The analysis of pork quality affected by diet containing organic chromium

Abstract

The objective of the experiment was to evaluate the effect of organic chromium on the parameters of the chemical composition and physical quality of the pork. The control group was fed by standard feed mixture. The mineral-protein dough used in feed mixture for experimental group was enriched by chromium-nicotinate, which made 0.75 mg.kg^-1 Cr³⁺ in the complete feed. In the values of pH₁ and pH₂₄ parameter, statistically significant differences between groups were not found. We also found statistically non-significant differences in the indicator of electrical conductivity measured 45 minutes p.m and 24 hours p.m. The value of the drip-loss in % in the control group was slightly higher compared with the experimental group, but the results were statistically insignificant. The value of the CIE L*  in the control group was 63.17 ± 4.26 compared with the experimental group where we measured the value 61.29 ± 4.11 which means that the control group had slightly lighter colour of meat. In CIE L * value, we found statistically significant difference (P ≤ 0.05). The value of the Warner-Bratzler shear force in the control group was slightly higher compared with the experimental group, but the results were statistically insignificant. The indicators total water, total protein and intramuscular fat were not affected by organic chromium. We found statistically significant difference (P ≤ 0.05) in content of monounsaturated fatty acids in favour of the experimental group.