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

1 st WorkshopXIII International Feed Technology Symposiummin (L * 45', a * 45', b * 45') and 24 h post mortem (L * 24h, a * 24h, b * 24h). Water holding capacity(WHC 24h ) was determined by compression method and expressed as % of bound water[5].From samples of SM external fat and connective tissue were removed and meat washomogenized and kept in polyethylene bags at temperature of -18°C until determinationof the basic chemical composition.Nutritional quality of meat was investigated determining: content of moisture [8], totalash [9], free fat [6], proteins [7] and the content of total pigments, as parameters ofcolour using Möhler's modification method.All data are presented as standard deviation. The results were evaluated statisticallyusing the analysis of variance and Duncan's multiple range test in the Statistical AnalysisSystem [19].RESULTS AND DISCUSSIONThe results presented in Table 1 shows that the average yield of meat in carcass of pigsranges from 48.71% (K) to 51.77% (O 2 ). Using the method of two points numericallybut not significantly higher (P>0.05) meat yield in carcass of pigs fed with the additionof adsorbent mycotoxins was determined, comparing to the value found in carcass ofpigs in the control group.Carcass of pigs from experimental groups O 1 and O 2 belong to the quality class E, whilecarcass of control (K) and experimental group O 3 belong to the class U, based on thecalculated percentage of meat yield (Table 1).Table 1. Average values of LF, RF and meat yield in carcass of pigs from control andexperimental groupsParameters LF (mm) RF (mm) Meat yield (%) ClassK 29.90 ns ± 5.20 23.50 ns ± 5.15 48.71 ns ± 3.24 UO 125.10 ns ± 7.96 20.10 ns ± 6.76 51.61 ns ± 4.71 EO 225.20 ns ± 3.55 18.60 ns ± 2.50 51.77 ns ± 1.92 EO 329.70 ns ± 3.83 23.10 ns ±6.31 48.87 ns ± 2.54 Unsindicates not significant difference at P > 0.05Average values of T i (Table 2) of all examined groups of pigs carcasses exceed themaximum allowable temperature, i.e. all T i values were higher than 40°C, what indicatesthat all four groups of pigs were under stress when exsanguinated, and that animals werenot properly prepared for slaughter, and that welfare of animals was not observed [15].Results of T 24h indicates that main demand in means of hygienic quality of processedmeat of experimental O 3 and control K groups were not satisfied, while this demand weresatisfied at experimental O 1 and O 2 groups, because average values of T 24h in deep leg ofthis groups were lower than 4°C [15]. Determined pH 45' values were higher than 5.8 inSM of all examined groups. The highest pH 45' value was for control group (K), withstatistically significant differences with O 1, O 2 (P