Potential use of cod liver oil in a pig diet: effects on the chemical, physical and sensory parameters of a bologna sausage

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F20%3A43919577" target="_blank" >RIV/62156489:43210/20:43919577 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2020/mnet_2020_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Potential use of cod liver oil in a pig diet: effects on the chemical, physical and sensory parameters of a bologna sausage

Popis výsledku v původním jazyce

The aim of the study was to substantially increase PUFA n-3 content in bologna sausage based on meat of pigs fed a diet fortified with 8% fish oil. The control group of pigs was fed a standard feed ration without any added oils. The addition of oil into the feed ration did not cause increasing the fat level in bologna sausage. Fatty acid profile was affected significantly. The amount of these acids: C16:0, C18:0 and C18:2n-6 was significantly lower (p &lt; 0.05) for the experimental group. On the other hand, the amount of following acids: C20:5n-3, C22:5n-3 and C22:6n-3 was higher (p &lt; 0.05). Overall, the content of SFA decreased and the PUFA n-6/PUFA n-3 ratio was significantly lower (p &lt; 0.05). The addition of fish oil into the diet did not affect the oxidative stability of the product (p &gt; 0.05). Results of an instrumental and sensory analysis have shown a significant difference (p &lt; 0.05) between both groups, when the experimental group was evaluated as harder and less juicy. Colour changes was recorded for redness (a*) parameter, the experimental group shown higher values (p &lt; 0.05). The addition of fish oil did not affect (p &gt; 0.05) the flavour, nor the odour of the product.

Název v anglickém jazyce

Potential use of cod liver oil in a pig diet: effects on the chemical, physical and sensory parameters of a bologna sausage

Popis výsledku anglicky

The aim of the study was to substantially increase PUFA n-3 content in bologna sausage based on meat of pigs fed a diet fortified with 8% fish oil. The control group of pigs was fed a standard feed ration without any added oils. The addition of oil into the feed ration did not cause increasing the fat level in bologna sausage. Fatty acid profile was affected significantly. The amount of these acids: C16:0, C18:0 and C18:2n-6 was significantly lower (p &lt; 0.05) for the experimental group. On the other hand, the amount of following acids: C20:5n-3, C22:5n-3 and C22:6n-3 was higher (p &lt; 0.05). Overall, the content of SFA decreased and the PUFA n-6/PUFA n-3 ratio was significantly lower (p &lt; 0.05). The addition of fish oil into the diet did not affect the oxidative stability of the product (p &gt; 0.05). Results of an instrumental and sensory analysis have shown a significant difference (p &lt; 0.05) between both groups, when the experimental group was evaluated as harder and less juicy. Colour changes was recorded for redness (a*) parameter, the experimental group shown higher values (p &lt; 0.05). The addition of fish oil did not affect (p &gt; 0.05) the flavour, nor the odour of the product.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

40500 - Other agricultural sciences

Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název statě ve sborníku

MendelNet 2020: Proceedings of International PhD Students Conference

ISBN

978-80-7509-765-1

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

365-370

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2020

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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