Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed
Simple SummaryIn recent years, the development of alternative rearing methods, capable of satisfying requests regarding product quality, yet also taking animal welfare and environmental protection into consideration, is becoming an increasingly important consumer demand. When pigs are reared in free range and organic systems, outdoor access is given to pigs; and such rearing conditions increases energy demand for activity and thermoregulation, which reduces growth rate, but improves some meat quality characteristics, such as leaner meat with lower C14:0 and higher C20:1n9, and oxidative stability.
AbstractThe aim of this research was to determine the effect of rearing systems for pig production, as concerns performance, meat lipid content, the fatty acid profile, histidinic antioxidants, coenzyme Q10, and TBARs. One hundred pigs were assigned to one of three treatments: intensively reared commercial hybrid pig (I), free range commercial hybrid pig (FR) or organically reared crossbred pig (O), according to organic EU Regulations. I pigs showed the best productive performance, but FR and O increased: C20:1n9, Δ9-desaturase (C18) and thioesterase indices in meat. Lipid, dipeptides and CoQ10 appeared correlated to glycolytic and oxidative metabolic pathways. We can conclude that all studied parameters were influenced by the rearing system used, and that differences were particularly evident in the O system, which produced leaner meat with higher oxidative stability. In this respect, the organic pig rearing system promotes and enhances biodiversity, environmental sustainability and food quality. View Full-Text
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Martino, G.; Mugnai, C.; Compagnone, D.; Grotta, L.; Del Carlo, M.; Sarti, F. Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed. Animals 2014, 4, 348-360.
Martino G, Mugnai C, Compagnone D, Grotta L, Del Carlo M, Sarti F. Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed. Animals. 2014; 4(2):348-360.Chicago/Turabian Style
Martino, Giuseppe; Mugnai, Cecilia; Compagnone, Dario; Grotta, Lisa; Del Carlo, Michele; Sarti, Francesca. 2014. "Comparison of Performance, Meat Lipids and Oxidative Status of Pigs from Commercial Breed and Organic Crossbreed." Animals 4, no. 2: 348-360.