The effect of addition of rapeseed meal on the quality of pork meat and fat
2012
Okrouhla, M., Czech Univ. of Life Sciences, Prague (Czech Republic) | Stupka, R., Czech Univ. of Life Sciences, Prague (Czech Republic) | Citek, J., Czech Univ. of Life Sciences, Prague (Czech Republic) | Sprysl, M., Czech Univ. of Life Sciences, Prague (Czech Republic) | Brzobohaty, L., Czech Univ. of Life Sciences, Prague (Czech Republic) | Kluzakova, E., Czech Univ. of Life Sciences, Prague (Czech Republic)
The aim of this study was to evaluate the effect of rapeseed meal addition on the selected physical characteristics of pig meat and fat quality. Seventy-two pigs (DanBred)x(CLWxCL) were divided into two experimental groups according to their received diet. The control group was fed with a complete feed mixture (CFM) without rapeseed meal addition, while the experimental group was fed with diet containing different amount of rapeseed meal (A1 = 5.0; A2 = 7.0 and CDP = 12.43%) during different stages of the fattening period. The addition of rapeseed meal to the diet significantly decreased the following parameters: loin colour - lightness L* (control group = 56.26 vs. experimental group = 51.58; P = 0.001), yellowness b* (control group = 10.62 vs. experimental group = 8.90; P = 0.003) and backfat tenderness (control group = 68.53 N vs. experimental group = 51.26 N; P = 0.015). In addition, rapeseed meal in the diet significantly increased the values of pH in ham (control group = 6.35 vs. experimental group = 6.55; P = 0.008). There were no other significant effects of the rapeseed meal addition observed. Along with this finding it can be concluded that rapeseed meal can be used in feeding mixtures for pigs without having any negative effects on the physical parameters of pork meat and fat quality.
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