Lipids and glutathione - dependent enzymes in the pig neck

A pig neck is meat predominantly used for barbecues and the amount of lipids and cholesterol in relation to the activities of lipid peroxide reducing enzymes is important also for the prevention of oxysterol formation during a thermal preparation. We examined lipid peroxide reducing enzymes activities in the pig neck as well as the amount of lipids and cholesterol. We found high activity of both selenium-dependent glutathione peroxidase (GSH-Px; EC 1.11.1.9) and glutathione eductase (GR; EC 1.6.4.2) enzymes in the pig neck as well as high content of lipids and cholesterol. Our results are discussed in relation to the balance between synthesis, oxidation, and intracellular transport of fatty acids in muscles as the main factor responsible for muscle lipid content variations in animals undergoing a normal growth.Related to [https://cer.ihtm.bg.ac.rs/handle/123456789/4990

Praćenje promena ukupnog broja mezofilnih bakterija i torimetrijske vrednosti u uzorcima sveže pastrmke upakovane u modifikovanu atmosferu i vakuum

Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry. There is a constant demand for fresh food that does not contain any unnecessarily added chemicals. In order to prevent spoilage of food items, an efficient and intelligent concept for preserving freshness has been developed - packaging in a modified atmosphere. Changes in a certain composition of the atmosphere within the packaging have resulted in a longer shelf life and a satisfactory quality of the food articles. Modified atmosphere packaging (MAP) is well-known and has been applied in practice in the food processing industry for more than one century. The objective of these investigations was to determine the growth of the total number of mesophilic bacteria in the meat of trout packaged in a vacuum and a modified atmosphere and torry meter reading results due to changes in the dielectric characteristics of the skin that take place during the period of storage of the fresh fish. California trout (Oncorhynchus mykiss) with an average weight of 293 g was used for the experimental part of the investigations. Four groups of fish samples were set up for the research. The first three groups of samples were packaged in a modified atmosphere with a different ratio of gases: Group I - 60%CO2+40%N2; Group II - 40%CO2+60%N2; Group III - 90%CO2+10%N2. Group IV comprised samples packaged in a vacuum. Investigations were carried out on days 0, 7, 14, and 21 of storage. The total number of mesophilic bacteria in the examined samples was determined according to the method ISO 4833. Measurements of changes in the dielectric characteristics of the fish skin were performed using a torry meter apparatus (The Torry Fish Freshness Meter). The results have shown that packaging of fresh trout in a modified atmosphere (60% CO2 + 40% N2 and 40% CO2 + 60% N2) has an advantage regarding the growth of the total number of mesophilic bacteria and the decreased torry meter readings in comparison with vacuum packaging and packaging with a higher concentration of carbon dioxide (90%).Svest potrošača o zdravoj ishrani danas je na visokom nivou. Potrošači su veoma osetljivi kada je u pitanju upotreba aditiva u industriji hrane. Zahtev je da se, u svakom trenutku, može nabaviti sveža hrana bez nepotrebno dodatih hemikalija. Da bi se sprečio kvar namirnica razvijen je efikasan i inteligentan koncept očuvanja svežine – pakovanje u modifikovanu atmosferu. Promenom određenog sastava atmosfere unutar pakovanja postignuti su duža održivost i zadovoljavajući kvalitet namirnica. Pakovanje u modifikovanu atmosferu (MAP) je poznato i primenjuje se u oblasti prerade namirnica duže od jednog veka. Cilj ovog istraživanja je utvrđivanje rasta ukupnog broja mezofilnih bakterija u mesu pastrmke upakovane u vakuum i modifikovanu atmosferu i kretanje torimetrijske vrednosti usled promena dielektričnih svojstava kože koja se dešavaju tokom perioda skladištenja sveže ribe. Za eksperimentalni deo rada korišćena je kalifornijska pastrmka (Oncorhynchus mykiss) prosečne mase 293 g. Za potrebe istraživanja formirane su četiri grupe uzoraka ribe. Prve tri grupe uzoraka upakovane su u modifikovanu atmosferu sa različitim odnosom gasova: grupa I – 60%CO2+40%N2; grupa II – 40%CO2+60%N2; grupa III – 90%CO2+10%N2. Uzorci grupe IV upakovani su u vakuum. Ispitivanja su rađena nultog, sedmog, četrnaestog i dvadesetprvog dana skladištenja. Određivanje ukupnog broja mezofilnih bakterija u ispitivanim uzorcima vršeno je prema metodi ISO 4833. Merenje promene dielektričnih svojstava na koži ribe obavljeno je pomoću aparata torimetar (The Torry Fish Freshness Meter). Rezultati su pokazali da pakovanje sveže pastrmke u modifikovanoj atmosferi (60% CO2 + 40% N2 i 40% CO2 + 60% N2) ima prednosti u pogledu rasta ukupnog broja mezofilnih bakterija i opadanja torimetrijske vrednosti u odnosu na vakuum pakovanje i pakovanje sa većom koncentracijom (90%) ugljen-dioksida

