The effect of grape marc addition on the fattening capacity and carcass value in Prestice Black-Pied pig breed

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F15%3A43889438" target="_blank" >RIV/60076658:12220/15:43889438 - isvavai.cz</a>

Výsledek na webu

—

DOI - Digital Object Identifier

—

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of grape marc addition on the fattening capacity and carcass value in Prestice Black-Pied pig breed

Popis výsledku v původním jazyce

Pigs in experimental group were slaughtered at the age of 171.8 days and the control group at the age of 169.9 days. Individuals in experimental group showed higher slaughter weight of 4.7 kg (108.8 and 104.1 kg, resp.), higher average daily gain by 13 g (628 and 615 g, resp.) and had a measured 0.3 mm lower average backfat thickness (40.1 and 40.4 mm, resp.). The lean meat percentage in both groups was almost the same for the experimental group 48.9% and in the control group 48.7%. Parameters of fattening performance and carcass value alike meat quality parameters did not show significant differences. The average value of pH45 was measured in the experimental group and in the control group 6.68 and 6.64, resp. Meat of pigs fed with the addition of wine marc was slightly lighter in color (53.3 and 52.6, resp.). In the control group was found favorable value of the drip loss (2.11 and 2.51%, resp.) and the intramuscular fat content (2.75 and 2.58%, resp.). In terms of the important fatty acids composition was in MLLT of experimental group demonstrated significantly higher proportion of n-6 PUFA acids, namely linoleic and eicosadienoic acids (P <0.001) and arachidonic acid (P <0.05). A significantly higher proportion of stearic and eicosenoic acid (P <0.001) and oleic was confirmed in the control group. A higher proportion of PUFA and n-6 PUFA (P <0.01) was calculated in the experimental group, and conversely a higher proportion of SFA (P <0.001) and MUFA (P <0.05) was confirmed in the control group. The ratio of MUFA / PUFA 5.92 and 8.04 (P <0.001), resp. was observed in the experimental, and the control group. The ratio of MUFA / SFA were almost identical, 1.20 and 1.19, resp. The ratio PUFA / SFA was 0.21 and 0.16, resp. (P <0.001). The ratio of n-6 / n-3 PUFA ratio was statistically significantly lower in the control group (20.60) in comparison with the experimental group (31.18) (P <0.001).

Název v anglickém jazyce

The effect of grape marc addition on the fattening capacity and carcass value in Prestice Black-Pied pig breed

Popis výsledku anglicky

Pigs in experimental group were slaughtered at the age of 171.8 days and the control group at the age of 169.9 days. Individuals in experimental group showed higher slaughter weight of 4.7 kg (108.8 and 104.1 kg, resp.), higher average daily gain by 13 g (628 and 615 g, resp.) and had a measured 0.3 mm lower average backfat thickness (40.1 and 40.4 mm, resp.). The lean meat percentage in both groups was almost the same for the experimental group 48.9% and in the control group 48.7%. Parameters of fattening performance and carcass value alike meat quality parameters did not show significant differences. The average value of pH45 was measured in the experimental group and in the control group 6.68 and 6.64, resp. Meat of pigs fed with the addition of wine marc was slightly lighter in color (53.3 and 52.6, resp.). In the control group was found favorable value of the drip loss (2.11 and 2.51%, resp.) and the intramuscular fat content (2.75 and 2.58%, resp.). In terms of the important fatty acids composition was in MLLT of experimental group demonstrated significantly higher proportion of n-6 PUFA acids, namely linoleic and eicosadienoic acids (P <0.001) and arachidonic acid (P <0.05). A significantly higher proportion of stearic and eicosenoic acid (P <0.001) and oleic was confirmed in the control group. A higher proportion of PUFA and n-6 PUFA (P <0.01) was calculated in the experimental group, and conversely a higher proportion of SFA (P <0.001) and MUFA (P <0.05) was confirmed in the control group. The ratio of MUFA / PUFA 5.92 and 8.04 (P <0.001), resp. was observed in the experimental, and the control group. The ratio of MUFA / SFA were almost identical, 1.20 and 1.19, resp. The ratio PUFA / SFA was 0.21 and 0.16, resp. (P <0.001). The ratio of n-6 / n-3 PUFA ratio was statistically significantly lower in the control group (20.60) in comparison with the experimental group (31.18) (P <0.001).

Druh

D - Stať ve sborníku

CEP obor

GG - Chov hospodářských zvířat

OECD FORD obor

—

Projekt

<a href="/cs/project/QJ1210253" target="_blank" >QJ1210253: Využití metod molekulární genetiky jako nástroje pro efektivní plemenářskou práci v malé populaci prasat.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

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

Název statě ve sborníku

Research in Pig Breeding

ISBN

978-80-7403-143-4

ISSN

—

e-ISSN

—

Počet stran výsledku

1

Strana od-do

26

Název nakladatele

Výzkumný ústav živočišné výroby

Místo vydání

Praha

Místo konání akce

Vrbice

Datum konání akce

21. 10. 2015

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

—