Inclusion of Potato in the Finishig Diet of Pigs: Effect on Physicochemical Parameters

M. Pateiro; R. Bermúdez; P. González; S. Seoane; D. Franco; J.M. Lorenzo

Inclusion of Potato in the Finishig Diet of Pigs: Effect on Physicochemical Parameters

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Pateiro

M. Pateiro ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

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R. Bermúdez

R. Bermúdez ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

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P. González

P. González ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

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S. Seoane

S. Seoane ²COREN, Sociedad Cooperativa Galega, 32003 Ourense, Spain; jmlorenzo@ceteca.net

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D. Franco

D. Franco ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

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J.M. Lorenzo

J.M. Lorenzo ¹Centro Tecnológico de la Carne. Parque Tecnológico de Galicia. San Cibrao das Viñas, 32900 Ourense, Spain

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Type:: Chapter

Pages:: 850–851

DOI:: https://doi.org/10.3920/9789086868605_380

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The influence of finishing diet (concentrate vs potato) on physicochemical parameters on longissimus dorsi muscle was studied. The results suggested that the inclusion of potato in the pig diet had slightly effect on proximate composition, color parameters and texture traits, since only significant differences (P<0.05) were found in ash content (1.33% vs 1.26%) and redness values (1.51 vs 2.37). The partial substitution of feed by potato in the finishing diet of pigs provides a good alternative for the reduction of production costs and allow to put in the market products of differentiated quality by a high added value, without affecting to a great extent the proximate composition and texture parameters of pork meat.

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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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Inclusion of Potato in the Finishig Diet of Pigs: Effect on Physicochemical Parameters

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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