Effect of the Combination of Fasting Time and Dietary Glycaemic Index on Drip Loss and Colour of Pork

A.I. Rey; L. Calvo; J. Segura; D. Menoyo; A. DeCara; I. Cambero; C.J. López-Bote

Effect of the Combination of Fasting Time and Dietary Glycaemic Index on Drip Loss and Colour of Pork

in 63rd International Congress of Meat Science and Technology

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A.I. Rey

A.I. Rey ¹Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

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L. Calvo

L. Calvo ²Incarlopsa, Ctra. N-400 km, 95400, 16400 Tarancón, Cuenca, Spain

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J. Segura

J. Segura ¹Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

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D. Menoyo

D. Menoyo ³Dpto. Producción Agraria, ETSIA, 28040 Madrid, Spain

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A. DeCara

A. DeCara ¹Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

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I. Cambero

I. Cambero ⁴Dpto. Bromatología y Tecnología de los Alimentos, Universidad Complutense de Madrid, 28040 Madrid, Spain; anarey@vet.ucm.es

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C.J. López-Bote

C.J. López-Bote ¹Dpto. Producción Animal, Facultad de Veterinaria, Universidad Complutense de Madrid, 28040 Madrid, Spain

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Art:: Kapitel

Seiten:: 90–92

DOI:: https://doi.org/10.3920/9789086868605_028

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The combined effect of fasting time previous to slaughter and the dietary treatment based in different glycaemic index (GI) formulation on drip loss and colour of pork (muscle longissimus lumborum) were studied. One hundred and twenty pigs were distributed into two groups and fed either a diet with low or high GI (starch and sugar content 45.3% vs 50.6%, respectively) for 28 days. At the time of slaughter three different fasting periods were followed (17, 19 and 22 h). Meat from pigs that had the lowest fasting time and were fed the low GI diet showed the highest water losses, whereas, those groups that received a high GI diet and had a medium or high fasting time had the lowest drip losses. Moreover, meat from pigs under the high-fasting showed lower luminosity (P=0.0001), lower yellowness (P=0.0001), saturation of the colour (P=0.0001) and greater content of pigments (P=0.0001) when compared to the other groups. Results of colour changes were in turn with those observed for drip loss, so a long-fasting period in combination with a high GI diet (which result in lower glycolytic potential) was the combination that improved pork quality characteristics.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Effect of the Combination of Fasting Time and Dietary Glycaemic Index on Drip Loss and Colour of Pork

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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