Metrika

  • citati u SCIndeksu: 0
  • citati u CrossRef-u:0
  • citati u Google Scholaru:[]
  • posete u poslednjih 30 dana:42
  • preuzimanja u poslednjih 30 dana:0

Sadržaj

članak: 2 od 4  
Back povratak na rezultate
2015, vol. 31, br. 2, str. 203-221
Uticaj različitih proizvodnih sistema na kvalitet mesa trupova ovaca i jagnjadi Zapadnog Balkana i Norveške
aDepartment of Chemistry, Biotechnology and Food Science, University of Life Sciences, Ås, Norway
bUniverzitet u Banjoj Luci, Tehnološki fakultet, Prehrambene tehnologije i industrijske biotehnologije, Republika Srpska, BiH
cUniversity of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Podgorica, Montenegro
dBiotechnical Faculty, Podgorica, Montenegro

e-adresamilena.bjelanovic@nmbu.no
Ključne reči: production system; sheep meat quality; physical and chemical traits; meat color; fatty acid composition
Sažetak
Definisanje kvaliteta mesa odabranih rasa ovaca i jagnjadi koje su bile na ispaši u posebnim regijama je od velike važnosti u postizanju tržišne konkurentnosti. U ovom eksperimentu korišten je mišić Longisimus thoracis at lumborum (LTL) autohtonih zapadno-balkanskih(WB) ovaca i jagnjadi vlašićke pramenke (VP) koje su bile na ispaši na planiniVlašić u Bosni i Hercegovini. TakoĊer je korišten LTL od ovaca pivske pramenke (PP) koje su bile na ispaši na planini Ljubišnja u Crnoj Gori. Kvalitet mesa trupova i LTL-a autohtonih balkanskih ovaca upoređivani su sa trupovima norveških belih ovaca i jagnjadi (NWS), koje su bile na ispaši u regionu hardangerske visoravni i Jotunheimen regiona. Jagnjeće meso iz ovih regiona smatra se gurmanskim proizvodom. U poređenju sa NWS ovcama rase pramenka ovaca imale su nižu prosečnu težinu, manji oksidativni kapacitet, veću konačnu pH vrednost, intramuskularnu masnoću kao i viši odnos n-6/n-3, bolju mekoću mesa i stabilnost boje. Jagnjad zapadno-balkanske pramenke su imala nešto manju masu, viši odnos n-6/n-3, slabiji oksidativni kapacitet, njihovo meso je veoma brzo užeglo, bez obzira na viši sadržaj α-tocopherola. Tržišna prednost mesa zapadno-balkanskih rasa je u njihovoj mekoći, dok NWS jaganjci imaju bolji nutritivni profil.
Reference
Alibegovic-Grbic, S. (2009) Country pasture/forage resource profiles. FAO, FAO Country Report
Andoy, T., Haung, A., Sorheim, O., Thomassen, M.S., Varszegi, Z., Eik, L.O. (2005) Grazing on mountain pastures does it affect meat quality in lambs?. Livestock Production Science, 95, 25-31
Barret, J., Kirschke, H. (1981) Methods in enzymology: Proteolytic enzymes. Part C. 535-561
Bjelanović, M., Vucić, G., Marković, B., Berg, P., Egelandsdal, B. (2013) Comparison of meat and quality characteristics between Norwegian white sheep and Western Balkan Pramenka sheep.
Boman, I.A., Klemetsdal, G., Nafstad, O., Blichfeldt, T., Våge, D.I. (2010) Impact of two myostatin (MSTN) mutations on weight gain and lamb carcass classification in Norwegian White Sheep (Ovis aries). Genetics Selection Evolution, 42(1): 4
Brand-Williams, W., Cuvelier, M.E., Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1): 25-30
Brenna, J. T., Salem, N., Sinclair, A.J., Cunnane, S.C. (2009) α-Linolenic acid supplementation and conversion to n-3 long-chain polyunsaturated fatty acids in humans. Prostaglandins, Leukotrienes and Essential Fatty Acids, 80(2-3): 85-91
Calkins, C.R., Seideman, S.C. (1988) Relationships Among Calcium-Dependent Protease, Cathepsins B and H, Meat Tenderness and the Response of Muscle to Aging. Journal of Animal Science, 1186-1193; 66
Carrasco, S., Ripoll, G., Sanz, A., Álvarez-Rodríguez, J., Panea, B., Revilla, R., Joy, M. (2009) Effect of feeding system on growth and carcass characteristics of Churra Tensina light lambs. Livestock Science, 121(1): 56-63
Cockett, N.E., Smit, M.A., Bidwell, C.A., Segers, K., Hadfield, T.L., Snowder, G.D., Georges, M., Charlier, C. (2005) The callipyge mutation and other genes that affect muscle hypertrophy in sheep. Genetics Selection Evolution, 37(Suppl 1): S65
