Addition of acorns in pig feeding and its effect on the fatty acid composition of meat

Jedna od karakteristika ekstenzivnog uzgoja svinja očituje se u hranidbi koja se može provoditi u hrastovim šumama gdje svinje imaju pristupačnu visoko kvalitetnu pašu i plodove (žir). Pristupačnost i hranidba žirom svinjama omogućava konzumaciju hrane s visokim udjelom tanina i α – tokoferola. Konverzija žira iznosi 8 – 12 kg, a žir posjeduje i povoljan utjecaj na promjenu masno – kiselinskog sastava mesnih polovica. U šumama Republike Hrvatske najzastupljeniji su hrast lužnjak (Qercus robur L.) i hrast bukve (Fagus silvatica L.) koji daju visokokvalitetan hranidbeni proizvod (žir). Hranjiva vrijednost žira hrasta lužnjaka slabija je od bukvinog žira jer sadrži više celuloze, a manje proteina. Osim što konzumacija žira utječe na masno – kiselinski sastav polovica, konzumacija žira utječe i na zdravstveni status svinja. Prilikom hranidbe žirom uočavamo i povećanu koncentraciju α – linolenske kiseline u žiru za razliku od njezine koncentracije u krmnoj smjesi. Svinje dnevno mogu pojesti 3 kg svježeg žira, dok suhog pojedu u količini od 1,5 kg. Cilj završnog rada bio je prikazati kako hranidba žirom može utjecati na masno – kiselinski sastav mesa. Utvrđeno je kako meso nakon hranidbe žirom ima visok udio intramuskularne masti, veću sočnost i okus, veći sadržaj oleinske kiseline.One of the characteristics of extensive keeping conditions is manifested in the feeding that can be carried out in oak forests where pigs have affordable high quality pasture and fruits (acorns). The acorns are feed with a high content of tannins and α - tocopherols. The conversion of acorns is 8 - 12 kg, and acorns have a favorable effect on changing the fatty acid composition of carcasses. In the forests of the Republic of Croatia most common are pedunculate oak (Qercus robur, L.) and beech oak (Fagus silvatica, L.), which provide a high-quality food product (acorn). The nutritional value of pedunculate oak acorns is lower than that of beech acorns because it contains more cellulose and less proteins. In addition, consumption of acorns affects the fatty acid composition of the carcasses and also have influence on health status of pigs. Acorns in meals increase concentration of α - linolenic acid in acorns, in contrast to its concentration in the feed mixture. Pigs can eat 3 kg of fresh acorns per day and 1.5 kg of dry ones. The aim of this work was to show how acorn feeding can affect the fatty acid composition of meat. It was found that meat of pigs that were feed with acorns have a high content of intramuscular fat, higher juiciness and taste and also higher oleic acid content