S. Cannata

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5mg/kg feed), from weaning to slaughter (166days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5±1.4kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (P<0.001) α-tocopherol levels in LD muscle. Raw LD of pig fed PE showed lower (P<0.001) lipid oxidation levels than controls. A reduction (P=0.05) of fat odor and rancid flavor intensity in cooked LD muscle stored at 4°C for 24h was observed in the treated group. This study shows that PE is an effective antioxidant in pork meat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters.

Effect of visual marbling on sensory properties and quality traits of pork loin.

Pork loins (N=53) were selected from a commercial packing plant to determine the influence of subjective marbling score on sensory attributes and eating quality properties. The pork loins were obtained from commercially raised hybrid barrows (average carcass weight=67.7 kg), originating from nine cooperating herds, and fed similar diets throughout the finishing period. Carcass quality measurements, trained sensory panel analyses, fatty acid composition, thiobarbituric acid-reactive substance (TBARS) index, and cholesterol content were assessed and analyzed on the individual pork loins. With an increase in marbling level, there was a corresponding decrease in drip loss (P=0.049) and observed increases in pH (P=0.001), sensory tenderness (P=0.001), and sensory juiciness scores (P=0.017). The most notable results demonstrated that protein concentrations were reduced as marbling levels amplified (P=0.012). The increase in marbling score was observed to be a significant source of variation in polyunsaturated fatty acid (PUFA) concentrations. Linoleic and arachidonic acids decreased in both raw and cooked samples as marbling score increased. The data demonstrated that visual marbling score does have an influence on sensory properties and pork quality.

Growth performance and oxidative status in piglets supplemented with verbascoside and teupolioside

Abstract Two hundred forty piglets, half female and half barrows, 8.1 ± 1.40 kg LW, were divided into 6 experimental groups and fed ad libitum with a diet supplemented with the following levels of antioxidants: 0 (CON + = positive control added with 100 mg lincomicine/kg), 5 (LT = low teupolioside or LV = low verbascoside), 10 (HT = high teupolioside; HV = high verbascoside; LT+LV) mg/kg of diet for 56 days. Body weight and feed intake were recorded on d0, 14 and 56 of the trial. Ten piglets from each group were selected and blood collected by anterior vena cava puncture at 0, 14 and 56 d for reactive oxygen metabolite (ROMs) determination. HV showed final weight higher than the other groups (P<0.05), and oxidative stability was improved by both integrations of verbascoside. These results support the view that Verbascoside influences the growth performances and oxidative status of piglets.

Evaluation of different types of dry-cured ham by Italian and French consumers.

The aim was to analyse the distribution of preferences between two group of consumers (100 consumers each) from different countries (Italy and France), in order to establish which type of dry-cured ham is most acceptable and to compare results across countries using preference mapping. A preference test was carried out on four types of dry-cured hams: Parma ham (P), Italian non-branded ham (I) and hams derived from pigs fed a diet containing sunflower oil (2.5%) (S) or extruded linseed (5%) (L). The consumers were requested to evaluate each single descriptor using a hedonic scale and assigning a score between 1 (dislike extremely) and 9 (like extremely). The four different dry-cured hams were sensorially well differentiated by the consumers of different nationalities. Italian consumers preferred P and S hams while French consumers preferred S, I and P hams in terms of overall acceptability and acceptability of aroma and flavour. L ham was negatively discriminated, compared to the other hams, by both consumer groups. A good differentiation between the dry-cured hams was obtained using the internal preference map method: P was discriminated from the other hams.

Total antiradical activity in male castrated piglets blood: reference values

Abstract Blood samples from 146 male castrated piglets in the range of 10-47kg body weight were collected from the same farm and analysed for total antiradical activity in order to determine reference intervals. Data were tested for normality and then submitted to reference limit evaluation. The reference values found in piglets, expressed as half-hemolysis time (59.34 – 93.60 and 43.94 – 66.90 minutes for blood and red blood cell, respectively), are lower than those found in humans; further studies are needed to extend reference values study to female and to animals of different weight classes and different genetic type.

Intramuscular fat and sensory properties of pork loin

Abstract Pork loins (n= 53) were selected from a commercial packing plant to determine the influence of subjective visual marbling score on sensory attributes and quality properties. The loins were obtained from commercial hybrid castrated male pigs originating from different herds fed similar commercial diets. Increasing subjective marbling score corresponded with decreased protein content, less percent drip loss, increased pH, and more desirable sensory tenderness and juiciness scores. Greater visual marbling scores resulted in more desirable sensory scores and may be used or included as one of the variables to evaluate fresh pork quality.

A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight

Abstract Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight, whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter, sweeter, and saltier and had higher metallic flavour and lower tenderness.