Mlađ i konzumna kalifornijska pastrmka (Oncorhynchus mykiss) - hemijski sastav, sadržaj holesterola i masnokiselinski sastav fileta

Rainbow trout (Onchorhynchys mykiss) is well known fish species in the nature. Changes in proximate composition of fish meat are associated with age and size of fish. Cholesterol content in animal tissues is associated with feeding method and quality of food, in spite of regulatory mechanism of cholesterol synthesis and absorption. Objective of this study was determination and comparison of proximate composition, cholesterol content and fatty acid profile of fingerlings and marketable size rainbow trout from aquaculture. Samples of fingerlings (average mass of 99 g and length of 18.6 cm) and marketable size rainbow trout (average mass of 229 g and length of 23.3 cm) were collected in August 2010, in the fishpond 'Ribnik', Mrkonjić city, Republic Srpska - Bosnia and Herzegovina. Fingerlings and marketable size rainbow trout were fed complete mixture of similar composition for both fish categories (fish products, oils and fats, cereal products and oil seeds). Obtained results showed that there was no statistically significant difference (p> 0.05) in the content of total lipids (3.81%, fingerlings and 4.17%, marketable size trout) and ash (1.27%, fingerlings and 1.29%, marketable size trout). Higher protein content was determined in marketable size trout fillets (18.69%), as well as lower water content (75.40%) compared to their content in fingerlings (17.72% proteins and 77.11% water). Cholesterol content was 82.59 mg/100g (fingerlings) and 70.12 mg/100g (marketable size trout). Statistically significant differences (p lt 0.05) in content of total saturated fatty acids was established between fingerlings and marketable size trout (31.81% and 29.14%, respectively), also in polyunsaturated fatty acids-PUFA (33.93% and 36.78%, respectively) and n-3 fatty acids (17.17% and 19.20%, respectively). Content of monounsaturated fatty acids was similar and ranged from 33.30%, in fingerlings, to 33.05% in marketable size trout. There was no statistically significant difference (p > 0.05) in content of total n-6 fatty acids in fingerlings (16.76%) and marketable size fish (17.58%). Higher quantities of n-3 PUFA in fingerlings (17.17%) and commercial trout (19.20%) and lower quantities of n-6 PUFA (16.76% in fingerlings and 17.58% in marketable size trout) resulted in favourable n-3/n-6 ratio (1.02 in fingerlings and 1.09 in commercial trout). Content of eicosapentaenoic acid (EPA, C20:5 n-3) and docosahexaenoic acid (DHA, C22:6 n-3) was 2.78% and 8.21% in fingerlings and 3.36% and 9.29% in marketable size fish, respectively. Content of EPA+DHA in total fatty acids was 10.99% in fingerlings and 12.65% in marketable size rainbow trout. By consumption 200 g of this fish intake of desirable fatty acids, EPA and DHA, is 0.84 g in fingerlings, and 1.06 g in marketable size rainbow trout, which is in accordance with recommendation of the American Heart Association for persons with cardiovascular disease (daily intake: in total 1g EPA and DHA). Trout growth was accompanied by increase of the protein content, decrease of the water content and increase in content of PUFA especially n-3 essential fatty acids. Due to significant content of proteins