Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis

Wiecek, J.; Rekiel, A.; Batorska, Martyna; Skomiał, J.

doi:10.1016/j.meatsci.2010.10.019

Cited by 18 publications

(15 citation statements)

References 27 publications

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“…Feeding is largely responsible for these results, as pigs reared outdoors usually have access to pasture, and under the Montanera system they also have access to bellota, a natural fruit of the oak tree, which serves as a great differential and confers special characteristics to the final product. 52 Wi ȩcek et al 53 evaluated the effect of feed restriction on growing and finishing pigs and found that animals under longer restriction periods had lower carcass fat content, with less saturated and more mono-and polyunsaturated fat. Rauw et al 54 also reported that high intake and low feed frequency resulted in an increase in the content of saturated fat on the carcass, as fatter animals generally have higher levels of saturated fat.…”

Section: Increasing -3 In Raw Meat Materialsmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability. © 2015 Society of Chemical Industry.

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Section: Increasing -3 In Raw Meat Materialsmentioning

confidence: 99%

ω-3 in meat products: benefits and effects on lipid oxidative stability

Bernardi

Bertol

Pflanzer

et al. 2016

J. Sci. Food Agric.

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“…Restricted feeding reduces body adiposity and IMF content (Lebret et al, 1996;Č andek-Potokar et al, 1998;Mason et al, 2005;Skiba, 2010) and also increases the proportion of unsaturated fatty acids (Daza et al, 2007;Więcek et al, 2011) A high-protein diet has been shown to reduce IMF (Essé n- Gustavsson et al, 1994), whereas a low-protein/ high-energy (Blanchard et al, 1999) or moderately reduced energy and protein diet (da Costa et al, 2004;Tang et al, 2010) has been shown to increase the IMF content. Greater accretion of fat (and protein) was also reported for animals that were switched from a restricted to an ad libitum feed intake (Skiba, 2010), with the final body composition depending on the duration of realimentation (Hornick et al, 2000).…”

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confidence: 99%

Factors in pig production that impact the quality of dry-cured ham: a review

Čandek-Potokar

Škrlep

2012

Animal

101

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This study reviews the factors of pig production that impact the quality of dry-cured ham. When processing is standardized, the quality of the final dry-cured product is primarily determined by the quality of the meat before curing (green ham). This has been defined as the aptitude for seasoning and is determined by the green ham weight, adipose tissue quantity and quality, meat physico-chemical properties and the absence of visual defects. Various ante-mortem factors including pig age and weight, genetic type, diet, feeding strategy and slaughter conditions determine green ham properties such as the dynamics of water loss, salt intake and, as a consequence, proteolysis and lipolysis. Muscle conditions (pH, salt concentration, water content and availability, temperature) influence enzymatic activity and development of characteristic texture and flavor. Generally, hams of older and heavier pigs present better seasoning aptitude because of higher adiposity. Adiposity is also positively correlated with fat saturation, which is desired to avoid rancidity and oiliness. The fatty acid profile of tissue lipids can be manipulated by diet composition. Feeding strategy affects tissue accretion and protein turnover, thus directly impacting proteolysis. With respect to the impact of pig genotype on dry-cured ham quality, local breeds are generally considered more suitable for producing quality dry hams; however, the majority of dry-cured hams on the market today are from modern pig breeds raised in conventional systems, providing lean hams. The importance of all these factors of pig production is discussed and synthesized, with an emphasis on the main difficulties encountered in dry-cured ham production.Keywords: dry-cured ham, pig production factors ImplicationsThe industry of dry-cured hams faces the challenge of how to create a product with desirable taste and nutritional properties. Consumers demand lean products, but lean hams have higher seasoning losses, higher salt intake, lower oxidative stability and lower eating quality. Meeting consumer demands for lower fat and salt content (two factors of nutritional quality) can increase problems related to sensory quality and consumer acceptance of dry ham. An understanding and control over pig production factors can help optimize the product without compromising its quality.

