1. The effect of supplementing pig diet with chestnut wood extract or hops on fresh meat and dry-cured productsUrška Tomažin, Martin Škrlep, Maja Prevolnik Povše, Nina Batorek Lukač, Danijel Karolyi, Matjaž Červek, Marjeta Čandek-Potokar, 2020, original scientific article Abstract: Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability. Keywords: pig meat, meat quality, pig diet, tannin extract, hops, dry-cured products, oxidation, pigs Published in DKUM: 23.12.2024; Views: 0; Downloads: 3
Full text (8,88 MB) This document has many files! More... |
2. Effect of immunocastration and housing conditions on pig carcass and meat quality traitsMartin Škrlep, Klavdija Poklukar Žnidaršič, Kevin Kress, Milka Vrecl, Gregor Fazarinc, Nina Batorek Lukač, Ulrike Weiler, Volker Stefanski, Marjeta Čandek-Potokar, 2020, original scientific article Abstract: The present study investigated the effects of immunocastration and housing conditions on carcass, meat, and fat quality traits. Immunocastrates (IC, n = 48), entire (EM, n = 48), and surgical castrates (SC, n = 48) male pigs were reared under three different housing conditions. The conditions were standard (n = 36), enriched (n = 36, twice as much space as standard and additional outdoor access), or standard with repeated social mixing (n = 72). Pigs of the IC group were vaccinated at the age of 12 and 22 wk. The animals were slaughtered in four batches, balanced for sex category and housing, at the age of 27 wk reaching 124.7 ± 1.0 kg. Immunocastration led to increased fat deposition (i.e., thicker subcutaneous fat at different anatomical locations, more leaf fat, fatter belly in IC than EM, P < 0.05) but did not affect muscularity traits. As a result, EM exhibited higher and SC lower (P < 0.05) carcass leanness than IC. Fatty acids composition of either subcutaneous or intramuscular fat (IMF) agreed with general adiposity, that is, IC were intermediate between EM and SC exhibiting the lowest and highest fat saturation (P < 0.05), respectively. Compared to SC, EM exhibited higher (P < 0.05) levels of muscle oxidation and collagen content than SC, with IC taking an intermediate position in the case of the level of peroxidation and collagen content, or closer to SC as regards to oxidation of muscle proteins (i.e., carbonyl groups). Meat quality (including marbling score, cooking loss, subjective color redness, and chroma) of IC was similar to EM, and both differed (P < 0.05) from SC. However, IC and SC had less (P < 0.05) tough meat than EM, consistent with protein oxidation. The effect of housing was less evident. Mixing of pigs resulted in lower (P < 0.05) carcass weight and fatness in all sex categories with lower (P < 0.05) oleic and higher (P < 0.05) arachidonic acid in IMF of EM. Keywords: carcass traits, entire males, housing, immunocastrates, meat quality, surgical castrates Published in DKUM: 18.12.2024; Views: 0; Downloads: 3
Full text (778,71 KB) This document has many files! More... |
3. Growth performance, meat quality, and fecal microbial population in limousin bulls supplemented with hydrolyzable tanninsAndrej Mergeduš, Marjan Janžekovič, Dejan Škorjanc, Tadeja Kraner Šumenjak, Maksimiljan Brus, 2022, original scientific article Abstract: The objective of this study was to investigate the effects of supplementation of hydrolyzable tannins (HT) from sweet chestnut wood extract (Castanea sativa Mill.) to the diet of Limousin bulls on growth rate, carcass and meat quality traits, and fecal Clostridia strain levels in a 7-month feeding trial. Thirty-two bulls were randomly assigned to four treatment groups (CON (without addition of HT); TAN 1 (1 g HT kg−1 DM); TAN 2 (1.5 g HT kg−1 DM); and TAN 3 (1.5 g HT kg−1 DM with a nominally lower dose of concentrate). Compared with the CON group, supplementation with HT significantly (p < 0.050) increased bull growth rate during 4–7 months, whereas carcass and meat quality traits were unaffected during the last three months of fattening. Supplementation of HT significantly reduced meat drip loss (p = 0.000) compared with the CON group. No effects were observed on the total number of fecal Clostridia strains; however, the concentration of Clostridium perfringens was significantly lower (p = 0.004) in TAN 1 than that in the CON group. The results obtained in fattening bulls indicate that the addition of HT is justified in practice to improve growth performance and feed efficiency without adverse effects on the carcass and meat quality. Keywords: carcass characteristic, chestnut tannins, fecal Clostridia, growth performance, Limousin bulls, meat quality Published in DKUM: 12.12.2024; Views: 0; Downloads: 2
Full text (2,14 MB) This document has many files! More... |
