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Giuliani CDS, Rosado Júnior AG, Mateus ALSS, Fonseca PAFDA, Falk RB, Thiel SR, Leães YSV, Ebling FDAR, Wagner R, Nörnberg JL. Meat quality of pigs fed grape pomace in different production systems. AN ACAD BRAS CIENC 2024; 96:e20220610. [PMID: 38451592 DOI: 10.1590/0001-3765202320220610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 07/09/2023] [Indexed: 03/08/2024] Open
Abstract
The main objective of this study was to evaluate the effects of supplementation the diet of pigs with grape pomace preserved in silage form (GPS) and its interaction with indoor and outdoor production systems, with and without access to vegetation, on the attributes of meat quality produced. Analyzes of proximal composition, cholesterol content, fatty acid profile, shear force, texture profile and sensory analysis were performed. During cold storage, oxidative stability and objective color were analyzed. Statistical analysis was performed in a 3x2 factorial design (production systems (S) x GPS-feed (F)) and the interaction between them (S*F). The results showed that there was no interaction between the production system and GPS feeding for the attributes evaluated. The proximate composition and fatty acid profile of the muscle remained unchanged. Additionally, it provides higher subjective and objective tenderness, higher red color intensity, and reduces lipid oxidation under refrigeration. The supplementation of pig feed with GPS improve the quality of the meat and constitute a sustainable alternative for the winemaking residue.
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Affiliation(s)
- Caroline Dos Santos Giuliani
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Adriano G Rosado Júnior
- Instituto Federal Farroupila, Rua Vinte de Setembro, 2616, 97420-000 São Vicente do Sul, RS, Brazil
| | - Ana Lúcia S S Mateus
- Universidade Federal de Santa Maria, Departamento de Estatística, Av. Roraima, 1000, 97105-900, Santa Maria, RS, Brazil
| | - Patrícia A F DA Fonseca
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Renata B Falk
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Suslin R Thiel
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Yasmim S V Leães
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Fabiani DA Rocha Ebling
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - Roger Wagner
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
| | - José Laerte Nörnberg
- Universidade Federal de Santa Maria, Departamento de Tecnologia e Ciência dos Alimentos, Av. Roraima, 1000, 97105-900 Santa Maria, RS, Brazil
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Fattening Iberian Pigs Indoors vs. Outdoors: Production Performance and Market Value. Animals (Basel) 2023; 13:ani13030506. [PMID: 36766395 PMCID: PMC9913101 DOI: 10.3390/ani13030506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/24/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023] Open
Abstract
The current Quality Standard regulating the Iberian pig provides for various differentiated farming systems subject to the type of management implemented and the breed of the pigs. This study attempts to analyse the differences between two of these production systems, i.e., the outdoor and the indoor rearing systems by comparing the main technical and economic factors of six farms, three operating under each system, in order to ascertain the most profitable production system. This analysis is based on the information provided by the farm owners. It also evaluates the impact that the COVID-19 pandemic outbreak had on profitability. The results show that both systems spend the same resources on animal feed, which represents nearly 60% of the expense, with the price of purchase of piglets representing 30-32% of the total; however, there are differences in the cost of labour, which is higher in the outdoor variant. In economic terms, outdoor farms obtained a higher gross margin than indoor farms did. Although their production costs are higher, these are offset with larger incomes due to the higher market price of the pigs at the time of slaughter. Lastly, all the farms under study reveal large financial losses on account of COVID-19, given that there was a general decrease in the revenues due to the decrease in the selling price of the pigs, which seems to be the most determinant factor for the economic profits made by these kinds of farms.
