Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham
| Autor: | Małgorzata Korzeniowska, Anna Salejda, Monika Mazur, Grażyna Krasnowska, Anna Zwyrzykowska-Wodzińska |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Rapeseed
Normal diet pork lcsh:Technology lcsh:Chemistry Human health 0404 agricultural biotechnology General Materials Science sensory properties Food science Raw meat plant oils Instrumentation Beneficial effects lcsh:QH301-705.5 Fluid Flow and Transfer Processes feed additives Chemistry lcsh:T Process Chemistry and Technology 0402 animal and dairy science General Engineering Large white 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science Breed lcsh:QC1-999 Computer Science Applications lcsh:Biology (General) lcsh:QD1-999 lcsh:TA1-2040 lcsh:Engineering (General). Civil engineering (General) lcsh:Physics |
| Zdroj: | Applied Sciences Volume 10 Issue 19 Applied Sciences, Vol 10, Iss 6796, p 6796 (2020) |
| ISSN: | 2076-3417 |
| DOI: | 10.3390/app10196796 |
| Popis: | The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Pié train) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g· kg&minus 1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental products did not show significant differences in sensory value. Supplementation of pig diets with rapeseed oil and Humokarbowit® increased content of polyenoic&mdash especially n-3-free&mdash fatty acids, comparing to control group, as well as ratio between n-6 and n-3 FFA. Used additives were effective as feed component in prevention of changes in the fatty acids content of cured hams during storage. In summary, the addition of rapeseed oil and humus-containing preparation to pig diets had a positive effect on raw meat quality and may have a beneficial effects on human health by increased polyenoic fatty acids content. |
| Databáze: | OpenAIRE |
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