Meat quality from pigs fed tomato processing waste.

Adipose Tissue Animal Feed / analysis Animal Nutritional Physiological Phenomena Animals Body Composition / drug effects Diet / veterinary Fatty Acids / analysis Food Handling Industrial Waste Lipid Peroxidation Solanum lycopersicum / chemistry Oxidation-Reduction Pork Meat / standards Swine
Fat Fatty acids Oxidative stability Pork Tomato pomace

Journal

Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862

Informations de publication

Date de publication:
Jan 2020
Historique:
received: 20 05 2019
revised: 02 09 2019
accepted: 03 09 2019
pubmed: 16 9 2019
medline: 13 3 2020
entrez: 16 9 2019
Statut: ppublish

Résumé

Sixteen Nero Siciliano pigs were used to investigate the effect of dietary tomato processing waste on meat quality. During 86 days one group (CON, n = 8) received a pelleted conventional diet, while another group (TOM, n = 8) received the same diet in which tomato waste replaced 15% of corn. The dietary treatment did not affect growth performances. The TOM diet reduced intramuscular fat, SFA and MUFA content, while increasing the n-6:n-3 ratio in meat (P < .05). The TOM diet increased the concentration of PUFA, PUFA n-3, PUFA n-6 and the n-6:n-3 ratio (P < .01). The instrumental colour descriptors of backfat were unaffected by diet. The TOM diet increased deposition of retinol in meat (P < .001) but did not affect oxidative stability parameters measured in fresh meat and meat homogenates with pro-oxidant catalysts. Concluding, tomato pomace fed to pigs at higher levels compared to previous reports had no adverse effects on the investigated meat quality traits.

Identifiants

DOI: 10.1016/j.meatsci.2019.107940 PMID: 31522104
pubmed: 31522104
pii: S0309-1740(19)30447-4
doi: 10.1016/j.meatsci.2019.107940
pii:
doi:

Substances chimiques

Fatty Acids 0
Industrial Waste 0

Types de publication

Journal Article Randomized Controlled Trial, Veterinary

Langues

eng

Sous-ensembles de citation

IM

Pagination

107940

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Auteurs

Luisa Biondi (L)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Giuseppe Luciano (G)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy. Electronic address: giuseppe.luciano@unict.it.

Dario Cutello (D)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Antonio Natalello (A)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Simona Mattioli (S)

Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy.

Alessandro Priolo (A)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Massimiliano Lanza (M)

Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.

Luciano Morbidini (L)

Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy.

Antonio Gallo (A)

Dipartimento di Scienze Animali, della Nutrizione e degli Alimenti (DiANA), Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy.

Bernardo Valenti (B)

Dipartimento di Scienze Agrarie, Alimentari e Ambientali (DSA3), University of Perugia, Borgo XX Giugno 74, 06123 Perugia, Italy.

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Classifications MeSH

questionsmedicales.fr › Tissus › Tissu conjonctif › Tissu adipeux › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Aliments et boissons › Aliments › Produits agricoles › Aliment pour animaux › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Phénomènes physiologiques › Alimentation et nutrition › Phénomènes physiologiques nutritionnels › Phénomènes physiologiques nutritionnels chez l'animal › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Eucaryotes › Animaux › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Phénomènes physiologiques › Constitution physique › Composition corporelle › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Phénomènes physiologiques › Alimentation et nutrition › Phénomènes physiologiques nutritionnels › Régime alimentaire › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Lipides › Acides gras › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Environnement et santé publique › Santé publique › Pollution de l'environnement › Déchets › Déchets industriels › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Peroxydation lipidique › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Solanales › Solanaceae › Lycopersicon esculentum › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Métabolisme › Métabolisme énergétique › Oxydoréduction › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Viande rouge › Viande de porc › Meat quality from pigs fed tomato processing waste.
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Suidae › Meat quality from pigs fed tomato processing waste.