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“…A similar result was reported by ElHusseiny et al (2008) in broiler deprived from feed during the first 48 h post-hatch. It has been reported in pigs that SFAs and monounsaturated fatty acids (MUFAs) content in pork meat decrease with decreasing fatness, leading to a Fatty Acid Composition of Post-hatch Feed-deprived Broiler Meat (S. Sugiharto et al) 235 higher relative content of PUFAs and the resultant increase in the PUFAs/SFAs ratio (Więcek et al, 2011). Consistent with the abdominal fat content, the composition of fatty acids in breast meat did not differ between the post-hatch feed deprivedand undeprived-broilers in the current study (Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…A number of factors have been reported to influence the fatty acid composition in meat, and that feed restriction/deprivation is one of the most important factors (Więcek et al, 2011). Under practical conditions, the post-hatch chicks are often withheld from feed and water for substantial time during the transportation from the hatchery to the farm (Juul-Madsen et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…While the post-hatch feed deprivation has been reported to impair the growth performance of broiler chickens (Juul-Madsen et al, 2004), early feed restriction indeed produced broiler carcass with lower abdominal fat content which is favourable for the consumers (Zhan et al, 2007). In pigs, feed restriction was associated with a lower proportion of saturated fatty acids (SFAs) and a higher proportion of polyunsaturated fatty acids (PUFAs) in meat (Więcek et al, 2011). The effect of posthatch feed withholding on the fatty acid profile of broiler meat, however, remains less elucidated.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Post-Hatch Feed Deprivation on Fatty Acid Composition of Broiler Meat

Sugiharto

Isroli

Yudiarti

et al. 2015

J. Indonesian Trop. Anim. Agric.

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ABSTRAKTujuan dari penelitian ini adalah untuk mengevaluasi pengaruh pemuasaan selama 48 jam setelah menetas terhadap komposisi asam lemak pada daging ayam broiler. Sejumlah 60 anak ayam strain Ross umur 1 hari dibagi ke dalam dua kelompok perlakuan, yaitu kelompok anak ayam yang mendapatkan akses terhadap air dan pakan secara ad libitum seketika setelah menetas sampai dengan umur 35 hari dan kelompok ayam yang diberikan pakan 48 jam setelah menetas. Darah untuk analisis kolesterol diperoleh dari ayam umur 34 hari, dan pada umur 36 hari ayam yang sama kemudian disembelih. Sesaat setelah disembelih, daging (tanpa kulit) dari bagian dada, lemak abdomen, jantung dan hati diambil dan ditimbang. Pemuasaan selama 48 jam setelah menetas menyebabkan pertumbuhan ayam menjadi terhambat (P<0.05), namun tidak berpengaruh terhadap lemak abdomen, komposisi asam lemak pada daging, total kolesterol dalam serum serta berat jantung dan hati ayam broiler (P>0.05). Dapat disimpulkan bahwa pemberian pakan sesaat setelah ayam menetas merupakan metode yang sangat baik untuk meningkatkan bobot akhir ayam broiler tanpa mempengaruhi kualitas daging ayam broiler. Kata kunci: paska penetasan, pemuasaan, asam lemak, daging, ayam pedaging ABSTRACTThe objective of the present study was to investigate the effect of feed deprivation over the first 48 h post-hatch on the composition of fatty acids in broiler meat. Sixty 1-d-old Ross chicks were divided to two experimental groups, i.e., birds provided access to feed and water ad libitum immediately post-hatch until d 35 and birds deprived from feed but not from water over the first 48 h post-hatch. Blood for cholesterol analysis was collected on d 34. The same birds were sacrificed on d 36, and immediately breast meat, abdominal fat, heart and liver were collected and weighed. Feed deprivation over the first 48 h post-hatch retarded (P<0.05) growth performance of chickens, but had no impact (P>0.05) on the abdominal fat, fatty acid profile of meat, total serum cholesterol level as well as the weight of heart and liver of broiler. In conclusion, early post-hatch feeding is a beneficial means to enhance the final body weight of broilers without affecting the meat quality.

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Effect of restricted feeding and realimentation periods on pork quality and fatty acid profile of M. longissimus thoracis

Cited by 18 publications

References 27 publications

ω-3 in meat products: benefits and effects on lipid oxidative stability

ω-3 in meat products: benefits and effects on lipid oxidative stability

Factors in pig production that impact the quality of dry-cured ham: a review

Effect of Post-Hatch Feed Deprivation on Fatty Acid Composition of Broiler Meat

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