and unsaturated fatty acids and lower amounts of fat, rainbow trout can be considered as one of the most valuable food stuffs in human nutrition.Kalifornijska pastrmka (Oncorhynchus mykiss) je jedna od najpoznatijih vrsta ribe u prirodi. Promene u hemijskom sastavu mesa ribe su povezane sa starošću i veličinom ribe. Sadržaj holesterola u tkivima životinja je u vezi sa načinom i kvalitetom ishrane, uprkos regulatornom mehanizmu sinteze i apsorpcije holesterola. Cilj ovih ispitivanja je bio određivanje i poređenje hemijskog sastava, sadržaja holesterola i masnokiselinskog profi la mlađi i konzumne kalifornijske pastrmke iz akvakulture. Uzorci mlađi (prosečne mase 99 g i dužine 18,6 cm) i konzumne kalifornijske pastrmke (prosečne mase 229 g i dužine 23,3 cm) su sakupljeni u avgustu 2010. godine u ribnjaku 'Ribnik', Mrkonjić Grad, Republika Srpska - Bosna i Hercegovina. Mlađ i konzumna pastrmka su hranjene kompletnom hranom za pastrmku, sličnog sastava (riblji proizvodi, ulja i masnoće, proizvodi od žita i semena uljarica). Rezultati ispitivanja su pokazali da nema statistički značajne razlike (p > 0,05) u sadržaju ukupnih lipida (3,81%, mlađ i 4,17%, konzumna pastrmka) i pepela (1,27%, mlađ i 1,29%, konzumna pastrmka). U filetima konzumne pastrmke je utvrđen veći sadržaj proteina (18,69%) i manji sadržaj vode (75,40%) u poređenju sa njihovim sadržajem u filetima mlađi (17,72% proteina i 77,11% vode). Sadržaj holesterola je bio 82,59 mg/100 g (mlađ) i 70,12 mg/100 g (konzumna pastrmka). U filetima mlađi i konzumne pastrmke utvrđena je statistički značajna razlika (p lt 0,05) u sadržaju ukupnih zasićenih masnih kiselina (31,81% i 29,14%, respektivno), polinezasićenih masnih kiselina - PNMK (33,93% i 36,78%, respektivno) i n-3 masnih kiselina (17,17% i 19,20%, respektivno). Sadržaj mononezasićenih masnih kiselina je bio sličan i iznosio je u mlađi 33,30% i u konzumnoj pastrmci 33,05%. Nije postojala statistički značajna razlika (p > 0,05) u sadržaju ukupnih n-6 masnih kiselina u mlađi (16,76%) i konzumnoj ribi (17,58%). Veće količine n-3 PNMK u fi letima mlađi (17,17%) i konzumne pastrmke (19,20%) i manje količine n-6 PNMK (16,76% u mlađi i 17,58% u konzumnoj pastrmci) daju povoljan odnos n-3 i n-6 (1,02 u mlađi i 1,09 u konzumnoj pastrmci). Sadržaj eikozapentaenske (EPA, C20:5 n-3) i dokozaheksaenske kiseline (DHA, C22:6 n-3) bio je 2,78% i 8,21% u mlađi i 3,36% i 9,29% u konzumnoj ribi, respektivno. Sadržaj EPA+DHA u ukupnim masnim kiselinama je bio 10,99% u mlađi i 12,65% u konzumnoj kalifornijskoj pastrmci. Konzumiranjem 200 g ove ribe unos poželjnih masnih kiselina, EPA i DHA, iznosi 0,84 g za mlađ, odnosno 1,06 g za konzumnu kalifornijsku pastrmku, što je u skladu sa preporukom Američkog udruženja za srce za osobe sa kardiovaskularnim oboljenjima (dnevni unos: ukupno 1 g EPA i DHA). Rast pastrmke je bio praćen povećanjem sadržaja proteina, smanjenjem sadržaja vode i povećanjem PNMK, naročito n-3 esencijalnih masnih kiselina. Zbog značajnog sadržaja proteina i nezasićenih masnih kiselina i male količine masti, kalifornijska pastrmka se može svrstati u jednu od nutritivno najvrednijih namirnica u ishrani ljudi

State of regulations on foodstuff of animal origin in Yugoslavia with special attention to residues and methodology of their determination