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Tejeda JF, Hernández-Matamoros A, González E. Characteristics, lipogenic enzyme activity, and fatty acid composition of muscles in the Iberian pig: Effects of protein restriction and free-range feeding. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.105142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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4
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Sirtori F, Parrini S, Bozzi R, Aquilani C, Crovetti A, Bonelli A, Pugliese C. Forage chain in extensive pig farming: Performance and meat quality traits of Cinta Senese vs Large White x Cinta Senese pigs. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Grabež V, Coll-Brasas E, Fulladosa E, Hallenstvedt E, Håseth TT, Øverland M, Berg P, Kidane A, Egelandsdal B. Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår). Foods 2022; 11:foods11071043. [PMID: 35407130 PMCID: PMC8997375 DOI: 10.3390/foods11071043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 02/04/2023] Open
Abstract
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on three different diets: control (CD), control supplemented with seaweed (5% DM) (SD), and pasture (PD). The quality of raw meat (Semimembranosus + Adductor) and deboned dry-cured lamb leg (fenalår; n = 24) was studied. The heme, SFA, MUFA, and PUFA content in raw meat was not affected with finishing diet. The SD significantly increased the selenium, iodine, and arsenic content in raw meat and in the dry-cured leg the iodine and arsenic. The dry-cured leg from SD-lamb had the highest amount of iodine with 130 µg I/100 g which corresponds to 60% of Adequate Intake. Aldehydes, ketones, and esters in raw meat and dry-cured lamb leg were significantly affected by finishing diet; CD showed increased esters in raw meat and aldehydes in the dry-cured leg compared to SD and PD. The significantly higher content of simple sugars, mannose being the most dominant, was found in the dry-cured leg from SD-lamb compared to CD and PD. Finishing diets had no effect on the taste profile of dry-cured lamb leg. This study showed the potential of seaweed in iodine biofortification of lamb meat and dry-cured products. Iodine-rich meat products should reduce iodine-deficiency among humans.
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Affiliation(s)
- Vladana Grabež
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway;
- Correspondence: ; Tel.: +47-46523143
| | - Elena Coll-Brasas
- IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain; (E.C.-B.); (E.F.)
| | - Elena Fulladosa
- IRTA, Food Technology and Food Safety Programs, Finca Camps i Armet, E-17121 Monells, Spain; (E.C.-B.); (E.F.)
| | | | | | - Margareth Øverland
- Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway; (M.Ø.); (A.K.)
| | - Per Berg
- Nortura SA, Økern, NO-0513 Oslo, Norway; (E.H.); (P.B.)
| | - Alemayehu Kidane
- Faculty of Bioscience, Norwegian University of Life Sciences, NO-1432 Ås, Norway; (M.Ø.); (A.K.)
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, NO-1430 Ås, Norway;
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Use of NIRS for the assessment of meat quality traits in open-air free-range Iberian pigs. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Martins JM, Silva D, Albuquerque A, Neves J, Charneca R, Freitas A. Physical Activity Effects on Blood Parameters, Growth, Carcass, and Meat and Fat Composition of Portuguese Alentejano Pigs. Animals (Basel) 2021; 11:ani11010156. [PMID: 33445439 PMCID: PMC7827948 DOI: 10.3390/ani11010156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 12/01/2020] [Accepted: 01/08/2021] [Indexed: 11/20/2022] Open
Abstract
Simple Summary Outdoor farming systems are associated with health, animal welfare, sustainability, and food security, making them highly desirable for consumers. In this trial, it was possible to confirm that pig physical activity, a major factor in the traditional and extensive production systems of the Alentejano pig, influences animal welfare and the results of biochemical and zootechnical parameters. In this perspective, breeding pig breeds that perform spontaneous physical activity has greater advantages for producers, as pigs can reach the same slaughter weight in less time and with lower feed costs than animals reared in individual pens. Based on these results, the negative impacts that system intensification (with the consequent reduction in the vital space of each animal and the physical activity performed) may have on animal welfare, animal performance and on the quality of the meat obtained, should be considered. Abstract This study evaluated the effects of physical activity on blood, growth, carcass, and meat quality of finishing Alentejano (AL) pigs. Pigs, reared from ~87 to 160 kg in individual pens (no exercise area, NE group, n = 9) or in an outdoor park (with exercise area, WE group, n = 9), were fed commercial diets (85% ad libitum). WE pigs were in a park (~400 m2) with a feeding area separated from the drinking area with an automatic waterer, forcing pigs to walk at least 800 m daily. Blood samples were obtained during the trial (weeks 2, 11, and 18) and at slaughter. The left-side carcass was submitted to commercial cuts, and samples from loin, tenderloin, and dorsal subcutaneous fat (DSF) were analyzed. Plasma urea in WE pigs was higher in weeks 2 and 11, while cholesterol, LDL-cholesterol, cholesterol to HDL-cholesterol and LDL- to HDL-cholesterol ratios, and cortisol were lower in weeks 11 and 18. Final weight and average daily gain were higher and feed conversion ratio lower in WE pigs. DSF thickness and carcass weight were higher in WE pigs, leading to higher carcass yield. Finally, loin and tenderloin from WE pigs presented higher total protein content. These data show that allowing physical activity affects metabolism, growth, and carcass and meat quality of AL pigs.
