Effect of organic chromium to carcass composition and chemical composition of adductor muscle in large white breed
2012
Bucko, O., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Lehotayova, A., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Petrak, J., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Vavrisinova, K., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Simko, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Juracek, M., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry
Chromium is an integral part of the biochemical processes of carbohydrates, lipids and proteins. It works like a coenzyme in organism as well as it increases the efficiency of the insulin and the connections to the individual receptors or target cells. It also helps to control the transmission of the glucose. Although chromium is classified as a functional questionable microelements, the results of several studies of the recent times suggest that it might in the future play an important role as a dietary supplement in nutrition of pigs. The objective of the experiment was to find the effect of the organic chromium (Cr sup(+3)) on structure of the carcase and parameters of the chemical composition muscle musculus aductor of the Large White Breed. The mineral-protein dough used in feed ration for experimental group was enriched by chromium-nicotinate, which was 0,75 mg/kg in complete feed. Chromium-nicotinate was in form inactivated yeasts saccharomyces cerevisiae fermented on medium which was from natural sources with higher content trivalent chromium. In parameters of the carcass value we found statistically significant difference at P less or equal 0.05 in parameter % lean meat cuts in % and in parameter % thigh of weight of carcass side in %. In parameters of the carcass value we found statistically significant difference at P less or equal 0.05 in parameter of the weight thickness from thigh in kg and in amount of abdominal fat in kg. We found no significant differences in the groups of fatty acids in intramuscular fat in muscullus aductor.
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