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

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 <i>Allium</i> spp. extract) and OLIVE (100 g/kg of ol...

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Autores principales:	Macarena Egea, Irene Peñaranda, María Dolores Garrido, María Belén Linares, Cristian Jesus Sánchez, Josefa Madrid, Juan Orengo, Fuensanta Hernández, María Arantzazu Aguinaga Casañas, Alberto Baños, Belén Barrero Domínguez, Silvia López Feria, Silvia Martínez Miró
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Allium</i> spp. extract olive pulp pig feeding fatty acid profile antioxidant capacity sensory analysis Veterinary medicine SF600-1100 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/fb937b94f8274c40ba85cb61dc68275e
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spelling	oai:doaj.org-article:fb937b94f8274c40ba85cb61dc68275e2021-11-25T16:16:23ZUse of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality10.3390/ani111131282076-2615https://doaj.org/article/fb937b94f8274c40ba85cb61dc68275e2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2615/11/11/3128https://doaj.org/toc/2076-2615A 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 <i>Allium</i> 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.Macarena EgeaIrene PeñarandaMaría Dolores GarridoMaría Belén LinaresCristian Jesus SánchezJosefa MadridJuan OrengoFuensanta HernándezMaría Arantzazu Aguinaga CasañasAlberto BañosBelén Barrero DomínguezSilvia López FeriaSilvia Martínez MiróMDPI AGarticle<i>Allium</i> spp. extractolive pulppig feedingfatty acid profileantioxidant capacitysensory analysisVeterinary medicineSF600-1100ZoologyQL1-991ENAnimals, Vol 11, Iss 3128, p 3128 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Allium</i> spp. extract olive pulp pig feeding fatty acid profile antioxidant capacity sensory analysis Veterinary medicine SF600-1100 Zoology QL1-991
spellingShingle	<i>Allium</i> spp. extract olive pulp pig feeding fatty acid profile antioxidant capacity sensory analysis Veterinary medicine SF600-1100 Zoology QL1-991 Macarena Egea Irene Peñaranda María Dolores Garrido María Belén Linares Cristian Jesus Sánchez Josefa Madrid Juan Orengo Fuensanta Hernández María Arantzazu Aguinaga Casañas Alberto Baños Belén Barrero Domínguez Silvia López Feria Silvia Martínez Miró Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
description	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 <i>Allium</i> 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.
format	article
author	Macarena Egea Irene Peñaranda María Dolores Garrido María Belén Linares Cristian Jesus Sánchez Josefa Madrid Juan Orengo Fuensanta Hernández María Arantzazu Aguinaga Casañas Alberto Baños Belén Barrero Domínguez Silvia López Feria Silvia Martínez Miró
author_facet	Macarena Egea Irene Peñaranda María Dolores Garrido María Belén Linares Cristian Jesus Sánchez Josefa Madrid Juan Orengo Fuensanta Hernández María Arantzazu Aguinaga Casañas Alberto Baños Belén Barrero Domínguez Silvia López Feria Silvia Martínez Miró
author_sort	Macarena Egea
title	Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
title_short	Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
title_full	Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
title_fullStr	Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
title_full_unstemmed	Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality
title_sort	use of mediterranean by-products to produce entire male large white pig: meat and fat quality
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/fb937b94f8274c40ba85cb61dc68275e
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Use of Mediterranean By-Products to Produce Entire Male Large White Pig: Meat and Fat Quality

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