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Affiliation(s)
- José Manuel Martins
- MED—Mediterranean Institute for Agriculture, Environment and Development & Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (J.N.); (A.F.)
- Correspondence: ; Tel.: +351-266-760-817
| | - David Silva
- Rua José Elias Garcia, 37, 7000-609 Évora, Portugal;
| | - André Albuquerque
- MED—Mediterranean Institute for Agriculture, Environment and Development, Universidade de Évora, 7006-554 Évora, Portugal;
| | - José Neves
- MED—Mediterranean Institute for Agriculture, Environment and Development & Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (J.N.); (A.F.)
| | - Rui Charneca
- MED & Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal;
| | - Amadeu Freitas
- MED—Mediterranean Institute for Agriculture, Environment and Development & Departamento de Zootecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal; (J.N.); (A.F.)
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Ortiz A, Tejerina D, Díaz‐Caro C, Elghannam A, García‐Torres S, Mesías FJ, Trujillo J, Crespo‐Cebada E. Is packaging affecting consumers' preferences for meat products? A study of modified atmosphere packaging and vacuum packaging in Iberian dry‐cured ham. J SENS STUD 2020. [DOI: 10.1111/joss.12575] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Alberto Ortiz
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - David Tejerina
- Meat Quality AreaCICYTEX Junta de Extremadura Guadajira Badajoz Spain
| | - Carlos Díaz‐Caro
- Faculty of Business, Finance and TourismUniversity of Extremadura Cáceres Spain
| | - Ahmed Elghannam
- Faculty of AgricultureUniversity of Extremadura—Ctra Badajoz Spain
- Faculty of AgricultureDamanhour University Damanhour Elbeheira Egypt
| | | | | | - José Trujillo
- Department of Mathematics, Faculty of SciencesUniversity of Extremadura Badajoz Spain
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Tejeda JF, Hernández-Matamoros A, Paniagua M, González E. Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig. Animals (Basel) 2020; 10:ani10020273. [PMID: 32053867 PMCID: PMC7070829 DOI: 10.3390/ani10020273] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/07/2020] [Accepted: 02/09/2020] [Indexed: 02/04/2023] Open
Abstract
Simple Summary It is generally assumed in the Iberian pig sector that substitution of traditional free-range rearing, with acorns and grass, by mixed diets affects intramuscular fat content and fatty-acid composition, among others, causing a decrease in meat quality. As mixed diets are usually formulated with higher protein contents than those supplied by natural resources consumed by Iberian pig fed extensively, we hypothesized that the use of a low-protein diet in the final fattening period of pig could be a suitable strategy to improve meat and dry-cured product quality. However, it is also necessary to evaluate the effect of this strategy on performance and carcass traits of pigs. In this study, we found that Iberian pigs fed on low-protein diets had higher intramuscular fat content and different meat composition compared to pigs fed on concentrates with standard protein levels, which could be a suitable way of improving the Iberian pig meat and dry-cured product quality. Abstract The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing different levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not affect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.
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Affiliation(s)
- Juan F. Tejeda
- Food Science and Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
- Research University Institute of Agricultural Resources (INURA), Avda. de Elvas s/n, Campus Universitario, 06006 Badajoz, Spain;
- Correspondence: ; Tel.: +34 924 289 300
| | - Alejandro Hernández-Matamoros
- Food Science and Technology, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain;
| | - Mercedes Paniagua
- Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX-La Orden), Junta de Extremadura 06187 Guadajira, 06187 Badajoz, Spain;
| | - Elena González
- Research University Institute of Agricultural Resources (INURA), Avda. de Elvas s/n, Campus Universitario, 06006 Badajoz, Spain;
- Animal Production, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avda. Adolfo Suárez, 06007 Badajoz, Spain
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Škrlep M, Čandek-Potokar M, Batorek-Lukač N, Tomažin U, Flores M. Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry. Animals (Basel) 2019; 9:ani9020055. [PMID: 30759790 PMCID: PMC6406518 DOI: 10.3390/ani9020055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 02/06/2019] [Indexed: 12/05/2022] Open
Abstract
Simple Summary Consumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breeds, which are used marginally due to their lower productivity, it is important to enhance the market potential and value of their products. In light of consumer preferences for organic farming and product naturalness, the present study was designed to develop a nitrite-free product (salami type of dry-fermented sausage) from Krškopolje pigs (autochthonous Slovenian breed) and to evaluate if and how the husbandry system (organic or conventional) affects its quality. Results of this study demonstrated softer texture and somewhat less tasty dry-fermented sausages from pigs that were held in organic husbandry. This result could be ascribed to more unsaturated fat and the fact that sausages were produced without additives with antioxidant capacity. Abstract Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.
