Nutritional factors modifying pork quality
2003
Lyczynski, A. (Poznan Agricultural University (Poland). Dept. of Animal Origin Materials) | Pospiech, E. (Meat and Fat Research Institute in Warsaw, Poznan (Poland)) | Urbaniak, M. (Poznan Agricultural University (Poland). Dept. of Animal Nuttrition and Feed Management)
Pork quality results from a combination of genetic and environmental factors. Among the latter, nutrition appears to play a particularly important role. The present paper provides a review of literature discussing the impact of nutrition on meat quality. Post-slaughter changes taking place in raw meat were analysed taking into consideration the level of metabolizable energy and crude protein in rations, their interrelationship, effect of the nutrition systems on meat tenderness and other meat properties, composition of fatty acisd in the lipid fraction, the presence and role of conjugated linoleic acid as well as the content of anti-oxidants. Moreover, attempts were made to assess the possibility of affecting pig muscle structure through appropriate nutrition and to analyse how the member of muscle fibers can affect the meat deposition in the carcass. The feasibility was indicated of applying economical comparisons revealing the cost of modifying certain meat quality traits both in live pigs in their carcasses
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