Prandini A, Sigolo S, Moschini M, Giuberti G, Morlacchini M
Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
Meat Sci. 2016 Apr;114:38-45. doi: 10.1016/j.meatsci.2015.12.010. Epub 2015 Dec 19.
The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, P<0.01) feed intakes than controls. Pasta increased (quadratic, P<0.01) carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced (linear, P<0.01) the Longissimus thoracis et lumborum thickness. Pasta decreased (linear, P<0.01) linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat (fresh hams: quadratic, P<0.01; seasoned hams: linear, P=0.03). Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs.
研究评估了在育肥猪日粮中添加意大利面（意面）对生长性能、胴体特性和火腿品质的影响。144头猪被分配到4种不同意面添加水平的日粮中：0%（对照组，以玉米为基础的日粮）、30%、60%或80%。饲喂意面的猪的采食量比对照组更高（呈线性关系，P<0.01）。意面增加了胴体重和屠宰率（呈二次曲线关系，P<0.01），在添加水平为30%时达到最高值，并降低了胸腰最长肌厚度（呈线性关系，P<0.01）。意面降低了皮下脂肪（新鲜火腿和调味火腿）和肌肉内脂肪（调味火腿）中的亚油酸和多不饱和脂肪酸水平（呈线性关系，P<0.01），并提高了皮下脂肪中饱和脂肪酸的含量（新鲜火腿：呈二次曲线关系，P<0.01；调味火腿：呈线性关系，P=0.03）。火腿的蛋白水解指数、颜色、失重和感官特性（除异味外）不受意面的影响。对于典型的意大利育肥重型猪，意面可被视为日粮中的一种成分。
