Vieira Ceferina, Sarmiento-García Ainhoa, García Juan-José, Rubio Begoña, Martínez Beatriz
Estación Tecnológica de la Carne, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Calle Filiberto Villalobos, 5, 37770 Guijuelo, Spain.
Área de Producción Animal, Departamento de Construcción y Agronomía, Facultad de Agricultura y Ciencias Ambientales, Universidad de Salamanca, Av. de Filiberto Villalobos 119, 37007 Salamanca, Spain.
Foods. 2021 Apr 30;10(5):985. doi: 10.3390/foods10050985.
The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O/30CO) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.
本研究的目的是评估在伊比利亚猪的日粮中添加一种新型油酸形式和一种有机酸混合物，以及它们对猪肉品质和保质期的影响。200头去势雄性伊比利亚猪被随机分为四组。日粮包含不同的脂肪来源：猪脂肪（G1）、固体油酸（G2）、含固体油酸的高油酸葵花籽油（G3）；G3日粮添加有机酸混合物（G4）。猪在182天时屠宰。去除背膘和胸腰最长肌，分析营养和感官品质。研究了在零售储存长达21天期间包装肉（70%O/30%CO₂）的保质期。在G2日粮组的皮下脂肪中观察到较高百分比的油酸和单不饱和脂肪酸，以及较低的饱和脂肪酸。G2组肌肉脂肪含量最高，G4组烹饪损失最高。在感官分析中，G2组样品的大理石花纹、嫩度和咀嚼性更高。在实验结束时，根据储存时间，细菌计数和感官分析未发现差异，但在研究开始时，G4组样品的总活菌数较低。这些结果表明固体油酸的同化效果更好。然而，有机酸混合物需要进一步研究。
