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Home » Archive » 2008

TDK conference 2008

The evaluation of organic method of animal husbandry ont he basis of quality of products
Rozgits Károly - graduating student
Institute for Animal Breeding, Nutrition, and Laboratory Animal Science
Supervisor: Dr. Seregi János

Abstract:

In my examination I analyse the role and importance of our main, traditional /native/ species (magyar szürkemarha, mangalica sertés, hortobágyi rackajuh) in the organic animal husbandry from the point of view of producing good-quality and healthy food.

In the experiments the husbandry conditions and dietary systems were changed. The herd was divided into 2 groups. One of them was bred with „intensive” /traditional fattening/ method, the other with „extensive” /outdoor rearing/ method. I have compared the two methods. I analylized the slaughtering values, the CT test results done on the slaughtered bodies, analitical values, quality and technological usability of the meat.

It has been confirmed that our in digenous domestic animal species bred by „extensive”, organic husbandry conditions compensate the lower output with better quality. These products are healthier and more delicious. In the meat produced by organic animal husbandry the ratio of n6/n3 fatty acids and CLA content are more favourable. In the human nutrition it is recommended to eat foods containing less saturated fatty acid (SFA). The consumption of polyunsaturated fatty acid (PUFA) mainly the n-3 or omega-3 fatty acid and conjugated linoleic acids (CLA) rich meat is highly favourable.

The organic products are made without using unhealthy nitrate and nitrite. The product colour, microbiological condition and tendency for growing rancid did not diverge. It is possible to produce healthier food of doubtful value.

With the aim of following the origins of the products I have analysed the protection of origin method that is based on DNA analysis. Using the Typi-Fix method samples were taken from living animals, fresh meat and the end product. The results verified that the species and subspecies can be determined from end products. Thereby the origin of meat can be unambiguously determined so that the food safety becomes better.



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