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2020, vol. 36, br. 2, str. 139-154
Kvalitet mesa, hemijski sastav, profil masnih kiselina i oksidativna stabilnost svinjetine od nekastriranih mužjaka, hirurških kastrata i nazimica nakon dodavanja betaina u ishrani
aCzech University of Life Sciences Prague, Faculty of Agrobiology, Food and Natural Resources, Prague, Czech Republic
bSlovak Agricultural University, Faculty of Agrobiology and Food Resources, Nitra, Slovakia

e-adresabahelka@af.czu.cz
Ključne reči: betain; nekastrirani mužjaci; kvalitet mesa svinja; masne kiseline; oksidativni kapacitet
Sažetak
Ova studija je sprovedena da bi se procenio uticaj pola i dodatka betaina u ishrani na hemijski sastav, sadržaj holesterola, kvalitet mesa, sastav masnih kiselina i oksidativnu stabilnost svinjskog mesa nekastriranih nerastova, hirurških kastrata i nazimica. U ispitivanje je bilo uključeno ukupno četrdeset i dva grla (nekastrirani nerastovi - EM, hirurški kastrati - SC, i nazimice - G, svaki po 14), potomci landras svinja i hempšir x pijetren nerastova. Svinje su raspoređene u kontrolne i eksperimentalne grupe (svaka po 21 grlo - 7 EM, 7 SC i 7 G). Kontrolne svinje su trideset dana pre klanja dobijale standardnu ishranu bez ikakvih dodataka, dok su eksperimentalne hranjene istom hranom sa dodatkom betaina (1,25 g.kg-1 hrane). Kastrati su imali znatno viši sadržaj intramuskularne masti i holesterola (P<0,05) u odnosu na nekastrirane nerastove i nazimice. Takođe, imali su veći sadržaj vakcenične, arahidonske (P<0,05), oleinske, eikosanojske i ukupnih mononezasic'enih masnih kiselina (P <0,01). Suprotno tome, nekastrirani nerastovi su imali najviši nivo linolenske, linolne, ukupnih polinezasićenih i n-6 masnih kiselina (P<0,05). Pol svinja nije imao uticaj na kvalitet mesa i oksidativnu stabilnost svinjskog mesa. Dodatak betaina povećao je sadržaj holesterola u kastratima u poređenju sa ostala dva pola (P<0,05). Vrednost kala ceđenja smanjena je u grupi nekastriranih nerastova (P<0,05), a oksidaciona stabilnost mišića poboljšana je u sve tri grupe (P<0,05). Tretman betainom nije uticao na profil masnih kiselina. Primećene su interakcije između pola i dodavanja betaina kod koncentracije holesterola, vrednosti kala ceđenja, oleinske, linolenske, ukupnih polinezasićenih i n-6 masnih kiselina, kao i oksidativnu stabilnost posle 30 i 120 min. inkubacije.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH2002139B
objavljen u SCIndeksu: 26.07.2020.
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