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 Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals...

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Bibliographic Details
Published in:Animals (Basel) 2021-11, Vol.11 (11), p.3128
Main Authors: Egea, Macarena, Peñaranda, Irene, Garrido, María Dolores, Linares, María Belén, Sánchez, Cristian Jesus, Madrid, Josefa, Orengo, Juan, Hernández, Fuensanta, Aguinaga Casañas, María Arantzazu, Baños, Alberto, Barrero Domínguez, Belén, López Feria, Silvia, Martínez Miró, Silvia
Format: Article
Language:English
Subjects:
Allium spp. extract
Animal production
Animals
antioxidant capacity
Antioxidants
Body weight
By products
Byproducts
Cereals
Color
Consumers
Cooking
Diet
fatty acid profile
Fatty acids
Feeds
Flavor
Garlic
Hogs
Ingestion
Ingredients
Lignin
Meat
Microbiota
Nutrients
Nutrition research
Odor control
Odors
Oils & fats
Olive oil
olive pulp
pig feeding
Pork
Production methods
Proteins
sensory analysis
Sensory evaluation
Sustainability
Swine
Vegetable oils
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Summary: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.
ISSN:2076-2615
2076-2615
DOI:10.3390/ani11113128