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Feeding regiments a!ecting quality characteristics Feeding regiments a!ecting meat quality characteristics ;/"/457&/04536ė/*%*0 Table 1 Carcass and meat quality characteristics of steers (Realini et al., mal protein. The strategies for qual- Feeding regimens a!ecting  ity meat production will include ge- Tablica 1. Polovice i obilježja kakvoće mesa junadi 3FBMJOJFUBM  netic selection and gene manipula- Characteristics Pasture (n=10) Concentrate (n=20) tion, balanced nutrition and use of meat quality characteristics Obilježja *TQBÝB O koncentracija (n=20) approved growth promoting agents. Hot carcass weight, kg The meat quality can also be im-  a  b Težina toplog trupa proved through utilization of natural Degree of €nishing * antioxidants, mineral supplements 1.5 a  b Stupanj obrade and probiotics. Fat depth, mm 1 2 3 3 3 3 3.8 a  b G. Kandeepan *, A.S.R. Anjaneyulu , V.K. Rao , U.K. Pal , P.K. Mondal and C.K. Das Debljina slanine, mm Although there are various ap- proaches in dierent areas towards Rib eye area, cm  Pregledni rad  a  b quantity and quality of animal pro- Površina cm  duction for meat, the World Trade Total lipid ** Organization (WTO) agreements  a 3.18 b Ukupni lipidi have given a prominent and increas- Total CLA *** ing role for law enforcement agen-  b  a Ukupna linolenska kiselina cies to focus on improving quality "CTUSBDU SFA ****  b  a and safety of meat products through Consumer oriented demands in meat quality have motivated the meat producers to concentrate on the nutritional aspects of livestock adequate nutrition. MUFA ****  a  b rearing. The meat quality attributes are aected by the amount and type of nutrient intake by the animal. Grass feeding produces a **** b a stronger €avored meat. Increased energy density of the diet results in heavier carcass, higher fatness and marbling. Feeding lipids rich PUFA   Pasture feeding ***** b a in polyunsaturated fatty acids, enhances conjugated linolenic acid in , polyunsaturated: saturated fatty acids and n-6: n-3 ratio PUFA:SFA   When animals are fed forages, ****** a b in pigs. Supplemental feeding of nutrients produces heavier carcass, higher dressing percentage, slight increase in fat deposition and OO   growth rate is slower, animals attain desirable organoleptic traits. Feeding of vitamin E improves colour, tenderness, juiciness, oxidative stability and extends shelf life of .FBOWBMVFTXJUIEJòFSFOUTVQFSTDSJQUEJòFSTJHOJöDBOUMZ Q slaughter weight at later age and the meat. Feed supplemented with selenium and zinc fairly improves the acceptability and decreases the oxidative rancidity of the cooked 4SFEOKFWSJKFEOPTUJTSB[MJǏJUJNP[OBLBNBTJHOJöLBOUOPTUJ Q * carcass has less fat. The meat is lean- chicken meat product. Probiotic feeding in broilers improves protein, water holding capacity, emulsion stability, emulsifying capacity, "MPXFSOVNCFSJOEJDBUFTMBDLPGöOJTIJOH   er, darker in colour and has more organoleptic scores and shelf life of the meat products. The meat obtained from β-adrenergic agonists administered animals showed .BOKJCSPKVLB[VKFOBOFEPTUBUBL[BWSÝOFPCSBEF  ** As percentage of total nutrient composition / Kao postotak ukupne hranjive vrijednosti species speci€c !avors. β-carotene decrease in tenderness due to a lower percentage of heat soluble collagen and rapid maturation of connective tissues. Organic *** mg Conjugated Linolenic Acid (CLA)/g lipid / Lipid /konjugirana linolenska kiselina nutrition did not aect the growth performance and carcass quality of pigs. Thus, animal diet greatly contributes for the quality of is present in high concentrations in **** As percentage of total fatty acids in the intramuscular fat / meat. fresh leaf tissue and is responsible for Kao postotak ukupnih masnih kiselina u intramuskularnom masnom tkivu the undesirable yellow colour of fat ***** As ratio between the polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) / Kao Key words:Nutrition; meat; quality; grass; concentrates; feed supplements; probiotic; β- adrenergic agonists; organic PEOPTJ[NFêVQPMJOF[BTJǎFOJINBTOJILJTFMJOBJ[BTJǎFOJINBTOJILJTFMJOB JOQBTUVSFGFECFFG %BMZFUBM   ****** "TSBUJPCFUXFFOUIFUXPHSPVQPGGBUUZBDJET,BPPEOPTJ[NFêVTLVQJOBNBTOJILJTFMJOB An undesirable “grassy” !avor may result from compounds found in for- Introduction attributes that are aected by the a period of time. They have become Table 2 Eect of dietary factors on consumer acceptability and TBA values age. Consumption of wild onions and /VUSJUJPO JT B QPXFSGVM DPNQP - amount and type of nutrient intake more health conscious. They prefer PGDPPLFEEBSLDIJDLFONFBU #PVFUBM  garlic can also give an undesirable nent of livestock production sys- of the animal shall include dressing quality meat at aordable cost with Tablica 2. Učinak faktora prehrane na prihvatljivost i TBA vrijednosti kuha- meat !avor. This can be decreased or tem that controls several aspects of yield, meat : bone ratio, protein : fat attractive bright colour, leaner with OFUBNOFQJMFUJOF #PVFUBM  eliminated by feeding high concen- meat quality. Consumer oriented ratio, fatty acid composition, calori€c low fat, tender, free from residues Factors studied 74 days of storage at -20 oC USBUFEJFUTGPSVQUPEBZTCFGPSF demands in meat quality has mo- value, colour, physicochemical and and processed under hygienic con- Faktori istraživanja 74 dana pohrane na -20 oC slaughter. Lambs and other small tivated the meat producers to con- processing properties, shelf life and ditions. More recently, several stud- Acceptability score* ruminants have similar eects. How- TBA # (μg MDA t/ kg) centrate on the nutritional aspects TFOTPSZBUUSJCVUFT /BSEPOF7BMGSF  ies have con€rmed meat to be func- Ocjena prihvatljivosti ever, feeding high concentrate diets of livestock rearing. The animal feed   UJPOBMGPPE ,BOEFFQBOFUBM   Fat source / Izvor masti to lambs prior to slaughter is not as mostly aects hygienic, sanitary and It improves the health of the con- common a practice as in beef. The Fish oil / Riblje ulje   nutritional characteristics of meat. The consumers’ perception of sumers in a more natural way than high concentration of tocopherol in Particularly, various meat quality meat has drastically changed over popping up pills (Fernandez-Gines Linseed oil / Laneno ulje   green leaf tissues makes the meat Animal fat / Životinjske masti 5.1  little susceptible to lipid oxidation *TFOTPSZTDPSFTCBTFEPOQPJOUTDBMFTFO[PSOBPDKFOBVTLBMJEPCPEPWB "JULFO)BOLJO   1 /BUJPOBM3FTFBSDI$FOUSFPO:BL %JSBOH 8FTU,BNFOH%JTUSJDU "SVOBDIBM1SBEFTI *OEJB #Thiobarbituric acid (TBA) value / TBA vrijednost 2 t.BMPOBMEFIZEF .