Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts.
Meat Sci
; 96(3): 1147-51, 2014 Mar.
Article
em En
| MEDLINE
| ID: mdl-24334033
ABSTRACT
The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24h post-mortem for Warner-Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P=0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P<0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P>0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P<0.05, respectively) but no changes on b* values (P=0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork.
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Texto completo:
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Base de dados:
MEDLINE
Assunto principal:
Qualidade dos Alimentos
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Músculo Esquelético
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Lecitinas
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Ração Animal
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Carne
Idioma:
En
Ano de publicação:
2014
Tipo de documento:
Article