Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality.

Autor: Egea M; Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain., Peñaranda I; Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain., Garrido MD; Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain., Linares MB; Department of Food Science and Technology, Veterinary Faculty, University of Murcia, 30071 Murcia, Spain., Sánchez CJ; Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain., Madrid J; Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain., Orengo J; Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain., Hernández F; Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain., Aguinaga Casañas MA; DMC Research Center, Camino de Jayena, S/N, 18620 Alhendín, Granada, Spain., Baños A; DMC Research Center, Camino de Jayena, S/N, 18620 Alhendín, Granada, Spain., Barrero Domínguez B; Dcoop Sociedad Cooperativa Andaluza, Carretera Córdoba S/N, 29200 Antequera, Málaga, Spain., López Feria S; Dcoop Sociedad Cooperativa Andaluza, Carretera Córdoba S/N, 29200 Antequera, Málaga, Spain., Martínez Miró S; Department of Animal Production, Faculty of Veterinary, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain.
Jazyk: angličtina
Zdroj: Animals : an open access journal from MDPI [Animals (Basel)] 2021 Nov 01; Vol. 11 (11). Date of Electronic Publication: 2021 Nov 01.
DOI: 10.3390/ani11113128
Abstrakt: A total of 70 male growing non-castrated pigs (Large White), with a 23.07 ± 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher water holding capacity (WHC) than those fed the control diet. No significant differences were observed between groups for cooking loss, drip losses and color CIELab. No antioxidant effect was observed on an oxygen radical absorbance capacity (ORAC) test. Animals fed OLIVE presented a more unsaturated fatty acid profile than CONTROL and ALLIUM. Meat from ALLIUM group and OLIVE showed her values of brightness and meat odor than CONTROL. Mean scores of sensory analyses (color, odor, flavor and juiciness) of cooked samples were similar for the three treatments, with the meat samples from the ALLIUM and OLIVE treatments being less hard. Consumers did not reflect a preference for any of the treatments. Both by-products could be used for pork production.
Databáze: MEDLINE
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