Articles in press

Previous issues

Effect the inclusion of chestnut in feed formulation on carcass and meat quality of industrial pig

Download paper Ver Versión Española

Authors: M.C. de Jesús, R. Domínguez, J. Cantalapiedra, A. Iglesias y J.M. Lorenzo
Issue: 113-1 (36-51)
Topic: Animal Production
Keywords: Carcass quality, meat quality, chestnuts, diet, fatty acids, physico-chemical characteristics

The effect of including chestnuts in the formulation of the feed on carcass characteristics and meat quality from 24 pigs was studied. The inclusion of both 15% (C15) and 25% (C25) of chestnut improves live (140 vs. 128 kg) and carcass weights (about 114 vs. 103 kg) compared with the control diet. Regarding morphometric parameters, no statistical differences were found except for carcass length. C25 group showed the highest dressing percentages and the highest proportions of loin and ham. The pH values of chestnut-fed pigs were higher than the control group pigs. Diet did not affect the physico-chemical properties (colour parameters, water holding capacity and shear force) of the longissimus dorsi muscle. The inclusion of 15% of chestnut in the diet improves the fatty acid profile and nutritional indices. The pigs fed this diet presented the lowest values of saturated fatty acids and the highest of monounsaturated and polyunsaturated fatty acids. In conclusion, including chestnuts in the diet allowed a reduction of the production costs, putting in the market a differentiated product without affecting or even improving carcass and meat quality.

Back to Issue 113-1


 -   -   -   -   -   -   -