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dc.contributor.authorÁlvarez Rodríguez, Javier
dc.contributor.authorVillalba Mata, Daniel
dc.contributor.authorCubiló Travé, M. D. (M. Dolors)
dc.contributor.authorBabot Gaspa, Daniel
dc.contributor.authorTor i Naudí, Marc
dc.date.accessioned2016-10-14T10:48:43Z
dc.date.available2016-10-14T10:48:43Z
dc.date.issued2016
dc.identifier.issn2095-3119
dc.identifier.urihttp://hdl.handle.net/10459.1/57929
dc.description.abstractThis study evaluated the influence of husbandry (organic feed and management but not free-ranging vs. conventional) and sex (barrows vs. gilts) on pork meat quality. A total of 60 Longissimus thoracis pork muscle samples from different 3-way crossbred genotypes were chosen from 3 conventional and 2 organic pig farms. Technological meat quality was measured at 24 h post-mortem and muscle fatty acid content and composition was analysed by gas chromatography. The loin from organic pigs at 24 h of retail display had lower pH, but it had no detrimental effects on drip loss. All the International Commission on Illumination colour attributes except meat lightness differed between husbandry systems. Moisture and crude protein content were lower whereas intramuscular fat content was greater in organic than in conventional pork. Total saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA) and PUFA n-6 contents did not differ between husbandry systems, but total PUFA n-3 (mainly C18:3 n-3) were greater in organic than in conventional pork. Sex did not affect ultimate pH or meat colour attributes but barrows showed lower moisture and greater intramuscular fat than gilts. Total SFA and MUFA content were similar but all the PUFA (both n-6 and n-3) were lower in barrows than in gilts. These results suggest that some bioactive compounds from dietary origin, i.e., linolenic acid (C18:3 n-3) content from dietary vegetable oils (soybean or olive olein), might be used to highlight the nutritive value of (not free-ranging) organic pork meat. In addition, gilts were leaner than barrows and showed a more favourable PUFA/SFA ratio.ca_ES
dc.description.sponsorshipThis study was funded by Catalonian grants to encourage applied research concerning organic food production (Generalitat de Catalunya, AGEC2011-006).ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofReproducció del document publicat a https://doi.org/10.1016/S2095-3119(15)61172-8ca_ES
dc.relation.ispartofJournal of Integrative Agriculture, 2016, vol. 15, núm. 3, p. 608-607ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2016ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectLongissimus muscleca_ES
dc.subjectChemical compositionca_ES
dc.subjectIntramuscular fatca_ES
dc.titleOrganic practices and gender are effective strategies to provide healthy pork loinca_ES
dc.typearticleca_ES
dc.identifier.idgrec023891
dc.type.versionpublishedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/S2095-3119(15)61172-8


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cc-by-nc-nd (c) Elsevier, 2016
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2016