Improving Pork Quality from Pigs Intended for Spanish Dry-Cured Ham by Pig Diet

L. Pérez-Ciria; G. Carco; G Ripoll; C. Marín; J. Álvarez-Rodríguez; M.A. Latorre

Improving Pork Quality from Pigs Intended for Spanish Dry-Cured Ham by Pig Diet

In: 63rd International Congress of Meat Science and Technology

Authors:

L. Pérez-Ciria

L. Pérez-Ciria ¹Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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G. Carco

G. Carco ²Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Italy

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G Ripoll

G Ripoll ¹Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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C. Marín

C. Marín ¹Department of Animal Production and Health, Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza, Spain

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J. Álvarez-Rodríguez

J. Álvarez-Rodríguez ³Department of Animal Science, University of Lleida, 25198 Lleida, Spain

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, and

M.A. Latorre

M.A. Latorre ⁴Department of Animal Production and Food Science and Technology, IA2, Universidad de Zaragoza, Spain; malatorr@unizar.es

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Type:: Chapter

Pages:: 218–219

DOI:: https://doi.org/10.3920/9789086868605_089

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A preliminary trial was carried out to evaluate if increasing the energy level in diets for gilts intended for Spanish dry-cured ham could improve pork quality. A total of 48 pigs were used and three isoproteic diets were given from 90 to 120 kg bod weight (n=12); a) 2.3% lard added, 2,385 kcal net energy (NE)/kg and 0.60% Lysine dig., b) 5.2% lard added, 2,525 kcal NE/kg and 0.64% Lys dig., and c) 4.6% soyabean oil added, 2,525 kcal NE/kg and 0.64% Lys dig. Instrumental traits and chemical composition of meat were evaluated. It can be concluded that increasing NE while maintaining the energy/Lys ratio might increase the IMF content and tenderness.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Improving Pork Quality from Pigs Intended for Spanish Dry-Cured Ham by Pig Diet

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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