Za zaštitu zdravlja stanovništva i zbog potrebe da se učestvuje u međunarodnom prometu, svaka zemlja treba da ima efikasan program kojim se obezbeđuje higijenska ispravnost hrane. Zakonska regulativa i zahtevi kojima se reguliše međunarodna trgovina hranom predstavljaju važan deo svakog nacionalnog programa kontrole. U današnjoj celokupnoj ekonomiji, nije moguće da ijedna zemlja ostane izvan tokova međunarodnih zahteva u pogledu zakonske regulative kojom se obezbeđuje higijenska ispravnost hrane. U ovome radu dat je prikaz nacionalne zakonske regulative, uz poseban osvrt na predlog Zakona o zdravstvenoj ispravnosti namirnica i predmeta opšte upotrebe, koji je u fazi usaglašavanja. Međutim, zbog nedovoljne saradnje između institucija koje su nadležne za donošenje zakonske regulative u oblasti hrane, ovaj Zakon još uvek nije usvojen. Pravilnik o kvalitetu proizvoda od mesa je prilično davno donet (1974). Predlog novog pravilnika je u pripremi. Ukazano je, takođe, da neusklađenost nekih domaćih propisa iz oblasti hrane sa odgovarajućim međunarodnim propisima može da predstavlja prepreku u prometu hrane. Predstavljena je situacija sa metodama analize i naznačena potreba za kolaborativnim ispitivanjima da bi se poboljšao kvalitet rada laboratorija.Every country has to have an effective safety programme whose goal is to protect the public health and to participate in the international food trade. Food legislation and requirements for international food trade present an important part of the food safety programme. In the current global economy, it is not possible for any country to ignore the international requirements which deal with food safety regulations. A review of some national legislation, with a particular attention to the new food safety regulations, which are prepared to be adopted, is presented in this paper. Due to the lack of coordination between the different institutions involved in food policy, these food safety regulations have not been adopted yet. The meat products quality regulations are rather old (1974). The new one in the process of adoption. It is pointed out that discord between some domestic food regulations and the relevant international legislation can cause a barrier in the international food trade. The situation regarding methods of analysis and the need for collaborative studies, with the aim to improve quality assurance are pointed out

Promene sastava masnih kiselina i sadržaja lipida u mesu šarana (cyprinus carpio l.) U zavisnosti od dodatne hrane

U ovom radu razmatrane su promene grupa masnih kiselina (zasićenih, mononezasićenih, polinezasićenih n-3 i n-6, kao i njihovog odnosa n-3/n-6) u zavisnosti od sadržaja lipida u mesu šarana sa dve vrste prihranjivanja (ekstrudirane hrane i kukuruza). Vrsta korišćene hrane značajno je uticala na sadržaj lipida deponovanih u tkivu ribe. Korelacija lipida sa sastavom masnih kiselina pokazala je, da se sa povećanjem sadržaja lipida u mesu šarana, masnokiselinski sastav značajno menjao: povećavale su se mononezasićene masne kiseline, sa dominantnom oleinskom kiselinom (18:1n-9), a istovremeno smanjivale n-3 i n-6 polinezasićene masne kiseline. Istraživanja koja su prikazana u ovom radu su ukazala na opravdanost prihranjivanja šarana ekstrudiranom hranom u cilju poboljšanja kvaliteta mesa ribe

Monitoring residue in animals and primary products of animal origin

The objective of control and systematic monitoring of residue is to secure, by the examination of a corresponding number of samples, the efficient monitoring of the residue level in tissues and organs of animals, as well as in primary products of animal origin. This creates possibilities for the timely taking of measures toward the securing of food hygiene of animal origin and the protection of public health. Residue can be a consequence of the inadequate use of medicines in veterinary medicine and pesticides in agriculture and veterinary medicine, as well as the polluting of the environment with toxic elements, dioxins, polychlorinated biphenyls, and others. Residue is being monitored in Serbia since 1972, and in 2004, national monitoring was brought to the level of EU countries through significant investments by the Ministry of Agriculture, Forestry and Water Management. This is also evident in the EU directives which permit exports of all kinds of meat and primary products of animal origin, covered by the Residue Monitoring Program. The program of systematic examinations of residue has been coordinated with the requirements of the European Union, both according to the type of examined substance, as well as according to the number of samples and the applied analytical techniques. In addition to the development of methods and the including of new harmful substances into the monitoring programme, it is also necessary to coordinate the national regulations that define the maximum permitted quantities of certain medicines and contaminants with the EU regulations, in order to protect the health of consumers as efficiently as possible, and for the country to take equal part in international trade

Multivarijantna analiza sastava masnih kiselina mesa šarana u toku poluintenzivnog gajenja

