Journal
MEAT SCIENCE
Volume 92, Issue 4, Pages 366-373Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.01.004
Keywords
Dietary fat; Pork quality; Fatty acid composition; Sensory analysis
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Funding
- Gobierno de Aragon [B057/2007]
- UVE S.A.
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This study compared the influence of dietary fat sources on meat quality, fatty acid composition and sensory attributes in pork. The experiment was conducted with 43 entire male pigs (Pietrain x (Landrace x Large White)) which were fed a basal diet without added fat (control diet) or supplemented with different sources of fat: animal fat (1%, AF1; 3%, AF3), soyabean oil (1%. SBO1) and calcium soaps of palm oil (1%, CaSPO1). Dietary fat supplementation did not significantly affect ultimate pH, colour. Wamer-Bratzler shear force values, sensory attributes or SFA. Pigs fed SBO1 had the lowest proportion of MUFA and the highest of PUFA. In conclusion, these dietary fat sources could be recommended for inclusion in diets, at these levels, with no detrimental effect on eating quality. Despite finding no significant differences, the PCA afforded a comprehensive view of the predominating attributes of pork from animals fed the different fats. (C) 2012 Elsevier Ltd. All rights reserved.
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