%" /BUJPOBM3FTFBSDI$FOUSFPO.FBU $IFOHJDIFSMB 6QQBM )ZEFSBCBE "OEISB1SBEFTI *OEJB Grass feeding produces a stron- 3 brought toyouby Department of Livestock Products Technology, Rajiv Gandhi College of Veterinary and Animal Sciences, Kurumbapet, FUBM  *OUIJTSFHBSE FWFOUIF So it has become imperative to ger !avored meat, preferred in the  1VEVDIFSSZ *OEJB American Dietetic Association has develop nutritional strategies to 6OJUFE ,JOHEPN BOE /FX ;FBMBOE  * $PSSFTQPOEJOHBVUIPS5FM 'BY  endorsed beef and lamb as func- produce meat more as a functional whereas cereals produce a milder !a- Email address: [email protected] (Kandeepan. G) tional foods. food than an ordinary source of ani- vored meat that is preferred in Spain CORE )+' .&40 Vol. XI [2009] | srpanj - kolovoz | broj 4 www.meso.hr .&40 )+( Feeding regiments a!ecting meat quality characteristics Feeding regiments a!ecting meat quality characteristics ;/"/457&/04536ė/*%*0 and the United States of America. developed and the lipid content of ber. High plane of nutrition increas- Table 3 Eect of Vitamin E on Taste Characteristics of Cooked nation result in further enhancement This dierence is generally attribut- the carcass is very low, but water and es the percentage of intramuscular 3PCCJOTFUBM  of the PUFA in meat with concomi- ed to whether the main dietary fatty protein content seem to be high. fat and decreases the percentage Tablica 3. 6UKFDBKWJUBNJOB&OBTFO[PSOBTWPKTUWBHPWFêFHQFǏFOKB 3PC - tant bene€cial improvements in the acid is α-linolenic, which produces a Higher crude €bre feeding leads to of moisture in sheep. There is a pro- CJOTFUBM  ratio of polyunsaturated: saturated stronger !avor, or linoleic acid which lower energy content of the meat. gressive diminution in the percent- Characteristics Vitamin Treatment / Tretman vitaminom GBUUZBDJET 14SBUJP BOEOOSB - QSPEVDFTBNJMEøBWPS .FMUPO  BHFPGNZPHMPCJOGSPNUP Svojstvo Vit E(E+) Control/ Kontrola (E-) SEM UJP 4DPMMFOFUBM  'FFEJOH16 - 4BOVEPFUBM   Feeding high in the longissimus dorsi as the plane FA-rich diets increases the content 5FOEFSOFTT/KFäOPTU    concentrate diet of nutrition is increased in pigs. Low PG $-" DJT  USBOT JO CFFG $-" Saltiness /Slanost    Feeding grass or concentrates con- In general, as the energy density concentration of tocopherol in grain- isomer in beef is mainly associated Juiciness /Sočnost b a taining linseed (rich in α-linolenic of the diet increases, either through based diets makes the beef suscep-    with the triacylglycerol lipid fraction acid, 18:3n- 3) in the diet increases the use of high quantity grains that tible to auto-oxidation of oxymyo- Beef !avour / Miris i okus 8.11   and therefore is positively correlated the content of 18:3n-3 and its longer replace forages or by adding fat, the globin (bright red) to metmyoglobin DNTFNJTUSVDUVSFEMJOFTDBMFXIFSFOPOFBOEJOUFOTFTLBMBDNOFNB  with level of fatness. chain derivative eicosapentaenoic growth rate of the animals increase, (brown) and decrease colour stabil- 15=intenzivno BDJE &1"  O  JO CFFG NVTDMF animals reach slaughter weight at JUZ 'BVTUNBOFUBM  *OUFOTJWF Increasing the content of n- 3 PUFA and adipose tissue, resulting in a younger age, the resultant carcass is feeding of high concentrate diets consistent concern in practice. Pro- signi€cantly slower weight gain, re- improves ‘‘greasy’’ and ‘‘€shy’’ !avour MPXFS O O SBUJP (SBTT GFFEJOH heavier and higher in overall fatness prior to slaughter improves mar- tein inadequacies aect the amount duced carcass weight, and reduced in beef, whereas, color and shelf life also increases docosahexaenoic acid BOE NBSCMJOH .BZ   5IF QFS - bling scores and palatability ratings of meat more than its quality. A fail- subcutaneous and intramuscular fat are reduced. Under these situations, %)" O )PXFWFS HSBTTGFFE - centage of muscular tissue is lower JOCFFG .BZFUBM  5IFNFBU ure to provide su6cient amounts of %BMZFUBM   high levels of vitamin E are neces- ing not only increases n-3 polyun- and that of fat higher, in animals of from intensively reared young male essential amino acids also impairs sary to help stabilize the eects of in- saturated fatty acids (PUFA) and con- high plane of nutrition than those bualoes showed a signi€cantly meat formation. Lysine is of par- Dietary fat content corporating high levels of long chain jugated linolenic acid (Table1.) but, on a lower plane. When the proteins: 1  IJHIFS NPJTUVSF  DPMMBHFO ticular concern because of its very Fat is the main component of PUFA into meat. due to its high content of vitamin E, energy ratio is increased, the fast- solubility, sarcomere length, myo€- high proportions in muscle protein meat that is most aected by nutri- color and shelf life is also improved. est growing animals may become brillar fragmentation index, tender- and its usual marginal levels in most tion. When fat is present in the diet Vegetable or animal source of Conjugated Linolenic Acid (CLA) is leaner. The meat is juicier and the fat ness and connective tissue residue feeds. Such inadequacies are likely of rabbits at high levels (more than added fat aect the lipid composi- formed predominantly in the rumen. !avor masks the meat !avor of the scores