This page is available under these URLs:
Die Bodenkultur - Journal for Land Management, Food and Environment
R. LEITGEB, W. WETSCHEREK and F. LETTNER:
Effect of rations with few and many components in feeding of growing pigs on the pork and lard quality
In a pig growing trial the use of rations with few (KG) and many components (VG) was tested for the effect of pork and lard composition. The ration of VG caused lower daily gain (765 vs. 746 g) and a higher feed conversion rate (2.83 vs. 2.96 kg), but had no effect on pH-value, conductivity of ham and M. I. dorsi and drip-losses. The organoleptic test showed that pork of M. 1. dorsi of KG tended to have better taste and softness than VG, but tenderness of M. 1. dorsi of VG was better than of KG. The fatty acid patterns of fat tissues were depending on the rations. The intramuscular fat of M. 1. dorsi of VG showed a higher proportion of unsatu- rated fatty acids (Cis:i, than KG. Otherwise the backfat and abdominal fat of VG had a higher amount of saturated fatty acids (C16:0, C18:0) than KG. The Fatty Acid Ratio of fat of M. 1. dorsi in VG was significantly higher than in KG. Therefore the use of many components for rations for growing pigs causes pork of higher quality for human consumption and lard of higher quality for technological processing. Key-words: Growing pig, ration, lard, fatty acids, organoleptic traits.