Pub Date : 2017-06-30DOI: 10.22630/AAS.2017.56.1.12
A. Milczarek, M. Osek
Meat quality in pigs fed mixtures with low-tannin faba bean. The aim of the study was to evaluate slaughter values of carcasses and meat (Musculus longissimus lumborum, Musculus semimembranosus) quality in pigs fed mixtures with faba beans. Research included 48 fatteners, which were divided into three feeding groups. Pigs in group I were fed mixtures in which extracted soybean meal was used as the only highprotein raw material, whereas animals in groups II and III were fed mixtures with 5/10% or 10/20% of low-tannin faba bean in grower/finisher mixtures respectively. It was proved, that introduction of faba bean into mixtures increased of meatiness and loin “eye” area and decreased of carcass fatness. The significant increase in the share of the most valuable exogenous fatty acids (C18:2n-6, C18:3n-3) in muscles of animals from groups II and III were found. Musculus longissimus lumborum in pigs fed mixtures with faba beans were characterized by significantly better water holding capacity WHC (P ≤0.01).
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Pub Date : 2017-06-30DOI: 10.22630/AAS.2017.56.1.15
E. Sosin-Bzducha
Comparison of meat quality of the Polish Red-and-White and Simmental young bulls. The experiment used meat from 16 bulls of the Polish Red-and-White (ZR) (n = 8) and Simmental (SM) (n = 8) breeds. Samples of the longissimus lumborum muscle (MLL) were analyzed for basic chemical composition and fatty acid profile of intramuscular fat. Physicochemical and organoleptic properties of meat were evaluated. No differences were found in basic chemical composition of the meat. Intramuscular fat from ZR bulls had a notably lower proportion of polyunsaturated fatty acids (PUFA), but a more favorable n-6/n-3 fatty acids ratio in MLL than meat from Simmental breed. Sensory assessment showed that meat from the conservation breed received higher scores due to greater juiciness, more delicate texture and better aroma.
{"title":"Comparison of meat quality of the Polish Red-and-White and Simmental young bulls","authors":"E. Sosin-Bzducha","doi":"10.22630/AAS.2017.56.1.15","DOIUrl":"https://doi.org/10.22630/AAS.2017.56.1.15","url":null,"abstract":"Comparison of meat quality of the Polish Red-and-White and Simmental young bulls. The experiment used meat from 16 bulls of the Polish Red-and-White (ZR) (n = 8) and Simmental (SM) (n = 8) breeds. Samples of the longissimus lumborum muscle (MLL) were analyzed for basic chemical composition and fatty acid profile of intramuscular fat. Physicochemical and organoleptic properties of meat were evaluated. No differences were found in basic chemical composition of the meat. Intramuscular fat from ZR bulls had a notably lower proportion of polyunsaturated fatty acids (PUFA), but a more favorable n-6/n-3 fatty acids ratio in MLL than meat from Simmental breed. Sensory assessment showed that meat from the conservation breed received higher scores due to greater juiciness, more delicate texture and better aroma.","PeriodicalId":413804,"journal":{"name":"Annals of Warsaw University of Life Sciences- SGGW Animal Science","volume":"315 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2017-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133681821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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