Effects of dietary modified fish meal [MFM] on physicochemical and sensory properties of pig loin

• Autorzy: Kolacz R. , Korniewicz A. , Dobrzanski Z. , Korniewicz D. , Usydus Z.
• Języki publikacji: EN

Abstrakty

EN

Modified fish meal (MFM) produced from liquid wastes obtained during commercial fish processing (with the addition of wheat bran) contains 25% of total protein and 24.5% of crude fat. The fattening pigs were fed MFM (10% of the content of mixture) from 30 kg to ca. 80 kg body weight, and next in the fattening phase from 80 to 100 kg, MFM was substituted for meat meal (group II) or extracted soybean meal (group III). The control group (I) was fed a mixture containing 5% of meat meal. The pigs when they reached about 100 kg were slaughtered and dissected (8 fatteners from each group). The samples of loin ( muscle longissimus) were taken for sensory and physicochemical assessment, including the analysis of dry matter, protein, fat and cholesterol content and also of fatty acids profile.

Słowa kluczowe

EN

modified fish meal; diet; pig; physicochemical property; fattening pig; fish meal; animal hygiene; animal nutrition; sensory property

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/animal/art-11.html

Twórcy

autor

Kolacz R.

• Agricultural University of Wroclaw, Chelmonskiego 38C, 51-630 Wroclaw, Poland

autor

Korniewicz A.

autor

Dobrzanski Z.

autor

Korniewicz D.

autor

Usydus Z.

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