but lower collagen, insoluble to occur prior to marketing and re-   UIF ESFTTJOH QFSDFOUBHF JT JO - tion, !avour and juiciness of rabbit The best natural dietary sources of TQFDJFT $BNQCFMM,JOH   collagen and shear force value com- sult in additional carcass fat and de- creased, carcasses are fatter, the car- NFBU 0MJWFS FU BM    &OSJDIJOH CLA are beef and lamb (Ma et al., pared to meat from semi- extensive- creased breast meat yield (Moran & cass length to circumference ratio is the diets with soy, sun!ower oils   5IF "NFSJDBO %JFUFUJD "TTP - Beef carcasses from grain fed ly reared spent male and female buf- #JMHJMJ   reduced, and the fat content of hind or soy beans increases the propor- ciation has endorsed beef and lamb are not as susceptible to cold GBMPFT ,BOEFFQBOFUBM   leg meat is increased, while water tion of unsaturated fatty acids. The as functional foods because of the shortening as these fatter, heavier, With a diet low in digestible pro- and protein content is reduced (Pla fatty acid pro€le of the meat and fat antitumorigenic properties of the more muscular carcasses chill slow- Feeding sub tein that decreases growth rate, the $FSWFSB  )PXFWFS JOTPNF deposits of rabbits do not exactly $-" UIFZ DPOUBJO "%"    *U JT er. Rapid rates of growth have been maintenance diets meat quality is enhanced because studies dierent feeding plans and re!ect the fatty acid pro€le of the evident that opportunities exist to shown to have higher amounts of In sub maintenance diets, fat is of low muscle glycogen reserve. The fat enriched diets do not show varia- dietary source of fat (Cobos et al., enhance the health promoting fatty collagen solubility in young cattle mobilized rather than deposited development of glycolytic metabo- tion in chemical composition of the  .FBUKVJDJOFTTXBTJODSFBTFE acids in beef and beef products of- fed with high concentrate diet (Wu from muscles. Undernutrition causes lism is limited and the fall of the pH longissimus dorsi muscle of rabbits and the meat from rabbits fed with fering valuable addition and con- FUBM  5IFSFGPSF GFFEJOHIJHI a marked increase in the water con- during the processing of the muscle $BTUFMMJOJ#BUUBHMJOJ   animal fat diets was considered to tribute to market dierentiation. concentrate diets to cattle prior to tent of the muscle (83% compared into meat is restricted and this meat have more “liver” taste, while veg- However, it is imperative that these slaughter has a positive eect on UPJOXFMMOPVSJTIFEBOJNBMT  has a better water-holding capacity. Feeding high levels of unsaturated etable fat provided an “aniseed” or approaches that deliver ‘‘functional’’ structural components of the mus- This is also associated with the in- fats have resulted in problems of car- “grass” !avour. The addition of veg- attributes do not compromise on cle (Table1.) and results in improved crease in percentage of intramuscu- Feed restriction on cass fat softness and oxidative insta- etable and animal fat to the diet af- the health value (lipoperoxidation) meat palatability. Concentrate diets lar collagen and a decrease in its salt carcass composition CJMJUZPGNFBU "MIVT%VHBO   fected fat color signi€cantly. Water or the taste of beef products (Scol- improve beef !avour and juiciness. soluble proteins, a factor conducive The carcasses of feed restricted Fish oil supplementation increased holding capacity and pH of longissi- MFO FU BM    'SP[FO NFBU GSPN The meat is brighter and cherry red UPUPVHIOFTT #BJMFZ-JHIU   rabbits are less fatty, have a lesser the proportions of n-3 fatty acids, mus dorsi muscle were higher in rab- semi- extensively reared male buf- in color and the fat is whiter. Beef ob- Sub maintenance feeding to grow- meat to bone ratio and a lower which may increase acceptability of bits fed with fat-enriched diets (Pla & faloes undergo splitting of €bre and tained from cattle fed on corn based JOHCSPJMFSTGSPNXFFLTPGBHFSF - slaughter yield (Ouhayoun et al., the beef by the consumers (Wistuba $FSWFSB   breaking or stretching of connective diets is more desirable in terms of !a- duced yield of breast and thigh mus-   #PEZ DPNQPTJUJPO JT SJDI JO FU BM    'FFEJOH IJHI O GBUUZ UJTTVF DBVTJOH TJHOJöDBOUMZ 1  vour than pasture-fed beef. Flavour DMF XFJHIUT CZ  UIBO UIPTF water and ash and has less fat and acid enriched diet to pigs caused If a 5% of copra oil (coconut) rich improved tenderness and juiciness dierence is due to fatness variation GFEBEMJCJUVN "THIBSFUBM   protein. Feed restriction could be an improvement of these fatty acids in lauric acid is added, the carcass ,BOEFFQBO #JTXBT1PSUFFO   JOCFFG .FMUPO   detrimental for the juiciness and !a- and increased the susceptibility of has a pleasant appearance but the Feeding inadequate vour of the meat but not on other QPSL UP QFSPYJEBUJPO /VSOCFSH FU meat has a soapy taste, which makes Feeding dietary "bre On high plane of nutrition, a great- protein diet sensory traits even though muscular BM   it un€t for consumption. Conversely, When diets have a high €bre and er proportion of fat is synthesized Although inadequacy of many nu- fat content was largely decreased when olive oil is incorporated into low-energy content, carcasses are from carbohydrate; and such fat has trients is bound to have repercussion -BS[VMFUBM  'FFESFTUSJDUJPO Feeding PUFA rich lipids which are the diet, the carcasses are unappeal- less fattened, the skeleton is more consequently a lower iodine num- on the meat quality, only a few are of in the grain fed group resulted in protected from ruminal biohydroge- ing but the meat is acceptable. Add-

