contents of n-6 and n-3 fatty acids increased and their ratio (n-6/n-3) decreased. No statistically significant differences were determined between pH values of meat from experimental and control group of pigs 60 minutes, 24, 48 and 72 hours after slaughter, or between the temperature of the meat, colour, marbling, and water holding capacity. The results of the chemical composition of the meat showed that there was a statistically significant difference (p lt 0.05) between the control and experimental groups only in fat content. The content of saturated fatty acids in dried pork neck from the experimental group of pigs was significantly higher (p lt 0.01) than the content of saturated fatty acids in dried neck originating from the control group of pigs, while the content of monounsaturated fatty acids in dried neck from the control group of pigs was statistically significantly higher (p lt 0.01) than the content of monounsaturated fatty acids in dried pork neck from the experimental group of pigs. There was no statistically significant difference between the content of polyunsaturated and n-3, n-6 and n-6/n-3 fatty acids in dried pork neck from experimental or control group of pigs. Average score of overall acceptability of dried pork neck originating from the control group of pigs was statistically significantly higher (p lt 0.05) than the average estimates of the total acceptability of dried pork neck from the experimental group of pigs.en
dc.description.abstractImajući u vidu značaj CLA za zdravlje ljudi, istraživanje je imalo za cilj ispitivanje uticaja dodatka CLA u smešu za svinje u završnoj fazi tova na fizičke, fizičko-hemijske i senzorne osobine mesa, kao i na masnokiselinski sastav i senzorne osobine suvog vrata. U eksperimentu je korišćeno 40 svinja, majki meleza jorkšira i landrasa i oca duroka, sa početnom telesnom masom oko 60 kg. Životinje su nasumično podeljene u dve grupe sa po 20 svinja, koje su tokom 65 dana hranjene standardnom smešom za završni tov svinja, s tim što je ogledna grupa u obroku imala 2% konjugovane linolne kiseline (CLA) u smeši. Nakon klanja svinja, mereni su pH vrednost i temperatura mesa 60 minuta, 24, 48 i 72 sata nakon klanja, određena je boja mesa, mramoriranost i sposobnost vezivanja vode 24-48 i 48-72 sata nakon klanja. Takođe je urađena analiza hemijskog sastava mesa, kao i analiza masnokiselinskog sastava hrane za životinje i suvog vrata. Rezultati istraživanja pokazali su da dodatak CLA u ishranu svinja utiče na povećanje sadržaja zasićenih, a smanjenje sadržaja mononezasićenih masnih kiselina u intramuskularnoj masti, bez promena fizičkih, fizičko-hemijskih i senzornih osobina mesa.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectdried pork necken
dc.subjectconjugated linoleic aciden
dc.subjectfatty acidsen
dc.subjectqualityen
dc.subjectsuvi vratsr
dc.subjectkonjugovana linolna kiselinasr
dc.subjectmasne kiselinesr
dc.subjectkvalitetsr
dc.titleThe effect of conjugated linoleic acid on fatty acid composition of dried pork necken
dc.titleUticaj konjugovane linolne kiseline na masnokiselinski sastav i senzorne osobine suvog svinjskog vratasr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractБошковић, Марија; Лаудановић, Милица; Пантић, Срђан; Балтић, Татјана; Балтић, Милан Ж.; Докмановић-Старчевић, Марија; Ђорђевић, Јасна; Марковић, Радмила; Утицај коњуговане линолне киселине на маснокиселински састав и сензорне особине сувог свињског врата; Утицај коњуговане линолне киселине на маснокиселински састав и сензорне особине сувог свињског врата;
dc.citation.volume56
dc.citation.issue2
dc.citation.spage109
dc.citation.epage119
dc.citation.other56(2): 109-119
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/222/1243.pdf
dc.identifier.rcubconv_1201
dc.type.versionpublishedVersion


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