Higher DII scores, indicating greater inflammatory potential of the diet, were directly associated with LGI, as measured by a composite score of plasma and cellular biomarkers of inflammation. These findings are consistent with the contributing role of diet-mediated inflammation in increasing risk for inflammation-related chronic diseases.
The effects of different slaughter weights (W) and sex (S) on carcass traits and longissimus dorsi meat quality (pH, WHC, colour, cholesterol and collagen) of Casertana pigs were studied. Thirty-six pure breed Casertana pigs, 24 barrows (B) and 12 gilts (G), were evaluated in a 2x2 factorial design involving different slaughter live weights (L, 125.6 kg; H, 152.5 kg) and S (B and G). H pigs had higher carcass weight (P<0.01), dressing percentage (P<0.05), ham yield (+ 7.9 %; P<0.01), lean meat cuts (P<0.01) and backfat thickness (+13.3%; P<0.05), and lower (P<0.01) loin yield and fatty cuts. W did not affect pH and WHC. L pigs produced lighter (P<0.01) and more yellow meat (P<0.01), while H pigs showed lower (P<0.01) hue value. Cholesterol content resulted higher (P<0.05) in H pig meat. Collagen properties were affected by W. Compared to G, B had higher dressing percentage (P<0.05) and backfat thickness (P<0.01), smaller loin area (P<0.01), slightly lower (P<0.08) loin yield and less (P<0.01) lean cuts. S did not affect any meat quality traits
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