4. Predictors of meat reduction : the case of SloveniaAndrej Kirbiš, Vanesa Korže, Maruša Lubej, 2024, original scientific article Abstract: Health, environmental, and animal advocacy organisations emphasise reducing or eliminating high meat consumption due to its adverse effects on health, sustainability, climate change, and animal welfare. Increasingly, people are deciding to reduce their meat consumption frequency. Our study aimed to examine predictors of meat reduction among Slovenian consumers, focusing on gender, age, partner and children status, size of residential settlement, socioeconomic status, and political orientation. We conducted a survey using non-probability sampling. We examined demographic, socioeconomic, and political predictors of individuals’ self-assessed intent to reduce meat consumption in the month following the survey. Additionally, we analysed respondents’ meat reduction during the three years prior. A correlation analysis revealed that higher age and education levels were significantly positively correlated with meat reduction patterns. An ordinal logistic regression analysis indicated that age was the only significant predictor of meat reduction intentions and past behaviour. Our findings suggest that middle-aged and elderly individuals are more likely than younger adults to report meat reduction behaviours. Future public health interventions should tailor approaches to different age groups, and, in particular, target younger individuals. Educational campaigns should highlight the health and environmental benefits of reducing meat and animal product consumption, particularly in primary and secondary schools. Keywords: meat consumption, meat reduction, food, health, diet Published in DKUM: 20.08.2024; Views: 106; Downloads: 9
Full text (300,72 KB) This document has many files! More... |
5. The role of education in sustainable dietary patterns in SloveniaAndrej Kirbiš, Monika Lamot, Marija Javornik, 2021, original scientific article Abstract: The most sustainable dietary patterns involve the consumption of plant-based (vegan) foods, excluding or reducing animal products, including meat, fish, and dairy, yet there is a lack of research on determinants of sustainable dietary patterns in central European countries. The present article aimed to examine the prevalence of sustainable dietary practices and attitudes among the Slovenian public and to investigate the role of education in fostering sustainable dietary patterns. We analyzed a representative national sample of Slovenians, with data gathered in 2019 (ISSP/Slovenian Public Opinion; N = 1079; 51.2% females). The results indicate that most Slovenians do not have sustainable dietary practices or attitudes with regard to health, the environment, animals, and dietary minorities. One in four Slovenians consume meat at least once per day and one in two consume meat three to six times per week. In addition, 78.2% of Slovenians consume milk at least three times per week; more than half consume milk daily or more often. Fish consumption is the least frequent among the three food groups. At least two-thirds of Slovenians also hold attitudes that are low in sustainability. Results also show that, after controlling for confounding variables, higher educational level emerged as an independent predictor of lower meat consumption, but not of lower fish or milk consumption. Furthermore, those in the lowest educational group are significantly less likely to hold sustainable attitudes than those in the higher educational group. Finally, current student status only decreases meat consumption. Since our results show an educational gradient in meat consumption and attitudes, public health and environmental campaigns should focus on the less-educated groups, encouraging them to reduce meat intake and fostering more sustainable attitudes. Keywords: dietary patterns, education, sustainability, attitudes, meat, animals Published in DKUM: 12.04.2024; Views: 223; Downloads: 28
Full text (464,36 KB) This document has many files! More... |
6. Effect of immunocastration on performance of Slovenian pig fattenersMartin Škrlep, Nina Batorek Lukač, Blaž Šegula, Marta Zajec, Stane Košorok, Marija Glavač-Vnuk, Valentina Kubale, Gregor Fazarinc, Marjeta Čandek-Potokar, 2011, original scientific article Abstract: The influence of the immunocastration (immunisation against GnRH) on pig performance (growth, carcass and meat quality traits) was investigated in two parallel experiments (on two farms) with two crossbreeds – G1 (50% Duroc) and G2 (50% Pietrain). Within the crossbreed, the pigs were assigned to three experimental groups; entire males (EM, n=49), immunocastrates (IC, n=45) and surgical castrates (SC, n=45). Those assigned to IC group were vaccinated at the age of 12 and 19 weeks. Pigs were individually housed, their feed intake (ad libitum) and weight (at 12, 19 and 24 weeks) were recorded. At the age of 24 weeks, the pigs were slaughtered and their carcass and meat quality traits were assessed. We hypothesized that treatment response could have been different in two crossbreeds. However the interaction was insignificant, thus the treatment effect is presented on pooled results for both crossbreeds. Until the revaccination, IC were similar to EM pigs, thereafter they exhibited an increase in feed intake and growth rate. Overall, they presented an advantage in growth rate and feed efficiency as compared to SC. They also exhibited better carcass properties as SC without any major effect on meat quality. The present study provides the initial information on the immunocastration effect in Slovenian herds that should further be supported by testing it in usual rearing conditions and group housing. Keywords: pig, immunocastration, growth performance, carcass properties, meat quality Published in DKUM: 24.08.2017; Views: 1983; Downloads: 106
Full text (122,14 KB) This document has many files! More... |
7. Measuring public procurement for innovation on the country level and the role of ICT supportKristina Detelj, Tanja Markovič-Hribernik, Igor Pihir, 2015, original scientific article Abstract: Using of public procurement as a tool for promoting innovations has captured interest of many researchers in recent years. However, most of the research is focused on the impact of public procurement on the company's innovativeness. The article discusses the findings of the literature on this topic and proposes a model on how to transfer the concept from the company level to the level of the whole country. One of the biggest problems is unavailability of appropriate measures of this phenomenon, so the authors suggest that the concept of Public procurement for innovation can be approximated by participation of criterion of the most economically advantageous tender (MEAT). Implementation of this criterion in choosing the best offer can be supported and facilitated by using of ICT which can improve the efficiency of procurement process and enable more innovations. Keywords: public procurement, innovation, most economically advantageous tender, MEAT, information and communication technology Published in DKUM: 03.08.2017; Views: 1420; Downloads: 111
Full text (868,61 KB) This document has many files! More... |
8. Poultry meat in the production of meat productsCiril Varga, Vladimir Strelec, Marko Volk, 2000, published professional conference contribution Abstract: The authors had studied the possibility of the use of various types of poultrymeat, factors which could have and adverse impact upon the microbiological quality of the raw material, which technology of meat products production and quality of products. Keywords: poultry meat, quality, technology, quality of products Published in DKUM: 20.07.2017; Views: 1694; Downloads: 130
Full text (217,71 KB) This document has many files! More... |
9. Influence of added fat on the quality of poultry meatVladimir Strelec, Marko Volk, Ciril Varga, 2000, published scientific conference contribution Abstract: In testing conditions six groups of broiler chickens were tested for the effect of feed addition Bergafat and standardised fats added in the feed in the quantity of 3,9% in starter, 8,5% in grower, 8,6% in finisher, and 9,3% in endfinisher. Among testing groups no differences in the achieved productionresults were stated. The organoleptic evaluation of meat however showed considerable differences in the intensity of aroma, smell and taste. Keywords: meat, chickens meat, organoleptic evaluation of meat, poultry fat, added fat Published in DKUM: 20.07.2017; Views: 1394; Downloads: 104
Full text (305,20 KB) This document has many files! More... |
10. Carcass and meat quality traits of pig fatteners from Slovenian breeding programmeMaja Prevolnik Povše, Martin Škrlep, Dejan Škorjanc, Marjeta Čandek-Potokar, 2008, published scientific conference contribution Abstract: The aim of the present study was the comparison of carcass and meat quality traits of commercial pigs of various crossbreeds from two major Slovenian herds. The analysis is based on phenotypic data from field trials which have been collected in the last past five years within the Slovenian breeding programme. Important differences in carcass traits were observed between two herds and were associated to different crossbreeds used. In spite of that economically important result on the slaughter line (lean meat %) was similar for both herds. Meat quality traits were also significantly different between the two herds. Again, the difference could be ascribed to crossbreeds used. However, since the herd effect is connected with abattoir effect, different ante-mortem conditions and/or lower robustness of these animals to premortal stress could also be contributed to the observed differences. The presented results give important information on the state-of-the-art regarding meat quality of Slovenian pigs. Keywords: pigs, carcass quality, meat, breeding programs, Slovenia Published in DKUM: 13.07.2017; Views: 2785; Downloads: 112
Full text (140,96 KB) This document has many files! More... |