Effect of ground linseed in pig diet on organoleptic qualities and oxidative stability of pork
2007
Vaclavkova, E.,Vyzkumny Ustav Zivocisne Vyroby, Kostelec nad Orlici (Czech Republic) | Beckova, R.,Vyzkumny Ustav Zivocisne Vyroby, Kostelec nad Orlici (Czech Republic)
Organoleptic qualities (odour, flavour, texture, juiciness) and oxidative stability of pork from hybrid gilts fed with ground linseed during their fattening from 37 to 98 kg live weight were investigated. The animals were divided into 4 groups (10 gilts in each group) as follows: L0 - control group, L1 - 6.7% of ground linseed, L2 - 13.4% of ground linseed, L3 - 13.4% of linseed and 103 mg of alpha-tocopherol in the diet. There were no differences in organoleptic properties between the control group and experimental animals. The oxidative stability of muscle lipids was higher in L3 group than in the other groups.
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