Effect of Linseed in Pig Diet on Carcass Value and Meat Quality in Prestice Blac-Pied Breed
|Kateg. publikace||Články v odborných časopisech|
The quality of meat is influenced by many factors ranging from piglet rearing to the final mechanisms of meat processing. External factors determining the quality also include nutrition. The aim of the study was to evaluate the effect of linseed in diet of fattening Prestice Black-Pied pigs on their carcass value and meat quality. Sixteen Prestice Black-Pied pigs were divided into two groups and fed control diet (group C) and diet with 7 % of linseed addition (group L). The experiment started three months before slaughter. The intake of feed mixture and water was ad libitum. The average final live weight was 114.13 ± 10.09 kg (C group) and 110.00 ± 9.46 kg (L group). The carcass value and growth parameters (daily weight gain, lean meat content and backfat thickness) and meat quality (drip loss, intramuscular fat content, cholesterol content and meat colour values – L* lightness; a* redness; b* yellowness ) were determined. The carcass value was not affected by linseed addition into feed mixture (P?0.05). Intramuscular fat content was decreased in linseed fed pigs (1.94 ± 0.37 %) compared to control group (2.32 ± 0.71 %). There were no statistically significant differences (P?0.05) in drip loss parameter between groups (2.37 ± 0.34 % in C group, 2.51 ± 0.29 % in L group), colour parameters and cholesterol content (74.68 ± 3.13 mg in C group, 77.36 ± 6.91 mg in l group). Addition of linseed to feed mixture for fattening pigs can increase lean meat content but together with this improvement the decrease of intramuscular fat below recommended level (2.5 %) is monitored.
|Projekt||Využití metod molekulární genetiky jako nástoje pro efektivní plemenářskou práci v malé populaci prasat|
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