Beata Matysiak

Effect of dietary plant extracts mixture on pork meat quality

Abstract The objective of this study was to investigate the effects of a plant extracts mixture including carvacrol (oregano), cinnamaldehyde (cinnamom), and capsicum oleoresin (Mexican pepper) on the meat quality of pigs. The study was carried out on 60 pigs, divided into two groups (control and experimental), 30 pigs each. The control group was given a basal diet and the experimental group (XT group) received the basal diet supplemented with 80 mg/kg (XT). The fattening of pigs was carried out from a body weight of 30 to 100 kg. The pigs XT group had a lower M. longissimus dorsi (LD) electrical conductivity at 24 hour post-mortem, lower drip loss and cooking loss from the LD muscle, however, had a higher water holding capacity and a* values (redness) in the fresh meat. The plant extracts significantly increased the sensory quality of the fresh meat and the cooked meat.

The effects of blast chilling on pork quality.

The aim of this study was to determine the effects of blast chilling of pig carcasses on the physiochemical and sensory properties of the longissimus lumborum muscle. To this end, right half-carcasses were blast-chilled for 70min at -24°C and then for 22h and 50min at 1°C, while left half-carcasses were chilled conventionally at 1°C for 24h. At 2h and 6h post mortem, blast chilling had significantly reduced the temperature of the carcasses, as well as the rate of pH decrease and the rate of increase in EC. It had no significant effect on the ultimate pH or its range, or on EC at 24h post mortem, but it significantly lowered L*, b*, C* and drip loss compared to the conventionally chilled carcasses. Blast chilling adversely affected sensory characteristics such as tenderness and flavor. There were no significant differences between the effects of blast and conventional chilling systems on meat quality between conformation classes.

Effects of selenium and vitamin E supplementation on selenium distribution and meat quality of pigs

Abstract The study was conducted on 60 pigs kept in individual pens. The animals were allocated to four groups. The growing-finishing pigs from the control group were fed with basic feed containing 0.3 mg selenium (Se) derived from Na2SeO3 kg−1 and 60 mg of dl-α-tocopheryl acetate kg−1. The remaining three groups were differentiated by adding 0.2 mg kg−1 Se-enriched yeast (Saccharomyces cerevisiae) and/or 60 mg vitamin E to feed (grower and finisher). Our results show that the addition of organic Se to inorganic Se commonly used in pig feed caused a significant increase in hepatic Se and muscle. This indicates the possibility of using these products as functional foods to improve Se status in humans residing within regions which are deficient in this trace element. We found no beneficial effect of supplementation with vitamin E and Se on the quality of the meat.

Effect of dietary vitamins E and C supplementation on performance of sows and piglets

Abstract The aim of this study was to evaluate the effect of increased vitamins E and C doses in the feeding of sows at the last stage of gestation (90 day) and during lactation on the performance of sows and their piglets. The study was carried out in two seasons (winter and summer) on 139 multiparous sows, divided into three groups: control diet – vitamin E 60 mg/kg, experimental diet – vitamin E 200 mg/kg, experimental diet – vitamin E 200 mg/kg + vitamin C 500 mg/kg. In spite of an increased concentration of these vitamins in the serum of piglets, no clear effect on the rearing results was found. However, an advantageous post-effect of the vitamins fed to sows was shown. The addition of vitamin E together with vitamin C significantly reduced the body temperature of sows after farrowing and considerably reduced the number of sows culled after rearing.

Effects of BF Gene Polymorphism on the Reproductive Performance of Hybrid Polish Landrace X Polish Large White Sows

Abstract The aim of this study was to determine the potential relationship between variants of the BF gene and litter size in Polish Landrace x Polish Large White sows. To identify polymorphism within the BF gene, the PCR-RFLP method was applied, using specific primers and the SmaI enzyme. The researchers identified the presence of two alleles, T and C, with frequencies: 0.68 and 0.32, giving three genotypes with frequencies: 0.49, 0.37 and 0.14, respectively for TT, TC and CC. Analysis of relationships between the various genotypes of the BF gene and selected reproductive traits showed significant differences. Sows with TT genotype in the BF locus, gave birth to significantly more live piglets in the first litter (10.24) compared with sows with the CC genotype (7.13).