instrumental measurement of texture

instrumental measurement of texture and
sensory quality were performed by Principal Component Analysis
(PCA) and were evaluated by calculating Pearson's correlation coefficients.
PCA was applied using the statistical software XLSTAT, version
Pro 7.5 (XLSTAT, 2004), and the Pearson's method using the statistical
software SPSS.
3. Results and discussion
3.1. Meat quality
Meat quality results, which include pH as an indicator of meat
quality, colour measurements, drip loss, cooking loss and lipid oxidation
(TBARS), are presented in Table 2. There was no (P>0.05) effect
of dietary fat supplementation on pHu values and colour parameters
(L*, a*, and b* values). Both 24- and 48-h drip loss percentages were
lower (P≤0.05) in pigs fed control and CaSPO1 diets than pigs fed
AF1. The limited effect of the fat source on all these parameters has
been reported in other studies (Corino et al., 2002; Mitchaothai et
al., 2007; Teye, Sheard, et al., 2006). No significant differences
(P>0.05) were observed among diets for cooking loss percentages,
which agreed with Miller, Shackelford, Hayden, and Reagan (1990)
and Mitchaothai et al. (2007).
Regarding the oxidative behaviour, chops from pigs fed control and
animal fat (AF) diets had greater (P≤0.01) TBARS values than chops
frompigs fed CaSPO1 diet. No significant differences (P>0.05)were observed
for lipid oxidation values between SBO1 and CaSPO1, which
agreed with Teye, Sheard, et al. (2006), or between SBO1 and control
and AF3 diets. Those last results disagreed with some authors, who
found greater TBARS values in pork from pigs fed dietary vegetable
oils than in pork from pigs fed tallow fat (TF) (Corino et al., 2002;
Monahan, Buckley, Morrissey, Lynch, & Gray, 1992) or control diet
(Cardenia et al., 2011). The soyabean oil (SBO) used in the feed industry
is rich in choline, phospholipids, antioxidants and vitamin E,which help
to prevent the oxidative rancidity in the oil (FEDNA, 2010). In the present
study, the antioxidant compounds from the SBO may have prevented
an increased lipid oxidation in the meat from the SBO-fed pigs.
In addition,measures of lipid oxidation were low (b0.2 mg of malonaldehyde/
kg), indicating that there was no rancidity problem in pork
from pigs fed these diets.
3.2. Fatty acid composition
3.2.1. Intramuscular fat (IMF)
IMF content was higher (P≤0.05) in pork from pigs fed AF3 diet
than pork from pigs fed SBO1 diet, whereas pork from pigs fed control,
AF1 and CaSPO1 diets did not show significant differences among them
(Table 3). The vastmajority of previous research has failed to detect differences
between SBO diet and palmoil (PO) diet (Olivares et al., 2009;
Teye, Sheard, et al., 2006) or AF diet (Morel, McIntosh, & Janz, 2006;
Morgan, Noble, Cocchi, & McCartney, 1992) on IMF content. In our
study, AF3 diet had a higher percentage of crude fat compared to
other diets and, therefore, had a higher amount of energy available for
fat deposition, resulting in higher IMF content, which agreed with the
results found by Bee et al. (2002).
Table 2
Means and standard error of the difference (SED) of meat quality parameters.
Control AF1 AF3 SBO1 CaSPO1 SED Sign.
N 8 10 10 9 6
pHu 5.60 5.46 5.48 5.53 5.55 0.09 ns
L* 46.00 46.44 46.89 44.61 45.33 2.02 ns
a* 5.43 6.10 6.78 7.36 6.69 1.18 ns
b* 11.46 12.41 13.23 13.09 12.32 1.07 ns
24-h drip loss (%) 1.4a 2.2b 1.8ab 1.9ab 1.4a 0.4 *
48-h drip loss (%) 2.0a 3.1b 2.6ab 2.7ab 2.1a 0.6 *
Cooking loss (%) 28.5 30.0 27.6 27.8 27.8 2.0 ns
TBARS 0.097bc 0.104c 0.091bc 0.080ab 0.073a 0.011 **
Control: without fat supplemented; AF1: 1% animal fat supplemented; AF3: 3% animal
fat supplemented; SBO1: 1% soyabean oil supplemented; CaSPO1: 1% calcium soaps of
palm oil fatty acids supplemented.
pHu: ultimate pH; TBARS: TBA-reactive substance.
Different letters in the same row indicate significant differences among mean values;
ns=p>0.1; *=p≤0.05; **=p≤0.01

