Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage

被引：37
|
作者：
Hernandez-Lopez, Silvia H. [1 ]
Rodriguez-Carpena, Javier G. [1 ]
Lemus-Flores, Clemente [1 ]
Grageola-Nunez, Fernando [1 ]
Estevez, Mario [2 ]
机构：
[1] Autonomous Univ Nayarit, Food Sci, Fac Vet, Tepic 63190, Nayarit, Mexico
[2] Univ Extremadura, TECAL Res Grp, IPROCAR Res Inst, Caceres 10003, Spain
来源：
MEAT SCIENCE | 2016年 / 116卷
关键词：
Avocado waste; Pig feeding; Meat quality; Color; TBARS; Protein oxidation; PROTEIN OXIDATION; GROWTH-PERFORMANCE; PORCINE PATTIES; BURGER PATTIES; MEAT QUALITY; FATTY-ACIDS; PRODUCTS; COLOR; SUPPLEMENTATION; DETERIORATION;
D O I：
10.1016/j.meatsci.2016.02.018
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The utilization of agricultural waste materials for pig feeding may be an interesting option for reducing production costs and contributing to sustainability and environmental welfare. In the present study, a mixed diet enriched with avocado waste (TREATED) is used for finishing industrial genotype pigs. The muscle longissimus thoracic et lomborum (LTL) from TREATED pigs was analyzed for composition and oxidative and color stability and compared with muscles obtained from pigs fed a CONTROL diet. Dietary avocado had significant impact on the content and composition of intramuscular fat (IMF), reducing the lipid content in LTL muscles and increasing the degree of unsaturation. This did not increase the oxidative instability of samples. On the contrary, muscles from TREATED pigs had significantly lower lipid and protein oxidation rates during chilled storage. The color of the muscles from TREATED pigs was also preserved from oxidation. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：186 / 192
页数：7
相关论文
共 50 条
  • [21] CHANGES IN THE FATTY ACID COMPOSITION OF AVOCADO FRUIT TREATED WITH PREPARATIONS DURING STORAGE
    Kolodyaznaya, Valentina S.
    Kiprushkina, Elena I.
    Shestopalova, Irina A.
    Broyko, Yuliya V.
    Rumiantceva, Olga N.
    Albulov, Aleksey I.
    Rogozina, Elena A.
    PROGRESS ON CHEMISTRY AND APPLICATION OF CHITIN AND ITS DERIVATIVES, 2019, 24 : 75 - 83
  • [22] High-pressure processing of persimmon puree: Stability during chilled storage
    Rodriguez, Anabel
    Cap, Mariana
    Ramos, Nelsi
    Godoy, Fernanda
    Mascheroni, Rodolfo H.
    Vaudagna, Sergio R.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2020, 44 (01)
  • [23] Effect of oregano essential oil supplementation to a reduced-protein diet on meat quality, fatty acid composition, and oxidative stability of longissimus thoracis muscle in growing-finishing pigs
    Cheng, C.
    Wei, H.
    Peng, J.
    JOURNAL OF ANIMAL SCIENCE, 2017, 95 : 185 - 186
  • [24] Lipolysis and lipid oxidation during chilled storage of meat from Large White and Pietrain pigs
    Monin, G
    Hortós, M
    Diaz, I
    Rock, E
    Garcia-Regueiro, JA
    MEAT SCIENCE, 2003, 64 (01) : 7 - 12
  • [25] Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs
    Xia, Yangchun
    Li, Yansen
    Shen, Xiangxing
    Mizu, Massami
    Furuta, Toma
    Li, Chunmei
    ANIMAL NUTRITION, 2017, 3 (03): : 295 - 299
  • [26] Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs
    Yangchun Xia
    Yansen Li
    Xiangxing Shen
    Massami Mizu
    Toma Furuta
    Chunmei Li
    Animal Nutrition, 2017, (03) : 295 - 299
  • [27] Effect of dietary supplementation with sugar cane extract on meat quality and oxidative stability in finishing pigs
    Yangchun Xia
    Yansen Li
    Xiangxing Shen
    Massami Mizu
    Toma Furuta
    Chunmei Li
    Animal Nutrition, 2017, 3 (03) : 295 - 299
  • [28] Naringin supplementation affects performance, carcass traits, meat quality and oxidative stability of finishing pigs
    Wang, Q.
    Wang, J.
    Qi, R. L.
    Qiu, X. Y.
    Sun, Q.
    Huang, J. X.
    SOUTH AFRICAN JOURNAL OF ANIMAL SCIENCE, 2020, 50 (01) : 78 - 87
  • [29] Effect of Temperature Fluctuations during Chilled Storage on the Metabolite Composition of Salmon Consumed Raw
    Zhou, Kui
    Wang, Rundong
    Gong, Mengxue
    Li, Xuepeng
    Zhang, Yuhao
    Li, Jianrong
    Shipin Kexue/Food Science, 2024, 45 (22): : 229 - 238
  • [30] Effect of oregano essential oil supplementation to a reduced-protein diet on meat quality, fatty acid composition, and oxidative stability of longissimus thoracis muscle in growing-finishing pigs.
    Chuan-Shang, C.
    Wei, H.
    Peng, J.
    JOURNAL OF ANIMAL SCIENCE, 2017, 95 : 346 - 346
12345