INFLUENCE OF HYDROLYSABLE TANNINS IN THE DIET ON BOAR TAINT AND MEAT QUALITY OF ENTIRE MALE PIGS

V raziskavi smo ugotavljali vpliv hidrolizirajočih taninov na nalaganje substanc spolnega vonja ter kakovost mesa merjascev. Uporabili smo 51 merjascev križancev, pasem Landrace in Large White. Prašiči so bili razdeljeni v 4 poskusne skupine: kontrolna skupina (K) (12 živali) je dobivala komercialno pripravljeno krmno mešanico, ostale tri poskusne skupine (13 živali na skupino) pa so dobivale isto krmo z dodanimi 1 % (T1), 2 % (T2) in 3 % (T3) taninskega ekstrakta iz lesa kostanja. V poskusu smo spremljali različne parametre kakovosti mesa (pH, barvo, sposobnost za vezanje vode, trdoto mesa in vsebnost intramuskularne maščobe) ter vsebnost skatola in androstenona v podkožnem maščobnem tkivu. Rezultati so glede substanc spolnega vonja v podkožnem maščobnem tkivu pokazali, da je dodatek tanina imel vpliv le na vsebnost androstenona (P = 0,0514), kjer je imela skupina T1 za 61 % višjo vrednost od K, pri večjih odmerkih tanina pa smo v primerjavi s T1 ugotovili nižje koncentracije za 25 % (T2) in 50 % (T3). Tanin v prehrani ni (P > 0,10) vplival na kemično sestavo mesa. Pri parametrih kakovosti mesa smo vpliv poskusne skupine (P 0,05), pa smo pri ostalih dveh opazili 7 % (T2) oziroma 11 % (T3) manjše izgube (P 0,05), skupini T1 in T2 pa sta imeli za 28 % oziroma 22 % manjše izgube od T3.In the study we assessed the effect of hydrolysable tannins deoposition of boar taint substances and the quality parameters of boar meat. For the experiment 51 crossbred boars (Landrace x Large White) were assigned to 4 experimental groups. A control group (K, 12 animals) was supplemented with commercial feed, while the other three experimental groups (13 animals per group) were provided with the same feed with addition of 1% (T1), 2% (T2) and 3% (T3) of sweet chestnut wood tannic extract. In the experiment, different meat quality parameters (pH, color, water-binding capacity, tenderness, intramuscular fat content) and androstenone and skatole level in the subcutaneous adipose tissue were determined. Regarding boar taint deopsition in subcutaneous fat, the results showed that tannin suplementation notably influenced only the level of androstenone (P = 0.0514 ), where T1 group had 61 % higher values than K, whereas further increase in added tannins resulted in decline by 25 % (T2) and 50 % (T3) compared to T1. The addition of tanin did not affect the chemical composition of meat (P > 0.10). As regards to the meat quality traits, a significant effect (P 0.05), whereas T1 and T2 groups had 28 % and 22 % lower loss than T3