Meat Quality

 Industry Partners

Prairie Swine Centre is an affiliate of the University of Saskatchewan

Prairie Swine Centre is grateful for the assistance of the George Morris Centre in developing the economics portion of Pork Insight.

Financial support for the Enterprise Model Project and Pork Insight has been provided by:

Author(s): G. Mas a, M. Llavall a, D. Coll a, R. Roca b, I. Diaz c, M. Gispert c, M.A. Oliver c, C.E. Realini
Publication Date: July 30, 2010
Reference: Meat Science Volume 85, Issue 4, August 2010, Pages 707-714
Country: Spain


Fifty-one (Landrace*Large White)*Pietrain barrows and gilts were used to compare the effect of a diet rich in oleic acid (HO) by feeding a by-product of the olive industry (Greedy-Grass OLIVA_: 1.4% growing, 3.8% finishing) or a grain and soy diet (CONTROL) on carcass characteristics, meat quality and fatty acid profile of intramuscular and subcutaneous fat. Gilts had leaner (P < 0.05) carcasses with lower fat percentage in major primal cuts, and less (P < 0.05) saturated fat compared with barrows with no interaction (P > 0.05) between dietary treatment and gender. Source of dietary fat had no effect (P > 0.05) on primal cut yields, composition of major primal cuts, or carcass and meat quality characteristics. Intramuscular fat from HO fed pigs had higher (P < 0.05) percentage of saturated (SFA) and monounsaturated (MUFA) fatty acids, and lower (P < 0.05) polyunsaturated fatty acids (PUFA) and n-6:n-3 ratio compared with CONTROL animals (37.4% vs. 36.8%, 44.7% vs. 40.1%, 17.9% vs. 23.2%, and 18.9 vs. 21.8 ratio, respectively). Subcutaneous fat from pigs fed HO had greater (P < 0.05) MUFA percentage, lower (P < 0.05) SFA and PUFA percentage, and lower (P < 0.05) n-6:n-3 ratio than pigs fed CONTROL diet (51.4% vs. 48.0%, 30.5% vs. 32.9%, 18.1% vs. 20.1%, and 9.83 vs. 11.3 ratio, respectively). Intramuscular fat had higher proportion of SFA and lower of MUFA showing a higher degree of tissue saturation compared with subcutaneous fat. Feeding Greedy-Grass increased MUFA and decreased PUFA proportions in fat depots reducing the risk of production of carcasses that are soft and oily which result in lower technological and processing quality

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