ผลลัพธ์ (โครเอเชีย) 1:

instrumentalna mjerenja teksture i
senzorske kvalitete provedene su analize glavnih komponenti
(PCA) i ocijenjeni su izračunavanjem Pearsonov koeficijenta korelacije.
PCA se nanosi primjenom statističke softver XLSTAT, verzija
Pro 7.5 (XLSTAT, 2004), a Pearsonov metoda pomoću statističkog
Softver SPSS.
3. Rezultati i rasprava
3.1. Meso kvalitete
mesa kvalitetne rezultate, koji uključuju pH kao pokazatelj mesa
kvalitete, mjerenja boje, gubitka kapanje, gubitak za kuhanje i oksidacije lipida
(TBARS), prikazani su u tablici 2. Nije bilo (P> 0,05) utjecaj
dijetalnih masti nosa na Phu vrijednosti i parametara boje
(L *, a *, b * i vrijednosti). Oba 24-i 48-h gubitak zbog curenja postoci su
niži (P≤0.05) u svinja hranjena kontrola i CaSPO1 dijete od svinje hranjene
AF1. Ograničeni učinak masti izvora na svim tim parametrima je
prijavljen u drugim studijama (Corino i sur, 2002;. Mitchaothai i
al., 2007;. Teye, Sheard, i sur, 2006). Nema značajne razlike
(P> 0,05) zabilježen je kod dijeta za kuhanje gubitak postotke,
koji je pristao uz Millera, Shackelford, Hayden i Reagana (1990.)
i Mitchaothai sur. (2007).
Što se tiče oksidativnog ponašanja, kotleti od svinja hranjenih kontrolu i
životinjske masti (AF) dijete imalo veći (P≤0.01) TBARSa vrijednosti od kotleta
frompigs hranjen CaSPO1 prehrane. Nema značajne razlike (P> 0.05)
za oksidacije lipida vrijednosti između SBO1 i CaSPO1, koji
su dogovoreni s Teye, Sheard, et al. (2006), ili između SBO1 i kontrole
i AF3 dijeta. Ti Posljednji rezultati nisu slagali s nekim autorima, koji
se nalaze veće TBARSa vrijednosti u svinjetine od svinja hranjenih prehrambene biljna
ulja nego u svinjetini od svinje hranjene loja masti (TF) (Corino sur, 2002;.
Monahan, Buckley, Morrissey, Lynch, & Gray , 1992) ili za kontrolu prehrane
(Cardenia et al., 2011). Sojino ulje (SBO) koristi se u industriji hrane
je bogata kolin, fosfolipida, antioksidansi i vitamin E, koji pomažu
da se spriječi oksidativne užeglost u ulju (FEDNA, 2010). U ovom
istraživanju, antioksidativni spojevi iz SBO može spriječiti
povećana oksidacija lipida u mesu iz SBO-hranjenih svinja.
Osim toga, mjere oksidacije lipida bile niske (b0.2 mg malonaldehid /
kg), što znači da nema užeglost problem u svinjetine
od svinje hranjene ove dijete.
3.2. Sastav masnih kiselina
3.2.1. Intramuskularna mast (MMF)
sadržaj MMF bio je veći (P≤0.05) u svinjetine od svinja hranjena AF3 dijeta
od svinjetine od svinja hranjena SBO1 prehrane, dok je svinjetina od svinja hranjena kontrola,
AF1 i CaSPO1 dijeta nije pokazala značajne razlike među njima
(tablica 3 ). Vastmajority prethodnog istraživanja nije uspjela otkriti razlike
između SBO prehrane i palmoil (PO) prehrani (Olivares i sur 2009;.
. Teye, Sheard et al, 2006) ili AF prehrane (Morel, McIntosh, i Janz, 2006;
Morgan, Noble, Cocchi, i McCartney, 1992) o sadržaju MMF. U našem
istraživanju, AF3 prehrana imala veći postotak sirove masti u usporedbi s
drugim dijetama i, stoga, imao veću količinu energije na raspolaganju za
taloženje masti, što je rezultiralo većim sadržajem MMF, koji se složio s
pronašao Bee i sur rezultata. (2002.).
Tablica 2.
Sredstva i standardna pogreška razlike (SED) parametara kvalitete mesa.
Kontrola AF1 AF3 SBO1 CaSPO1 SED znak.
N 8 10 10 9 6
Phu 5.60 5.46 5.48 5.53 5.55 0.09 ns
L * 46.00 46.44 46.89 44.61 45.33 2,02 ns
a * 5,43 6,10 6,78 7,36 6,69 1,18 ns
b * 11,46 12,41 13,23 13,09 12,32 1,07 ns
24-drip gubitak (%) 1,4 A 2.2B 1.8ab 1.9ab 1,4 A 0,4 *
48-h gubitak kapanje (%) 2.0a 3.1B 2.6ab 2.7ab 2.1a 0,6 *
Gubitak kuhanje (%) 28,5 30,0 27,6 27,8 27,8 2,0 ns
znača 0.097bc 0.104c 0.091bc 0.080ab 0.073a 0,011 **
Kontrola: bez masnoće dopuniti; AF1: 1% životinjska mast dopuniti; AF3: 3% ​​životinja
masti dopuniti; SBO1: 1% sojino ulje dopuniti; CaSPO1: 1% kalcija sapuni od
. palminog ulja masnih kiselina dopuniti
Phu: krajnji pH; . Znača: TBA-reaktivni tvari
Različite slova u istom retku ukazuju na značajne razlike među prosječnim vrijednostima,
ns = p> 0,1; * = P≤0.05; ** = P≤0.01