Influence of animal nutrition on meat colour and oxidative stability

• Main Authors: Cervek, M., Ljuljana. (Slovenia). Emona razvojni cenetr za prehrano, Gajser, M
• Format: Conference Proceeding
• Language: Slovenian
• Published: Murska Sobota (Slovenia) Kmetijsko gozdarska zbornica Slovenije, Murska Sobota (Slovenia);Kmetijsko gozdarski zavod, Murska Sobota (Slovenia) 2013
• Subjects: ALIMENTACION DE LOS ANIMALES; ALIMENTATION DES ANIMAUX; ANIMAL FEEDING; ANIMAL NUTRITION; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; CARNE; CHEMICOPHYSICAL PROPERTIES; COLOR; COLOUR; COULEUR; http://www.fao.org/aos/agrovoc#c_1521; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_27925; http://www.fao.org/aos/agrovoc#c_4082; http://www.fao.org/aos/agrovoc#c_429; http://www.fao.org/aos/agrovoc#c_4669; http://www.fao.org/aos/agrovoc#c_5472; KEEPING QUALITY; MEAT; NUTRICION ANIMAL; NUTRITION ANIMALE; OXIDACION; OXIDATION; OXYDATION; PROPIEDADES FISICOQUIMICAS; PROPRIETE PHYSICOCHIMIQUE; VIANDE

In markets we have more and more fresh meat and meat products packed in different foils. Customer has only visual contact with product and the colour is very important decision factor - to buy or not to buy. Customer prefere bright red colour of meat and not grey colour which is the result of oxidative processes in meat. With fattening pigs nutrition we wanted to influence the meat oxidative stabi