Agroscope, Posieux 1725, Switzerland.
Department of Veterinary Medicine and Animal Science, DIVAS, University of Milan, Lodi 26900, Italy.
J Anim Sci. 2024 Jan 3;102. doi: 10.1093/jas/skae070.
This study investigated the effects of salty and sugary former foodstuff products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, and breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analyzed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses, and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.
本研究调查了咸的和甜的前食品（FFP）对 36 头去势雄性猪（瑞士大白猪品种）的肉质特性和肉组成以及腰部的感官特性的影响。这些动物在生长（G）和育肥（F）阶段分别喂食三种不同的饮食：（1）标准饮食（ST），不含 FFP；（2）用 30%的甜 FFP（如巧克力、饼干、蛋糕）代替传统成分的饮食（SU）；（3）用 30%的咸 FFP（如面包、意大利面和面包棒）代替传统成分的饮食（SA）。为了全面评估肉质，分析了 LD 中的蛋白质和脂肪含量。在 LD 和背脂中都测定了 AA 和 FA 分布。评估了肉质特性，如 pH 值和温度、解冻、烹饪和滴水损失以及剪切力。然后，由经过培训的感官小组评估猪肉腰部的感官属性。与 ST 组相比，SA 饮食降低了肌肉中的 20:5n-3 水平（P<0.001）和肌肉和背脂中的 22:5n-3 水平（P<0.05），但增加了单不饱和与饱和脂肪酸的比例（P<0.05）。与 ST 饮食相比，SU 和 SA 饮食都增加了（P<0.001）n-6:n-3 脂肪酸的比例。饮食处理对其他肉质特性没有影响。关于感官属性，喂食 SU 和 SA 饮食的猪的腰部更甜（P<0.001）。SA 猪的腰部更嫩（P<0.001），猪肉香气更浓（P<0.001），风味更浓（P<0.01），与 ST 腰部相比。总的来说，FFP 的使用影响了猪肉的脂肪酸谱，同时提高了腰部的感官质量，对肉的技术和营养质量没有负面影响。
