Efekt náhrady sojového ex. šrotu cizrnou v dietách rostoucích prasat na kvalitu masa

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F06%3A16412" target="_blank" >RIV/60460709:41210/06:16412 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of replacing soybean meal by extruded chickpeas in the diets of growing?finishing pigs on meat quality

Popis výsledku v původním jazyce

The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing? finishing pigs on meat quality. In a 17 wk study 48 growing?finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300 kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1?10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental

Název v anglickém jazyce

Effect of replacing soybean meal by extruded chickpeas in the diets of growing?finishing pigs on meat quality

Popis výsledku anglicky

The main objective of this study was to evaluate the effect of the replacement of soybean meal by extruded chickpeas in diets of growing? finishing pigs on meat quality. In a 17 wk study 48 growing?finishing crossbred pigs were fed ad libitum. The experimental design included four treatments, each one of 12 pigs; the ECKP0 treatment was fed with diet containing soybean meal and no chickpeas (control), while treatments ECKP100, ECKP200 and ECKP300 were fed with diets containing 100, 200 and 300 kg/t of extruded chickpeas, respectively. The lean meat quality of the longissimus lumborum et thoracis muscle was evaluated by chemical analysis (moisture, protein, fat and ash), fatty acid profile, pH measurement, cooking loss, color evaluation, and sensory evaluation. Odor and taste, tenderness, juiciness, and overall acceptability were scored on 1?10 scales by a group of 10 experienced assessors after a standard cooking regime. Small differences were observed between control and experimental

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GH - Výživa hospodářských zvířat

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2006

Kód důvěrnosti údajů

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

Název periodika

Meat Science

ISSN

0309-1740

e-ISSN

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Svazek periodika

73

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

7

Strana od-do

529-535

Kód UT WoS článku

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EID výsledku v databázi Scopus

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