Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

1 st WorkshopXIII International Feed Technology SymposiumEffective methods for decontamination of feed are very expensive and also impractical,especially if there is a large amount of feed. One of possibility is to add mycotoxinsadsorbents to feed [3]. Adsorbents can bind mycotoxins during the feed passage throughthe digestive tract and in that way decrease resorption of mycotoxins that are in feed[18]. There are many types of adsorbents for binding mycotoxins, and they can be eitherorganic or inorganic.Commonly used inorganic adsorbents are: activated carbon, hydrated sodium calciumaluminosilicates and zeolite (Min-a-zel). Recently the possibility of organic adsorbentsusage is investigated, and among these adsorbents is modified manan-oligosaharidsisolated from cell wall of S.cerevisaea (Mycosorb) [2]. Experimental and practicalexperiences, indicate that the use of adsorbents can decrease and / or prevent negativeeffects of mycotoxins [13].Quality of carcass and meat is influenced by a number of exogenic and endogenicfactors. Feeding as the exogenic factor is responsible for more than 30% of halves andmeat quality. That is why in regions with developed pork production, big attention ispaid to feeding i.e. optimisation of animals meals [11].However, literature data relating with the effects of feed supplementation withmycotoxins adsorbents on pork meat quality are lacking. Therefore, the objective of thisstudy was to investigate the influence of feed supplementation with organic (Mycosorband Mycofix) and inorganic (Min-a-zel) mycotoxins adsorbents on carcass and meatquality.MATERIALS AND METHODSIn these investigations pigs of the same genetic origin and equal mass, of approximately25 kg, were used. The control group (K) obtained standard mixture for pigs and theexperimental groups were fed the same mixture with the addition of 2 g/kg of mycotoxinadsorbents: O 1 group - Mycosorb-organic adsorbent; O 2 group - Min-a-zel - inorganicadsorbent and O 3 group - Mycofix - organic adsorbent. Feeding of all groups of animalsended when the average mass of pigs was 97 – 110 kg. Transport, stunning,exsanguinating and carcass processing on the slaughter line were accomplished applyingthe standard technological procedure. At the end of slaughter line the carcass quality wasexamined.Quality of carcass, that is, meat yield was determined by the method of two points on hotright carcass. The thickness of fat tissue was measured at two measuring points LF(between 3rd and 4th lumbar vertebrae), and RF (between 3rd and 4th ribs), and usingthe mathematical models the yield of meat was calculated [4] and determined qualityclasses of carcass (SEUROP) [1]. Technological and nutritional quality of meat wasinvestigated on the caudo-cranial part leg, M. Semimembranosus (SM).Temperature was measured on right carcass, in deep leg, 45 min (T 45' ) and 24 h postmortem (T 24h ), using the portable thermometer (Consort T651, Turnhout, Belgium). pHwas measured in right carcass 45 min (pH 45' ) and 24 h post mortem (pH 24h ) with pHmeterULTRA X, type US 390 (Gronert, Germany), with INGOLD combinedpenetrating electrode [10]. Colour measurements were performed with photo colorimeterMINOLTA CHROMA METER CR-400 (Minolta Co., Ltd., Osaka, Japan) on SM 45330