Color of smoked loin from animals fed with bioactive compounds added to forage
| Autor: | Agnieszka Wierzbicka, D. Glabska, Dominika Guzek, Anna Sakowska |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
Muscle tissue
food.ingredient chemistry.chemical_element Adipose tissue Forage Biology Loin flaxseed oil Crossbreed functional food food medicine computer image analysis canola oil Food science lcsh:Agriculture (General) Canola análise de imagens computadorizadas alimento funcional óleo de canola óleo de linhaça Sus scrofa f. domestica selenium-enriched meat lcsh:S1-972 Breed medicine.anatomical_structure chemistry carne enriquecida com selênio Animal Science and Zoology Agronomy and Crop Science Selenium |
| Zdroj: | Pesquisa Agropecuária Brasileira v.47 n.10 2012 Pesquisa Agropecuária Brasileira Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA Pesquisa Agropecuária Brasileira, Vol 47, Iss 10, Pp 1504-1510 (2012) |
| Popis: | The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin fat tissue of the Polish Landrace breed due to selenium supplementation. In the case of oil supplementation, values of the color components of the muscle tissue for the Polish Landrace x Duroc crossbreed were also lower. The color components of muscle, fat, connective tissues, and smoked loin surface depend on the pig breed and on the bioactive compounds added to the forage. |
| Databáze: | OpenAIRE |
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