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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
Influence of dietary oils and protein level on pork quality. 1. Effects on muscle fatty acid composition, carcass, meat and eating quality
Meat Science, Volume 73, No. 1, Year 2006
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Description
This study evaluated the effects of three dietary oils - palm kernel (PKO), palm (PO) and soyabean (SBO) - and two protein levels - high (HP) and low (LP) in a 3 × 2 factorial design involving 60 pigs on growth performance, muscle fatty acid composition and content, carcass, meat and eating qualities. Oil type did not have a significant effect on growth and carcass quality. PKO significantly reduced the polyunsaturated (PUFA) to saturated (SFA) fatty acid (P:S) ratio in longissimus muscle (P < 0.001). PKO increased the concentrations of lauric (12:0), myristic (14:0), palmitic (16:0) and stearic (18:0) fatty acids and decreased linoleic acid (18:2). The LP diet increased intramuscular fat (IMF) from 1.7 g/100 g muscle in HP to 2.9 g/100 g (P < 0.001), increased tenderness by 0.6 units (P < 0.01) and juiciness by 0.5 units (P < 0.01) on the 1-8 scale, but at the expense of lower daily weight gain (P < 0.01), lower feed conversion efficiency (P < 0.01), reduced P:S ratio (P < 0.001) and increased lipid oxidation (P < 0.01). The results suggest that PKO and PO could be used in tropical developing countries as cheaper alternatives to SBO for the production of good quality and healthy pork, but their limits of inclusion need to be determined. © 2005 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Teye, Gabriel Ayum
United Kingdom, Bristol
University of Bristol
Ghana, Tamale
University for Development Studies Ghana
Sheard, Peter R.
United Kingdom, Bristol
University of Bristol
Whittington, Frances M.
United Kingdom, Bristol
University of Bristol
Nute, Geoffrey R.
United Kingdom, Bristol
University of Bristol
Stewart, A.
United Kingdom, Newport
Harper Adams University
Wood, Jeffrey D.
United Kingdom, Bristol
University of Bristol
Statistics
Citations: 249
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1016/j.meatsci.2005.11.010