Investigating the Effects of Two Different Diets on Carcass and Meat Quality Traits of Chato Murciano Pigs

To test the effects of two diets, 40 castrated male pigs of the Spanish autochthonous Chato Murciano breed were utilised. Twenty pigs were fed a high protein/low fat (HP/LF) diet and slaughtered at 125.03 kg LW. The remaining 20 pigs were fed an LP/HF diet and slaughtered at 121.91 kg LW. The effects of diet on carcass and meat quality parameters were studied. Meat samples were collected using the Longissimus lumbar (Ll) muscle. The HP/LF diet resulted in a faster growth rate and more daily weight increase, as well as higher values of ultimate pH (pHu), colour parameters, and Ca, Mg, Zn, K, and Na content in the Longissimus lumbar muscle. Fe and Cu levels were greater on the LP/HF diet. There was a substantial difference in Ll muscle intramuscular fat (IMF) levels, with values of 3.21 percent in the HP/LF group and 11.00 percent in the LP/HF group; however, no variations in dorsal fat thickness measurements were observed. The IMF fatty acid compositions for the HP/LF and LP/HF groups, respectively, were 42.43 and 42.29 percent saturated fatty acids (SFA), 50.34 and 51.35 percent monounsaturated (MUFA), and 7.20 and 6.24 percent polyunsaturated fatty acids (PUFA), with only statistically significant differences in MUFA levels (P 0.05). The goal of this study was to see how two alternative diets (high protein-low fat vs. low protein-high fat) affected carcass and morphometric parameters, meat quality, and mineral and fatty acid composition in Chato Murciano pure pigs.

Author (S) Details

BegoƱa Peinado

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Laura Almela

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Nelson Duchi

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

Angel Poto

Murcian Institute of Agricultural and Alimentary Research and Development, Murcia, Spain.

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