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Affiliation(s)
- Martin Škrlep
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
| | - Marjeta Čandek-Potokar
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
- Faculty of Agriculture and Life Sciences, University of Maribor, 2311 Hoče, Slovenia.
| | | | - Urška Tomažin
- Agricultural Institute of Slovenia, 1000 Ljubljana, Slovenia.
| | - Mónica Flores
- Department of Food Science, IATA-CSIC, 46980 Paterna (Valencia), Spain.
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Haider F, Sokolov EP, Timm S, Hagemann M, Blanco Rayón E, Marigómez I, Izagirre U, Sokolova IM. Interactive effects of osmotic stress and burrowing activity on protein metabolism and muscle capacity in the soft shell clam Mya arenaria. Comp Biochem Physiol A Mol Integr Physiol 2018; 228:81-93. [PMID: 30445227 DOI: 10.1016/j.cbpa.2018.10.022] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 10/28/2018] [Accepted: 10/29/2018] [Indexed: 01/28/2023]
Abstract
Bioturbators such as sediment-dwelling marine bivalves are ecosystem engineers that enhance sediment-water exchange and benthic-pelagic coupling. In shallow coastal areas, bivalves are exposed to frequent disturbance and salinity stress that might negatively affect their activity and physiological performance; however, the mechanisms underlying these effects are not fully understood. We investigated the effects of osmotic stress (low and fluctuating salinity) and repeated burrowing on aerobic and contractile capacity of the foot muscle (assessed by the activity of succinate dehydrogenase and myosin ATPase) as well as the levels of organic osmolytes (free amino acids) and biochemical markers of protein synthesis and proteolysis in key osmoregulatory and energy storing tissues (gills and hepatopancreas, respectively) in a common bioturbator, the soft shell clam Mya arenaria. Osmotic stress and exhaustive exercise altered the foot muscle capacity of soft shell clams and had a strong impact on protein and amino acid homeostasis in tissues not directly involved in locomotion. Acclimation to constant low salinity (5 practical salinity units) depleted the whole-body free amino acid pool and affected protein synthesis but not protein breakdown in the gill. In contrast, fluctuating (5-15) salinity increased protein breakdown rate, suppressed protein synthesis, caused oxidative damage to proteins in the gill and selectively depleted whole-body glycine pool. Clams acclimated to normal salinity (15) increased the aerobic capacity of the foot muscle upon repeated burrowing, whereas acclimation to low and fluctuating salinity reduced this adaptive muscle plasticity. Under the normal and low salinity conditions, exhaustive exercise induced protein conservation pathways (indicated by suppression of protein synthesis and catabolism), but this effect was disrupted by fluctuating salinity. These findings indicate that exhaustive exercise and osmotic stress interactively affect whole-body protein homeostasis and functional capacity of the foot muscle in soft shell clams which might contribute to reduced burrowing activity of bivalve bioturbators in osmotically challenging environments such as estuaries and shallow coastal zones.
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Affiliation(s)
- Fouzia Haider
- Department of Marine Biology, University of Rostock, Rostock, Germany
| | - Eugene P Sokolov
- Leibniz Institute for Baltic Sea Research, Leibniz ScienceCampus Phosphorus Research Rostock, Warnemünde, Germany; Department of Applied Ecology, University of Rostock, Rostock, Germany
| | - Stefan Timm
- Department of Plant Physiology, University of Rostock, Rostock, Germany
| | - Martin Hagemann
- Department of Plant Physiology, University of Rostock, Rostock, Germany
| | - Esther Blanco Rayón
- Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country, Plentzia, Bizkaia, Spain
| | - Ionan Marigómez
- Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country, Plentzia, Bizkaia, Spain
| | - Urtzi Izagirre
- Research Centre for Experimental Marine Biology and Biotechnology, University of the Basque Country, Plentzia, Bizkaia, Spain
| | - Inna M Sokolova
- Department of Marine Biology, University of Rostock, Rostock, Germany; Department of Maritime Systems, Interdisciplinary Faculty, University of Rostock, Rostock, Germany.