Ćinkulov, M., Popovski, Z., Porcu, K., Tanaskovska, B., Hodžić, A., Bytyqi, H., Mehmeti, H., Margeta, V., Djedović, R., Hoda, A. (2008) Genetic diversity and structure of the West Balkan Pramenka sheep types as revealed by microsatellite and mitochondrial DNA analysis. Journal of Animal Breeding and Genetics, 125(6): 417-426
Daley, C.A., Abbott, A., Doyle, P.S., Nader, G.A., Larson, S. (2010) A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef. Nutrition journal, 9: 10
Davey, C.L., Gilbert, K.V., Carse, W.A. (1976) Carcass electrical stimulation to prevent cold shortening toughness in beef. New Zealand Journal of Agricultural Research, 19(1): 13-18
Dawidowicz, A.L., Wianowska, D., Olszowy, M. (2012) On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity). Food Chemistry, 131(3): 1037-1043
Dias, C.B., Garg, R., Wood, L.G., Garg, M.L. (2014) Saturated fat consumption may not be the main cause of increased blood lipid levels. Medical Hypotheses, 82(2): 187-195
Domke, A.V., Chartier, C., Gjerde, B., Leine, N., Vatn, S., Østerås, O., Stuen, S. (2011) Worm control practice against gastro-intestinal parasites in Norwegian sheep and goat flocks. Acta Veterinaria Scandinavica, 53(1): 29
Dubljevic, R. (2009) Country pasture/forage resource profiles. FAO, FAO Country Report
Enser, M., Hallet, K.G., Bewett, B., Fursey, G.A.J., Wood, J.D., Harrington, G. (1998) Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition. Meat Science, 49, str. 329-341
Faustman, C., Cassens, R.G., Schaefer, D.M., Buege, D.R., Williams, S.N., Scheller, K.K. (1989) Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E. Journal of Food Science, 54(4): 858-862
Faustman, C., Chan, W.K., Schaefer, D.M., Havens, A. (1998) Beef Color Update: The Role for Vitamin E. Journal of Animal Science, 1019-1026; 76
Guerrero, A., Valero, M.V., Campo, M.M., Sañudo, C. (2013) Some factors that affect ruminant meat quality: from the farm to the fork. Acta Scientiarum. Animal Sciences, 35(4): 335-347
Hersleth, M., Næs, T., Rødbotten, M., Lind, V., Monteleone, E. (2012) Land meat - Importance of otrigin and grazing system for Italian and Norwegian consumers. Meat Science, 90(4): 899-907
Hoffman, L.C., Muller, M., Cloete, S.W.P., Schmidt, D. (2003) Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics. Meat Science, 65(4): 1265-1274
Huth, P.J., Fulgoni, V.L., Keast, D.R., Park, K., Auestad, N. (2013) Major food sources of calories, added sugars, and saturated fat and their contribution to essential nutrient intakes in the U.S. diet: data from the national health and nutrition examination survey (2003–2006). Nutrition Journal, 12(1): 116
Jose, C.G., Pethick, D.W., Gardner, G.E., Jacob, R.H. (2008) Vitamin E Will Improve the Colour Stability in Lamb; a Dose Rate Investigation. u: Proceedings of the 54th International Congress of Meat Science and Technology, 1-3
Karlsson, A., Enfalt, A.C., Essen-Gustavsson, B., Lundstrom, K., Rydhmer, L., Stern, S. (1993) Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs. J Anim Sci, 71(4): 930-8
Lee, M.R., Harris, L.J., Dewhurst, R.J., Merry, R.J., Scollan, N.D. (2003) The effect of clover silages on long chain fatty acid rumen transformations and digestion in beef steers. Animal Science, 491-501; 76
Lind, V., Berg, J., Eik, L.O., Eilertsen, S.M., M⊘lmann, J., Hersleth, M., Afseth, N.K., Haugland, E. (2009) Effects of concentrate or ryegrass-based diets ( Lolium multiflorum ) on the meat quality of lambs grazing on semi-natural pastures. Acta Agriculturae Scandinavica, Section A - Animal Science, 59(4): 230-238
Lombardi-Boccia, G., Martı́nez-Domı́nguez, B., Aguzzi, A., Rincón-León, F. (2002) Optimization of heme iron analysis in raw and cooked red meat. Food Chemistry, 78(4): 505-510
Lorenzo, J.M., Crecente, S., Franco, D., Sarriés, M.V., Gómez, M. (2014) The effect of livestock production system and concentrate level on carcass traits and meat quality of foals slaughtered at 18 months of age. Animal, 8(03): 494-503
Lourenço, M., van Ranst, G., de Smet, S., Raes, K., Fievez, V. (2007) Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat. Animal, 1(04): 537
Lunnan, T., Todnem, J. (2011) Forage quality of native grasses in mountain pastures of southern Norway. Grassland Science in Europe, 568-570; 16
