Attilio Mordenti

Performance and fat quality of heavy pigs fed maize differing in linoleic acid content

Maize shows wide differences in linoleic acid due both to total lipid content and to fatty acid profile. Therefore, diets containing the same high maize percentage (up to 55%) can differ in linoleic acid content and lead to subcutaneous fats of differing suitability for raw ham curing. Two trials were performed on heavy pigs; in the first, 60 pigs (body weight 48.7+/-5.1 kg) were fed three diets made using three maize batches differing in linoleic acid due to different total lipid content, in the second trial, 40 pigs (live weight 70.4+/-3.4 kg) were fed two diets made using two maize batches differing in linoleic acid due to their fatty acid profile. Pigs were slaughtered at 170 kg of live weight. In both trials, the growth and slaughtering performance did not differ. In the first trial the three diets lead to a different content of linoleic acid both in subcutaneous (low linoleic vs medium linoleic vs high linoleic P0.01) and intramuscular fat (low linoleic vs high linoleic P0.05). In the second trial different linoleic acid content was observed for subcutaneous fat (P0.01) but not for intramuscular fat. To formulate diets for heavy pigs, it is crucial to know the linoleic acid content of the maize used, because differences of only 0.3% can lead to significant differences in fatty acids composition of depot fats.

Effect of feeding partially hydrogenated lard on trans-fatty acid content of muscle and backfat of heavy pigs

The incorporation of fat in diets for heavy pigs may be necessary in order to increase their energy intake in the finishing period. Lard may be a good lipid source but it contains 10-13% of linoleic acid, which makes the subcutaneous fat less suitable for long term curing of raw ham. Partial hydrogenation of lard decreases linoleic acid content, but increases trans-fatty acid content. This trial involved two groups of pigs of 114kg live weight, fed for the last two months before slaughter with diets containing 3% lard (L) or 3% partially hydrogenated lard (PHL). The PHL contained about 10% trans-fatty acids and 2.5% linoleic acid. Rearing performance and carcass characteristics were unaffected by treatment. The group fed PHL showed a lower percentage of linoleic acid in the backfat (PHL 12.28% vs. L 13.04%) and a higher percentage of C18:1 trans-fatty acids both in backfat (0.5% vs. 0.06%) and in intramuscular fat (0.2% vs. 0.04%).

Effect of dietary supplementation with methionine on cheese-making properties

Riassunto Effetto dell’integrazione della dieta con metionina sulle caratteristiche casearie del latte. Sono stati messi a confronto due gruppi omogenei di bovine in lattazione che hanno ricevuto diete ipoproteiche (13% S.S.) integrate o meno con DL-metionina ruminoprotetta. I risultati dimostrano che bassi tenori proteici ottenuti con diete prive di soia sono compatibili con elevate produzioni. Nel latte l’urea si mantiene bassa (20 mg/100 ml) e la qualità dello stesso risulta buona. L’integrazione delle diete ipoproteiche con metionina stimola la produzione ma, verosimilmente per un effetto “diluizione”, ne riduce significativamente il contenuto di proteine e di lattosio. Le caratteristiche casearie non risultano influenzate (eccezion fatta per l’acidità) dalla metionina ma le rese in formaggio sono inferiori nel gruppo trattato. In ogni caso la quantità stimata di formaggio prodotto dalle vacche trattate è leggermente superiore in relazione alla produzione media giornaliera più elevata.

Growth parameters and meat quality of pigs fed diets containing high oleic sunflower oil

Abstract The aim of the trial was to evaluate the effects of the dietary addition of a 3% sunflower oil containing high-oleic and low-linoleic acid levels (HOSO), supplemented or not with vitamin E, on heavy pig production parameters (growth, meat quality and fatty acid composition of ham subcutaneous fat). 64 Duroc x Large White pigs were allotted to four group (Control, Control plus vitamin E, 3% HOSO and 3% HOSO plus vitamin E). Regardless of vitamin E supplementation, our results indicate that a 3% addition of HOSO has no effect both on growth parameters and carcass and fresh meat quality. HOSO dietary addition resulted in a higher (P<0.001) level of oleic acid and in lower levels of palmitic and stearic acids in the subcutaneous fat. Furthermore, fat deriving from pigs on HOSO diets showed a higher (P<0.001) iodine value. Nevertheless, linoleic acid level and iodine value did not exceed the maximum allowed for long-curing PDO hams.

The quality of raw and cured hams as affected by the dietary replacement of soya bean meal with alternative protein sources

ABSTRACT The quality of raw and cured hams as affectedby the dietary replacement of soya bean mealwith alternative protein sources A. L. Mordenti & R. Boccuzzi & G. Martelli & G. Zaghini & L. Sardi Published online: 8 July 2009 # Springer Science + Business Media B.V. 2009 Keywords Ham.Heavypig.Proteinsources.QualityIntroductionProtected Designation animal foods (PDOs) and animal products deriving from organic systemsare both strongly tied to local agricultural tradition and territory. Due to this fact, and withparticularregardtoanimalfeeding,aclearpreferenceshouldbegiventolocallygrownvegetableingredients. Italy, as well as many other European countries, imports up 90 % of its soyarequirement from the United States a nd Brazil (Mordenti and De Castro 2005). Since the mostpart of imported soya is genetically modified, some Italian and European associations ofproducers have taken a cautions stance towards these organisms (GMOs) and have banned theiruse in some animal production chains (Van Vliet 2004). With respect to organic production, theuse of GMOs is forbidden by law (EEC 1991). The current trial was aimed at studying the mainqualitative parameters of raw thighs and cur ed hams derived from heavy pigs fed a diet inwhich soya bean meal was totally replaced by non- conventional vegetable protein sources.Materials and methodsFifty-sixrightthighsderivedfrom56Italianheavypigs(LargeWhitexLandrace)werestudied.During the growing phase (body weight range from 55 to 160 kg), pigs were allocated to thefollowing two experimental groups:Group 1: “Control group” in which pigs received a conventional diet containingsoya bean meal as the main protein source (from 50 to 80 kg body