The effect of gender on properties of belly-rib part of pigs fed diet containing soybean oil
2011
Stanišić, N., Institute for Animal Husbandry, Belgrade-Zemun (Serbia) | Petrović, M., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Živković, D., Faculty of Agriculture, Belgrade - Zemun (Serbia) | Živković, B., Institute for Animal Husbandry, Belgrade-Zemun (Serbia) | Parunović, N., Institute of Meat Hygiene and Technology, Belgrade (Serbia) | Gogić, M., Institute for Animal Husbandry, Belgrade-Zemun (Serbia) | Novaković, M., Institute for Animal Husbandry, Belgrade-Zemun (Serbia)
Total of 40 castrated fatteners of Swedish Landrace breed, divided into two groups based on their gender (20 pigs in each group) were used in the study to determine the effect of gender on share of tissues and chemical composition of the fat taken from the belly carcass part. All pigs were fed diet containing additive of 1.25% of soybean oil. Even though the weight of belly part was similar in animals of both genders, female animals had higher share of muscle tissue (P is less than 0.05), whereas male animals had higher share of intermuscular and total fat tissue (P is less than 0.01). Addition of soybean oil, with high share of PUFA, to pig nutrition can significantly influence the increase of unsaturated fats. Female fatteners had more extracted fat in fat tissue and higher content of PUFA, however, statistically significant difference was established only in share of SFA, which was considerably lower (P is less than 0.05) in comparison to male animals. Consequently, PUFA:SFA ratio was significantly higher in female animals (0.51) compared to male fatteners (0.39). Iodine number/value determined for fat was in the range from 63.00 in males to 64.36 in female animals without statistically significant difference. Based on obtained results it can be conlcuded that, inr egard to the nutritional quality, belly part from female fatteners may provide a balanced fatty acid intake for consumers (PUFA:SFA is greater than 0.4). However, in regard to the technological quality, fat (bacon) obtained from female animals had lower sustainability, due to more rapid fat oxidation, and it was of poorer technological quality due to softer fat tissue and more difficult cutting.
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