)+) .&40 Vol. XI [2009] | srpanj - kolovoz | broj 4 www.meso.hr .&40 )+* Feeding regiments a!ecting meat quality characteristics Feeding regiments a!ecting meat quality characteristics ;/"/457&/04536ė/*%*0 ing linseed oil and soybean oil, both containing diet was softer, oilier and BOECZXFJHIU SFTQFDUJWF - Table 5 Eect of dietary factors on consumer acceptability and TBA values tive rancidity of the cooked chicken give an unpleasant !avour to meat considered visual quality defect. In ly, if €shy taints are to be avoided. PGDPPLFEEBSLDIJDLFONFBU #PVFUBM  meat product (Table.5). When the because of the high content of poly- pigs fed canola oil, the subsequent Other factors that “taint” the meat Tablica 5. Učinak faktora prehrane na prihvatljivost kupaca i TBA vrijednost diet is high in iron, the meat will be a unsaturated fatty acids, especially li- meat had more o !avour and lower are the use of certain ingredients in LVIBOFUBNOFQJMFUJOF #PVFUBM  very dark red and cause the metallic noleic acid which easily peroxidises. overall palatability ratings than nor- rations. For example the use of €sh 74 days of storage at -20oC taste when the meat is cooked. Poor If the fat added is cocoa butter (rich NBMSBUJPOGFEQJHT .JMMFS   meal in rations for slaughter animals Factors studied 74 dana pohrane na -20oC nutritional diet with inadequate Faktori istraživanja Acceptability score* in stearic acid), the meat has a high can leave a “€shy” taste and it is well TBA # (μg MDA t/ kg) levels of calcium, phosphorus and organoleptic quality. Feeding of fats and known that Ostrich are sensitive to Ocjena prihvatljivosti the major vitamins A, and D causes oils in Poultry iron, so use of ingredients with high Zn supplementation / Dodatak Zn multi-colored muscle meat in rab- The dietary fat has signi€cant ef- A signi€cant increase in TBA num- iron content can taint the meat to 0 mg/kg 4.9 93 bits. Some muscles are dark red and fect on meat !avour and stability. ber and rancid !avour scores (Table give a livery taste. 600 mg/kg 5.1 71 some are nearly pink in color. This Fats and oils are commonly used in   GPS CSPJMFST GFE  HLH GVMM GBU Se supplementation / Dodatak Se causes a problem with ground meat poultry and pork diets. Poultry and linseed compared with birds fed Feeding dietary 0 mg/kg 5.0 91 1MBFUBM   pork normally have high levels of animal diet were recorded (Ajuyah supplements Selenite, 1.2 mg/kg 5.2 73 linoleic acid in their tissue and this FUBM  3BJTFEȺMJOPMFOJDDPO - Supplemental feeding of nutrients Se yeast 0.20 mg/kg 4.8 83 Probiotics feeding partly contributes to their mild !a- centration was contributing to the produces heavier carcass, higher *TFOTPSZTDPSFTCBTFEPOQPJOUTDBMFTFO[PSOBPDKFOBVTLBMJEPCPEPWB Probiotic is a live microbial feed vour. Altering the fatty acid compo- PYJEBUJWF JOTUBCJMJUZ /VUSJUJPOBM FG - dressing percentage, €rst quality 5IJPCBSCJUVSJDBDJE 5#" WBMVF t.BMPOBMEFIZEF .%" supplement which improves the in- sition of the diet in non ruminants fects on !avour of poultry meat are cuts, enhanced muscle proportion, testinal microbial balance in favor of in!uences the €nal fatty acid com- mainly negative and stem from feed- slight increase in fat deposition and animal products such as low cho- metmyoglobin accumulation (Lamari UIFIPTUBOJNBM 'VMMFS  1VCMJD position of the fat. Increasing the un- ing excessive quantities of n-3 PUFA desirable organoleptic traits (Volpel- lesterol, high lean and low fat meat FU BM   "EEJUJPO PG7JUBNJO & JT disapproval and banning of antibi- saturated fatty acids in diet improves derived from €sh or linseed. This MJFUBM  /JBDJOTVQQMFNFOUB - 0II-FF   much more eective in stabilizing otics and growth hormones as feed the rate of oxidation, which makes high susceptibility to peroxidation tion improved ultimate pH and color meat colour when it is incorporated additives (due to their residual ef- a signi€cantly lower deposition of results in a rapid production of o- score but decreased carcass shrink Feeding vitamin through a dietary pathway than when fects in meat) in certain parts of the highly unsaturated fatty acids in the odors and !avors that reduce shelf and drip loss percentage (Real et al., supplements in the diet it is added post-mortem to ground world has renewed commercial in- meat. As a result, the carcass content life of both raw and cooked meat   %JFUBSZ DISPNJVN NFUIJPO - Feeding of vitamin E improves color NFBU .JTUVNPUPFUBM   terest in probiotics production and of linoleic acid and α-linolenic acid &OTFS    'JTI NFBM BOE öTI PJM ine chelate supplementation is an al- stability/ freshness, tenderness, juici- its use in poultry feeding. These are XFSFUPBOESFTQFDUJWFMZ in broiler diets should not exceed ternative regimen to produce novel ness (Table.3), oxidative stability and Vitamin C and E are the natural neither absorbed in the gut nor do JOQJHT &OTFSFUBM   extends shelf life of meat (Dirinck et antioxidants in meat that are de- they reach the general circulation i.e. Table 4 2VBMJUZPG#VòBMP.FBU1SFCMFOEFEXJUI/BUVSBM"OUJPYJEBOUT 4B - BM &OTFS "BMIVT%VH - rived from diet and may contribute without residual eect in meat. Feeding of fats IPP"OKBOFZVMV  BO  7JUBNJO&JTOPUTZOUIFTJ[FE to colour stability (Anjaneyulu, Kan- and oils in pigs Tablica 4. Kakvoća bivolskog mesa prethodno pomiješanog s prirodnim in animal cells and must be obtained EFFQBO  ,POEBJBI   7JUBNJO A most widely used probiotic bac- Higher oleate diet fed growing pigs BOUJPLTJEBOTJNB 4BIPP"OKBOFZVMV  from plants through diet. Green plant C and E were individually eective terium is Lactobacillus acidophilus. was found with higher muscle and ad- Mean tissues have high concentration of at slowing metmyoglobin forma- Lactobacilli colonize in the crop ipose tissue oleate levels. The longis- Treatment Day / Dan 0 Day / Dan 4 Day / Dan 8 Srednja Vitamin E than mature senescent tis- tion, whereas, when applied simul- having eect on nutritional and per- simus muscle chops were juicier and vrijednost sue. Grains have low concentration taneously, they completely inhib- formance parameters. They act as NPSF UFOEFS 4U +PIO FU BM    Colour scores (5 points) / Ocjena boje (5 bodova) of vitamin E. Supplementation of Vi- ited metmyoglobin formation over