Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

Inserra, L.; Luciano, Giuseppe; Bella, M.; Scerra, Manuel; Cilione, Caterina; Basile, P.; Lanza, Massimiliano; Priolo, Alessandro

doi:10.1016/j.meatsci.2014.09.146

Cited by 31 publications

(17 citation statements)

References 40 publications

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“…Inserra et al . () observed a similar trend for L * and H * but a decrease of redness ( a *) and chroma ( C *), probably linked to the formation of metmyoglobin.…”

Section: Resultsmentioning

confidence: 61%

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

Mancini

Paci

Pisseri³

et al. 2016

Journal of Food Processing and Preservation

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The aim of this study was to evaluate the effect of dietary Curcuma longa powder on pig meat quality and shelf‐life. Eighteen pigs (Cinta Senese breed) were fed with two different diets: basal diet (control, C) and basal diet supplemented with 4.5 g/pig/day of turmeric powder (Tu). After slaughter meat quality was assessed during 7 days of storage at 4C. pH, color, drip loss, cooking loss, tenderness, lipid oxidation and antioxidant capacity were determined at day 0 and 7 on raw samples. Dietary turmeric powder induced reductions in a* and b* indexes and in Chroma. Lipid oxidation was lower in meat from Tu diet than C diet (P < 0.05). The C. longa powder supplementation did not affect pH, drip loss, cook loss, tenderness, L* and antioxidant capacity (P > 0.05). Turmeric powder could thus be a potential supplementation in diet of pigs for increasing meat quality. Practical Applications Recently, purchasers and producers pay much attention on meat quality. Autochthonous pig breeds, like Cinta Senese, are known for their high meat quality and are sought after by consumers. Natural feed supplementation appears to be a viable management operation to improve the quality and stability of the meat. Turmeric is one of the most popular spice used around the world and it is studied for its antioxidant power. The dietary supplementation of turmeric in pigs can increase meat quality and extend shelf‐life.

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“…Inserra et al . () observed a similar trend for L * and H * but a decrease of redness ( a *) and chroma ( C *), probably linked to the formation of metmyoglobin.…”

Section: Resultsmentioning

confidence: 61%

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

Mancini

Paci

Pisseri³

et al. 2016

Journal of Food Processing and Preservation

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“…Lipids were extracted from 5 g samples with a chloroform–methanol mixture (2:1, v/v) from the method of Inserra et al . Total lipids were fractionated into neutral lipid, free fatty acids, and phospholipids on NH2‐aminopropyl minicolumns (55 × 10 −6 m , 70A, 500 mg/6 mL, Phenomenex) as described by Qiu et al .…”

Section: Methodsmentioning

confidence: 99%

Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities

Teng

Zhang

Jamali

et al. 2016

Euro J Lipid Sci & Tech

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Restructured dry cured ham with diff erent pig back fat levels were manufactured. An increase in back fat level from 2 to 4% enhanced the neutral lipase and LOX activities, and facilitated the release of unsaturated fatty acid and the generation of volatile compounds including esters, ketones, aliphatic and aromatic hydrocarbons during ripening. : Supporting information available online http://dx. : Supporting information available online http://dx. : Supporting information available online http://dx. : Supporting information available online http://dx.

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“…Chemical composition varies depending on the pig's diets (Václavková et al, 2011;Park et al, 2012;Inserra et al, 2015), physiological -sex, age (Lo Fiego et al, 2010) and genetic factors (Cameron and Enser, 1991;Jukna et al, 2007;Jukna et al, 2013;Choil et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

Paura

Degola

Jonkus

et al. 2019

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The aim of this study was to investigate the pork chemical composition (protein, intramuscular fat, cholesterol) and fatty acid composition (SFA, PUFA, MUFA) of the longissimus dorsi muscle of purebred Latvian White (Latvian Yorkshire) and crossbred Latvian Yorkshire and Landrace pigs selected from different herds. The average protein level in pork was 22.8 ±0.21 g 100 g -1 and average intramuscular fat (IMF) 5.6 ±0.62%. It was found that IMF in investigated meat samples was higher than the ideal level. The crossbred pigs produced meat with higher protein level (p < 0.05) and with less IMF (p < 0.05). The saturated fatty acid (SFA) range from 0.7 to 5.2 g 100 g-1 and polyunsaturated fatty acid (PUFA) range from 0.1 to 1.2 g 100 g-1. PUFA:SFA ratio of lean meat was 0.24 on average, which is less than the recommended minimum and did not exceed the value 0.4. The crossbred pigs meat contained significantly lower SFA with higher PUFA:SFA ratio (p < 0.05) compared to those of purebred pigs. Investigated pork samples contain higher level of omega-6 (n-6) and a small level of omega-3 (n-3) with evaluated n-6:n-3 ration 4:1 to 11:1. However, in our investigation were samples of pork in which the IMF was in the recommended range 2–3% and with higher protein and omega-3 level. In general, pork chemical and fatty acid composition depended on pigs genetic.

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Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork

Cited by 31 publications

References 40 publications

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

Effect of Turmeric (Curcuma longaL.) Powder as Dietary Antioxidant Supplementation on Pig Meat Quality

Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs

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