Приказ основних података о документу
Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs
Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica
dc.creator | Parunović, Nenad | |
dc.creator | Đorđević, Vesna | |
dc.creator | Radović, Čedomir | |
dc.creator | Savić, Radomir | |
dc.creator | Karabasil, Nedjeljko | |
dc.creator | Trbović, Dejana | |
dc.creator | Ćirić, Jelena | |
dc.date.accessioned | 2021-06-22T09:41:40Z | |
dc.date.available | 2021-06-22T09:41:40Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 2466-4812 | |
dc.identifier.uri | https://vet-erinar.vet.bg.ac.rs/handle/123456789/2073 | |
dc.description.abstract | This research examined the effects of two rearing systems (conventional versus free-range) on carcass characteristics, and cholesterol content, chemical and fatty acid properties of the backfat from Mangalitsa pigs. Depending on the rearing system utilized and live weight observed, we found important differences in the heaviness of the cold and warm Mangalitsa carcasses. The maximum total cholesterol in the backfat of pigs reared outdoors was 46.96 mg kg-1, while the maximum total cholesterol in backfat of conventionally-raised Mangalitsa pigs was 55.80 mg kg-1. The backfat from free-ranging Mangalitsa pigs contained lower levels of PUFA n-6 and greater amounts of PUFA n-3. The ratio of PUFA/SFA was remarkably different in pigs raised in the two systems, whereas the ratio of MUFA/SFA was lower in the pigs reared outdoors. Based on these results, the selection of rearing system could affect the chemical properties and carcass characteristics of Mangalitsa backfat. | |
dc.description.abstract | Cilj ovog rada bio je uticaj dva sistema gajenja (konvencionalni i slobodni uzgoj) na karakteristike trupa, kao i na sadržaj holesterola, hemijski sastav i sadržaj masnih kiselina leđne masnoće Mangulica. U zavisnosti od sistema gajenja i posmatrane telesne mase, utvrđene su značajne razlike u masi hladnih i toplih polutki Mangalica. Maksimalni ukupni holesterol u masnoć i svinja koje se gajene u slobodnom sistemu uzgoja bio je 46,96 mg kg⁻1, dok je maksimalni ukupni holesterol u masnoć i konvencionalno uzgajanih Mangalica bio 55,80 mg kg⁻1. Masnoć a Mangalica koja je gajena u slobodnom sistemu imala je manji sadržaj PUFA n-6 i već i sadržaj PUFA n-3. Odnos PUFA / SFA bio je izuzetno različit kod svinja koje su gajane u dva sistema, dok je odnos MUFA / SFA bio manji kod svinja koje su gajane u slobodnom sistemu. Na osnovu ovih rezultata, izbor sistema za uzgoj svinja mogao bi da utiče na hemijska svojstva i karakteristike trupa Mangalica. | |
dc.language | en | |
dc.publisher | Belgrade : Institute of Meat Hygiene and Technology | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31081/RS// | |
dc.rights | openAccess | |
dc.rights.uri | https://creativecommons.org/licenses/by/4.0/ | |
dc.source | Meat Technology | |
dc.source | Meat Technology | |
dc.subject | fatty acids | |
dc.subject | backfat cholesterol | |
dc.subject | carcass traits | |
dc.subject | indigenous breed | |
dc.subject | rearing dystem | |
dc.subject | sistem gajenja | |
dc.subject | autohtona rasa | |
dc.subject | osobine trupa | |
dc.subject | leđna slanina | |
dc.subject | holesterol | |
dc.subject | masne kiseline | |
dc.title | Effect of rearing system on carcass properties, chemical content and fatty acid composition of backfat from Mangalitsa pigs | |
dc.title | Uticaj sistema gajenja na kvalitat trupa, hemijski sastav i sadržaj masnih kiselina leđne slanine Mangulica | |
dc.type | article | en |
dc.rights.license | BY | |
dcterms.abstract | Ћирић, Јелена; Трбовић, Дејана; Радовић, Чедомир; Паруновић, Ненад; Ђорђевић, Весна; Савић, Радомир; Карабасил, Неђељко; Утицај система гајења на квалитат трупа, хемијски састав и садржај масних киселина леђне сланине Мангулица; | |
dc.citation.volume | 61 | |
dc.citation.issue | 1 | |
dc.citation.spage | 37 | |
dc.citation.epage | 43 | |
dc.citation.rank | M24 | |
dc.identifier.doi | 10.18485/meattech.2020.61.1.2 | |
dc.identifier.fulltext | https://vet-erinar.vet.bg.ac.rs/bitstream/id/5654/bitstream_5654.pdf | |
dc.type.version | publishedVersion |