natural substitutes for feed antibiot- Attempts to reduce the fat content Control/Kontrola     a UBNJO&!HEBZGPSEBZTEPV - EBZT"OFYDFTTPGEJFUBSZWJUBNJO ics. Lactobacillus spore powder sup- of porcine carcasses by nutritional SA*     b bly increases the display life of meat A increases proteolytic activity of plemented diets resulted in supe- manipulation can cause in increased TA**   1.13  a from grain €nished animals (Liu et al., the muscle, perhaps by increasing rior carcass characteristics of broilers softness and loss of cohesiveness in SA+TA***     c   the permeability of the membrane such as reduced shrinkage, higher fatty tissue, leading to separation within which catheptic enzymes are dressing percentage, giblets and Met myoglobin (%) / Metmioglobin (%) of subcutaneous fat into layers. This Vitamin E helps to prevent lipid contained. Increased vitamin D may edible meat yield. Lactosac feeding Control/Kontrola     a undesirable eect is due to a de- oxidation and retards metmyoglobin increase tenderization via increased in broilers improved protein, water SA* b crease in the size of the fat cells and     formation in meat exposed to air, so calcium levels in muscle tissue at holding capacity, emulsion stabil- ac an increase in the ratio of linoleic to TA**     JNQSPWJOH RVBMJUZ 5BCMF  3FUBS - harvest. This increased muscle pool ity, emulsifying capacity, organolep- TUFBSJDBDJETJOUIFGBU 8PPE   SA+TA***     bc dation of browning by Vitamin E is then activates proteolytic enzymes tic scores and shelf life of the meat TBARS Number (mg malonaldehyde/ kg meat) linked to an inhibition of lipid oxida- that degrade certain muscle proteins products. Also, probiotic fed group The more unsaturated the fatty Control/Kontrola   1.313  a tion. Auto oxidation produces met- 4XBOFLFUBM   showed better with acid, the greater its propensity to SA*     b myoglobin and super oxide radical higher dressing percentage, meaty undergo peroxidation and it is well TA**     b from oxymyoglobin. Super oxide gen- Feeding mineral cut up parts and meat: bone ratio established that feeding high levels erates lipid free radicals that oxidize SA+TA***     b supplements in the diet .BIBKBO4BIPP   of €sh oils containing EPA and DHA *Sodium ascorbate another oxymyoglobin as free radical Feed supplemented with Seleni- results in a €shy taint in meat (Op- **α-Tocopherol acetate scavenger. Vitamin E is an alternative um and Zinc fairly improved the ac- Dietary yeast ( Saccharomyces cere- TUWFEU    )JHI PMFJD TVOøPXFS ***Combination of Sodium ascorbate and α-Tocopherol acetate substrate to oxymyoglobin and slows ceptability and decreased the oxida- visiae ) components, such as whole

)++ .&40 Vol. XI [2009] | srpanj - kolovoz | broj 4 www.meso.hr .&40 )+, Feeding regiments a!ecting meat quality characteristics Feeding regiments a!ecting meat quality characteristics ;/"/457&/04536ė/*%*0

yeast and cell wall supplementation Table 6 Eect of Oral Administration of β-adrenergic Agonists (Moloney et creases the tenderness (Vestergaard 1SPE  tive performances and quality of the rabbit improved tenderness and reduced BM  FUBM   ADA 3FQPSU  1PTJUJPOPGUIF"NFSJ - : in!uence of the energetic concentra- oxidation of meat. Lowest supple- Tablica 6. Učlinak oralne primjene β-adrenergilnih agonista (Moloney et can Dietetic Association: Functional Foods. J. UJPOPGUIFEJFUBOEUIFTFY"OJN;PPUFD/VU mentation of Saccharomyces cerevi- BM  Calpain and "NFS%JFU"TTPD     siae signi€cantly improves the liver Feed con- Feed/gain calpastatin activity Aitken, F. C., R. G. Hankin   7JUBNJOT Cobos, A., M. I. Cambero, J. A. Orodóñez, L. Weight Muscle Fat weight in broilers. Animal sumption (%) (%) "EFDSFBTFJOɅDBMQBJOBOEPSJO - JO GFFET GPS MJWFTUPDL $PNN #VS "OJ /VU EFMB)P[  &òFDUPGGBUFOSJDIFEEJFUTPO gain (%) (%) (%) Životinja Potrošnja Dodatak crease in calpastatin level results in 5FDI$PNN rabbit meat fatty acid composition. J. Sci. Food Prirast .JÝJǎOJ Mast Feeding β-adrenergic hrane hrane decreased myo€brillar protein deg- Ajuyah, A.O., T. W. Fenton, R. T. Hardin, J. "HSJ  agonists Cattle / Goveda  -5 +15   radation. Consequently there is a S. Sim   .FBTVSJOH-JQJE0YJEBUJPO7PMB - Daly C. C., O. A. Young, A. E. Graafhuis, H. The commonly used β-adrenergic Chicken / Pilići  -    EFDSFBTFJOL%BGSBHNFOUBOEBO UJMFTJO.FBUT+'PPE4DJ   S. Moorhead, S. M. Easton    4PNF FG - agonists include clenbuterol, ci- increase in titin concentration (Koo- Anjaneyulu, A. S. R., G. Kandeepan, N. fects of diet on beef meat and fat attributes. Pigs / Svinje  -5 -5  -8 materol and ractopamine. β -adren- INBSBJF4IBDLFMGPSE   Kondaiah   *NQMJDBUJPOTPGOVUSJUJPOPO /;+"HSJ3FT  Sheep / Ovce +15  +15   ergic agonists have shown enormous meat quality. Strengthening animal nutrition Das, A. K., A. S. R. Anjaneyulu, N Kondaiah potential to alter the muscularity and Organic nutrition research for food security, environmental pro-  3PMFPGSFQBSUJUJPOJOHBHFOUTPOQFSGPS - Table 7 Eect of Cimaterol on Meat Quality of LD Muscle (Vestergaard et ratio of lean to fat in meat animals. Organic nutrition did not aect tection and poverty alleviation. VI th "/"#JFO - mance of meat animal and meat quality. Ind. BM  The order of e6cacy of these drugs in the growth performance and carcass OJBMDPOGFSFODF "/"$ 4,6"45 +BNNV *OEJB  'PPE*OE   Tablica 7. 6ǏJOBLDJBNUFSPMBOBLBLWPǎVNFTB 7FTUFSHBBSEFUBM  livestock is Cattle > Sheep > Turkey > RVBMJUZPGQJHT .JMMFUFUBM    4FQUFNCFS  1SPDFFEJOHT  "/"$  Dawson, J. M., P. J., Buttery, M. Gill, D. E. Pig > Poultry. Unlike anabolic steroid Treatments Control Cimaterol  Beever    .VTDMF DPNQPTJUJPO PG TUFFST hormones, β -adrenergic agonists are (MZDPHFO(MJLPHFO ɅNPMH   Conclusion Asghar, A., J. I. Morita, K. Samejima, T. treated with the beta-agonist, cimaterol. Meat eective in all sexes to the same ex- Protein / Bjelančevine(%)   /VUSJUJPOBMUFDIOPMPHZJTBNFDIBOJTN Yasui   7BSJBUJPOJOQSPUFJOTJONZPöCSJMT 4DJ   tent. The mechanism of action and *OUSBNVTDVMBSGBU.FêVNJÝJǎOP to improve meat quality. An adequate and connective tissue of chicken red and white Dirinck, P., A. Dewinne, M. Casteels, M.   the potential value lies in repartition- mason tkivo(%) nutrition enables fast weight gains and skeletal muscles in!uenced by undernutrition. Frigg    4UVEJFT PO WJUBNJO & BOE NFBU ing eects. They reduce the amount Soluble collagen / Topivi kolagen(%)   strong muscling; the determining factor "HSJ#JP$IFN   quality. 