Effect of an extruded linseed diet on meat quality traits in Nero Lucano pigs

Abstract

The study aimed to evaluate the effect of a diet containing extruded linseed (Linum usitatissimum L.) on growth performances, carcass traits and meat quality in Nero Lucano pigs. Sixteen male piglets were weaned at about 50 days of age and divided into two homogeneous groups fed a control diet (C) or a diet containing 3% extruded linseed (EL). The trial lasted 32 weeks and pigs were slaughtered at 9 months of age. Samples from the Longissimus dorsi (Ld) muscle were analysed to assess physical and chemical parameters and intramuscular fatty acid composition. Average daily gain, feed intake and feed conversion ratio were not affected by the diet. Pigs fed the C diet showed a significantly greater slaughter weight in comparison to the EL group (116.50 vs 108.25 kg) Meat pH and chemical composition were not influenced by the diet. No differences were found for shear force (WBS) in raw meat, while cooked meat of the EL group showed a lower WBS value. The EL diet significantly lowered total SFA and increased total PUFA, of both n-6 and n-3 series. Among the n-6, significant differences between dietary treatments were found for linoleic acid. As for the n-3 series, EL feeding significantly enhanced linolenic acid, EPA, DPA and DHA. Feeding EL also significantly lowered the PUFA/SFA and n-6/n-3 ratios and the AI and TI, with benefits for human health. In conclusion, dietary supplementation with 3% EL didn't affect growth performance while it improved the fatty acid profile of meat.
 Keywords: fatty acid profile, feeding, flaxseed, pork

Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat

“…As for meat from the longissimus lumborum muscle, the pH values recorded at slaughtering and after 24 h of refrigeration were consistent with those reported by other studies [ 9 , 14 , 35 , 36 ]. The colour features of meat were not affected by the type of olive oil used in the pig diet, as previously found by Nuernberg et al, who tested the effects of feeding 5% linseed or olive oil in castrated and female pigs [ 14 ].…”

“…As for the assessment of pig meat cooking loss, homogeneous Ll muscle samples (about 5 cm thick) were weighed before and after cooking in a ventilated electric oven at 165 °C, until an internal temperature of 75 °C was reached in the core of the sample [ 9 ].…”

“…In monogastric animals, the diet is the main factor able to affect the quality of meat with regard to fat composition [ 8 , 9 ]. Several authors have reported that the dietary fat source influences the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality and suitability for technological processing [ 8 , 10 , 11 , 12 ].…”

Carcass Composition, Meat Quality and Sensory Quality of Gentile di Puglia Light Lambs: Effects of Dietary Supplementation with Oregano and Linseed

“…The supplementation of ruminant diets with lipid sources rich in polyunsaturated fatty acids (PUFA) is an effective strategy to improve the nutritional value of meat fat; This diet decrease SFA and enriches PUFA, including the health-enhancing fatty acids (FA), such as conjugated linoleic acid (CLA) and n-3 PUFA [7]. In the last decade, several attempts have been made to increase the PUFA level in meat from livestock species, including dietary supplementation with linseed and linseed oil in lambs [8][9][10][11], kids [12,13], steers [14,15], and pigs [16]. However, increased PUFA level may limit the shelf-life of meat, because they are more prone to oxidation [17].…”

Effects of Dietary Extruded Linseed (Linum usitatissimum) and Oregano (Origanum vulgare) on Growth Traits, Carcass Composition and Meat Quality of Grigia di Potenza Suckling Kids

“…New feeding strategies can include the use of natural feed additive to increase the polyunsaturated fatty acids (PUFA) content of meat. In the last decade several attempts have been made to increase the PUFA content in meat from livestock species, including diet raw linseed and linseed oil supplementation in lambs (Giannico et al 2009;Colonna et al 2011;Toteda et al 2011;Facciolongo et al 2018), kids (Rotondi et al 2018), steers (Ragni et al 2014;Tarricone et al 2019a) and pigs (Tarricone et al 2019b). However, achieving this enrichment in ruminants is challenging owing to the biohydrogenation of fatty acids which occurs in rumen (Lunn and Theobald 2006).…”