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The effects of using conjugated linoleic acid in the diet of pigs on fattening performance, carcass composition and quality of muscle and fat tissue

dc.contributor.advisorŽivković, Dušan
dc.contributor.otherRadovanović, Radomir
dc.contributor.otherMilovanović, Mirjana
dc.contributor.otherJokić, Živan
dc.contributor.otherAleksić, Stevica
dc.creatorStanišić, Nikola Z.
dc.date.accessioned2016-01-05T12:09:13Z
dc.date.available2016-01-05T12:09:13Z
dc.date.available2020-07-03T08:59:40Z
dc.date.issued2013-10-15
dc.identifier.urihttp://eteze.bg.ac.rs/application/showtheses?thesesId=1601
dc.identifier.urihttps://nardus.mpn.gov.rs/handle/123456789/2576
dc.identifier.urihttps://fedorabg.bg.ac.rs/fedora/get/o:9032/bdef:Content/download
dc.identifier.urihttp://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=512111837
dc.description.abstractKonjugovana linolna kiselina (CLA – Conjugated Linoleic Acid, eng.) predstavlja smešu geometrijskih izomera cisΔ9, cisΔ12 - oktadekadienske (linolne - 18:2 n-6) kiseline, za koju su utvrĊeni mnogi pozitivni efekti kao što su antikancerogeno dejstvo, poboljšanje konverzije hrane i smanjenje koliĉine masnog tkiva i povećanje udela mišićnog tkiva u trupu ţivotinja. Ishrana svinja sa dodatkom CLA dobija sve veći znaĉaj poslednjih godina, jer utiĉe na poboljšanje karakteristika trupa i kvaliteta mesa svinja, a u isto vreme, to je naĉin za dobijanje mesa i proizvoda od mesa obogaćenih sa CLA. MeĊutim, njen uticaj na kvalitet mesa, a naroĉito na tehnološke i senzorne parametre kvaliteta, nije u potpunosti definisan. Razliĉiti literaturni podaci o efektima ishrane svinja sa dodatkom CLA na proizvodne parametre (rezultate tova i sastav trupa), uz nedovoljno ispitane efekte koje ona poseduje na tehnološki, senzorni i nutritivni kvalitet mesa, bili su glavni razlozi postavljanja ovog ogleda. Eksperiment je postavljen kako bi se ispitali efekti dodavanja CLA hrani u završnoj fazi tova svinja. U ogledu su korišćeni tovljenici muškog i ţenskog pola ĉiste rase švedski landras, a CLA je dodata u formi ulja u koliĉini od 0,3% u hranu tokom poslednjih 45 dana tova. Ulje CLA korišćeno u ovom ogledu, je kao aktivnu komponentu sadrţalo 60% CLA, koja se sastojala od smeše dva izomera u odnosu 1:1 (30% cis-9, trans-11 i 30% trans-10, cis-12). Ogled je trajao 175 dana, a ulje CLA je dodavano u ishranu tokom poslednjih 45 dana tova (od 130. do 175. dana), tako da je svako grlo iz ogledne grupe dobilo dnevno u proseku 15 g ulja CLA, tj. ukupno 675 g ulja CLA tokom celog ogleda. Proseĉna telesna masa tovljenika obe grupe na poĉetku ishrane sa CLA bila je oko 66 kg, a na kraju (posle 45 dana) oko 103,5 kg, nakon ĉega su ţivotinje zaklane. Istraţivanje je obuhvatilo ispitivanje rezultata tova, sastava trupa i parametara tehnološkog, senzornog i nutritivnog kvaliteta mišićnog i masnog tkiva. Rezultati istraţivanja su pokazali da CLA nije imala statistiĉki znaĉajan uticaj na masu tovljenika tokom ogleda. Proseĉan dnevni prirast (PDP) tovljenika muškog pola u kontrolnoj grupi je tokom prvih 7 dana bio znaĉajno viši u poreĊenju sa oglednom grupom (p=0,032), da bi se od 2. nedelje pa do kraja ogleda smanjio, pri ĉemu je najveća razlika u PDP-u izmeĊu grupa utvrĊena za 4. nedelju ogleda (p=0,012)...sr
dc.description.abstractConjugated linoleic acid (CLA - Conjugated Linoleic Acid) is a mixture of geometric isomers of cisΔ9, cisΔ12 – octadecadienoic (linoleic acid - 18:2 n-6) acid, for which many positive effects were identified, such as anticancer effect, improved feed conversion and reduction of the amount of fat and increase of the share of muscle tissue in the body of animals. Nutrition of pigs with the CLA supplement is gaining increasing importance in recent years because of the impact on improvement of the carcass characteristics and meat quality of pigs, but at the same time, it is a way to get meat and meat products enriched with CLA. However, its effect on meat quality, especially on the technological and sensory quality parameters, has not been t fully defined. Various published data on the effects of feeding pigs with the addition of CLA on production parameters (fattening and carcass composition), with insufficiently studied effects that it has on technological, sensory and nutritional quality of meat, were the main reasons for setting up this experiment. The experiment was designed to examine the effects of adding CLA to diets for pigs in the final stage of fattening. Male and female purebred Swedish Landrace fatteners were used in the experiment, and CLA was added in the form of oil in an amount of 0.3% of the food during the last 45 days of fattening. CLA oil used in this experiment, as the active ingredient contained 60% CLA, which consisted of a mixture of two isomers in a ratio of 1:1 (30% cis-9, trans-11 and 30% trans-10, cis-12). The trial lasted 175 days, and the CLA oil was added to the diet during the last 45 days of experiment (from 130. to 175. day), so that each animal in the experimental group received daily on average 15 g CLA oil, i.e. total of 675 g CLA oil during the entire experiment. The average body mass of fatteners of both groups at the start of the CLA diet was about 66 kg, and at the end (after 45 days), about 103, 5 kg, after which the animals were slaughtered. The research included examination of the fattening performance, carcass composition and parameters of technological, sensory and nutritional quality of muscle and fat/fat tissue...en
dc.formatapplication/pdf
dc.languagesr
dc.publisherУниверзитет у Београду, Пољопривредни факултетsr
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceУниверзитет у Београдуsr
dc.subjectCLAsr
dc.subjectCLAen
dc.subjectfattening pigsen
dc.subjectfattening performanceen
dc.subjectcarcass compositionen
dc.subjectquality of muscle and fat tissueen
dc.subjecttovljeniksr
dc.subjectrezultati tovasr
dc.subjectsastav trupasr
dc.subjectkvalitet mišićnog i masnog tkivasr
dc.titleEfekti korišćenja konjugovane linolne kiseline u ishrani svinja na rezultate tova, sastav trupa i kvalitet mišićnog i masnog tkivasr
dc.titleThe effects of using conjugated linoleic acid in the diet of pigs on fattening performance, carcass composition and quality of muscle and fat tissueen
dc.typedoctoralThesisen
dc.rights.licenseBY
dcterms.abstractЖивковић, Душан; Aлексић, Стевица; Радовановић, Радомир; Миловановић, Мирјана; Јокић, Живан; Станишић, Никола З.; Ефекти коришћења коњуговане линолне киселине у исхрани свиња на резултате това, састав трупа и квалитет мишићног и масног ткива; Ефекти коришћења коњуговане линолне киселине у исхрани свиња на резултате това, састав трупа и квалитет мишићног и масног ткива;
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/12623/Disertacija.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/12623/Disertacija.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_2576


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