Poređenje masnokiselinskog sastava mesa šarana pomoću multivarijantnih metoda, kao što su analiza glavnih komponenti (PCA) i linearna diskriminaciona analiza (LDA), omogućava razdvajanje riba prema načinu ishrane i bolje razumevanje promena u sastavu masnih kiselina tokom uzgoja. U periodu od aprila do oktobra, sa šaranskog ribnjaka u kojem je riba bila prihranjivana ekstrudiranom hranom, ispitano je dvadeset osam šarana. Mase riba su se značajno povećale između juna i septembra (P lt 0,001) i septembra i oktobra (P lt 0,001), zbog intenzivnog prihranjivanja šarana tokom letnjeg perioda, a sadržaj ukupnih lipida se značajno povećao između septembra i oktobra (P lt 0.001). PCA je pokazala da je postojala visoka pozitivna korelacija između mase šarana, sadržaja lipida i oleinske kiseline (r > 0,6; P lt 0,0001). Zbog veće dostupnosti prirodne hrane, u aprilu i junu, došlo je do povećanja sadržaja n-3 polinezasićenih masnih kiselina u mesu šarana, što je doprinelo boljem kvalitetu ribe. Prihrana šarana sa ekstrudiranom hranom uticala je na povećanje sadržaja n-6 polinezasićenih masnih kiselina, koje su u septembru bile značajno veće u odnosu na juni (P lt 0,01), ali i na smanjenje nutritivno važnih n-3 polinezasićenih masnih kiselina (P lt 0,01). Odnos n-3/n-6 je bio najveći u junu (0,30), a najmanji u oktobru (0,16). LDA analizom postignuto je razdvajanje šarana prema periodu uzorkovanja, što je u korelaciji sa vrstom unete hrane u ovim periodima. Najveća sličnost u masnokiselinskom sastavu ustanovljena je između šarana u septembru i oktobru, kao posledica smanjenja količine dostupne prirodne hrane i većeg unosa ekstrudirane hrane. PCA i LDA su pokazale da je došlo do značajnih promena u sastavu masnih kiselina šarana tokom uzgoja ribe. Rezultati koji su dobijeni u ovom radu o uticaju ishrane na sastav masnih kiselina i sadržaj lipida u mesu šarana doprineće poboljšanju načina ishrane i konsekventno kvalitetu mesa gajenog šarana

Promene hemijskog i masnokiselinskog sastava mesa šarana u toku poluintenzivnog uzgoja