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12
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Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime. Animal 2018; 12:1316-1323. [DOI: 10.1017/s1751731117002713] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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13
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Raiymbek G, Kadim I, Konuspayeva G, Mahgoub O, Serikbayeva A, Faye B. Discriminant amino-acid components of Bactrian ( Camelus bactrianus ) and Dromedary ( Camelus dromedarius ) meat. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed. Animal 2015; 9:1721-30. [PMID: 25990416 DOI: 10.1017/s175173111500066x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Quality of pork depends on genotype, rearing and pre- and post-slaughter conditions. However, no information is available on rearing system changes and oleic acid supplementation on carcass characteristics and fatty acid (FA) profile of pork from the Alentejano (AL) pig, an obese breed. This study evaluates the effects of feeding low (LO) or high oleic acid diets (HO) to AL pigs reared in individual pens (IND) or outdoor (OUT) with access to pasture. Carcass composition was obtained and longissimus dorsi and semimembranosus samples were collected to analyse chemical composition and neutral and polar intramuscular lipids FA profile by gas chromatography. Statistical analysis was performed by a two-way ANOVA for rearing system and diet effects. OUT-reared pigs presented leaner carcasses than IND-reared ones. Both muscles presented lower intramuscular lipid content in OUT-reared pigs. Treatments affected the FA profile of muscles. Overall, OUT-reared pigs presented lower n-6/n-3 FA ratios, whereas pigs fed the HO diet exhibited lower saturated fatty acids (SFA), higher monounsaturated fatty acids (MUFA) levels and lower thrombogenic indexes on neutral intramuscular lipids than LO-fed pigs. On the polar fraction, OUT-reared pigs presented lower SAT and n-6/n-3 FA ratio, and higher polyunsaturated fatty acids (PUFA) levels on both muscles. Pigs fed the HO diet exhibited higher MUFA and lower PUFA levels on both muscles, and lower SAT levels on semimembranosus. This study shows rearing system and oleic acid supplementation have complementary effects and influence carcass composition and the nutritional quality of meat.
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Aguayo-Ulloa L, Pascual-Alonso M, Campo M, Olleta J, Villarroel M, Pizarro D, Miranda-de la Lama G, María G. Effects of an enriched housing environment on sensory aspects and fatty-acid composition of the longissimus muscle of light-weight finished lambs. Meat Sci 2014; 97:490-6. [DOI: 10.1016/j.meatsci.2014.02.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2013] [Revised: 02/21/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022]
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Bonnefont CMD, Guerra A, Théron L, Molette C, Canlet C, Fernandez X. Metabolomic study of fatty livers in ducks: Identification by 1H-NMR of metabolic markers associated with technological quality. Poult Sci 2014; 93:1542-52. [PMID: 24879704 DOI: 10.3382/ps.2013-03546] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
The control of fatty liver fat loss during cooking is a major issue. Previous studies showed that fat loss was influenced by bird production factors and liver technological treatments. However, part of the variability in fat loss remained uncontrolled. To provide enhanced insights into the determinism of fatty liver quality, liver hydrophilic metabolite profiles were measured by nuclear magnetic resonance of the proton ((1)H-NMR). The study aimed at i) comparing fatty livers with extreme fat loss values and ii) at characterizing the effect of postmortem evolution of livers during chilling. A group of 240 male mule ducks (Cairina moschata × Anas platyrhynchos) was reared and overfed. Their livers were sampled at 20 min and 6 h postmortem. Of these birds, 2 groups of ducks were built with extreme values on the technological yield (TY; TY = 100 - % fat loss; the low-fat-loss group, TY = 89.9%, n = 13; and the high-fat-loss group, TY = 68.3%, n = 12, P < 0.001). The (1)H-NMR analyses showed that the high-fat-loss livers were more advanced in postmortem biochemical and structural changes than low-fat-loss livers early postmortem. The high-fat-loss livers were characterized by hydrolysis of glycogen into glucose, worse integrity of cell membrane with diminution of compounds of phospholipids, and higher catabolic processes. The accelerated postmortem processes may be the origin of the differences in fat loss during cooking. During the early postmortem period, the adenosine triphosphate amount in liver cells was strongly reduced and lipolysis of triglycerides seemed to be enhanced. The glycogen stored in liver was first converted into glucose, but contrary to what happens in postmortem muscles, glucose was not converted into lactate.
