Influence of feeding of chemically preserved blood on reduction of the occurrence of PSE meat
1990
Dvorak, P. (Mestska Hygienicka Stanice, Brno (CSFR)) | Mikulik, A.
A group of 1235 experimental pigs was given chemically preserved blood (HCl, Na2S2O5) at a pH of 2,7, added to their diet, and the control group of 1247 pigs was given skim milk; the feed rations of both groups contained about the same amounts of crude protein. After slaughter, the pH, the loss of juice by dripping, and remission were determined in 100 meat samples of each group. In another 150 carcass sides of each group, pH O,5 was determined in four muscles (30 minutes after slaughter). Twenty sides of each group were studied for the patterns of pH 0,5 to pH 96. According to various criteria, the group of pigs given preserved blood exhibited a lower (by 6) occurrence of PSE meat and a better water holding capacity during storage. It can be stated that a high digestibility of preserved blood and the equilibration of the amino acids of the whole feed ration allowed to control the possible nutrition stresses.
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