III Premio Grupo Omega de Nutrición Animal. Inclusión de ácido oleico sólido en la alimentación de cerdos ibéricos criados en intensivo y su efecto en la calidad de la carne fresca

  1. Ainhoa Sarmiento García 1
  2. Ceferina Vieira Aller 2
  3. Begoña Rubio 2
  4. Juan José García García 2
  5. Beatriz Martínez 2
  1. 1 Universidad de Salamanca
    info

    Universidad de Salamanca

    Salamanca, España

    ROR https://ror.org/02f40zc51

  2. 2 Estación Tecnológica de la Carne de Guijue
Journal:
Anales de la Real Academia de Ciencias Veterinarias

Year of publication: 2022

Volume: 30

Issue: 30

Pages: 333-354

Type: Article

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Abstract

A total of 200 male-Iberian pigs were randomly assigned to four groups according to the diets received, which varied according to the source of fat included in the feed: pork fat (G1), solid oleic acid (G2), high oleic sunflower oil with solid oleic (G3); and finally a G3 diet supplemented with a mixture of organic acids (G4). At the end of the experiment (182 days) the pigs were slaughtered. In order to analyse nutritional and sensory quality, carcass measurements, back fat samples, and loin (Longissimus thoracis et lumborum) were obtained. The inclusion of solid oleic acid (G2) increased (p<0.05) the percentage of oleic acid (C18:1) and total monounsaturated fatty acids (MUFA), and decreased the proportion of total saturated fatty acids (SFA) in subcutaneous fat (G2), this would result in a more healthful fatty acid profile. The inclusion of solid oleic acid resulted in the highest (p<0.05) muscle fat content, and improved (p<0.05) the sensory attributes as described by the tasting panel. The degree of marbling, tenderness, chewiness and overall liking were higher (p<0.05) in the G2 group. According to these results, solid oleic acid is more easily assimilated by Iberian pigs than other fats in their diet, thereby improving fat muscle deposition and sensory attributes.

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