20.500.12556/DKUM-73030 Vpliv vključevanja krmnih dodatkov z antioksidativnim potencialom na barvo mesnih izdelkov The effect of feeding aditives with antioxidative potential on the colour of meat products V diplomski nalogi smo ugotavljali vpliv vključevanja krmnih dodatkov z antioksidativnim potencialom na barvo mesnih izdelkov (suhe vratovine in pancete). Vzorci mesnih izdelkov so izhajali iz poskusa, v katerem so prašiči v obdobju pitanja (60-130kg) dobivali krmo z različnimi krmnimi dodatki. Kontrolna skupina (n=9) je dobivala klasično krmo za pitanje, pri ostalih treh skupinah pa je bil v standardni obrok dodan hmelj (n=11), tanin (n=11) ali vitamin E (n=5). Barvo mesnih izdelkov smo merili s spektrokolorimetrom in sicer barvne parametre L* (svetlost), a* (odtenek rdeče barve) in b* (odtenek rumene barve). Pri vratovini smo barvo izmerili na svežem prerezu, pri panceti pa smo meritev ponovili še nekajkrat (6-krat v obdobju 1-6 ur ter 1, 2, 3, 4, 7, 14 in 21 dni po rezanju), s čimer smo želeli analizirati obstojnost barve. Krmni dodatki niso vplivali na barvo vratovine. Pri panceti smo ugotovili, da imajo krmni dodatki določen vpliv na barvo izdelka, vendar pa ne vplivajo na obstojnost barve (opažena je bila neznačilna interakcija med časom merjenja in krmnim dodatkom). Čas shranjevanja ni imel vpliva na barvni parameter L*, vrednosti parametra a* so ves čas merjenja padale, parametra b* pa naraščale. Med krmnimi dodatki sta nekoliko večji vpliv na barvo pokazala vitamin E in hmelj, vendar vpliv posameznega dodatka ni bil vselej enakoznačen, zaradi česar o kakršnem koli vidnejšem vplivu izbranih prehranskih dodatkov ne moremo sklepati. The effect of feeding additives with antioxidative potential on the colour of pork products (dry neck and pancetta) was studied in the present thesis. Meat products resulted from an experiment in which pigs were supplemented with different additives during the fattening period (60-130kg). The control group (n=9) received standard feeding mixture for fatteners, other three groups were supplemented with hops (n=11), tannins (n=11) or vitamin E (n=5). The colour of meat products was determined as colour parameters L* (brightness), a* (red colour shade) and b* (yellow colour shades) using spectrocolorimeter. Dry neck colour neck was measured on a fresh cut only. In case of pancetta, colour measurements were repeated several times (6 times in the period 1-6 hours and 1, 2, 3, 4, 7, 14 and 21 days after cutting) in order to analyse the colour stability. Feed additives did not affect the colour of dry neck. In pancetta, feeding additives were found to have certain effect on meat product colour, but did not affect the colour stability (insignificant interaction between the effects measurement time and feed additive). The measurement time had no effect on the colour parameter L*, on the other hand a* values were decreasing and b* values were increasing with time. The results showed slightly higher effects of vitamin E and hops on colour (as compared to tannin), but the effect of individual additive was not always uniform, which makes it impossible to deduce any significant effect of dietary additives. mesni izdelki barva krmni dodatki antioksidanti meat products colour feed supplementation antioxidants true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2019-01-22 11:06:06 2019-03-01 09:33:37 2022-08-01 23:50:53 2019-07-11 19:42:04 2019 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:SZAAIHTK VS_Zver_Helena_2019.pdf VS_Zver_Helena_2019.pdf 1 2720E309DBA4DB78CDB4450DC5C9E54B 7a28ce951457779ebbce216e159cb4b6bfd4896ff556f8152a80a88cb7b02011 9aae72d6-7c10-11eb-bb7a-00155d0001ca 20.500.12556/dkum/3c94e616-efcd-49ca-b445-860b1a1435f1 https://dk.um.si/Dokument.php?lang=slv&id=132571 Fakulteta za kmetijstvo in biosistemske vede 0 0 0