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Leitgeb, R., Wetscherek, W., Lettner, F..
(1995): Auswirkungen von einseitig und vielseitig zusammengesetzten Schweinerationen auf die Fleisch- und Fettqualit├Ąt.
Die Bodenkultur, 46, 241-250

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. l. dorsi and drip-losses. The organoleptic test showed that pork of M. l. dorsi of KG tended to have better taste and softness than VG, but tenderness of M. l. 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. l. dorsi of VG showed a higher proportion of unsaturated fatty acids (C-18:1, C-18:2) than KG. Otherwise the backfat and abdominal fat of VG had a higher amount of saturated fatty acids (C-16:0, C-18:0) than KG. The Fatty Acid Ratio of fat of M. l. 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.
Authors BOKU Wien:
Leitgeb Rudolf
Wetscherek Wolfgang

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