Swine Nutrition and Pork Quality

Apple, J. K.

doi:10.1002/9781118491454.ch17

Cited by 3 publications

(7 citation statements)

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“…Deng et al ., 2002), another cause of the varied water‐holding capacity may be the differences in the manner in which myosin tails and sarcoplasmic proteins are denatured. This might be the reason why not all authors could observe the influence of lower pH of organic meat on higher water losses (Apple, 2013; Maiorano et al ., 2013; Álvarez‐Rodríguez et al ., 2016). Generally, the colour of pork meat is affected by numerous environmental factors such as genotype, nutrition, rearing system and practices prior to slaughter.…”

Section: Resultsmentioning

confidence: 99%

“…The investigated cuts of pig carcasses maintained with organic methods exhibited significantly ( P < 0.05) higher values of the redness ( a *) (except for ham) and yellowness ( b *) attributes than traditionally maintained pigs, with similar lightness ( L *) and significantly lower saturation ( C *) and hue angle (h˜) (except for ham). This result agrees with those of other studies (Millet et al ., 2004; Heyer et al ., 2006; Kim et al ., 2009; Apple, 2013; Álvarez‐Rodríguez et al ., 2015; Tomažin et al ., 2019). Millet et al .…”

Section: Resultsmentioning

confidence: 99%

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Technological properties and selected safety aspects of different cuts of organic and conventional pork

Latoch

Wójciak

Popek

et al. 2021

Int J of Food Sci Tech

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Summary The present study aimed at evaluating and comparing technological quality and selected safety aspects of commercial organic and conventional pork cuts. The technological value was determined on the basis of pH value, centrifugation loss, cooking loss, drip loss, colour parameters (as measured with L*a*b* system), total heme pigments and total heme iron. The meat safety was verified based on the content of nitrate, nitrite, cadmium, lead, total microbial count, number of Listeria monocytogenes and Salmonella. The results indicated that organic meat had higher content of heme pigments and heme iron than conventional meat. The rearing system had no effect on the lightness. The organic loins and shoulders were redder and yellower than conventional ones. Neither organic nor conventional meat cuts were contaminated by pathogenic bacteria and nitrite/nitrate residues. Legal requirements concerning cadmium content were met for all the tested samples, whereas concerning lead only for organic loins.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Technological properties and selected safety aspects of different cuts of organic and conventional pork

Latoch

Wójciak

Popek

et al. 2021

Int J of Food Sci Tech

View full text Add to dashboard Cite

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“…The palatability of pork can be influenced by dietary nutrients and ingredients (Apple ). In this study, the overall palatability of pork from pigs varied slightly with dietary treatment.…”

Section: Resultsmentioning

confidence: 99%

“…Lower dietary CP and lysine concentrations have been associated with higher IMF in pork (Sundrum et al . ; Apple ; Urriola et al . ; Maeda et al .…”

Section: Resultsmentioning

confidence: 99%

“…Sundrum (2005) has reported that certain diets may increase the IMF of pork without affecting carcass BFT. Lower dietary CP and lysine concentrations have been associated with higher IMF in pork (Sundrum et al 2011;Apple 2013;Urriola et al 2013;Maeda et al 2014). Wu (1980) reported that N and ash concentrations of meat from pigs fed basal diets supplemented with sweet potato chips (0, 1% and 2% of BW) decreased, while ether extract and energy did not change.…”

Section: Muscle Compositionmentioning

confidence: 99%

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Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance, carcass traits and pork quality

Pietrosemoli

Morón-Fuenmayor

Páez

et al. 2016

Animal Science Journal

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The partial replacement of a commercial concentrate at 10-20% and 15-30% (the first percentage of each dietary treatment corresponded to weeks 1-3 and the second to weeks 4-7 of the experiment, respectively) by sweet potato meal (SPM; 70% foliage: 30% roots) was evaluated for growth performance, carcass yield, instrumental and sensory pork quality using 36 commercial crossbred pigs (56.8 ± 1.3 kg initial body weight). Three dietary treatments were compared in a randomized complete block design. Most growth, carcass traits and pork quality variables were not affected by the SPM inclusion. Growth performance averaged 868 g/day and feed efficiency 0.24 kg/kg. However, feed intake increased 2.2% (P = 0.04) in pigs fed the 10-20% SPM diets, in a similar order of magnitude as the decrease in dietary energy. Despite an increase in gastrointestinal tract as a percent of hot carcass weight (+14.7%) (P = 0.03) with SPM inclusion, carcass yield averaged 69.4%. Conversely, decreases in loin yield (-4.2%) (P = 0.05), backfat thickness (-6.0%) (P < 0.01) and pork tenderness (-13%) (P = 0.02) were observed with 15-30% SPM inclusion. Results suggest that up to 20% SPM inclusion is a viable feed strategy for finishing pigs, easily replicable in small farm settings. © 2016 Japanese Society of Animal Science.

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Effect of Alfalfa Protein Concentrate (APC) Supplementation to Fattener Diets on Performance, Carcass Traits and Meat Quality

Pietrzak

Grela

2016

Annals of Animal Science

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the aim of the study was to estimate the effects of different levels of alfalfa protein concentrate (apc) supplementation on pig performance, carcass value and meat quality. the experiment was conducted on 50 crossbred pigs (pl × plW) × duroc of 29.0±0.5 kg initial body weight, which were divided into four treatment groups. control (c) group was fed standard mixtures, groups E15 and E30 were fed with 1.5% or 3.0% apc additive, respectively. in group E30p the animals received feed including 3.0% apc for 14 days, followed by 14 treatment-free days. the production results were based on aGd, fcr, fi. some slaughter traits and carcass value were measured. determinations were carried out for physicochemical properties of fresh and thermally treated m. longissimus. the tissue samples (backfat, m. longissimus, liver, heart) were collected to analyze the fatty acid profile and cholesterol content. The recorded ADG was by 4.8% higher and FCR by 4.3% lower in E30p group as compared to control. the loin eye area was larger than in group c by 7.0% and by 8.3% in groups E30 and E30P, respectively. Carcass meatiness was also higher in groups E30 and E30P as compared to control, by 5.0% and 5.6%, respectively. The higher (P≤0.05) tpa parameters (hardness, chewiness and gumminess), as compared to control, was characteristic of the meat from animals receiving 3.0% apc. the lowest cholesterol content in the tissue samples (backfat, m. longissimus, liver) was recorded in group E30 (1.01, 0.51, 3.19 mg/g, respectively). Better fatty acid composition in backfat and m. longissimus was observed after 3.0% apc introduction into fatteners diet.Key words: apc, lucerne, pig, carcass, meat qualityIn swine production, apart from high animal performance (meatiness, ADG and FCR), the emphasis is put on pork quality (Rossi et al., 2013) which depends on genetic background in 30% and in 70% on environmental factors (Karpiesiuk and

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Swine Nutrition and Pork Quality

Cited by 3 publications

References 163 publications

Technological properties and selected safety aspects of different cuts of organic and conventional pork

Technological properties and selected safety aspects of different cuts of organic and conventional pork

Effect of including sweet potato (Ipomoea batatas Lam) meal in finishing pig diets on growth performance, carcass traits and pork quality

Effect of Alfalfa Protein Concentrate (APC) Supplementation to Fattener Diets on Performance, Carcass Traits and Meat Quality

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