The effect of adding zeolite on trout meat quality
2011
Obradović, S., Faculty of Economics and Engineering Management, Novi Sad (Serbia) | Vukašinović, M., Veterinary Specialist Institute, Kraljevo (Serbia) | Grubić, G., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Marković, Z., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Ivanc, A., Faculty of Biofarming, Bačka Topola (Serbia) | Kaljević, V., Veterinary Specialist Institute, Kraljevo (Serbia)
Analyzed the quality of meat for consumption of trout in this experiment indicated that the applied zeolite concentration (1% or 2%) as a food additive, did not affect the basic chemical composition and content of the studied minerals in meat of fish. The numerical values of moisture, protein, fat, ash and minerals in meat of fish of all experimental groups were very equal in the absence of significant differences (p is greater than 0,05). The recorded values of measured parameters of the chemical and mineral composition of meat trout ranged in normal physiological limits for these indicators. Mycotoxicological analysis examined samples of fish meat, was not found the presence residues of mycotoxins. Zeolite as a food additive, used in different concentrations did not affect the sensory properties of meat trout. Addition of the tested food additives contribute to the achievement of greater body mass of 231,99 g of fish 0-II groups which were given the zeolite pellets at a concentration of 1%, compared to fish fed the Co-group without zeolite, with an average body weight of fish was 208,00 g. The average yield of treated and cold carcasses ready to roast was the best at fish 0-II group (with the addition of 1% zeolite in feed) 87,13%, and the worst in fish co-group (without addition of zeolite in feed ) 86,84%.
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