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The study involved 70 sows slaughtered after the first farrowing. The carcass dressing percentage and the percentage content of primal cuts in the carcass were evaluated. Samples of m. longissimus dorsi were taken to determine the chemical composition and the physicochemical and sensory properties of the pork. Primiparous sows were divided into five groups, based on the number of piglets they had...
The experiment was carried out on 24 turkeys fed for 16 weeks with standard feed diets supplemented with oxidised fat with peroxide values below 5, 50, 100 and 150 meq Cb/kg of fat in groups I, II, III and IV, respetively. The fat (rapeseed oil and poultry fat in 2:1 ratio) was oxidised in controlled conditions and supplemented to feed diets in amounts from 2 to 5% in the subsequent, 4-week, turkey...
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