Analysis of pork quality of pigs mangalitza breed fattened traditional farming system compared to pigs of Large White Breed fattened conventional way of farming
2013
Bucko, O., Slovak University of Agriculture, Nitra (Slovak Republic). Dept. of Animal Husbandry | Hellova, D., Slovak University of Agriculture, Nitra (Slovak Republic) | Debreceni, O., Slovak University of Agriculture, Nitra (Slovak Republic) | Hascik, P., Slovak University of Agriculture, Nitra (Slovak Republic)
The aim of our experiment was to determine and analyze parameters of physical and technological quality and chemical composition of pork meat in indigenous breed reared in traditional farming system in comparison with improved breed reared in conventional farming method. The experiment was realized at two different locations. The group of pigs reared in conventional rearing system were fattened in the testing conditions of Experimental Center for Livestock. There were 10 Large White Breed pigs used in this group which were housed and fattened in standard way. The group of pigs that were reared in alternative farming system were fattened at the University Farm Âirany. There were 20 Mangalitza Breed pigs used in this group which were housed in group pens on solid floor with straw bedding and access to free range. Based on our results, we can state statistically significant differences in the case of indicators electrical conductivity measured after 45 minutes [mS/cm] and also electrical conductivity measured after 24 hours [mS/cm], shear force [kg/cm], total water [%], total protein [%], intramuscular fat [%], saturated fatty acid [g/100g FAME], monounsaturated fatty acids [g/100g FAME], polyunsaturated fatty acids [g/100g FAME] and omega 6 fatty acids [g/100g FAME] in musculus longissimus thoracis. We observed statistically significant differences in indicators CIE L*[g/100g] and CIE a* [g/100g] in musculus longissimus thoracis. We did not detected any statistically significant differences between the groups in other indicators of pork quality.
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