Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs

Proceedings of the Seventeenth Biennial Conference of the Australasian Pig Science Association (APSA)

“…Outdoor free-range housing combined with the use of traditional breeds such as Duroc and Berkshire are often sought by consumers due to marketable characteristics of taste, juiciness and flavour, whilst "novel" ingredients such as macadamia are used by some producers to enhance value. However, other published research concluded that typical corn-soy diet formulations compared to wheat or sorghum-wheat diets had only minimal impact on carcass and pork quality (Channon et al, 2018b). We tested the hypotheses that different production rearing systems with representative breeds and supplementing a finisher diet with macadamia meal results in differences in objective and sensory pork quality parameters and changes the fatty acid profile of pork and pork fat.…”

Fatty acid composition, oxidative stability, and sensory evaluation of the sausages produced from the meat of pigs fed a diet enriched with 8% of fish oil

“…A longer fattening period is usually applied in similar experiments (e.g., 9 weeks; Haak et al., 2008). Consequently, the slaughter age of pigs was 16 weeks in the present study, which is lower in comparison with commercial slaughter pigs in Europe (see e.g., Channon et al., 2018). The number of pigs, the length of the fattening period, and the fact that the enrichment of the F‐diet with an extra fish oil slightly changed the nutrient content in comparison with the control diet should be taken into account when interpreting the results.…”

“…We added no extra vitamin E to the diet based on the results of Vossen et al (2016), who added α-tocopherylacetate to a diet enriched with fish oil at a level as high as 300 mg/kg and still reported increased lipid oxidation in fermented sausages produced from pork. An inability of the increased level of dietary vitamin E to influence lipid oxidation in sausages can be explained by the fact that the processed products are more exposed to oxidation anyway (Bryhni et al, 2002).…”

“…Currently, the most frequently applied method is reformulation-replacing part of pork backfat with vegetable/marine oils by direct addition to the batter (Vargas-Ramella et al, 2020). The second possibility to improve the nutritive value of the pork meat-based products with an inclusion of oils rich in PUFA n-3 in the pig diet (Bryhni et al, 2002). PUFA n-3 provided through this route are relatively stable to the effects of processing (Williams, 2000).…”

Improving the oxidative stability of pork by antioxidant type phytonutrients

“…Fo r example, in LL the lo west pH values (P < 0.05) were found in muscle of D2 pigs, whereas muscle fro m D1 and especially R1, the pH was higher than controls. One possible reason for rapid post-slaughter pH decline occurred after animal stress, both prior to and during processing [47]. Ho wever, the largest difference was just 0.28 units (Table 5) and was within the p H limits recommended by Warriss [48].…”