1. Eect of feeding high vitamin E lev- of fat in the body and increase pro- Shear force /Poprečna sila (kg) 5.8  for high quality meat and consumer ac- Bailey, A. J., N. D. Light   $POOFDUJWF els on time related pork quality. J. Agri. Food tein accretion, so promoting muscu- Meat colour / Boja mesa(CIE Lab) DFQUBODF/VUSJUJPOIBTEJSFDUFòFDUPO tissue. Meat and Meat Products. Elsevier Ap- $IFN  MBSEFWFMPQNFOU %BTFUBM  'BU Lightness /Svjetloća   appearance, !avor, odor, tenderness and QMJFE4DJFODF-POEPO  Enser, M.   /VUSJUJPOBMFòFDUTPONFBU consumer acceptance. It has positive ef- reduction is done by both reducing Hue /Opažanje boje 31  Bou, R., F. Guardiola, A. C. Barroeta, R. !avour and stability. Poultry Meat Sci. (eds. the fat production (lipogenesis) and fect on fat content, fatty acids, choles- Codony (2005): Eect of Dietary Fat Sources 3JDIBSETPO 3* ($.FBE QQ$"#* Saturation /Saturacija   increasing fat breakdown (lipolysis). terol levels, vitamins and trace minerals, and Zinc and Selenium Supplements on the QVCMJTIJOH 8BMMJOHGPSE 6,  Protein accretion is through reduc- targeting products for speci€c category Composition and Consumer Acceptability of Enser, M., K. Hallet, B. Hewett, G. A. J. ing breakdown and favoring normal leading to a higher ultimate pH in the Meat colour of consumers. Thus, animal diet greatly $IJDLFO.FBU1PVMUSZ4DJ  Fursey, J. D. Wood   'BUUZBDJEDPOUFOU protein turnover. Particularly, high muscles. Toughness may result from Cimaterol resulted in a lighter meat contributes for enhancing the meat pro- Campbell, R. G., R. H. King   5IFJO - and composition of English beef, lamb and pig proportions of type II, glycolytic, fast a lower activity of proteolytic enzyme due to decreased WHC caused by in- duction and quality. !uence of dietary protein and level of feeding BUSFUBJM.FBU4DJ  contracting €bres are more aected. systems postmortem. By reducing in- creased re!ectance by moist surface on the growth performance and carcass char- Faustman, C., R. G. Cassens, D. M. tramuscular fat, β-adrenergic agonists 5BCMF  " TJHOJöDBOU EFDSFBTF JO References acteristics of entire and castrated male pigs. Schaefer, D. R. Buege, S. N. Williams, K. K. They are orally active and so can be may also reduce other eating quality Heam pigment was observed due to Aalhus, J. L., M. E. R. Dugan   *NQSPW - "OJN1SPE  Scheller   *NQSPWFNFOUPGQJHNFOUBOE administered in the feed, usually at parameters. Ractopamine feeding in increased percentage of white mus- ing meat quality through nutrition. Adv. Pork Castellini, C., M. Battaglini   1SPEVD - lipid stability in Holstein steer beef by dietary MFWFMTPGQQN5IFDBSDBTTZJFME €nishing pigs decrease carcass fat- cle €bers (Wheeler & Koohmaraie, JTJNQSPWFECZBSPVOEJOQJHT ness, increase lean, shear force and   Režimi prehrane koji utječu na kvalitetu mesa BOE QPVMUSZ BOE CZ VQ UP  JO decrease in tenderness (Xiao et al., DBUUMFBOETIFFQ 5BCMF 5IJTJTEVF "MIVT%VHBO   Meat tenderness 4BäFUBL to both an increase in carcass weight The meat obtained from these ani- Zahtjevi u kvaliteti mesa s obzirom na potrošače su motivirali proizvođače mesa da se koncentriraju na nutritivne aspekte uzgoja stoke. Na and a decrease in the size of the vis- pH and Water mals showed decrease in tenderness karakteristike kvalitete mesa utječe količina i vrsta nutrijenata koje životinja unosi. Pasenjem trave nastaje meso intenzivnijeg okusa. Ener- cera. The carcasses have better con- Holding Capacity(WHC) or increase in shear force due to de- getski jača prehrana rezultira težim polovicama, većom količinom masnoće i meso je više prošarano masnim tkivom. Prehrana polinezasiće- formation. The increase in muscle de- Carcasses from β-adrenergic Ago- crease in percentage of heat soluble nim masnim kiselinama bogatim lipidima pojačava konjugiranu linolnu kiselinu u junetini, polinezasićene: zasićene masne kiseline i n-6: n-3 velopment is accompanied by reduc- nists administered animals showed DPMMBHFO  BOESBQJENBUVSB - omjer kod svinja. Nadomjesna prehrana nutrijentima rezultira težim polovicama, većim postotkom gnoja, laganim povećanjem u taloženju tion in subcutaneous, inter muscular increased glycolysis that resulted in tion of connective tissues (Dawson masti i poželjne organoleptičke karakteristike. Prehrana vitaminom E poboljšava boju, mekoću, sočnost, oksidativnu stabilnost i produžava BOEJOUSBNVTDVMBSGBU 8BSSJT   decreased muscle glycogen which FU BM   5IFSF XBT BO JODSFBTF vijek trajanja mesa. Prehrana s dodatcima selena i cinka znatno poboljšava prihvatljivost i smanjuje oksidativnu užeglost proizvoda od ku- ultimately increased the pH (Sim- in size and /or percentage of white hanog pilećeg mesa. Probiotska ishrana brojlerskih pilića povećava bjelančevine, sposobnost vezanja vode, emulzijsku stabilnost, emulzijski Some β-adrenergic agonists may NPOTFUBM  5IFMFTTGBUDPWFS muscle €bers with larger diameter. A kapacitet, organoleptičke rezultate i vijek trajanja mesnih proizvoda. Meso dobiveno od životinja kojima su davani β-adrenergični receptori produce meat that is darker in color resulted in faster cooling of carcass. decreased calpain activity in the car- je pokazalo smanjenu mekoću zbog nižeg postotka toplinski topivog kolagena i brzog sazrijevanja vezivnih tkiva. Organska prehrana nije and tougher after cooking. Darker The increase in the rate of pH fall casses of young bulls resulted in de- utjecala na rast i kvalitetu svinjskih polovica. Prema tome, prehrana životinja uvelike doprinosi kvaliteti mesa. color is caused by reduced glycogen resulted in decreased WHC causing creased proteolysis, which combined Ključne riječi: prehrana, meso, kvaliteta, trava, koncentrati, prehrambeni nadomjesci, probiotik, β-adrenergični receptori, organski levels in the muscles at slaughter increased drip loss in . with changes in muscle €bre size de-