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Affiliation(s)
- Cécile M D Bonnefont
- INRA, UMR1289 TANDEM, Chem. de Borde Rouge, 31326 Castanet, France Université de Toulouse, INP ENSAT, UMR1289 TANDEM, av. de l'Agrobiopole, 31326 Castanet, France INPT ENVT, UMR1289 TANDEM, Chem. des Capelles, 31076 Toulouse, France
| | - Aurélie Guerra
- INRA, UMR1289 TANDEM, Chem. de Borde Rouge, 31326 Castanet, France Université de Toulouse, INP ENSAT, UMR1289 TANDEM, av. de l'Agrobiopole, 31326 Castanet, France INPT ENVT, UMR1289 TANDEM, Chem. des Capelles, 31076 Toulouse, France INRA, UMR1331 TOXALIM, Chem. de Tournefeuille, 31027 Toulouse, France Université de Toulouse, INP, UMR 1331 TOXALIM, Chem. de Tournefeuille, 31076 Toulouse, France
| | - Laëtitia Théron
- INRA, UMR1289 TANDEM, Chem. de Borde Rouge, 31326 Castanet, France Université de Toulouse, INP ENSAT, UMR1289 TANDEM, av. de l'Agrobiopole, 31326 Castanet, France INPT ENVT, UMR1289 TANDEM, Chem. des Capelles, 31076 Toulouse, France
| | - Caroline Molette
- INRA, UMR1289 TANDEM, Chem. de Borde Rouge, 31326 Castanet, France Université de Toulouse, INP ENSAT, UMR1289 TANDEM, av. de l'Agrobiopole, 31326 Castanet, France INPT ENVT, UMR1289 TANDEM, Chem. des Capelles, 31076 Toulouse, France
| | - Cécile Canlet
- INRA, UMR1331 TOXALIM, Chem. de Tournefeuille, 31027 Toulouse, France Université de Toulouse, INP, UMR 1331 TOXALIM, Chem. de Tournefeuille, 31076 Toulouse, France
| | - Xavier Fernandez
- INRA, UMR1289 TANDEM, Chem. de Borde Rouge, 31326 Castanet, France Université de Toulouse, INP ENSAT, UMR1289 TANDEM, av. de l'Agrobiopole, 31326 Castanet, France INPT ENVT, UMR1289 TANDEM, Chem. des Capelles, 31076 Toulouse, France
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Álvarez R, Vicario IM, Meléndez-Martínez AJ, Alcalde MJ. Effect of different carotenoid-containing diets on the vitamin A levels and colour parameters in Iberian pigs' tissues: utility as biomarkers of traceability. Meat Sci 2014; 98:187-92. [PMID: 24967537 DOI: 10.1016/j.meatsci.2014.05.026] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Revised: 05/23/2014] [Accepted: 05/30/2014] [Indexed: 11/28/2022]
Abstract
Retinol and fat colour parameters in Iberian pigs fed on different carotenoid-containing diets were assessed. Thirty animals in two groups were considered: Iberian breed pigs fed on acorns and grass (Montanera) and on concentrate (Cebo). Carotenoids and retinoids were analysed in the diets and in plasma, liver and perirenal fat of the animals by HPLC and HPLC-MS. Retinol levels in plasma and fat were similar in Montanera and Cebo animals. The utility of retonids and colour parameters as traceability index was also explored. Retinoids in liver classified correctly 93% of the animals according to their diet L* and hab. CIELAB parameters of the perirenal fat discriminated correctly 78.6% of the animals according to their diet. L* values for the Montanera animals were significantly different (P<0.01) from those fed on concentrate. It can be claimed that the liver retinol profile and fat colour parameters can be useful for feeding traceability purposes in Iberian pigs breed in Montanera and Cebo.
