ABSTRACT
The present study aimed to evaluate three crossbreeds for the production of
traditional dry ham “Prekmurska ąunka”. Subjects were 48 pigs; 15 pigs were
offspring of Landrace (LAN11) male and Large white (LW) female, 16 pigs were
offspring of meat-type Landrace male (LAN55) and LAN11
´ LW female, 17 pigs were offspring of
PI(Pietrain)
´ LAN55 male and LAN11 ´ LW female. At start
pigs had 27.5 kg and 128.0 kg at the end of experiment. Pigs were group-housed,
fed ad libitum until 100 kg and with restriction until slaughter. Mass of
pigs was monitored three times; at app. 60 kg (diet 1), 100 kg (diet 2) and 130
kg (diet 3). After slaughter, carcass and meat quality were evaluated. lw ´
lan11 pigs had faster growth rate than LAN55 crosses (705; 662 g day–1
respectively), whereas PI ´ LAN55 crosses were intermediate (688 g day–1).
Carcass mass and lean meat percentage were similar in all crossbreeds, however
some carcass traits were affected by crossbreed. Ham fat thickness was lower in
lw ´ lan11 pigs than in LAN55 or pi ´ lan55 crossed pigs (18.8; 21.0; 21.6 mm,
respectively). Heavier hams were observed in LAN55 or pi ´ lan55 crosses as in
lw ´ lan11 pigs (14.6; 14.4; 14.1 kg respectively). No crossbreed effect was
found in meat quality. Adequate raw material quality for “Prekmurska ąunka” can
be obtained with existing crossbreeds when fattening to 130 kg. The economics of
such prolonged fattening comparing to usual practice can only be profitable, if
heavier pigs are sold at higher prices.
Key words: pigs / genotype / meat quality / dry-cured ham /
Prekmurska ąunka / economics / Slovenija
____________________
*
Smoked, dry-cured ham, a traditional product of
north-eastern Slovenian region Prekmurje
Martina HENNING a)
and Erhard KALLWEIT
a) Institute of Animal Science and Animal Behaviour
(FAL), Mariensee, D-31535 Neustadt, Germany, Ph.D.
Review paper
Language: English
ABSTRACT
The development of the beef market in Europe and especially in Germany will
depend very much on the communication between producers and consumers. The
product has to be healthy (no risks), lean and tasty and production should do no
harm to the environment and the animals while they are kept on the farms. The
entire production process should be transparent and quality criteria well
defined. Young animals deliver more tender products than older animals. Although
those do have the advantage of higher intramuscular fat contents, more care and
energy is needed for the ageing process. Extensive and organic production
systems do not necessarily guarantee a high meat quality, but housing and
feeding conditions for the animals are considered positively by the consumer.
Communication and information is needed to clarify the facts.
NUTRITIONAL AND TECHNOLOGICAL
QUALITY OF MEAT IN SLAUGHTER BULLS IN THE SLOVAK REPUBLIC
Jozef MOJTO a),
Kvetoslav ZAUJEC and Ladislav HETÉNYI a) Research Institute of Animal Production, Hlohovská 2, SK-949 92
Nitra, Slovakia, Ph.D.
Original scientific paper
Language: English
ABSTRACT
The quality of carcass (EUROP) and meat in slaughter bulls of the decisive
breeds of cattle bred in the Slovak Republic: Slovak Pied (S), Slovak Pinzgau
(SP), Holstein (H) are evaluated in this work. The conformation and fatness of
their carcasses, basic chemical composition and technological and consumer
quality are compared. Attention is paid also to the degree of marbling in meat
and to the content of intramuscular fat. The results pointed out certain
benefits of the dual-purpose breeds (S and SP) compared with the milk H breed.
Classes U and R are characteristics of S breed (there are totally 84.09 %
animals in them), R class (66.67 %) is characteristic of SP breed, and R and
O classes are characterisitcs of H breed (81.8 %). There were found no
significant differences between the breeds in the studied parameters of meat
quality except for connective proteins with the highest value (0.46 g 100 g–1)
in S breed. The social stabilization of animals before slaughter prevented the
reduction of muscle glycogen and DFD meat occurrence. The changes of
intramuscular fat with respect to the degrees of marbling were linear. Only
about 30 % of animals met the recommended span of intramuscular fat content
between 2.5–4.5 g 100 g–1. The carcasses of S breed showed the least
marbled meat.
