Published in Scientific Papers. Series D. Animal Science, Vol. LXIII, Issue 1
Written by Lavinia IDRICEANU, Silvia MIRONEASA, Anca GHEORGHE, Nicoleta Aurelia LEFTER, Madalina IUGA, Daniela Mihaela GRIGORE, Mihaela HABEANU
The trial was conducted to evaluate effects of the addition of extruded linseed and walnut meal (ELW) on meat quality parameters. For a 30-days period, 40 TOPIGS pigs (body weight 13.58±0.37 kg) were allotted in two dietary treatments: control, M and experimental E (with 8% mix of ELW). At slaughter (32 ± 4.5 kg final body weight), meat samples from Longissimus dorsi (LD) and Semitendinosus (ST) were collected (n = 3 pigs/group), and analysed for pH, colour and texture profile. The pH of LD muscle was lower (-2.33%, P<0.001) in E diet. LD muscle from pigs fed E diet, registered a lower (-4.20%, P<0.001) value of Lightens (L) and a higher value of redness (a*) by 3.07 (P<0.001) compared to M. The ST muscle have registered lower (P<0.001) values of L (-7.30%) and a* (-22.84%) in E diet compared to M diet. Addition of extruded linseed and walnut meal in pigs diet have no negative influence on meat quality parameters.
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