Browsing by Subject "grass silage juice"

Meat is a nutrient dense food providing us valuable amounts of fatty acids, minerals and vitamins and it is involved in the synthesis of protein, fat and membranes in the human body. Pork and poultry consumption has increased since 1970’s in Finland. Meat quality traits are affected by several factors such as breed, genotype, sex, rearing conditions, the animal’s age at the time of the slaughter and nutrition to mention few. The current study is part of INNOFEED-project which aims to show how and why ensiled grass should be biorefined into a variety of inventive feed products and that way establish new type of biorefineries from our most abundant field grown biomass. Grass silage can be pressed, and that way produce juice. The aim of the present study was to evaluate the influence of grass silage juice on fatty acid composition and vitamin E content on pork meat and whether it has an effect on lipid oxidation or color in vacuum and MAP packaged pork meat. Grass silage juice did not influence on total fat content or fatty acid composition in pork longissimus thoracis muscle. In vacuum packaged meat, there were no difference between feeding groups when oxidation was measured with TBARS. In MAP packed meat test feed group gave higher TBARS results throughout the storage period. Grass silage juice effected on color, especially on L* and a*-values. Meat color from test feed group was lighter and not as red as meat from control feed group.