Our laboratory at the University of Maribor has a long and fruitful cooperation with the Department of Biotechnology, Biochemistry and Food safety (group leader prof. dr. Peter Raspor). Our common activities started as early as 2000 and they have resulted in common projects, education of students and research activities. Research has been mainly focused on exploitation of our functional intestinal epithelial cell models for studies of probiotic and pathogen interactions with a host. Most of the work has been related to selection of invasive Saccharomyces strains and especially to mechanisms of Campylobacter jejuni attachment and invasion. Currently, work on Camyplobacter is an ongoing activity between both departments and hopefully, it will continue to expand in the future. We wish you a happy 20th anniversary!
F.21 Development of new health/diagnostic methods/procedures
COBISS.SI-ID: 3448108The effect of tannin supplementation on growth performance, carcass and meat quality of pigs was studied. Natural extract of chestnut wood (Farmatan produced by Tanin Sevnica d.d., Sevnica, Slovenia) in the concentration of 2 g/kg of feeding mixture was added in the feed of experimental group of pigs (n=15) from 30 kg to slaughter at app. 100 kg of live weight. During rearing growth performance i.e. daily gain in different periods was recorded. After the slaughter carcass traits such as carcass weight, muscle and fat thickness, carcass and ham leanness, muscle and fat area were recorded. Meat quality was assessed as colour (Minolta L*a*b*), pH value and water-holding capacity (tray drip loss). Based on spectral data the percentage of metmyoglobin and intramuscular fat content were also determined. The results showed no effect of adding tannins in pigs’ diet on any of the studied characteristics. A given concentration of chestnut wood extract of tannins is probably too low to cause any impact on growth, carcass or meat quality. However, no detrimental effect was either observed. Based on the presented results we cannot exclude possible beneficial or detrimental consequences of higher tannin concentration on growth, carcass or meat quality.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3922792