)+- .&40 Vol. XI [2009] | srpanj - kolovoz | broj 4 www.meso.hr .&40 )+. Feeding regiments a!ecting meat quality characteristics Feeding regiments a!ecting meat quality characteristics ;/"/457&/04536ė/*%*0 TVQQMFNFOUBUJPOPGWJUBNJO&+'PPE4DJ  proving quality. Kerry, J., J. Kerry, D. Ledward Pla, M., P. Hernández, A. Blasco   5IF Ernährungsregimearten, die auf die Fleischqualität einen  &ET QQ8PPEIFBE1VCMJTIJOH-JN - colour of rabbit carcass and meat. Meat foc. In- Fernandez-Gines, J.M., J. Fernandez- JUFE$BNCSJEHF &OHMBOE  ternat 5, 181-183. Ein+uss haben Lopez, E. Sayas-Barbara, J.A., Perez-Alvarez Millet, S., K. Raes, W. Broeck, ven den, Real, D.E., J.L. Nelssen, J.A. Unruh, M.D.   .FBU QSPEVDUT BT GVODUJPOBM GPPET B Smet, de. S, G.P.J. Janssens    1FSGPS - Tokach, R.D. Goodband, S.S. Dritz, J.M. DeR- ;VTBNNFOGBTTVOH SFWJFX+'PPE4DJ  3 mance and meat quality of organically ver- ouchey, E. Alonso   &òFDUTPGJODSFBTJOH Forderungen hinsichtlich der Fleischqualität in Bezug auf die Verbraucher motivierten die Fleischhersteller, sich auf nutritive Aspekte der Fuller, R.    1SPCJPUJDT JO NBO BOE sus conventionally fed and housed pigs from dietary niacin on growth performance and meat Fleischherstellung bei Viezucht zu konzentrieren. Auf die Charakteristiken der Fleischqualität haben einen Ein€uss Nutrimentenmenge und BOJNBMT"SFWJFX+"QQ#BDU    XFBOJOHUJMMTMBVHIUFSJOH.FBU4DJ   quality in €nishing pigs reared in two dierent –sorte, die das Tier einnimmt. Durch das Grasen bekommt das Fleisch einen intensiveren Geschmack. Die energetisch stärkere Ernährung Kandeepan, G., A.S.R. Anjaneyulu, N.  FOWJSPONFOUT+"OJN4DJ   resulitiert mit schwereren Hälften, einem größeren Fettgehalt und das Fleisch wird mit Fettgewebe gesprenkelt. Die Ernährung mir polyun- Kondaiah, S.K. Mendiratta, V. Lakshmanan Mitsumoto, M., R.G. Cassens, D.M. Schaf- Realini, C.E., S.K. Duckett, G.W. Brito, M. gesättigten Fettsäuren reich an Lipoiden verstärkt die konjugierte Linolsäure im Rind€eisch, polyungesättigt: gesättigte Fettsäuren und n-6:   &òFDU PG BHF BOE HFOEFS PO UIF QSP - fer, R.N. Arnold, K.K. Sheller   *NQSPWF - Dalla Rizza, D. De M BUUPT  &òFDUPGQBT - n-3 Verhältnis bei Schweinen. Die Zusätzliche Ernährung mit Nutrimenten resultiert mit schwereren Hälften, einer größeren Düngermenge, cessing characteristics of bualo meat. Meat ment of colour and lipid stability in beef longis- ture vs. concentrate feeding with or without einer leichten Vergrößerung der Fettablagerung undden erwünschten organoleptischen Charakteristiken. Die Ernährung mit Vitamin E ver- Sci, EPJKNFBUTDJ"DDFQU - simus with dietary vitamin E and vitamin C dip antioxidants on carcass characteristics, fatty bessert Farbe, Zartheit, Schmackhaftigkeit, oxidative Stabilität und verlängert die Fleischdauerzeit. Die Ernährung mit Zusatz von Selen und FE *O1SFTT "WBJMBCMFPOMJOFPO USFBUNFOU+'PPE4DJ  acid composition, and quality of Uruguayan Zink verbessert bedeutend die Annehmbarkeit und vermindert die oxidative Ranzigkeit der Erzeugnisse aus dem gekochen Hühner€eisch. Kandeepan, G., A.S.R. Anjaneyulu, Y.P. Moloney, A., P. Allen, R. Joseph, V. Tarrant CFFG.FBU4DJ  Probiotische Ernährung der Broiler vergrößert die Eiweißstoe und die Fähigkeit der Wasserbindung, Emulsionsstabilität, Emulsionskapazität, Gadekar    .FBU BT B GVODUJPOBM GPPE   *OøVFODF PG CFUBBESFOFSHJD BHPOJTUT Robbins, K., J. Jensen, K.J. Ryan, C. Hom- organoleptische Resultate und die Dauerzeit von Fleischerzeugnissen. Das Fleisch von Tieren, denen ß-adrenergische Rezeptoren gegeben 1SPD'PPE*OE.BZ and similar compounds on growth. Pearson, co-Ryan, F.K. McKeith, M.S. Brewer    wurden, hat eine verminderte Zartheit, dies wegen einen niedrigeren Prozent des wärmeau€ösbaren Kollagens und einer schnellen Reife des Kandeepan, G., S. Biswas, K. Porteen A. M., T. R. Dutson (ed.) Growth Regulation in Eect of dietary vitamin E supplementation Bindegewebes. Die organische Ernährung hatte keinen Ein€uss auf den Wuchs und die Qualität von Schweinehälften. Demzufolge kann man   *OøVFODF PG IJTUPMPHJDBM DIBOHFT PG Farm Animals. Advances in Meat Research. vol. on textural and aroma attributes of enhanced feststellen, dass die Ernährung der Tiere wesentlich die Fleischqualität beein€usst. refrigerated preserved bualo meat on quality  QQ  &MTFWJFS "QQMJFE 4DJFODF  /FX roasts in a cook/hot-hold situation. Schlüsselwörter: Ernährung, Fleisch, Qualität, Gras, Konzentrate, Ernährungsersatze, Probiotika, ß-adrenergische Rezeptoren DIBSBDUFSJTUJDT+'PPE5FDIOPM  :PSL  .FBU4DJ  Koohmaraie, M., S. D. Shackelford    Moran, E. T. Jr., S. F. Bilgili   1SPDFTT - Sahoo, J., A.S.R. Anjaneyulu   2VBM - Regimi alimentari che in+uiscono alla qualità di carne Eect of calcium chloride infusion on the ten- ing losses, carcass quality, and meat yields of ity improvement of ground bualo meat by derness of lambs fed a ß-adrenergic agonist. J. broiler chickens receiving diets marginally de- preblending with sodium ascorbate. Meat Sci "OJN4DJ  €cient to adequate in lysine prior to marketing.    