Meat quality from pigs fed tomato processing waste. (January 2020)

• Record Type: Journal Article
• Authors: Biondi, Luisa; Luciano, Giuseppe; Cutello, Dario; Natalello, Antonio; Mattioli, Simona; Priolo, Alessandro; Lanza, Massimiliano; Morbidini, Luciano; Gallo, Antonio; Valenti, Bernardo
• Is Part Of: Meat science. Volume 159(2020)
• Publication Date: 2020-01
• Subjects: Tomato pomace -- Pork -- Fat -- Fatty acids -- Oxidative stability; 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.2019.107940
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Sixteen Nero Siciliano pigs were used to investigate the effect of dietary tomato processing waste on meat quality. During 86 days one group (CON, n = 8) received a pelleted conventional diet, while another group (TOM, n = 8) received the same diet in which tomato waste replaced 15% of corn. The dietary treatment did not affect growth performances. The TOM diet reduced intramuscular fat, SFA and MUFA content, while increasing the n- 6: n- 3 ratio in meat ( P < .05). The TOM diet increased the concentration of PUFA, PUFA n -3, PUFA n -6 and the n- 6: n- 3 ratio ( P < .01). The instrumental colour descriptors of backfat were unaffected by diet. The TOM diet increased deposition of retinol in meat ( P < .001) but did not affect oxidative stability parameters measured in fresh meat and meat homogenates with pro-oxidant catalysts. Concluding, tomato pomace fed to pigs at higher levels compared to previous reports had no adverse effects on the investigated meat quality traits.