Zinc content in M. [Musculus] semimembranosus, livers and kidneys from ten different genetic lines of pigs produced in Vojvodina [Serbia] | Sadržaj cinka u M. [Musculus] semimembranosus, jetri i bubrezima deset različitih genotipova svinja odgajenih u Vojvodini [Srbija]
2011
Tomović, V., Tehnološki fakultet, Novi Sad (Serbia) | Petrović, Lj., Tehnološki fakultet, Novi Sad (Serbia) | Kevrešan, Ž., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Džinić, N., Tehnološki fakultet, Novi Sad (Serbia) | Jokanović, M., Tehnološki fakultet, Novi Sad (Serbia) | Tasić, T., Institut za prehrambene tehnologije, Novi Sad (Serbia) | Ikonić, P., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The content of total ash and zinc (Zn) were determined in the m. semimembranosus, livers and kidneys of sixty-nine pigs from ten different genetic lines, raised in Vojvodina (Serbia). The pigs were slaughtered at an average live weight of 104.9 +/- 5.45 kg, and were about 6 months old. The differences in total ash and zinc content between different genetic lines of pigs were not significant (P is greater than 0.05) in all three analyzed tissues. On the other hand, Zn content in liver was highly significantly higher (P is less than 0.001) comparing to Zn content in meat (m. semimembranosus) and kidney tissue. Total ash content in meat was in range from 0.98 to 1.08, i.e. on average 1.04g/100g. In liver total ash content ranged from 1.38 to 1.50 g/100g, with an average of 1.43 g/100g; and in kidneys ash content ranged from 1.11 g/100g to 1.37 g/100g, with an average of 1.20 g/100g.
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