Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs

Authors

  • Ondřej Bučko Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Andrea Lehotayová Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Peter Haščí­k Peter Haščí­k, Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic.
  • Ivan Bahelka Animal Production Research Centre Nitra, Institute of Animal Breeding and Product Quality, Hlohovecká 2, 951 41 Lužianky, Slovakia
  • Michal Gábor Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Genetics and Animal Breeding Biology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Marek Bobko Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Ondrej Debrecéni Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Lenka Trembecká Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Animal Products Evaluation and Processing, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia

DOI:

https://doi.org/10.5219/521

Keywords:

chromium nicotinate, meat quality, chemical composition, oxidative stability, pork

Abstract

The effect of different organic sources of Cr on growth, feed efficiency and carcass value is known but there is a lack of information between chromium nicotinate (CrNic) and pork quality. Therefore, purpose of this research was to investigate the effects of CrNic on chemical composition, quality and oxidative stability of pork meat. In the study, pigs of Large White breed (40 pcs) were used. The pigs were divided into two groups, namely the control and the experimental of 20 pcs with equal number of barrows and gilts. The pigs were fed the same diet which consisted of three feed mixtures applied at the different growth phases, from 30 - 45 kg OS-03, 45 - 70 kg OS-04 and 70 - 100 kg OS-05. The pigs were allowed ad libitum access to feed and water. The diet of experimental group was supplemented with 0.75 mg.kg-1 CrNic in the form of chromium-inactivated yeast Saccharomyces cerevisiae. The fattening period in pigs lasted from 30 to 100 kg. The chromium supplementation led to a significantly higher content of chromium in longissimus thoracis muscle (LT) of experimental pigs. In addition, the results showed a statistically significant difference (≤0.05) in retention of chromium in the LT, monounsaturated and omega-3 polyunsaturated fatty acids content in experimental group compared with control. Moreover, there was highly significant (£0.05) difference in essential fatty acids, as well as in oxidative stability in 7 days, among the groups. The highly significant differences were also observed among sexes, namely in total water, protein and intramuscular fat contents, colour CIE b* in both times, and oxidative stability. However, physical-technological parameters (pH, drip loss, shear force and meat colour) were not affected when pigs were fed the supplement. On the whole, the positive effect of chromium nicotinate in most of investigated parameters may be beneficial not only for pork industry but also for consumers.

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References

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Published

2015-12-15

How to Cite

Bučko, O. ., Lehotayová, A. ., Haščí­k, P. ., Bahelka, I. ., Gábor, M. ., Bobko, M. ., Debrecéni, O. ., & Trembecká, L. . (2015). Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs. Potravinarstvo Slovak Journal of Food Sciences, 9(1), 562–572. https://doi.org/10.5219/521

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