The effect of feeding Jerusalem artichoke on sensory properties of meat from musculus longissimus lumborum of entire male pigs
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
<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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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The effect of feeding Jerusalem artichoke on sensory properties of meat from musculus longissimus lumborum of entire male pigs
Popis výsledku v původním jazyce
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.
Název v anglickém jazyce
The effect of feeding Jerusalem artichoke on sensory properties of meat from musculus longissimus lumborum of entire male pigs
Popis výsledku anglicky
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.
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
40201 - Animal and dairy science; (Animal biotechnology to be 4.4)
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2016
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů