| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document

Title:Vpliv vključevanja krmnih dodatkov z antioksidativnim potencialom na lastnosti kakovosti pršuta
Authors:Dobaj, Martina (Author)
Prevolnik Povše, Maja (Mentor) More about this mentor... New window
Tomažin, Urška (Co-mentor)
Files:.pdf VS_Dobaj_Martina_2017.pdf (769,08 KB)
MD5: 2E55BA650A5B0B79E0FF6E6E407A14F7
 
Language:Slovenian
Work type:Bachelor thesis/paper (mb11)
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V poskusu smo preučevali vpliv naravnih krmnih dodatkov z antioksidativnim potencialom na nekatere lastnosti kakovosti pršuta. V raziskavo smo vključili stegna 24 prašičev, ki so v končnem obdobju pitanja v krmo dobivali različne dodatke. Kontrolna skupina (n=6) je dobivala standardno krmo, namenjeno pitanju prašičev, ostale tri skupine pa so v standardni krmni obrok dobivale različne dodatke: vitamin E (125 IE α-tokoferola, n=6), tanin (3 % komercialnega pripravka Farmatan, n=6) ali hmelj (0,4 % hmelja; n=6). Pred začetkom postopka predelave v pršut smo izmerili nekatere lastnosti surovine (stegen), na končnih izdelkih (pršutih) pa smo določili barvo (L*a*b* v mišicah biceps femoris-BF, semimembranosus-SM in semitendinosus-ST ter maščobnem tkivu), reološke lastnosti (s testoma TPA in SR v mišicah BF in SM) in kemijsko sestavo (vsebnost vode, maščob, beljakovin, soli, nebeljakovinskega dušika in indeks proteolize v mišicah BF in SM). Z izjemo dveh lastnosti v poskusu nismo ugotovili pomembnejših razlik v barvi, teksturi in kemijski sestavi pršuta med preučevanimi skupinami. Pri taninski skupini smo ugotovili nekoliko višje vrednosti L* in b* v mišici SM, pri krmljenju z dodatkom vitamina E pa smo zabeležili večjo vsebnost intramuskularne maščobe. Preučevani krmni dodatki z antioksidativnim potencialom v izbranih koncentracijah niso vplivali na lastnosti kakovosti pršuta.
Keywords:pršut, kakovost, krmni dodatki, tanin, hmelj, vitamin E
Year of publishing:2017
Source:Maribor
NUK URN:URN:SI:UM:DK:FNEI0TYY
Views:1050
Downloads:59
Metadata:XML RDF-CHPDL DC-XML DC-RDF
Categories:FKBV
:
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:AddThis
AddThis uses cookies that require your consent. Edit consent...

Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Secondary language

Language:English
Title:Effect of feed additives with antioksidative potential on dry-cured ham quality
Abstract:The effect of natural antioxidants as feed supplements on quality of dry-cured ham was studied. The experiment comprised hams of 24 pigs with different feeding strategies in the finishing period (addition of feed supplements). Control group (n=6) was fed with standard feeding mixture for finishers, test groups were supplemented with vitamin E (125 IE α-tocopherol, n=6), tannins (3% commercial preparation Farmatan, n=6) or hops (0.4% hops; n=6). Before the processing, some measurements were performed on green hams. The quality of dry-cured hams was assessed in terms of colour (L*a*b* of muscles biceps femoris-BF, semimembranosus-SM, semitendinosus-ST and subcutaneous fat tissue), rheological traits (TPA and SR test in BF and SM muscle) and chemical composition (the content of water, fat, protein, salt, non-protein nitrogen and proteolysis index in BF and SM muscle). No significant differences were found (except for two traits) in colour, texture and chemical composition among treatment groups. Somewhat higher L* and b* values were found in SM muscle of pigs from tannin group and higher intramuscular fat content was noted in pigs from vitamin E group. Respecting given concentrations, tested feed supplement with antioxidative potential did not affect the quality of dry-cured ham.
Keywords:dry-cured ham, quality, feed supplements, tannin, hops, vitamin E


Comments

Leave comment

You have to log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica