The effect of feeding Jerusalem artichoke on sensory properties of meat from musculus longissimus lumborum of entire male pigs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027014%3A_____%2F16%3AN0000230" target="_blank" >RIV/00027014:_____/16:N0000230 - isvavai.cz</a>

Result on the web

<a href="http://www.vuzv.cz/sites/File/_privat/16229.pdf" target="_blank" >http://www.vuzv.cz/sites/File/_privat/16229.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

The effect of feeding Jerusalem artichoke on sensory properties of meat from musculus longissimus lumborum of entire male pigs

Original language description

The objective of the study was to investigate the effect of different levels of dietary Jerusalem artichoke on sensory characteristics of grilled pork loin. The most intensive abnormal odour and flavour were recorded in the control group (0 % of Jerusalem artichoke in feed rations), whereas the highest typical pork odour and flavour were observed in group with 12,2 % of Jerusalem artichoke in feed rations. Significant correlations were found between odour and flavour characteristics and androstenone and skatole levels. It was concluded that feeding Jerusalem artichoke to entire male pigs improved sensory scores of grilled pork loin.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů