The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

Carcass and meat quality traits were studied in 94 barrows of known HAL-1843 genotype (homozygote - - and heterozygote - +) from three crosses slaughtered at 90 kg and 120 kg live weight. Crosses A and B were produced from sires of which 0·5 of the genes were from a heavy-muscled × Large White line and 0·5 from pure Pietrain (A) or Duroc (B). Sows for both A and B were from a hyperprolific Large White × Landrace line and this latter line produced the pigs for cross C (control). The carcasses from cross A which were sired from boars having 0·75 of their genotype from heavy-muscled genetic lines had higher killing-out proportion, better conformation scores, greater loin depth and loin area, less carcass length and bone content, and greater lean proportion compared with cross C. The carcasses from cross B, with roughly 0·25 of Duroc genes had a significantly higher backfat thickness than either cross A or C. However their composition was not significantly different from C, since the higher backfat was counter-balanced by their better conformation. Carcass and lean weight distribution was more favourable in crosses A and B, which had significantly higher economic yields than cross C. The halothane genotype did not have a significant effect on fatness and carcass composition, although the heterozygote showed a significantly greater muscle depth. In addition, no significant effect of the halothane gene on carcass and lean weight distribution was observed. In relation to the light group of carcasses (72·8 (s.e. 4·4) kg), the heavy group (100·1 (s.e. 2·7) kg) had greater killing-out proportion, better conformation, longer carcasses, higher fatness and greater loin depth and area. These genetic lines showed a 9·6 g/kg increase in fat and a 6·1 g/kg decrease in lean for every 10 kg of increasing slaughter weight. With the slaughter weight increase the longissimus dorsi muscle became less pale due to a higher muscle pigment concentration, and the backfat had a higher proportion of oleic and lower proportion of linoleic and palmitic fatty acids. The halothane genotype had a significant effect on meat quality. The heterozygote produced much paler, softer and more exudative meat. However, the effect of cross and carcass weight was not significant for meat quality measurements determining pale, soft and exudative meat.

ABSTRACT

The quality of slaughtered turkeys fed a diet supplemented with Mexican oregano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and T1: control diet + 400 mg kg−1 of oregano oil with 60 % carvacrol. Live weight at slaughter was di erent, with T0 weighing 11.0 kg and T1 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and cold carcass yield did not di er between treatments (p > 0.05). Oregano oil at 400 mg kg−1 can be used in the production of turkeys to in uence slaughter quality.

ABSTRACT. The productive performance of pigs fed with solid-state fermented apple pomace (FAP) and an enzymatic complex (ENZ) was evaluated. Twenty-four Landrace x York (38.9 ± 3.6 kg) pigs were fed ad libitum with dierent diet treatments including FAP and ENZ: T0-0 (0 g kgFAP -0 g kgENZ), T0-1 (0 g kgENZ), T50-1 (50 g kgENZ), T100-0 (100 g kgENZ) and T100-1 (100 g kgENZ). Productivity; Feed intake, F:G ratio, Weight gain, return on investment by monetary unit (protability index, PI) and carcass traits; Carcass dressing percent and primary cuts, were evaluated. Data were analyzed according to the randomized complete block design. Productivity and feeding characteristics were not aected by FAP or ENZ (p > 0.05). Hot dressing percent was aected by ENZ (p = 0.0497). T100-0 and T100-0 showed similar (p > 0.05) value to T0-0. Primary cut yield was not negatively aected (p > 0.05). The best PI was obtained with T50-0 in growing phase. FAP improved PI only in growing phase and ENZ combined with FAP showed variant PI. Results showed that FAP may be considered as a suitable option for feeding pigs because it maintains animal productivity.Key words: Pig carcass, solid-state fermented apple, pig performance, pig feeding, primary cuts RESUMEN. El comportamiento productivo de cerdos alimentados con bagazo de manzana fermentado en estado sólido (FAP) y un complejo enzimático (ENZ) fue evaluado. En el experimento se utilizaron 24 cerdos Landrace x York (38.9 ± 3.6 kg), se alimentaron ad libitum con diferentes dietas de tratamiento incluyendo FAP y ENZ; T0-0 (0 g kg ENZ) and T100-1 (100 g kgENZ). Se evaluó la productividad; consumo de alimento, conversión alimenticia, ganancia de peso, índice de rentabilidad (PI) y características de la canal; rendimiento en canal y rendimiento en cortes primarios. Los datos fueron analizados considerando un diseño en bloques completamente al azar. La productividad y las características de alimentación no fueron afectadas por FAP o ENZ (p > 0.05). El rendimiento en canal caliente se afectó por ENZ (p = 0.0497). Los tratamientos T100-0, T50-0 y T0-0 fueron similares (p > 0.05). El rendimiento en cortes primarios no fue afectado negativamente (p > 0.05). El mejor PI fue obtenido para T50-0 en la fase de crecimiento. FAP mejoró el PI únicamente en la fase de crecimiento y la combinación con ENZ mostró un PI variante. Los resultados obtenidos mostraron que FAP puede ser considerado como una opción adecuada para alimentar cerdos y mantener su productividad.Palabras clave: Canal de cerdo, bagazo de manzana, comportamiento del cerdo, cortes primarios