The objective of the study was to determine the effect of the slaughter age of horses on the course of changes taking place in their fat during frozen storage. Samples of the cervical fat from horse carcasses were analysed. The animals were divided into three age groups: foals (age up to 2 years), young horses (age older than 2 up to 10 years) and old horses (age over 10 years). The research comprised 25 carcasses of foals, 38 carcasses of young horses, and 40 carcasses of old horses. The physicochemical properties of the cervical fat clearly depend on the age of the animals. The statistically significant differences were reported for the brightness of the fat’s colour between all the age groups of animals. The cervical fat derived from the carcasses of the foals was the brightest, both for the material stored in the cold and frozen conditions. With age the brightness of the cervical’s colour has changed from light cream to orange in the group of old horses. In the case of the cervical fat stored both in the cold and frozen conditions, statistically significant (p ≤ 0.01) differences were reported in the values of the peroxide and acid number (reflecting the hydrolytic and oxidative changes) in the foals and old horses groups. The unfavourable changes in the cervical fat proceeded most intensively in tallow received from foals and it determines the suitability of this material for a shorter long-term frozen storage. The cervical fat obtained from the oldest animal carcasses was characterised by the lowest amount of free fatty acids and peroxides, slower rate of oxidation and enzymatic hydrolysis, which indicates the possibility of a long frozen storage of this fat.
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_9_10.pdf
| MLA | Stanisławczyk, Renata, and Mariusz Rudy. "Wpływ wieku uboju koni na zmiany zachodzące w tłuszczu końskim w czasie zamrażalniczego przechowywania." Nauka Przyr. Technol. 9.1 (2015): #10. https://doi.org/10.17306/J.NPT.2015.1.10 |
| APA | Renata Stanisławczyk, Mariusz Rudy (2015). Wpływ wieku uboju koni na zmiany zachodzące w tłuszczu końskim w czasie zamrażalniczego przechowywania. Nauka Przyr. Technol. 9 (1), #10 https://doi.org/10.17306/J.NPT.2015.1.10 |
| ISO 690 | STANISłAWCZYK, Renata, RUDY, Mariusz. Wpływ wieku uboju koni na zmiany zachodzące w tłuszczu końskim w czasie zamrażalniczego przechowywania. Nauka Przyr. Technol., 2015, 9.1: #10. https://doi.org/10.17306/J.NPT.2015.1.10 |
Renata Stanisławczyk
Katedra Przetwórstwa i Towaroznawstwa Rolniczego
Uniwersytet Rzeszowski w Rzeszowie
ul. Zelwerowicza 4
35-601 Rzeszów
Poland
e-mail: : rstanisl@univ.rzeszow.pl