LAMB CARCASS QUALITY OF THE
“ISTRSKA PRAMENKA” SHEEP BREED
Angela CIVIDINI a),
Silvester ®GUR, Drago KOMPAN and Metka ®AN
a) Univ. of Ljubljana,
Biotechnical Fac., Zootechnical Dept., Groblje 3, SI-1230 Domľale, Slovenia.
Original scientific paper
Language: English
ABSTRACT
In the experiment described below, the carcass quality of 14 suckling lambs of
the autochthonous “Istrska pramenka” breed has analysed. The dams of these lambs
were fed on hay ad libidum and 500 g of concentrates per day. Besides
suckling, lambs were also fed on 100 g of concentrates containing 20 % of crude
protein, per day. At the average age of 55 days they reached a body mass of 19
kg. The dressing percentage was 47. At this age the majority of the lambs were
classified as the B-category (64 %), 24 % as the C-category and 14 % as the
A-category. 43 % of the lambs were classified as the first quality class. With
regard to their insufficient fatness all the lambs were classified as the second
quality class. The lambs with a higher carcass mass had darker (lower CIE
L-values) and more red (higher CIE a*-values) meat at the cross section of eye
muscle (musculus longissimus dorsi).
IN VIVO
EXAMINATION OF THE BODY COMPOSITION OF DIFFERENT GENOTYPE RAMS WITH THE HELP
OF CT
Attila LENGYEL a)
and Dávid MEZŐSZENTGYÖRGYI
a) Univ. of Kaposvár, Fac. of Animal Sciences, Guba Sándor street
40, H-7401 Kaposvár, Hungary, Ass.Prof., Ph.D.
Original scientific paper
Language: English
ABSTRACT
The muscle and fat content of the carcass has been examined in the case of six
genotypes (Hungarian merino, German mutton-merino, Pannon mutton-ram, Suffolk,
Suffolk x British dairy and Texel) through the experiments with the help of
computer tomography (CT). It was ascertained that data relating to the whole
body do not reflect the tissue composition of the carcass. Concerning carcasses
the Suffolk and the Texel have the lowest fat content while the Hungarian merino
has the highest one. Concerning the extension of musculature, the Texel and the
German mutton-merino showed the most favourable perspectives. The Texel
significantly differs from the Suffolk and Pannon mutton-ram on P < 0.001 level.
The muscle and fat ratio has also been determined (CTIF index), on the basis of
which the Texel and the Suffolk have proved to be the best (6.2 and 5.9).
Statistically provable difference can be found only in the cases of the
Hungarian merino, the Texel and the Suffolk (P < 0.05).
THE OBSERVATION OF THE ALTERATION IN BODY
COMPOSITION OF SHEEP DURING THE GROWTH OF LAMBS BY CT
Attila LENGYEL
a), Dávid MEZŐSZENTGYÖRGYI and Tímea KUPAI
a)
Univ. of Kaposvár, Fac. of Animal Sciences, Guba Sándor
street 40, H-7401 Kaposvár, Hungary, Ass.Prof., Ph.D.
Original scientific paper
Language: English
ABSTRACT
Examination of the growth of three genotypes has been accomplished during our
experiments. Both sexes have been examined in vivo at the body mass of
22, 30 and 38 kg by computer tomography (CT). It has been declared that the
Suffolk has the smallest fat extension, while the Hungarian merino has the
largest one. The fat deposition in ewe has been more extensive in every
genotypes. The exactness of the estimation of fat tissue building is r2
= 0.5–0.8. The exactness of the estimation of muscle building equals to that of
the fat tissue (r2 = 0.5–0.8). The exactness of the estimation (r2
= 0.2–0.8) on the basis of the CTIF index has shown great differences by
genotypes. All of the rams of the three genotypes has bigger muscle and fat
ratio than the ewes.
ABSTRACT
Investigations into the qualitative characteristics of kid goat meat were done
on the meat of 44 crossbred kid goats of domestic Balkan White and Saanen goat
at the age of 3–4 and 6–7 months. The results showed that the highest average
percentage of water contained the meat of a male kid goat at the age of 6–7
months (76.45 %), while the lowest was in the meat of a male kid goat at the age
of 3–4 months (70.73 %). The highest content of proteins was found in the meat
of a male kid goat at the age of 6–7 months (21.28 %), while the lowest was in
the meat of a female kid goat in younger investigated groups (19.14 %). The
highest content of fats was in the meat of a female kid goat at the age of 3–4
months (5.53 %), while the lowest was in the meat of a male kid goat in the
younger investigated group (1.21 %). Quantity of mineral matters in both age and
sex groups ranged from 1.06 to 1.17 %. Due to its physical-chemical values, kid
goat meat from both age and sex groups is considered a very valuable product in
human nutrition.
