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2011, br. 20, str. 166-174
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Sadržaj fosfora u Mm. semimembranosus, jetrama i bubrezima deset različitih genotipova svinja odgajanih u Vojvodini
Phosphorus content in Mm. semimembranosus, livers and kidneys of ten different pig genetic lines from Vojvodina
aUniverzitet u Novom Sadu, Tehnološki fakultet bInstitut za prehrambene tehnologije, Novi Sad
e-adresa: tomovic@uns.ac.rs
Projekat: Projekat Pokrajinskog sekretarijata za nauku i tehnološki razvoj Autonomne Pokrajine Vojvodine, br. 114-451-2091/2011: Poboljšanje kvaliteta mesa autohtonih i plemenitih rasa svinja odgajanih u Vojvodini za proizvodnju tradicionalnih fermentisanih su
Sažetak
U ovom radu utvrđen je sadržaj fosfora (P) u Mm. semimembranosus, jetrama i bubrezima svinja (n = 69), deset različitih genotipova odgajanih u Vojvodini. Sadržaj P određen je standardnom spektrofotometrijskom ISO metodom. Između različitih genotipova svinja nisu utvrđene značajne razlike (P > 0.05) u sadržaju P, ni za jedno ispitano tkivo. Sadržaj P visoko značajno (P < 0.001) se razlikovao između sva tri ispitana tkiva. Sadržaj P u mišićnom tkivu nalazio se u intervalu od 200 do 263 mg/100 g, odnosno prosečno je iznosio 225 mg/100 g, zatim u tkivu jetre u intervalu od 336 do 448 mg/100 g, odnosno prosečno je iznosio 383 mg/100 g i u tkivu bubrega u intervalu od 246 do 347 mg/100 g, odnosno prosečno je iznosio 287 mg/100 g. Utvrđeni sadržaji P u sva tri ispitana tkiva svinja odgajanih u Vojvodini odgovaraju sadržajima P utvrđenim u istim tkivima svinja odgajanih u drugim zemljama. Konzumiranjem 100 g tkiva jetre zadovoljava se minimalno 33.6%, preporučenog dnevnog unosa za P, dok se konzumiranjem 100 g tkiva bubrega ili 100 g mišićnog tkiva zadovoljava minimalno 28.7% ili 20.0% preporučenog dnevnog unosa za P.
Abstract
The content of phosphorous (P) was determined in the Mm. semimembranosus, livers and kidneys tissues (n = 69) of pigs from ten different genetic lines produced in Vojvodina. P content was determined by the standard spectrophotometric ISO method. The difference in the P content among the different genetic lines of pigs was not significant (P > 0.05) in the analyzed muscle, liver and kidney tissues. On the other hand, P content was highly significantly (P < 0.001) different between all analyzed tissues. The content of P in the muscle tissue was in the range from 200 to 263 mg/100 g. The average P content in the muscle tissue was 225 mg/100 g. In the liver tissue P content ranged from 336 to 448 mg/100 g, with an average of 383 mg/100 g. P content in the kidney tissue ranged from 246 to 347 mg/100 g, with an average of 287 mg/100 g. The P contents obtained in the Vojvodina pork meat, liver and kidney tissues are in agreement with P contents in the same tissues of pigs from other countries. The consumption of 100 g of liver tissue contributes minimally 33.6%, of the Reference Daily Intake (RDI) value for P, while the consumption of 100 g of kidney or muscle tissue contributes maximally 28.7% and 20.0%, respectively, of RDI value for P.
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