Mancini, R.A., Hunt, M.C. (2005) Current research in meat color. Meat Science, 71(1): 100
Marković, B., Marković, M., Adžić, N. (2007) The farm animal genetic resources of Montenegro. Biotechnology in Animal Husbandry, vol. 23, br. 3-4, str. 1-9
Martinez-Royo, A., Jurado, J.J., Smulders, J.P., Martí, J.I., Alabart, J.L., Roche, A., Fantova, E., Bodin, L., Mulsant, P., Serrano, M. (2008) A deletion in the bone morphogenetic protein 15 gene causes sterility and increased prolificacy in Rasa Aragonesa sheep. Animal Genetics, 39(3): 294-297
Martnez-Cerezo, S., Sanudo, C., Panea, B., Medel, I., Delfa, R., Sierra, I., Beltran, J.A., Cepero, R., Olleta, J.L. (2005) Breed, slaughter weight and ageing time effects on physico-chemical characteristics of lamb meat. Meat Science, 69(2): 325
Park, J.H., Brown, R.L., Park, C.R., McCully, K., Cohn, M., Haselgrove, J., Chance, B. (1987) Functional pools of oxidative and glycolytic fibers in human muscle observed by 31P magnetic resonance spectroscopy during exercise. Proceedings of the National Academy of Sciences, 84(24): 8976-8980
Ponnampalam, E.N., Burnett, V.F., Norng, S., Warner, R.D., Jacobs, J.L. (2012) Vitamin E and fatty acid content of lamb meat from perennial pasture or annual pasture systems with supplements. Animal Production Science, 52(4): 255
Porcu, K., Marković, B. (2006) Catalogue of west Balkan Pramenka sheep breed types. u: Identification and Conservation of Animal Genetic Resources in South Eastern Europe, Skopje, Macedonia
Priolo, A., Micol, D., Agabriel, J., Prache, S., Dransfield, E. (2002) Effect of grass or concentrate feeding systems on lamb carcass and meat quality. Meat Science, 62(2): 179
Russo, G.L. (2009) Dietary n-6 and n-3 polyunsaturated fatty acids: From biochemistry to clinical implications in cardiovascular prevention. Biochemical pharmacology, 77(6): 937-46
Sañudo, C., Enser, M.E., Campo, M.M., i dr. (2000) Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain. Meat Science, 54(4): 339
Smink, W., Gerrits, W.J.J., Gloaguen, M., Ruiter, A., van Baal, J. (2011) Linoleic and α-linolenic acid as precursor and inhibitor for the synthesis of long-chain polyunsaturated fatty acids in liver and brain of growing pigs. Animal, 6(02): 262-270
Teixeira, A., Batista, S., Delfa, R., Cadavez, V. (2005) Lamb meat quality of two breeds with protected origin designation: Influence of breed, sex and live weight. Meat Science, 71(3): 530
Triumf, E.C., Purchas, R.W., Mielnik, M., Maehre, H.K., Elvevoll, E., Slinde, E., Egelandsdal, B. (2012) Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer. Meat Science, 90(1): 122-129
Voisinet, B.D., Grandin, T., o'Connor S.F., Tatum, J.D., Deesing, M.J. (1997) Bos indicus-cross feedlot cattle with excitable temperaments have tougher meat and a higher incidence of borderline dark cutters. Meat Science, 46(4): 367-377
Volden, J., Bjelanovic, M., Vogt, G., Slinde, E., Skaugen, M., Nordvi, B., Egelandsdal, B. (2011) Oxidation progress in an emulsion made from metmyoglobin and different triacylglycerols. Food Chemistry, 128(4): 854-863
Vukasovič, T. (2013) Attitude towards organic meat: an empirical investigation on West Balkans Countries (WBC) consumers. World's Poultry Science Journal, 69(03): 527-540
Więcek, J., Skomiał, J., Rekiel, A., Florowski, T., Dasiewicz, K., Kosińska, M. (2008) Fattening and slaughter parameters in the first period of fattening of pigs fed restrictive or semi ad libitum diets. Polish Journal of Food and Nutrition Science, 58, 325-329
Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Richardson, R.I., Sheard, P.R. (1999) Manipulating meat quality and composition. Proc Nutr Soc, 58(2): 363-70
Wood, J.D., Enser, M., Fisher, A.V., Nute, G.R., Sheard, P.R., Richardson, R.I., Hughes, S.I., Wittington, F.M. (2008) Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78(4): 343
Yi, G., Haug, A., Nyquist, N.F., Egelandsdal, B. (2013) Hydroperoxide formation in different lean meats. Food Chemistry, 141(3): 2656-2665
 

O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH1502203B
objavljen u SCIndeksu: 03.03.2016.