Linseed addition to feeds for piglets and its influence on meat ripenning process.

摘要

The study investigated changes in the concentrations of lactic acid, phosphates, and pH values of muscles of pigs fed with feedstuff supplemented with linseed during meat ripening process in comparison with the control group. The results showed that the added linseed with a higher content of alpha -linolenic acid influenced production of lactic acid in muscles. Lactic acid level was higher in muscles of the experimental group throughout the maturation. Differences in pH were less pronounced with lower pH in muscles of the experimental group. Concentrations of phosphates were similar in both groups. According to these results the shelf life of the meat obtained from pigs fed with feedstuff supplemented with linseed was extended. However, this assumption has to be confirmed by the microbiological examination.