Key words: goats / meat / composition / breeds
/ Saanen / Balkan White
ABSTRACT
Thirty-nine capons and slips of Slovenian provenance barred Prelux (Prelux-G)
and thirty-eight capons and slips of Slovenian autochthonous Styrian breed
(partridge variation) were comprised in an experiment in order to compare their
growth performance and carcass traits. Prelux-G cockerels were caponized at age
eight weeks, and Styrian ones at age nine weeks. They were fattened in poultry
houses with free range till age thirty-three weeks on three different locations
(three breeders). Body masses between capons and slips did not differ
significantly at any age. Prelux-G birds were heavier than capons and slips of
Styrian breed. Carcass traits were measured on a sample of eight capons and
seven slips of Prelux-G, and five capons and four slips of Styrian breed. Live
mass before slaughter (LM), carcass mass (CM) and fatness (percentage of
abdominal fat) in capons were significantly higher than in slips. Prelux-G
animals achieved significantly higher LM, CM and dressing percentage in
comparison with Styrian birds (P < 0.0001). Fatness did not differ significantly
between breeds. Skin colour was significantly different in capons compared to
slips in lightness (L), redness (a) and yellowness (b), while only redness
differed between Prelux-G and Styrian breed.
INFLUENCE OF THE MICROWAVE HEATING ON THE
WATER SOLUBLE VITAMINS AND D-AMINO ACIDS CONTENT OF MEAT
János CSAPÓ a),
Gabriella POHN, Éva VARGA-VISI, Éva TERLAKY-BALLA and Zsuzsanna CSAPÓ-KISS
a) Univ. of Kaposvár,
Fac. of Animal Sciences, Guba Sándor street 40, H-7400 Kaposvár, Hungary,
Prof., Ph.D., M.Sc.
Original scientific paper
Language: English
ABSTRACT
The authors examined the content of vitamins B1, B2 and C
in meatballs and also the changing content of D-aspartic acid and D-glutamic
acid during cooking. The vitamin B1 mixed in 50 mg 100 g–1
concentration to the normal-sized meatball changed the least in 10 minutes, but
during 20 minutes of baking, 70 % of vitamin decomposed. The vitamin B2
seems to resist more the microwave treatment since its concentration in 10
minutes reduced from 50 mg 100 g–1 to 43 mg 100 g–1, and
after 20 minutes of microwave treatment it reduced to 35 mg 100 g–1.
The vitamin C content of the meatballs, applying the two methods of our own, was
20–22 mg 100 g–1 after 10 minutes and 13–14 mg 100 g–1
after 20 minutes. No significant difference was found in the vitamin content
between the inside and outside of the meatball. The D/L aspartic acid ratio was
0.048 in the non-treated sample, the D/L glutamic acid ratio was 0.027. The
ratio concerning the aspartic acid increased to 0.069 in 10 minutes, 0.151 in 20
minutes, and concerning the glutamic acid increased to 0.042 in 10 minutes, and
to 0.047 in 20 minutes.
ABSTRACT
The possibility of lowering the growth of ochratoxigenic mould Aspergillus
ochraceus and synthesis of ochratoxin A (OA) by 4 % culture Lactobacillus
acidophilus in yoghurt during milk fermentation, and then during the storage
of yoghurt at 4, 25, 32 and 37 °C were investigated. Experiment lasted for 2, 4
and 6 days. A 4 % suspension of A.ochraceus was added to milk at the same
time with L.acidophilus culture. It was noticed that the L.acidophilus
has a large effect on lowering the growth of A.ochraceus and the
synthesis of OA. A.ochraceus was growing at 4 °C in all time periods (5.8
× 103–5.1 × 105 cells ml–1) and at temperature
of 25 °C for 2 days (7.6 × 102 cells ml–1). Under all
other conditions the complete inhibition of growing A.ochraceus was
noticed. OA was synthetised only at 25 °C after 4 days of growing A.ochraceus
in yoghurt in concentration 400.00 μg l–1.
