EFFECT OF DIETARY RAPESEED OIL ON PORK MEAT QUALITY TRAITS

Istraživanje je provedeno na 36 svinja, križanaca velikog jorkšira i njemačkog landrasa, podijeljenih u 3 jednake skupine prema hranidbenim tretmanima. Hranidbeni tretmani bili su različiti s obzirom na razinu dodanog repičinog ulja. U kontrolnoj skupini nije bilo dodatka repičinog ulja dok su pokusne skupine sadržavale 3% (A), odnosno 6% repičinog ulja (B). Svinje su zaklane pri živoj masi od 100±3 kg te je 45 minuta post mortem izmjerena inicijalna pH vrijednost (pH45). Nakon 24h hlađenja svinjske polovice izmjeren je završni pH (pH24) te su utvrđeni sljedeći pokazatelji kakvoće mesa: boja mišića i boja slanine (Göfo vrijednost), sposobnost zadržavanja vode i konzistencija. Utvrđene su statistički značajne razlike (p0,05). Istraživanje je pokazalo da promijenjeni izvori masti iz obroka nisu utjecali na konzistenciju mišićnog tkiva istraživanih svinja.The present study was conducted on 36 pigs (LWxGL) divided into 3 equal groups according to feeding treatments which differed in level of rapeseed oil. In the diet of the control group there was no addition of rapeseed oil, while the diets of experimental groups contained 3% and 6%of rapeseed oil, respectively. Pigs were slaughtered at 100±3 kg of live weight and 45 minutes post mortem initial pH (pH45) was determined. After 24h of cooling final pH (pH24) was measured and the following meat quality traits were determined: muscle and backfat colour (Göfo value), water holding capacity and consistency. Between the control and experimental groups of pigs, statistically significant differences (p0.05) from the control group and experimental group A. The current research has shown that consistency of the meat was not affected by the changes in fat source from the diets fed the investigated pigs