EFFECT OF DIETARY SUPPLEMENTATION WITH EXTRACTED ALFALFA MEAL ON OXIDATION STABILITY OF COOKED HAM

The effect of dietary supplementation with extracted alfalfa meal (2 g per 1 kg diet) on colour and oxidative stability was studied. The results did not indicate the influence of dietary supplementation with extracted alfalfa meal on the colour changes of smoked ham or on lipid oxidation. Although the addition of extracted alfalfa meal to the diet of pigs decreased pH values it did not alter colour (CIE L*a*b*) parameters of ham samples. During the storage period (14 days) of control and experimental ham slight changes of colour parameters and TBARs values were noted. Potential redox values (ORP) depended on the time of storage; ORP values decreased for control and experimental ham during the storage.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.