The aim of this study was to examine and evaluate the proximate composition and fatty acid profiles of carp (Cyprinus carpio) during rearing in the semi-intensive farming conditions, supplementary fed extruded feed. Carp at the age of two years was submitted to trials, from spring to autumn, at the fish farm 'Ečka' AD. Samples of carp were collected in April, June, September and October. The protein content in fish sampled in September was significantly different from the protein content in fish sampled in April, June and October (p lt 0.001), (17.48%, 17.27%, 18.28% and 17.26%, respectively). The quantities of total lipids slightly increased (2.25%, 2.37%, 3.02% and 4.72%, respectively) with the increase of the fish weight (598 g, 874 g, 1439 g and 1984 g, respectively), but significant increases occurred between September and October (p lt 0.001). The moisture content decreased (79.55%, 78.86%, 77.46% and 75.72%, respectively). Principal Component Analysis (PCA) and Linear Discrimination Analysis (LDA) indicated that there were significant changes in the fatty acid composition of carp during growth. Starting from April to October the quantities of fatty acids were as follows: SFA (saturated fatty acids) - 28.47%, 28.97%, 24.86% and 23.66%, respectively; MUFA (monounsaturated fatty acids) - 38.57%, 40.52%, 41.68% and 42.43%, respectively; PUFA (polyunsaturated fatty acids) - 32.53%, 30.49%, 31.53% and 32.55%, respectively. The additional feeding of carp with the extruded feed influenced the increase in quantities of MUFA and n-6 PUFA (24.98%, 22.86%, 26.96% and 27.99%, respectively), and the decrease in quantities of the nutritionally important n-3 PUFA (5.13%, 6.59%, 4.57% and 4.57%, respectively). The highest n-3/n-6 ratio was obtained in June (0.30) and the lowest in October (0.16), indicating that the applied extruded feed was rich in n-6 and poor in n-3 PUFA. PCA and LDA have shown that significant changes in the fatty acid composition of carp during the breeding occurred. Separation of the carp according to the sampling period was achieved by the LDA analysis, which is consistent with the type of ingested food.Cilj ovog rada bio je ispitivanje osnovnog hemijskog i masnokiselinskog sastava šarana (Cyprinus carpio) u toku uzgoja u poluintenzivnom sistemu uz prihranjivanje ribe ekstrudiranom hranom, kao i statistička evaluacija dobijenih rezultata. Eksperiment je realizovan od proleća do jeseni, na ribarskom gazdinstvu 'Ečka'AD, a korišćen je dvogodišnji šaran u nasadu za dvogodišnji. Uzorci šarana su uzimani u toku aprila, juna, septembra i oktobra meseca. Sadržaj proteina u šaranu koji je uzorkovan u septembru značajno se razlikovao od sadržaja proteina u šaranu koji je uzorkovan u aprilu, junu i oktobru (p lt 0,001), (17,48%, 17,27%, 18,28% i 17,26%, respektivno). Količine ukupnih lipida su blago rasle (2,25%, 2,37%, 3,02% i 4,72%, respektivno) sa povećanjem mase ribe (598 g, 874 g, 1439 g i 1984 g, respektivno), a između septembra i oktobra došlo je do značajnog povećanja ukupnih lipida (p lt 0,001). Sadržaj vlage se smanjivao (79,55%, 78,86%, 77,46% i 75,72%, respektivno). Analiza glavnih komponenti (Principal Component Analysis, PCA) i diskriminaciona linearna analiza (Linear Discrimination Analysis, LDA) ukazuju da je u toku perioda rasta ribe došlo do značajnih promena u sastavu masnih kiselina. U periodu istraživanja, od aprila do oktobra, količine masnih kiselina su bile sledeće: ZMK (zasićene masne kiseline) - 28,47%, 28,97%, 24,86% i 23,66%, respektivno; MNMK (mononezasićene masne kiseline) - 38,57%, 40,52%, 41,68% i 42,43%, respektivno, PNMK (polinezasićene masne kiseline) - 32,.53% , 30,49, 31,53% i 32,55%%, respektivno. Prihranjivanje šarana ekstrudiranom hranom uticalo je na porast količina MNMK i n-6 PNMK (24,98%, 22,86%, 26,96% i 27,99%, respektivno), kao i na smanjenje količina nutritivno važnih n-3 PNMK (5,13, 6,59%%, 4,57% i 4,57%, respektivno). Najveći odnos n-3/n-6 masnih kiselina dobijen je u junu (0,30), a najmanji u oktobru (0,16), što ukazuje da je ekstrudirana hrana koja je na ribnjaku korišćena bila bogata sa n-6 i siromašna sa n-3 PNMK. PCA i LDA su pokazale da je došlo do značajnih promena u sastavu masnih kiselina šarana tokom uzgoja. LDA analizom postignuto je razdvajanje šarana prema periodu uzorkovanja, a što je u korelaciji sa vrstom unete hrane

Lipids and glutathione - dependent enzymes in the pig neck

Poster presented at 54th International Congress of meat science and tehnology, Cape Town, South Africa 2008The conference paper: [https://cer.ihtm.bg.ac.rs/handle/123456789/4989

Sadržaj masti i holesterola u vratu svinja i aktivnost glutation zavisnih enzima

Pigs' neck meat is predominantly used for barbecues. In order to prevent oxysterols formation during thermal preparation, it is important to be aware of the content of fats, cholesterol and the activity of lipid peroxide reducing enzymes. We examined the activities of lipid peroxide reducing enzymes in the pigs' neck meat, glutathione peroxidase (GSH-Px; EC 1.11.1.9), glutathione reductase (GR; EC 1.6.4.2) as well as lipids and cholesterol content. Investigations showed high activity of both glutathione-dependent enzymes (GSH-Px and GR) in the pigs' neck meat as well as higher lipids content compared to other carcass parts. .Meso vrata svinje se, prvenstveno, koristi za roštilj. Radi sprečavanja nastanka oksisterola tokom termičke pripreme važno je da se poznaju sadržaj masti, holesterola i aktivnost enzima koji redukuju lipidne perokside. U radu smo ispitali aktivnosti enzima koji redukuju lipidne perokside u mesu vrata svinja, glutation peroksidaze (GSH-Px; EC 1.11.1.9) i glutation reduktaze (GR; EC 1.6.4.2.), kao i sadržaj masti i holesterola. Ispitivanja su pokazala visoku aktivnost oba glutation-zavisna enzima (GSH-Px i GR) u mesu vrata svinja kao i veći sadržaj masti u odnosu na druge delove trupa.