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Affiliation(s)
- R Álvarez
- Dept. Agricultural and Forestry Science, Universidad de Sevilla, Seville, Spain
| | - I M Vicario
- Food Colour& Quality Laboratory, Dept. of Nutrition and Food Science, Universidad de Sevilla, Seville, Spain.
| | - A J Meléndez-Martínez
- Food Colour& Quality Laboratory, Dept. of Nutrition and Food Science, Universidad de Sevilla, Seville, Spain
| | - M J Alcalde
- Dept. Agricultural and Forestry Science, Universidad de Sevilla, Seville, Spain
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18
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Flores M, Toldrá F. Optimization of Muscle Enzyme Colorimetric Tests for Rapid Detection of Exudative Pork Meats. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9834-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Water-holding capacity and instrumental texture properties of m. Longissimus dorsi and m. Serratus ventralis from Iberian pigs as affected by the production system. Livest Sci 2012. [DOI: 10.1016/j.livsci.2012.05.005] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Pugliese C, Sirtori F, Acciaioli A, Bozzi R, Campodoni G, Franci O. Quality of fresh and seasoned fat of Cinta Senese pigs as affected by fattening with chestnut. Meat Sci 2012; 93:92-7. [PMID: 22950977 DOI: 10.1016/j.meatsci.2012.08.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2012] [Revised: 07/13/2012] [Accepted: 08/04/2012] [Indexed: 11/24/2022]
Abstract
This trial was aimed to verify the effect of fattening with chestnut on carcass characteristics and on quality traits of products of Cinta Senese breed. Thirty-three Cinta Senese pigs were allotted into three groups. One group was fed a commercial feedstuff (0-CH), the other two groups were fed chestnut for one (1-CH) or three (3-CH) months. Pigs were slaughtered at 130 kg of live weight. The 1-CH group showed significantly lower pH value at 24h (P<0.05). For sample joint dissection a significant effect (P<0.05) of feeding system was found only on intermuscular fat, highest in 1-CH. A significant effect of feeding system (P<0.05) was found on physical and chemical parameters of Longissimus lumborum: the 3-CH group showed the highest values (P<0.05) of L, a, b, drip loss, cooking loss, shear force and intramuscular fat on raw meat. The 3-CH showed significantly higher level (P<0.05) of unsaturation for the highest percentage of MUFA and PUFA.
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Affiliation(s)
- C Pugliese
- Dipartimento di Biotecnologie Agrarie, Sezione di Scienze Animali, Via delle Cascine, 5, 50144 Firenze, Italy.
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21
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Quality of meat and meat products produced from southern European pig breeds. Meat Sci 2012; 90:511-8. [DOI: 10.1016/j.meatsci.2011.09.019] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2011] [Revised: 09/27/2011] [Accepted: 09/30/2011] [Indexed: 11/23/2022]
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22
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Tejerina D, García-Torres S, Cabeza de Vaca M, Vázquez FM, Cava R. Effect of production system on physical-chemical, antioxidant and fatty acids composition of Longissimus dorsi and Serratus ventralis muscles from Iberian pig. Food Chem 2012; 133:293-9. [PMID: 25683398 DOI: 10.1016/j.foodchem.2012.01.025] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2011] [Revised: 01/10/2012] [Accepted: 01/14/2012] [Indexed: 11/28/2022]
Abstract
The effect of three production systems of Iberian pigs namely Montanera (free-range system and feeding based on acorns and grass), Recebo (free-range system and nutrition based in combination of acorns, grass and mixed feeds) and Intensive (confinement with mixed feeds) on some quality traits of Longissimus dorsi (LD) and Serratus ventralis (SV) muscles were studied. Muscles from pigs raised in the Montanera system showed significantly higher CIE L(∗), a(∗) and b(∗) values and higher haem pigment content than those from Intensive system. Similarly, muscles from pigs raised in the Montanera system had significantly higher contents of α and γ-tocopherol and phenolic compounds contents and higher lipophilic and hydrophilic activity antioxidant than those from pigs raised in the Intensive system. Fatty acids profiles from Montanera pigs had significantly higher monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids and lower saturated fatty acids (SFA) than those from pigs raised in the Intensive system. In relation to muscle effect, LD showed lower intramuscular fat (IMF), α-tocopherol, phenolic compounds, lipid oxidation and PUFA, but higher MUFA than SV.
