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Fatty acid profile, oxidative stability of pork lipids and meat quality indicators are not affected by birth weight.
Alvarenga, A L N; Sousa, R V; Parreira, G G; Chiarini-Garcia, H; Almeida, F R C L.
Afiliação
  • Alvarenga AL; 1 Laboratory of Structural Biology and Reproduction, Department of Morphology, Institute of Biological Sciences, Federal University of Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil.
  • Sousa RV; 2 Department of Veterinary Medicine, Federal University of Lavras, Caixa Postal 3037, Lavras, MG 37200-000, Brazil.
  • Parreira GG; 1 Laboratory of Structural Biology and Reproduction, Department of Morphology, Institute of Biological Sciences, Federal University of Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil.
  • Chiarini-Garcia H; 1 Laboratory of Structural Biology and Reproduction, Department of Morphology, Institute of Biological Sciences, Federal University of Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil.
  • Almeida FR; 1 Laboratory of Structural Biology and Reproduction, Department of Morphology, Institute of Biological Sciences, Federal University of Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte, MG 31270-901, Brazil.
Animal ; 8(4): 660-6, 2014 Apr.
Article em En | MEDLINE | ID: mdl-24636827
The aim of this study was to investigate whether fatty acid (FA) profile, oxidative stability of lipids and other meat quality traits differed between high (HW: 1.8 to 2.2 kg) and low (LW: 0.8 to 1.2 kg) birth weight piglets. Forty new-born male pigs (n=20 HW, n=20 LW) were reared in separate pens until the finishing period, when they were slaughtered at 150 days of age, and pH and temperature were measured in the carcass. Afterwards, the Longissimus dorsi muscle was excised from the carcass, and samples were collected for subsequent meat quality analyses (thaw loss, cooking loss, shear force, chemical analysis and sensory analysis for tenderness). Birth weight had minor impacts on meat quality traits, which were limited to higher shear force in the LW group (P<0.01). Chemical components (moisture, protein, fat, ash), cholesterol levels and lipid oxidation (thiobarbituric acid-reactive substances) were not affected by birth weight (P>0.05). FA profile and the amount of saturated, monounsaturated and polyunsaturated fatty acids were similar, but HW pigs had higher atherogenic index than their LW counterparts (P<0.01). Notwithstanding the higher shear force presented by the lower birth weight pigs, in the sensory test, the panelists did not detect any differences in the tenderness of pork from HW and LW animals. Therefore, our results suggest that low birth weight has minimal impact on meat quality.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Suínos / Peso ao Nascer / Carne Limite: Animals Idioma: En Revista: Animal Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Suínos / Peso ao Nascer / Carne Limite: Animals Idioma: En Revista: Animal Ano de publicação: 2014 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido