The effect of rape presscakes feeding on meat and fat quality in pigs
1994
Palanska, O. | Nosal, V. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovak Republic). Ustav Kvality Zivocisnych Produktov) | Pipasova, D. | Sommer, A.
The quality of meat and fat was studied in 3 groups of fattening pigs. The pigs were fed feed mixtures with various amounts of rape presscake supplements (by-products in plant oil production). The control group a was not fed with rape presscake additives, experimental group b got the feed supplement of 6 % of cakes during the whole fattening period. The c group fed 8 % feed cake supplement up to 50 kg live weight and 10 % additive over 50 kg live weight. A significant decrease of cholesterol and improved meat tenderness were noticed in the meat of experimental groups (69-66 mg.100g** (-1), 7.03-5.73 units WB vs. 97 mg.100 g** (-1) and 8.01 units WB in group a). The cholesterol content in fat of experimental pigs decreased in groups b and c as well (125.102 mg.100 g** (-1) vs. 147 mg.100 g** (-1) in group a). Rape cakes addition influenced neither the value of iodine number (53.13-54.73), meat tenderness (5.79-6.84 units WB) nor the index of non-saturated fat (I1=1.42-1.46) and index of nutritional value (I2=0.19-0.20).
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