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Vpliv dodatkov vitamina E, hmelja in tanina v krmo prašičev na kakovost različno soljenih pršutov
Tomšič, Tadeja (Author), Rezar, Vida (Mentor) More about this mentor... This link opens in a new window, Levart, Alenka (Co-mentor)

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Abstract
S prehrano prašičev lahko vplivamo na maščobnokislinsko sestavo mesa in mesnih izdelkov, zato je dodajanje antioksidantov v krmo pomemben dejavnik za zaščito mesa in mesnih izdelkov pred oksidacijskim kvarjenjem. Namen raziskave je bil ugotoviti vpliv dodatkov vitamina E, hmelja in tanina v krmo prašičev pitancev na kakovost različno soljenih pršutov. V raziskavo je bilo vključenih 41 prašičev (20 kastratov in 21 svinjk), ki so bili razdeljeni v 4 skupine, ki so v krmni mešanici dobivale različne dodatke: skupina Kontrola (kontrolna skupina brez dodatka), skupina Vit E dodatek vitamina E (150 mg/kg α-tokoferil acetata), skupina Hmelj dodatek hmelja (0,4 % zmletih hmeljevih storžkov) in skupina Tanin (dodatek 3 % preparata s tanini bogatega ekstrakta lesa sladkega kostanja). Po zakolu prašičev smo obe zadnji stegni pripravili za predelavo v pršut. Desna stegna smo solili 18 dni, medtem ko smo leva stegna, z namenom zmanjšanja soli v pršutu, solili le 10 dni. Pršut smo zorili 17 mesecev. V vzorcih smo določali vsebnost SS (suhe snovi), α-tokoferola, ACL (antioksidativno kapaciteto v maščobah topnih antioksidantov), MDA (malondialdehid), in MKS (maščobnokislinsko sestavo). V koncentraciji SS, ACL in MDA, med skupinami ni bilo razlik. Statistično značilne razlike v primerjavi z ostalimi skupinami, smo izmerili v koncentraciji α-tokoferola v skupini Vit E. Pri MKS ni bilo statistično značilnih razlik. Različna količina soli ni imela vpliva na nobenega od merjenih parametrov.

Language:Slovenian
Keywords:prehrana živali, prašiči, krmni dodatki, antioksidanti, pršut, kakovost
Work type:Master's thesis/paper (mb22)
Organization:BF - Biotechnical Faculty
Year:2017
COBISS.SI-ID:3989640 Link is opened in a new window
Views:768
Downloads:274
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Secondary language

Language:English
Title:Effect of dietary vitamin E, hops and tannin supplementation in pigs diet on quality of cured ham using different salting times
Abstract:
By changing the pig’s diet, we can influence the fatty acid composition of the meat and meat products and by adding antioxidants we can protect animals from oxidative deterioration. The aim of the research was to determine the effect of dietary supplementation of vitamin E, hops and tannin on the quality of cured ham using different salting times. 41 pigs (20 barrows and 21 gilts) were included in the research, which were separated into four groups according to the different nutrition supplements: Control group (with no supplements), group Vit E with vitamin E as supplement (150 mg/kg α-Tocopheryl acetate), group Hmelj with hops as supplement (0.4% ground hops) and group Tanin with tannin as supplement (3% chestnut tannin). After the pigs were slaughtered, we prepared both hind legs to be made into cured ham. The right hind leg was salted for 18 days, while the left hind leg for only 10 days as we tried to reduce the amount of salt in the cured ham. We aged the cured ham for 17 months. The analysis of the samples determined the concentration of SS (dry matter), α-Tocopherol, ACL (lipid-soluble antioxidants capacity), MDA (malondialdehyde), and MKS (fatty acid composition). The concentrations of SS, ACL and MDA between groups showed no differences. Statistically significant differences in comparison with other groups were detected in the concentration of α-Tocopherol in the group where the pigs received vitamin E as the supplement. The statistical significant differences warn’t noted in the MKS concentrations between groups. The different amounts of salt had no impact on any of the measured parameters.

Keywords:animal nutrition, pigs, feed additives, antioxidants, ham, quality

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