AUTOR(I): Ivana Božičković, Vesna Davidović, Radomir Savić, Vladimir Živković, Stefan Stepić, Vladan Đermanović
E-ADRESA:
DOI: 10.46793/SBT26.189B
SAŽETAK:
Meso je proizvod koji nastaje kroz različite biohemijske procese nakon rigor mortis-a od skeletnih mišića životinje. Zbog toga karakteristike mišićnog tkiva, njegova struktura, broj, prečnik i zastupljenost pojedinih tipova mišićnih vlakana u velikoj meri određuju količinu i kvalitet mesa. Kako su selekcijom i ishranom gotovo dostignuti maksimumi u proizvodnji mesa sa jedne strane, a sve su veći zahtevi potrošača za “ekološkim” i proizvodima iz održive proizvodnje, uz poštovanje principa dobrobiti životinja sa druge strane, ispitivanje uticaja fizičke aktivnosti kod životinja dobija sve veći značaj, pri čemu se pod tom aktivnošću podrazumeva ili slobodno kretanje životinja (na pašnjacima) ili poluslobodni sistemi držanja različitog stepena intezivnosti. Takođe, ovaj faktor mogao bi biti od značaja posebno kod svinja i živine, kod kojih je intenzivnom selekcijom na mesnatost povećan broj glikolitičkih vlakana u mišićima, što je uslovilo i probleme sa kvalitetom mesa (bledo, meko i vodnjikavo meso – BMV meso).
KLJUČNE REČI:
struktura mišića, tipovi mišićnih vlakana, fizička aktivnost, kvalitet mesa
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