RESEARCH ON THE IN VIVO VARIATIONS OF THE pH VALUES, OXIDIZED LIPIDS AND SOLUBLE PROTEIN CONTENT OF FOOD RATIONS BASED ON TURKEY MEAT

Abstract

The purpose of this study is to analyze the changes of pH values, soluble protein and oxidized lipid content in diets based on turkey meat after their ingestion. The biological material used was represented by mini pigs female, bred Göttingen, which were alimented with diets that had in their composition turkey meat and after ingestion the stomach contents was collected in kinetics. Turkey meat used was represented by the Pectoralis major muscle. Analyzing the data on the pH variation between 15 and 330 minutes after ingestion, there was observed a downward trend of the values, the maximum value being achieved in the first 15 minutes (6.10) and the minimum was of 1.28 at 240 minutes. In terms of protein content it has been observed a reverse trend compared to the one of pH from 0.12 mg / ml and reaching a maximum of 0.62mg / ml. The obtained results analysis indicates that as the pH decreases the amount of soluble protein increases, the animal factor having a great influence. The content of oxidezed lipids decreases with the digestion time progress.