期刊
MEAT SCIENCE
卷 116, 期 -, 页码 186-192出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.02.018
关键词
Avocado waste; Pig feeding; Meat quality; Color; TBARS; Protein oxidation
The utilization of agricultural waste materials for pig feeding may be an interesting option for reducing production costs and contributing to sustainability and environmental welfare. In the present study, a mixed diet enriched with avocado waste (TREATED) is used for finishing industrial genotype pigs. The muscle longissimus thoracic et lomborum (LTL) from TREATED pigs was analyzed for composition and oxidative and color stability and compared with muscles obtained from pigs fed a CONTROL diet. Dietary avocado had significant impact on the content and composition of intramuscular fat (IMF), reducing the lipid content in LTL muscles and increasing the degree of unsaturation. This did not increase the oxidative instability of samples. On the contrary, muscles from TREATED pigs had significantly lower lipid and protein oxidation rates during chilled storage. The color of the muscles from TREATED pigs was also preserved from oxidation. (C) 2016 Elsevier Ltd. All rights reserved.
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