Vpliv sestave krme in spola prašičev na kakovost sušenih vratin

Marjeta FURMAN; Tomaž POLAK; Lea GAŠPERLIN; Sergeja VIDAKOVIČ; Božidar ŽLENDER

doi:10.14720/aas.2006.88.1.15057

Authors

Marjeta FURMAN Univ. of Ljubljana, Biotechnical Fac., Dept. of Animal Science., Groblje 3, SI-1230 Domžale, Slovenia
Tomaž POLAK Univ. v Ljubljani, BiotehniŠka fak., Odd. za Živilstvo, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenija
Lea GAŠPERLIN Univ. v Ljubljani, Biotehnika fak., Odd. za ivilstvo, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenija
Sergeja VIDAKOVIČ Emona razvojni center za prehrano, Kavčičeva 72, 1000 Ljubljana, Slovenija
Božidar ŽLENDER Univ. v Ljubljani, Biotehnika fak., Odd. za ivilstvo, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenija

DOI:

https://doi.org/10.14720/aas.2006.88.1.15057

Keywords:

pigs, animal nutrition, feed, feed additives, sex, meat, dried pork neck, quality, sensory properties, instrumental properties

Abstract

The aim of the article is to show the influence of diet composition and sex on sensory and
instrumental quality of dried pork neck. For the research we used 12 hogs and 12 sows. They
were separated into 4 groups regarding different food mixture (flaxseed, rapeseed,
rapeseed+vit.E and control mixture). All 24 samples of dried neck were analyzed on fat content.
Sensory analysis of dried necks and instrumental measurement of colour (CIE -L, -a, -b) and
texture (Kramer shear cell) were performed. The results showed that different fodder
composition had no influence on fattiness of the product, while sex had a significant influence.
Aftertaste was perceived by feeding with addition of flaxseed and rapeseed. Added vitamin E
decreased sensory characteristics (smell, aroma, texture) and gave lighter colour. The firmer texture was shown by feeding with rapeseed. Neck from hogs had darker colour and firmer
texture than neck from sows.