Inclusion of olive by-products in growing diets causes minor effects on meat quality of Iberian pigs fattened in a traditional system

  1. Palma-Granados, Patricia 1
  2. García-Casco, Juan M. 1
  3. Fernandez-Barroso, Miguel A. 1
  4. López-García, Adrián 2
  5. Martínez-Torres, José M. 3
  6. Muñoz , María
  7. González-Sánchez, Elena 3
  1. 1 Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Centro de I+D en Cerdo Ibérico, Ctra EX101 km 4,7, 06300 Zafra (Badajoz), Spain / Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Dept. Mejora Genética, Ctra de la Coruña km 7.5, 28040 Madrid, Spain
  2. 2 Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA-CSIC), Dept. Mejora Genética, Ctra de la Coruña km 7.5, 28040 Madrid, Spain
  3. 3 Escuela de Ingenierías Agrarias, Dept. Producción Animal y Ciencia de los Alimentos, INURA. Universidad de Extremadura, Ctra de Cáceres s/n. 06071 Badajoz, Spain
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Revista:
Spanish journal of agricultural research

ISSN: 1695-971X,  2171-9292

Any de publicació: 2022

Volum: 20

Número: 3

Tipus: Article

DOI: 10.5424/SJAR/2022203-19149 DIALNET GOOGLE SCHOLAR lock_openAccés obert editor

Altres publicacions en: Spanish journal of agricultural research

Objetivos de desarrollo sostenible

Resum

Aim of study: To evaluate two experimental diets based on olive cake supplied during the growth period as an alternative to the restricted feeding applied in the production of Iberian pigs fattened with acorn (Montanera system). Area of study: Southwest of Badajoz, Spain Material and methods: 44 Iberian pigs were divided in three diet groups: 1) control (C) group (n=15), 2) dry olive pulp (DOP) group, fed a compound feed elaborated with olive pulp (n=14), and 3) wet crude olive cake (WCOC) group, fed a compound feed and olive cake silage supplied ad libitum (n=15). Subcutaneous fat biopsies were taken and backfat thickness and longissimus thoracis et lumborum (LTL) area were measured. In addition, quality traits (intramuscular fat percentage, color, pigment content, water holding capacity and shear force) were measured in LTL. Backfat fatty acid profile and intramuscular fat were also analysed. Main results: Significant differences were observed between groups for most of the fatty acids in backfat at 95 kg but differences were of lower magnitude at 160 kg and affected only to C16:1, C18:0, C18:1, C20:0, C20:1 and ΣSFA. Otherwise, lower values for red color and myoglobin content and higher for thawing water losses were observed for DOP pigs. The WCOC did not affect the analysed quality traits. Research highlights: Experimental diets did not have an important impact on growth, carcass composition or meat quality. Therefore, WCOC dietary treatment could be an interesting alternative that could reduce the undesirable effects of feed restriction.

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