Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork?

Abstract

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhausted olive cake; T5—Basic diet + 10% exhausted olive cake + 1% olive oil) were used to study the effect on carcass traits, physicochemical meat quality and lipid composition of meat and backfat. There were no significant differences between treatments for the conformation measurements performed, except for the length at the seventh and last rib (p < 0.05). The percentage of prime cuts of the carcass in Bísaro pig is within the values indicated by the Portuguese Standard 2931. No significant differences between treatments for body weight, pH and carcass weight were found. The values of ultimate pH (5.7), L* (51–52), b* (11–12) and SF (3.4–4.2) observed confirm a non-exudative and firm meat without quality deviations, such as DFD or PSE. Thus, as a general conclusion, the inclusion of different olive cakes in the diet of Bísaro pigs did not cause any negative consequences on the carcass characteristics and conformation as well as in the meat and lipidic quality. In addition, the inclusion of this olive industry by-product in the animal diet would be an important contribution to solving the problem of the great environmental impact from olive-mill wastewaters from the extractive industries.

Did the Addition of Olive Cakes Obtained by Different Methods of Oil Extraction in the Finishing Diet of Bísaro Pigs Affect the Volatile Compounds and Sensory Characteristics of Dry-Cured Loin and “Cachaço”?

“…The aldehydes could be divided into two groups: linear aldehydes and branched aldehydes. The linear aldehydes were derived mainly from lipid oxidation and the branched aldehydes were related to amino acid degradation and proteolysis [ 3 , 18 , 19 ]. The major aldehydes were hexanal, heptanal, pentanal, and propanal.…”

“…C16:0, C18:1n-9, and C18:2n-6 were the major fatty acids of SFA, MUFA, and PUFA, respectively, in the different treatments used for the diets of the Bísaro pigs. The chemical compositions and fatty acid profiles of the meat in Bísaro breed animals with olive cake included in their diets have been analyzed and published previously (see Table 1 ) [ 3 ].…”

“…It should be noted that this article is a continuation of other previously published work. The influence of olive pomace on carcass conformation and the chemical composition of meat can be assessed in more detail in another publication [ 3 ].…”

“…These reactions consist of the oxidative decomposition of lipids and the degradation reactions of amino acids. It is expected that trends observed in fatty acid profiles in studies already conducted [ 3 , 4 ] will be observed in volatile compound profiles and that even more significant results will be observed. The different compounds derived from the curing process and the addition of ingredients contribute to the formation of a peculiar aroma, characteristic of these products [ 5 ].…”

“…Depending on the fat content of the olive cake, this product can be used to improve the quality of the fat in the meat of the animals. In the case of Bísaro pigs, the use of olive cake has little influence on the quality of the carcass and meat [ 3 , 4 ]. According to Dominguez et al [ 5 ], the volatile composition of a dry-cured product results from a set of reactions that are crucial in determining their sensory attributes.…”