4PNNBSJP Lamari, M.C., D.M. Scha!er, Q. Liu, R.G. 1PVMU4DJ  Sanudo, C., G. R. Nute, M. M. Campo, G. A. La qualità di carne rischiesta dai consumatori ha motivato i produttori di concentrarsi agli aspetti nutritivi dell’allevamento di Cassens   ,JOFUJDTPGQJHNFOUPYJEBUJPO Nardone, A., F. Valfre    &òFDUT PG Maria Baker, I. Sierra, M. E. Enser, J. D. Wood bestiame. Alle caratteristiche qualitative della carne in€uisce la quantità e la specie di nutrienti consumati dall’animale. Il sapore in beef from steers supplemented with vitamin changing production methods on quality of  "TTFTTNFOUPGDPNNFSDJBMMBNCNFBU di carne diventa più intenso pascolando. L’alimentazione rinforzata energeticamente risulta con gli animali più pesanti e più &+'PPE4DJ  NFBU NJMLBOEFHHT-JWFTU1SPE4DJ  quality by British and Spanish taste panels. grassi, e la loro carne è più attraversata con il tessuto grasso. Alimentazione con gli acidi grassi poli-insaturi, ricchi di lipidi, rin- Larzul, C., R. G. Thébault, Allain, D     .FBU4DJ  forza un coniugato acido linoleico nel manzo, la reciprocità acidi grassi insaturi : acidi grassi saturi e quella n-6 : n-3 dai maiali. Eect of feed restriction on rabbit meat quality Nurnberg, K., U. Kuchenmeister, G. Nurn- Scollan, N, J.F. Hocquette, K. Nuernberg, L’alimentazione supplementare con i nutrienti risulta con gli animali più pesanti, che danno una quantità più grande di concime, of the Rex du Poitou. Meat Sci    berg, K. Ender, W. Hackl   *OøVFODFPG D. Dannenberger, I. Richardson, A. Moloney una leggera crescita nella sedimentazione dei grassi e anche con le volute caratteristiche organolettiche. L’alimentazione con la Liu, Q., K.K. Scheller, S.C. Arp, D.M. Schaf- exogenous application of n-3 fatty acids on    *OOPWBUJPOT JO CFFG QSPEVDUJPO TZT - vitamina E migliora il colore, morbidità, quantità di acqua nella carne, stabilità ossidativa, e anche prolunga la durata di conser- fer, M. Frigg   $PMPVSDPPSEJOBUFTGPSBT - meat quality, lipid composition, and oxidative tems that enhance the nutritional and health vazione di carne. L’alimentazione che contiene il selenio e il zinco migliora notevolmente l’accettabilità e diminuisce il danno os- sessment of dietary vitamin E eects on beef TUBCJMJUZJOQJHT"SDI"OJN/VUS   value of beef lipids and their relationship with sidativo dei prodotti di carne di pollo cotta. La nutrizione probiotica dei polli broiler aumenta le proteine, abilità idro*la, stabilità DPMPVSTUBCJMJUZ+"OJN4DJ  Ohh, S. J., J.Y. Lee   %JFUBSZDISPNJ - NFBURVBMJUZ3FWJFX.FBU4DJ di emulsione, capacità di emulsione, risultati organolettici e la durata di conservazione dei prodotti di carne. La carne ottenuta Ma, D.W.L., A. A. Wierzbicki, C.J. Field, um-methionine chelate supplementation and Simmons, N.J., O.A. Young, P.M. Dobbie, degli animali i quali non sono stati sottoposti ai recettori β-adrenergici dimostra una morbidità diminuita grazie alla minore M.T. Clandinin    $POKVHBUFE MJOPMFJD animal performance. Asian Austr. J. Anim. Sci K. Singh, B.C. Thompson, P.A. Speck    percentuale del collagene termicamente solubile e alla maturazione rapida dei tessuti connettivi. L’alimentazione organica non acid in Canadian diary and beef products. J.    Post-mortem calpain-system kinetics in lamb: ha avuto in€usso alla crescita e alla qualità di maiali. Si è venuto alla conclusione che l’alimentazione di animali ha un ruolo "HSJ'PPE$IFN   Oliver, M. A., L. Guerrero, I. Diaz, M. eects of clenbuterol and preslaughter exer- importante nella qualità della loro carne. Mahajan, P., J. Sahoo    1SPCJPUJDT Gispert, M. Pla, A. Blasco   5IFFòFDUPG DJTF.FBU4DJ   Parole chiave: alimentazione, carne, erba, concentrati, supplementi nutritivi, probiotico, recettori β-adrenergici, organici feeding to improve poultry meat quality- a fat-enriched diets on the perirenal fat quality St. John, L.C., C.R. Young, D.A. Knabe, L.D. DSJUJDBMBQQSBJTBM*OE'PPE*OE   and sensory characteristics of meat from rab- Thompson, G.T. Schelling, S.M. Grundy, S.B. ity of longissimus dorsi from young bulls fed PONVTDMFQSPUFJOUVSOPWFS FOEPHFOPVT Wu, J.J., D.M. Allen, M.C. Hunt, C.L. Cast- May, S.G., W.L. Mies, J.W. Edwards, F.L. CJUT.FBU4DJ   Smith   'BUUZBDJETQSPöMFTBOETFOTPSZ the beta agonist cimaterol at consecutive de- proteinase activities, and meat tenderness in ner, D.H. Kropf   /VUSJUJPOBM FòFDUT PO Williams, J.W. Wise, J.B. Morgan, J.W. Savell, Opstvedt, J.   'JTIGBUT'BUTJO"OJNBM and carcass traits of tissues from steers and WFMPQNFOUBMTUBHFT.FBU4DJ  TUFFST+"OJN4DJ  beef palatability and collagen characteristics. J. H.R. Cross   #FFGDBSDBTTDPNQPTJUJPOPG /VUSJUJPO8JTFNBO + &E Q#VUUFSXPSUIT swine fed an elevated monosaturated fat diet. Volpelli, L.A., R. Valusso, E. Piasentier Wistuba, T.J., E.B. Kegley, J.K. Apple "OJN4DJ   slaughter cattle diering in frame size, muscle 4DJFOUJöD -POEPO  +"OJN4DJ    $BSDBTT RVBMJUZ JO NBMF GBMMPX EFFS  *OøVFODFPGöTIPJMJOöOJTIJOHEJFUTPO Xiao, R.J, Z.R. Xu, H.L. Chen   &òFDUPG TDPSF  BOE FYUFSOBM GBUOFTT + "OJN 4DJ   Ouhayoun, J.   *OøVFODFPGUIFEJFU Swanek, S. S., J. B. Morgan, F. N. Owens, (Dama dama): eects of age and supplemen- growth performance, carcass characteristics, ractopamine at dierent dietary protein levels  on rabbit meat quality. In: The nutrition of the R. D. Gill, C. A. Strasia, H. G. Dolezal, F. K. UBSZGFFEJOH.FBU4DJ  and sensory evaluation of cattle. J. Anim. Sci on growth performance and carcass character- Ray Melton, S. L.    &òFDUT PG GFFET PO rabbit FE#MBT$EF +8JTFNBO QQ    7JUBNJO % 3 supplementation of Warris, P.D.   .FBU4DJFODF"O*OUSP -    JTUJDTJOöOJTIJOHQJHT"OJN'FFE4DJ5FDI  !avor of red meat: a review. . J. Anim. Sci   $"#*OUFSOBUJPOBM 8BMMJOHGPSE  beef steers increases longissimus tenderness. J. EVDUPSZ5FYUQQ$"#*1VCMJTIJOH8BMM - Wood, J.D.    'BU EFQPTJUJPO BOE UIF   Pla, M., C. Cervera   $BSDBTTBOENFBU "OJN4DJ  JOHGPSE 6,  quality of fat tissue in meat animals. Fats in Ani- Miller, R.K.    'BDUPST BòFDUJOH UIF quality of rabbits given diets having high level Vestergaard, M., K. Sejrsen, S. Klastrup Wheeler, T. L., M. Koohmaraie    &G - NBM /VUSJUJPO 8JTFNBO  + FE  QQ  Received: April, 4 2009 quality of raw meat. In: Meat Processing. Im- PGWFHFUBCMFPSBOJNBMGBU"OJN4DJ   (SPXUI DPNQPTJUJPOBOEFBUJOHRVBM - GFDUT PG UIF CFUBBESFOFSHJD BHPOJTU -  #VUUFSXPSUIT -POEPO  Accepted: August, 31 3009 N

)+/ .&40 Vol. XI [2009] | srpanj - kolovoz | broj 4 www.meso.hr .&40 )+0