Marjeta Žemva (Author), Tomaž Polak (Author), Lea Demšar (Author), Sergeja Vidakovič (Author), Božidar Žlender (Author)

Abstract

Namen članka je predstaviti vpliv spremenjene sestave krme in spola prašičev na senzorične in instrumentalne lastnosti sušenih vratin. V raziskavo je bilo vključenih 12 kastratov in 12 svinjk. Razdelili smo jih v štiri skupine glede na različne dodatke h krmi (laneno seme, ogrščično seme, ogrščično seme+vit. Ein kontrolna mešanica). V vseh 24 vzorcih sušenih vratin smo določili skupno količino maščob, jih senzorično ocenili ter instrumentalno določili barvo (CIE-L, -a, -b) in teksturo (strina trdnost - Kramerjeva celica). Rezultati so pokazali, da različni dodatki h krmi ne vplivajo na skupno vsebnost maščob, medtem ko ima spol statistično značilen vpliv. Priokusi se pojavijo pri skupinah, krmljenih z dodatkom lanu in ogrščice. Dodatek vitamina E poslabša senzorične lastnosti (vonj, aroma, tekstura) in da mesu najsvetlejšo barvo. Tekstura je najčvrstejša pri krmljenju z dodatkom ogrščice. Sušena vratina kastratov je temnejše barve in čvrstejše teksture kot vratina svinjk.

Keywords

prašiči;prehrana živali;krma;krmni dodatki;spol;meso;mesni izdelki;sušena vratina;kakovost;senzorične lastnosti;instrumentalne lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 1.01 - Original Scientific Article
Organization: UL BF - Biotechnical Faculty
Publisher: Biotehniška fakulteta
UDC: 636.4.084/.087
COBISS: 1968264 Link will open in a new window
ISSN: 1581-9175
Parent publication: Acta agriculturae Slovenica
Views: 1323
Downloads: 202
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Other data

Secondary language: English
Secondary title: ǂThe ǂinfluence of pig fodder composition on quality of dried pork neck
Secondary abstract: The aim of the article is to show the influence of diet composition and sex on sensory and instrumental quality of dried pork neck. For the research we used 12 hogs and 12 sows. They were separated into 4 groups regarding different food mixture (flaxseed, rapeseed, rapeseed+vit.E and control mixture). All 24 samples of dried neck were analyzed on fat content. Sensory analysis of dried necks and instrumental measurement of colour (CIE -L, -a, -b) and texture (Kramer shear cell) were performed. The results showed that different fodder composition had no influence on fattiness of the product, while sex had a significant influence. Aftertaste was perceived bz feeding with addition of flaxseed and rapeseed. Added vitamin E decreased sensory characteristics (smell, aroma, texture) and gave lighter colour. The firmer texture was shown by feeding with rapeseed. Neck from hogs had darker colour and firmer texture than neck from sows.
Secondary keywords: pigs;animal nutrition;feed;feed additives;sex;meat;meat products;dried pork neck;quality;sensory properties;instrumental properties;
URN: URN:NBN:SI
Type (COBISS): Not categorized
Pages: str. 19-27
Volume: ǂLetn. ǂ88
Issue: ǂšt. ǂ1
Chronology: 2006
ID: 1739756