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

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1 st WorkshopXIII International Feed Technology SymposiumFat content in muscles of control group was higher than in muscles in all experimentalgroups (O 1 , O 2 , O 3 ). The lowest fat content was found in experimental group O 2 ,however the differences were not statistically significant (P>0.05).It is important to mention that the average free fat content in M. semimembranosus, bothin control and experimental groups was higher than 2% - the upper limit for SM musclesof good quality, intended for processing highest quality meat product, especially cookedham [14].The highest average protein content (21.22%) was found in SM experimental O 2 group,significantly higher (P
1 st WorkshopXIII International Feed Technology SymposiumAccording to parameters and criteria for meat quality it was determined that the averagetechnological quality of meat, control and all experimental groups, was normal RFN(reddish, firm, non-exudative).Analysing the results of basic chemical composition, it can be given a positive opinionfrom nutritional point of view on the use of mycotoxin adsorbent Min-a-zel, because itwas determined numerical but not significant higher protein content (P>0.05) in carcassof pigs fed with the addition of Min-a-zel.ACKNOWLEDGEMENTSThis study was supported by the Ministry of Science and Technological Development ofthe Republic of Serbia, Project No. TR20037.REFERENCE1. Council Regulation (EEC) No 3220/84, Determining the Communitv scale forgrading pig carcass, Official Journal of the European Communities, 301(1984), 1-3.2. Devegowda, G., Raju, M., Swamu, H.: Mycotoxins: Novel solutions for theircounteraction, Biotehnology in the Feed Industry, 7 (1998), 241-255.3. Dule, N.: Mycotoxin binder: It is time for real science, Poultry. Digest., 57(1998), 38-39.4. Džinić, N.: Uticaj endogenih i egzogenih faktora na kvalitet svinjskog mesa.Doktorska disertacija, Tehnološki fakultet, Univerzitet u Banjoj Luci, 2005,Banja Luka.5. Grau, R., Hamm, R.: Eine einfache Methode zur Bestimmung derWasserbindung im Muskel, Naturwissenschaften, 40(1) (1953), 29-30.6. ISO (International Organization for Standardization) (1973). Determinationof fat content, ISO 1443:1973 standard. In International standards meat andmeat products, Genève, Switzerland, International Organization forStandardization.7. ISO (International Organization for Standardization) (1978), Determinationof nitrogen content, ISO 937:1978 standard, In International standards meatand meat products, Genève, Switzerland: International Organization forStandardization.8. ISO (International Organization for Standardization) (1997), Determinationof moisture content, ISO 1442:1997 standard, In International standards meatand meat products, Genève, Switzerland: International Organization forStandardization.9. ISO (International Organization for Standardization) (1998), Determinationof ash content, ISO 936:1998 standard, In International standards meat andmeat products, Genève, Switzerland, International Organization forStandardization.10. ISO 2917, (1999), Meat and meat products. Measurement of pH (Referencemethod).334
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Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS

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