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Edible offal quality of Swallow-Belly Mangalica pigs reared under an intensive production system Investigations on pigs slaughtered at 100 kg live weight

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Authors
Despotović, Aleksandra
Tomović, Vladimir
Stanišić, Nikola
Jokanović, Marija
Šojić, Branislav
Škaljac, Snežana
Kocić-Tanackov, Sunčica
Tomašević, Igor
Stajić, Slaviša
Martinović, Aleksandra
Hromis, Nevena
Article (Published version)
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Abstract
The physical characteristics (pH(24h) and CIEL *a*b* values) and proximate (moisture, protein, total fat, total ash content) and mineral (K, P, Na, Mg, Ca, Fe, Zn, Cu, Mn) composition were determined in tongue, heart, lungs, liver, spleen, kidney, brain and spinal cord belonging to Swallow-Belly Mangalica pigs reared under an intensive production system and slaughtered at 100 kg live weight. The type of edible offal had a significant effect (P lt 0.001) on all investigated traits. Tongue had the lowest pH(24h), moisture, total ash and P content. The highest content of Mg and lowest ClEb* value and K content were found in heart. Lungs had the highest pH(24h), ClEa* and ClEb* values, and the lowest Mg and Mn contents. Protein, Zn, Cu and Mn contents were the highest, and Na and Ca contents were the lowest in liver. Spleen had the highest moisture, K and Fe contents, and the lowest CIEL* (darkest offal) value, total fat and Cu content. The highest content of Na was found in kidney. The li...ghtest color (CIEL* value), the highest content of total fat, total ash, P and Ca, and the lowest ClEa* value and content of protein, Fe and Zn, were found in spinal cord.

Keywords:
Pigs / Swallow-Belly Mangalica / Intensive production system / Edible offal quality
Source:
Fleischwirtschaft, 2018, 98, 12, 103-108
Publisher:
  • Deutscher Fachverlag Gmbh, Frankfurt Main

ISSN: 0015-363X

WoS: 000454972200042

[ Google Scholar ]
Handle
https://hdl.handle.net/21.15107/rcub_agrospace_4711
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/4711
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  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

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