diplomsko delo
Tadeja Kunstelj (Author), Tatjana Pirman (Reviewer), Silvester Žgur (Mentor)

Abstract

Pri primerjavi literaturnih virov se vidi, da se meso govedi spitanih z voluminozno krmo, pašo, v primerjavi z mesom govedi spitanih pretežno z močnimi krmili, najbolj razlikuje v kemični sestavi. Običajno vsebuje meso govedi spitanih z voluminozno krmo več antioksidantov, vitaminov in njihovih prekurzorjev ter manj maščob, z izboljšano maščobnokislinsko sestavo. Intramuskularna maščoba vsebuje običajno nekoliko več nasičenih in manj enkrat nenasičenih ter predvsem več večkrat nenasičenih maščobnih kislin, vakcenske, konjugirane linolne kisline in n-3 maščobnih kislin ter s tem tudi ugodnejše, ožje, razmerje n-6: n-3 maščobnih kislin. Z manjšo vsebnostjo intramuskularne maščobe je pogosto povezano poslabšanje senzoričnih lastnosti mesa, predvsem mehkobe in sočnosti. Spremenjena maščobnokislinska sestava pa vpliva tudi na okus mesa. Barva mesa je lahko bolj intenzivno rdeča in rumena, kar je za potrošnike nezaželeno, po drugi strani pa je boljša obstojnost barve mesa, kar je izrazito pozitivno. Pri interpretaciji teh razlik pa moramo biti previdni, saj je krma samo eden izmed dejavnikov, ki vplivajo na lastnosti mesa. Upoštevati moramo tudi druge dejavnike (pasmo, spol, starost, telesno maso, ravnanje z živalmi pred zakolom in s klavnimi polovicami po zakolu) in njihove medsebojne interakcije, ki vplivajo na lastnosti mesa in s tem na njegovo kakovost.

Keywords

govedo;pitanje;prehrana živali;meso;kakovost;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [T. Kunstelj]
UDC: 636.2.082/.087(043.2)
COBISS: 4129928 Link will open in a new window
Views: 775
Downloads: 240
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Other data

Secondary language: English
Secondary title: Effect of forage or grain feeding on beef quality
Secondary abstract: The reviewed literature suggested that meat from cattle fattened on grass-based diets compared to grain based diets differ mostly in chemical composition. Beef from grassbased diets usually contains more antioxidants, vitamins, their precursors and less fat with improved fatty acid composition. Intramuscular fat usually contains slightly more saturated and less monounsaturated, and particularly more unsaturated fatty acids, vaccine, conjugated linoleic acid and n-3 fatty acids, and thus a more favorable, narrower n-6/n-3 ratio of fatty acids. A lower intramuscular fat content is often associated with a deterioration of the sensory properties of the meat, especially tenderness and juiciness. The modified fatty acid composition also affects meat aroma. The color of the meat can be more intensively red and yellow, which is undesirable for consumers; on the other hand, meat colour stability is improved, which is clearly positive. However, when interpreting these differences, we must be careful, as feed is one of many factors that influence meat characteristics. We must also consider other factors (breed, sex, age, body mass, handling of animals before slaughter and carcasses after slaughter) and their interactions, which affect meat characteristics and its quality.
Secondary keywords: cattle;fattening;animal nutrition;beef;quality;
Type (COBISS): Diploma project paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko
Pages: VI, 15 str.
ID: 10960842