Effect of organic zinc of pork quality, chemical composition and fatty acid profile of musculus longissimus thoracis in Large White Breed
2013
Bucko, O.
The aim of the experiment was the analysis of the characteristics of the chemical composition of pork, determination of the parameters of physical and technological quality and profile of fatty acid of pork when using diet supplemented with organic zinc in musculus longissimus thoracis. The experiment was introduced in experimental centre of Department of Animal Husbandry of Slovak University of Agriculture in Nitra. There were 35 hybrid Large White Breed pigs used in this experiment. The animals were divided into the control group of 16 pigs and experimental group of 19 pigs. The control group was fed standard diet consisting of three feed rations applied in various growth phases - OS3 from 30 to 45 kg, OS4 from 45 to 70 kg, OS5 from 70 to 100 kg. The experimental group was fed the same feed mixtures in the same growth phases as control group and mineral-protein dough used for experimental group was enriched by zinc chelate of amino acid hydrate, which was 66 mg/kg. Based on two-factor analysis of variance we can state the following results. We found very highly significant differences in 6 indicators of technological quality of pork: Content of zinc [mg/kg], pH24 [log.molc (H+)], total protein [%], total water [%], polyunsaturated fatty acids and monounsaturated fatty [g/100g FAME]. There were found highly significant differences in 4 parameters of quality of pork in this experiment: pH1 [log.molc (H+)], CIE L* after 24 hours [g/100g], CIE b* after 7 days [g/100g]. We found significant differences in the indicators electrical conductivity [mS/cm] and CIE b* after 24 hours [g/100g]. In other monitored indicators of pork quality was not confirmed statistical significance of the differences between the experimental and control group.
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