Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Meat Sci. 2017 Sep;131:152-157. doi: 10.1016/j.meatsci.2017.05.015. Epub 2017 May 13.
The present work aimed at evaluating if heavy pig low-protein diets balanced for amino acid (AA) profile affect the quality characteristics of dry cured hams. To the aim, 40 hams obtained by Italian Duroc×Italian Large White pigs fed three different dietary crude protein and indispensable AA levels were compared with those obtained by a conventional Parma ham Protected Designation of Origin diet (C). No physico-chemical (aw, pH), chemical (gross composition, NaCl, lipid peroxidation, non-protein nitrogen, total volatile bases) or sensory characteristics of hams were systematically affected by the administered diet, animal sex or their interaction with the exception of total and subcutaneous fat (the latter measured by an image analysis procedure). Considering gilts, low-protein diets resulted in samples with higher fat content and subcutaneous fat thickness with respect to hams obtained with C diet. In conclusion, low protein diets in the finishing phase of pig breeding could reduce the environmental impact due to nitrogen excretion without significantly affecting ham quality.
本研究旨在评估富含氨基酸（AA）平衡的低蛋白日粮是否会影响干腌火腿的品质特性。为此，比较了饲喂三种不同粗蛋白和必需 AA 水平日粮的 40 个意大利杜洛克×意大利大白猪火腿与饲喂传统帕尔玛火腿（C）的火腿。除了总脂肪和皮下脂肪（后者通过图像分析程序测量）外，日粮、动物性别及其与日粮的相互作用均未系统地影响火腿的物理化学特性（水分活度、pH 值）、化学特性（粗成分、NaCl、脂质过氧化、非蛋白氮、总挥发性碱基）或感官特性。对于母猪，低蛋白日粮组的样本脂肪含量和皮下脂肪厚度高于 C 组。总之，在猪养殖后期使用低蛋白日粮可以减少因氮排泄造成的环境影响，而不会显著影响火腿的质量。
