The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability12

Abstract

The objective of this study was to determine the effects of the LIPEX finishing diet regimen on pork chop n-3 polyunsaturated fatty acid (PUFA) content and fresh meat quality. Twenty-eight finishing pigs (PIC 359 × F1 Hermitage/NGT; initial BW 81.5 ± 2.55 kg) were subjected to a 49-d feeding trial. Treatments consisted of a 2 × 2 factorial design with Sex (n = 14 barrows and gilts each) and Diet as main effects. Dietary treatments consisted of a 2-phase standard finishing diet regimen or a 2-phase LIPEX finishing diet regimen (EXL Milling, Lloydminster, SK, Canada). The LIPEX diet regimen added the EXL LIPEX.FA369 additive during phase 1 and the EXL LIPEX.FA369 and XFE Omega-3 Finishing Touch during phase 2. Five-days postmortem, whole boneless pork loins were transported to the Kansas State University Meats Laboratory, aged 14 d, and halved immediately behind the spinalis dorsi. After blooming for 30 min, chops were evaluated for Japanese color score and National Pork Producers Council (NPPC) color and marbling scores. A 2.54-cm chop was taken immediately anterior to the loin cut and was used for fatty acid and proximate composition analyses. Four 2.54-cm chops were cut from the posterior portion of the loin and were utilized for a 7-d simulated retail display analyses, Warner-Bratzler shear force (WBSF), and trained sensory panel. There were no Sex × Diet interactions for all variables measured in the study (P > 0.10). The LIPEX finishing regimen increased chop C18:3n-3, C20:5, and C22:5, which decreased the n-6:n-3 ratio (P < 0.01). There were no Diet effects on pH, Japanese and NPPC color and marbling scores, and proximate composition (P > 0.23). Diet did not affect cook loss, WBSF, and trained sensory panel scores (P > 0.012). There were no 2- or 3-way interactions between Diet, Sex, and Day, or Diet and Sex main effects for L*a* values, surface oxy- and metmyoglobin percentages, or visual panel chop redness and surface discoloration scores (P > 0.14). Feeding the LIPEX finishing diet regimen increased chop n-3 PUFA content without negatively impacting fresh chop palatability or color stability.

Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

“…No difference (p > 0.05) was observed for the "off-flavor" attribute across loin chops from different oil sources, which agrees with the findings reported in other studies evaluating linseed, co-extruded flaxseed, and LIPEX feeding regimen (Gonzalez et al, 2020;Juárez Sheard et al, 2000). In contrast, previous studies showed that addingfish oil at relatively low levels (1 to 3 %) to pig diets led to off-flavor and odors in pig tissues and pork processed products (Leskanich et al, 1997;Øverland et al, 1996).…”

Meta-recommendation of pork technological quality standards

“…Meat quality is a term used to describe several meat properties that result from the interaction between ante and post-mortem muscle metabolism (Maltin, Balcerzak, Tilley & Delday, 2003;Durkin et al, 2009;Sima, Heres, Klont & Mireşan, 2015). Evaluating meat quality is an essential task for the industry, which aims to match the consumer demands of meat and meat products from different market niches, according to their quality (Sosnicki, Pommier, Klont, Newman & Plastow, 2003;Teixeira & Rodrigues, 2019;Gonzalez et al, 2020;Piórkowska et al, 2020).…”