Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality. (January 2016)

• Record Type: Journal Article
• Authors: Egea, M.; Linares, M.B.; Garrido, M.D.; Madrid, J.; Hernández, F.
• Is Part Of: Meat science. Volume 111(2016:Jan.)
• Page Start: 78
• Page End: 84
• Publication Date: 2016-01
• Subjects: Crude glycerine -- Iberian pig -- Meat quality -- Carcass -- Ultrasound; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2015.08.008
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Ninety (45 castrated males and 45 gilts) Iberian × Duroc pigs were used in this study. During the finishing period (95–160 kg body weight, 74 days) animals received conventional feed (control G0) or the same feed plus 5% (G5) or 10% (G10) of crude glycerine to partially replace wheat. In general, neither the diet nor gender affected ultrasound, carcass or meat quality parameters. The G10 had lower values of cooking loss and a* than the G5 and G0 groups. The fatty acids, C10:0, C12:0 and C18:3, in intramuscular fat were lower in both glycerine groups. Polyunsaturated fatty acids and 18:2 decreased and C20:0 increased at the subcutaneous fat of G10 animals. Castrated males produced carcasses with higher backfat thickness and fat content. Castrated males had a higher SFA content in subcutaneous fat than females ( P < 0.001). In conclusion, up to 10% crude glycerine could be used in the Iberian × Duroc diet. Highlights: Animals fed crude glycerine up to 10% presented lower cooking losses than animals fed with 0 and 5%. Inclusion of crude glycerine (5 and 10%) affected to a certain extent fatty acid profile. Castrated males presented higher back fat thickness and fat content than females. Castrated males had a higher SFA content in subcutaneous fat than females.