Changes in fatty acid composition and improved sensory quality of backfat and meat of pigs fed bacterial protein meal

• Published in: Meat science 2005-12, Vol.71 (4), p.719-729
• Main Authors: Øverland, M., Kjos, N.P., Olsen, E., Skrede, A.
• Format: Article
• Language: English
• Subjects: Aneurinibacillus; Animal productions; backfat; Bacterial protein meal; bacterial proteins; Biological and medical sciences; Brevibacillus agri; color; experimental diets; Fatty acid composition; feed intake; feed meals; Food industries; Fundamental and applied biological sciences. Psychology; lipid metabolism; lipid peroxidation; meat aging; Meat and meat product industries; meat quality; Methylococcus capsulatus; off odors; oxidative stability; Pork; Ralstonia; Rancidity; sensory evaluation; Sensory quality; swine; swine feeding; taste; TBARS; Terrestrial animal productions; thiobarbituric acid-reactive substances; Vertebrates
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2005.05.017

A total of 48 pigs (11.4 and 107.2 kg initial and final weight) were used to evaluate increasing dietary levels of bacterial protein meal (BPM) produced on natural gas (0, 50, 100, or 150 g kg −1) on fatty acid composition, sensory properties, and susceptibility of pork to lipid oxidation. Increasing levels of BPM to diets increased the content of C16:1 fatty acids in backfat and muscle and total monounsaturated fatty acids in muscle, but decreased the content of polyunsaturated fatty acids and iodine value in backfat and muscle. Pigs fed diets containing BPM had reduced thiobarbituric acid reactive substances (TBARS) value in backfat and muscle, reduced intensity of odor and rancid odor and taste in pork after short-time storage, and reduced off-odor and off-taste after intermediate-time storage. To conclude, adding BPM to diets for pigs changed the fatty acid profile, improved the oxidative stability, and sensory quality of pork.