20.500.12556/DKUM-65136 Vpliv vključevanja krmnih dodatkov z antioksidativnim potencialom na lastnosti kakovosti pršuta Effect of feed additives with antioksidative potential on dry-cured ham quality V poskusu smo preučevali vpliv naravnih krmnih dodatkov z antioksidativnim potencialom na nekatere lastnosti kakovosti pršuta. V raziskavo smo vključili stegna 24 prašičev, ki so v končnem obdobju pitanja v krmo dobivali različne dodatke. Kontrolna skupina (n=6) je dobivala standardno krmo, namenjeno pitanju prašičev, ostale tri skupine pa so v standardni krmni obrok dobivale različne dodatke: vitamin E (125 IE α-tokoferola, n=6), tanin (3 % komercialnega pripravka Farmatan, n=6) ali hmelj (0,4 % hmelja; n=6). Pred začetkom postopka predelave v pršut smo izmerili nekatere lastnosti surovine (stegen), na končnih izdelkih (pršutih) pa smo določili barvo (L*a*b* v mišicah biceps femoris-BF, semimembranosus-SM in semitendinosus-ST ter maščobnem tkivu), reološke lastnosti (s testoma TPA in SR v mišicah BF in SM) in kemijsko sestavo (vsebnost vode, maščob, beljakovin, soli, nebeljakovinskega dušika in indeks proteolize v mišicah BF in SM). Z izjemo dveh lastnosti v poskusu nismo ugotovili pomembnejših razlik v barvi, teksturi in kemijski sestavi pršuta med preučevanimi skupinami. Pri taninski skupini smo ugotovili nekoliko višje vrednosti L* in b* v mišici SM, pri krmljenju z dodatkom vitamina E pa smo zabeležili večjo vsebnost intramuskularne maščobe. Preučevani krmni dodatki z antioksidativnim potencialom v izbranih koncentracijah niso vplivali na lastnosti kakovosti pršuta. The effect of natural antioxidants as feed supplements on quality of dry-cured ham was studied. The experiment comprised hams of 24 pigs with different feeding strategies in the finishing period (addition of feed supplements). Control group (n=6) was fed with standard feeding mixture for finishers, test groups were supplemented with vitamin E (125 IE α-tocopherol, n=6), tannins (3% commercial preparation Farmatan, n=6) or hops (0.4% hops; n=6). Before the processing, some measurements were performed on green hams. The quality of dry-cured hams was assessed in terms of colour (L*a*b* of muscles biceps femoris-BF, semimembranosus-SM, semitendinosus-ST and subcutaneous fat tissue), rheological traits (TPA and SR test in BF and SM muscle) and chemical composition (the content of water, fat, protein, salt, non-protein nitrogen and proteolysis index in BF and SM muscle). No significant differences were found (except for two traits) in colour, texture and chemical composition among treatment groups. Somewhat higher L* and b* values were found in SM muscle of pigs from tannin group and higher intramuscular fat content was noted in pigs from vitamin E group. Respecting given concentrations, tested feed supplement with antioxidative potential did not affect the quality of dry-cured ham. pršut kakovost krmni dodatki tanin hmelj vitamin E dry-cured ham quality feed supplements tannin hops vitamin E true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2017-03-06 12:03:05 2017-03-13 13:31:19 2022-07-07 03:08:18 2019-07-11 15:08:43 2017 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:FNEI0TYY VS_Dobaj_Martina_2017.pdf VS_Dobaj_Martina_2017.pdf 1 2E55BA650A5B0B79E0FF6E6E407A14F7 34691ed5d597b2d9f70962af215a64fa8a4a61bfbfd65c5c752dc87ca297a419 f9a756e3-7c0d-11eb-bb7a-00155d0001ca https://dk.um.si/Dokument.php?lang=slv&id=109663 Fakulteta za kmetijstvo in biosistemske vede 0 0 0