Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Kołacz R. , Korniewicz A. , Dobrzański Z. , Korniewicz D. , Usydus Z. 2003. EFFECTS OF DIETARY MODIFIED FISH MEAL (MFM) ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF PIG LOIN, EJPAU 6(2), #11.
Available Online: http://www.ejpau.media.pl/volume6/issue2/animal/abs-11.html

ABSTRACT

Modified fish meal (MFM) produced from liquid wastes obtained during commercial fish processing (with the addition of wheat bran) contains 25% of total protein and 24.5% of crude fat. The fattening pigs were fed MFM (10% of the content of mixture) from 30 kg to ca. 80 kg body weight, and next in the fattening phase from 80 to 100 kg, MFM was substituted for meat meal (group II) or extracted soybean meal (group III). The control group (I) was fed a mixture containing 5% of meat meal. The pigs when they reached about 100 kg were slaughtered and dissected (8 fatteners from each group). The samples of loin ( muscle longissimus) were taken for sensory and physicochemical assessment, including the analysis of dry matter, protein, fat and cholesterol content and also of fatty acids profile. The results show that MFM in groups II and III did neither reduce physicochemical properties nor sensory characteristics of loin pork as compared with group I. However, the MFM groups exhibite

Key words: pig, dietary fish meal, meat quality..

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