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Animals 2015, 5(4), 1180-1191; doi:10.3390/ani5040405

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

1
Australian Pork Limited, Level 2, 2 Brisbane Ave, Barton, Australian Capital Territory 2600, Australia
2
Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia
3
School of Animal Biology, The University of Western Australia, Crawley, Western Australia 6009, Australia
4
School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia 6150, Australia
5
Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia
*
Author to whom correspondence should be addressed.
Academic Editor: Clive J. Phillips
Received: 22 July 2015 / Revised: 10 November 2015 / Accepted: 10 November 2015 / Published: 25 November 2015
View Full-Text   |   Download PDF [108 KB, uploaded 25 November 2015]

Abstract

Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness ( P < 0.001) and chewiness ( P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased ( P < 0.05) the linoleic acid and reduced ( P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol ( P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs. View Full-Text
Keywords: lecithin; pork quality; texture; compression lecithin; pork quality; texture; compression
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

D’Souza, D.N.; Blake, B.L.; Williams, I.H.; Mullan, B.P.; Pethick, D.W.; Dunshea, F.R. Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis. Animals 2015, 5, 1180-1191.

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