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Affiliation(s)
- D Tejerina
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain.
| | - S García-Torres
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - M Cabeza de Vaca
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - F M Vázquez
- Research Center "Finca La Orden-Valdesequera", Junta de Extremadura, Ctra. N-V Km 372, 06187 Guadajira, Badajoz, Spain
| | - R Cava
- Tradinnoval Research Group, Faculty of Veterinary Science, University of Extremadura, Cáceres 10003, Spain
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Tejerina D, García-Torres S, de Vaca MC, Vázquez FM, Cava R. Study of variability in antioxidant composition and fatty acids profile of Longissimus dorsi and Serratus ventralis muscles from Iberian pigs reared in two different Montanera seasons. Meat Sci 2011; 90:414-9. [PMID: 21924560 DOI: 10.1016/j.meatsci.2011.08.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2010] [Revised: 08/09/2011] [Accepted: 08/18/2011] [Indexed: 11/18/2022]
Abstract
This investigation was designed to evaluate the effects of variations in antioxidant and fatty acids composition of acorns and grass from two Montanera (free-range system and feeding based on acorns and grass) seasons (2006/07 and 2007/08) on the antioxidant composition and fatty acids profile of m. Longissimus dorsi (LD) and m. Serratus ventralis (SV) from Iberian pigs reared under these Montanera seasons. Acorn and grass composition was affected by Montanera season and consequently, LD and SV muscles showed different contents of α-tocopherol, total phenols, hydrophilic and lipophilic antioxidant activity and fatty acid profile, according with the composition of acorns and grass ingested. Results suggest a lack of uniformity in meat quality between different seasons. This could be due to the variable nature of extensive pig production as reflected in the variability in the composition of the diet (acorns and grass).
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Affiliation(s)
- D Tejerina
- Centro de Investigación Agraria Finca La Orden, Valdesequera, Finca La Orden, Junta de Extremadura, Ctra. N-V Km 372. 06187 Guadajira, Badajoz, Spain.
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24
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Rodríguez-Estévez V, Sánchez-Rodríguez M, García AR, Gómez-Castro AG. Average daily weight gain of Iberian fattening pigs when grazing natural resources. Livest Sci 2011. [DOI: 10.1016/j.livsci.2010.11.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Serrano M, Valencia D, Fuentetaja A, Lázaro R, Mateos G. Effect of castration on productive performance, carcass characteristics and meat quality of Iberian pig females reared under intensive management systems. Livest Sci 2009. [DOI: 10.1016/j.livsci.2008.11.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Isabel B, Cordero G, López-Bote C, Daza A. Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems. GRASAS Y ACEITES 2009. [DOI: 10.3989/gya.130108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Serrano MP, Valencia DG, Fuentetaja A, Lázaro R, Mateos GG. Influence of feed restriction and sex on growth performance and carcass and meat quality of Iberian pigs reared indoors. J Anim Sci 2009; 87:1676-85. [PMID: 19213711 DOI: 10.2527/jas.2008-0989] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Iberian x Duroc pigs (n = 168), with an average age of 152 d and 42 +/- 2 kg, were used to investigate the effect of feeding regimen [ad libitum access to feed (AL) vs. 82% of AL from 152 to 201 d of age and 72% from 202 to 263 d of age (FR)] and sex (intact females, castrated females, and castrated males) on growth performance and carcass and meat quality. For the last 54 d before slaughter at 317 d of age, all pigs had AL access to feed. Between 152 and 263 d of age, pigs consuming AL had greater (P < 0.001) ADFI and ADG than FR pigs; however, when all pigs received AL access to feed (264 to 317 d of age), ADFI (P < 0.05), ADG (P < 0.001), and G:F (P < 0.01) increased in FR pigs compared with AL pigs. During the entire feeding period (152 to 317 d of age), ADG in FR pigs was less (P < 0.01) than in AL pigs. Feed-restricted pigs tended to have greater (P < 0.10) yields of trimmed hams and shoulders and less carcass fat than AL pigs, but feeding regimens did not affect chemical composition and color of meat. Intact females tended (P < 0.10) to have greater G:F and produced carcasses with less (P < 0.05) fat, greater (P < 0.01) proportions of primal cuts, and greater (P < 0.05) CP in the LM than castrated females and castrated males. It was concluded from this experiment that feed restriction applied from 152 to 263 d of age improved primal cut yields without affecting G:F, pork quality, and cured ham production traits. Moreover, intact females were superior to their castrated counterparts (particularly castrated females) in growth performance and primal cut yields. Therefore, feed restriction in intact females can be recommended as an acceptable practice for the production of Iberian pigs under intensive conditions.
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Affiliation(s)
- M P Serrano
- Department of Animal Science, Universidad Politécnica de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
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