Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
Effects of dietary n-3 polyunsaturated fatty acids and ... - FINS
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1 st WorkshopXIII International Feed Technology SymposiumAccording to parameters <strong>and</strong> criteria for meat quality it was determined that the averagetechnological quality <strong>of</strong> meat, control <strong>and</strong> all experimental groups, was normal RFN(reddish, firm, non-exudative).Analysing the results <strong>of</strong> basic chemical composition, it can be given a positive opinionfrom nutritional point <strong>of</strong> view on the use <strong>of</strong> mycotoxin adsorbent Min-a-zel, because itwas determined numerical but not significant higher protein content (P>0.05) in carcass<strong>of</strong> pigs fed with the addition <strong>of</strong> Min-a-zel.ACKNOWLEDGEMENTSThis study was supported by the Ministry <strong>of</strong> Science <strong>and</strong> Technological Development <strong>of</strong>the Republic <strong>of</strong> Serbia, Project No. TR20037.REFERENCE1. Council Regulation (EEC) No 3220/84, Determining the Communitv scale forgrading pig carcass, Official Journal <strong>of</strong> 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 St<strong>and</strong>ardization) (1973). Determination<strong>of</strong> fat content, ISO 1443:1973 st<strong>and</strong>ard. In International st<strong>and</strong>ards meat <strong>and</strong>meat products, Genève, Switzerl<strong>and</strong>, International Organization forSt<strong>and</strong>ardization.7. ISO (International Organization for St<strong>and</strong>ardization) (1978), Determination<strong>of</strong> nitrogen content, ISO 937:1978 st<strong>and</strong>ard, In International st<strong>and</strong>ards meat<strong>and</strong> meat products, Genève, Switzerl<strong>and</strong>: International Organization forSt<strong>and</strong>ardization.8. ISO (International Organization for St<strong>and</strong>ardization) (1997), Determination<strong>of</strong> moisture content, ISO 1442:1997 st<strong>and</strong>ard, In International st<strong>and</strong>ards meat<strong>and</strong> meat products, Genève, Switzerl<strong>and</strong>: International Organization forSt<strong>and</strong>ardization.9. ISO (International Organization for St<strong>and</strong>ardization) (1998), Determination<strong>of</strong> ash content, ISO 936:1998 st<strong>and</strong>ard, In International st<strong>and</strong>ards meat <strong>and</strong>meat products, Genève, Switzerl<strong>and</strong>, International Organization forSt<strong>and</strong>ardization.10. ISO 2917, (1999), Meat <strong>and</strong> meat products. Measurement <strong>of</strong> pH (Referencemethod).334
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