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Effect of linoleic and α-linolenic acidis in pig nutrition on quantity and quality of intramuscular fat of pork with emphasis on the n-6/n-3 PUFA-spectrum
Vehovský, Karel ; Stupka, Roman (advisor)
Human nutrition is a function of nutrients' intake from food. The essential nutrients needed by the human body to produce energy, growth and repair of cells, tissues and organs and which accepts in the human diet, are fats. They are obtained from plant or animal sources. Especially animal fats are often ranged among the unpopular food components. Czech Republic is a country with traditionally high consumption of pork. Recently, about healthy foods greatly increase the interest. These include some animal products having an altered composition of fatty acids in fats. The content and composition of saturated and unsaturated fatty acids in human nutrition are important for protecting of human health. The high content of saturated fatty acids in foods and unfavorable ratio between the n-6 and n-3 fatty acids may be the cause of many diseases, especially cardiovascular diseases. Fats in the diet should contain saturated, monounsaturated and polyunsaturated fatty acids, in a ratio of about 1: 1.4: 0,6. From a health perspective, the most important are the n-3 polyunsaturated fatty acids. Animal fats, however, contain sufficient n-6 polyunsaturated fatty acids, n-3, however, a little. Pork meat quality from the viewpoint of fatty acids composition is currently not very favorable. Significant effects on the fatty acids profile of animal fats have the fats in the feed. It is thus the possibility of by using the diet to influence the composition of fatty acids in the fat in pig. The work is focused on the possibility of influencing the fatty acids composition of pork intramuscular fat using supplementation of different sources and different feeding techniques of unsaturated fatty acids in the feed in pigs. In the experiment, as a source of unsaturated fatty acids the supplement of the rapeseed or soybean oil was used. The results demonstrate that the above unsaturated fatty acid sources significantly changes the fatty acid composition of intramuscular fat.
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Influence of feed restriction on carcass and meat quality
Vacek, František ; Čítek, Jaroslav (advisor) ; Vehovský, Karel (referee)
Pig breeding is significant in the Czech Republic. The consumption of pork represents about 41 % of the overall meat consumption per 1 inhabitant. Pig breeding is closely linked with the nutrition of pigs. The nutrition represents about 65 to 75 % of production costs.
The aim of this thesis is to create a literary review on the issue of the influence of nutrition on the quality of pork meat. The work describes generally the nutrients of the feed whose good knowledge is essential for successful pig breeding. The nutrition of livestock, including the pigs, is influenced by various factors. Above all, they are physiological and biochemical, connected with ingestion, digestion, resorption. These nutrients are necessary for keeping all vital functions, with a special regard to the efficiency of livestock.
The slaughter value was also described. It expresses the quantity and quality of the products obtained by processing slaughter stock after its slaughtering in manufacturing industry. It has a decisive influence during the evaluation of slaughter stock purchased and delivered to the slaughterhouses and it also serves as a guideline to the evaluation of success rate of breeding work in the section of pig breeding.
The work also focuses on the meat quality. The quality of pork meat can be defined as a summary of nutritive, sensory, technological and sanitary - toxicology characteristics. The result of strict selection for hig proportion of lean meat (which improves the overall economy of production) is partial deterioration in meat quality. In recent years there is a mounting interest in improving the pork meat quality which nowadays becomes the main consumers´ request. This fact is also caused by increasing economic power of consumers who don´t have to consider only the price any more these days.
The quality of meat is affected by a lot of factors, for example, the nutrition and the related influence of feeding technology. Genetic foundation of the individual is no less important. For the production of pork, refined high-breeds with high conformation are used, which can lead to a reduction in the quality of the meat. Another well-known factor is the impact of gender. Pig fattening is divided according to the gender. Boars use feed better for the creation of muscle in comparison with gilts and barrows. Their chief disadvantage is the boar´s odor of the meat. Barrows have an increased ability to store fat in comparison with gilts, that is why it is recommended to restrict feeding up to 20 % in the final stage of pig fattening. Meat to fat ratio changes as the age and weight increase.
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