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Article

Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

by
Ana Leite
1,2,
Lia Vasconcelos
1,2,
Sergio Lopez
3,
Divanildo Outor-Monteiro
4,
Victor Pinheiro
4,
Sandra Rodrigues
1,2,* and
Alfredo Teixeira
1,2
1
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
2
Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
3
IES Andrés de Valdelvira, 02006 Albacete, Spain
4
Animal Science Department, Veterinary and Animal Research Centre (CECAV), University of Trás-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal
*
Author to whom correspondence should be addressed.
Foods 2024, 13(16), 2579; https://doi.org/10.3390/foods13162579
Submission received: 1 July 2024 / Revised: 7 August 2024 / Accepted: 15 August 2024 / Published: 18 August 2024
(This article belongs to the Special Issue Feeding and Processing Affect Meat Quality and Sensory Evaluation)
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Abstract

The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01).
Keywords: indigenous Bísaro pig; processed meat products; olive cake; valorization indigenous Bísaro pig; processed meat products; olive cake; valorization

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MDPI and ACS Style

Leite, A.; Vasconcelos, L.; Lopez, S.; Outor-Monteiro, D.; Pinheiro, V.; Rodrigues, S.; Teixeira, A. Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods 2024, 13, 2579. https://doi.org/10.3390/foods13162579

AMA Style

Leite A, Vasconcelos L, Lopez S, Outor-Monteiro D, Pinheiro V, Rodrigues S, Teixeira A. Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods. 2024; 13(16):2579. https://doi.org/10.3390/foods13162579

Chicago/Turabian Style

Leite, Ana, Lia Vasconcelos, Sergio Lopez, Divanildo Outor-Monteiro, Victor Pinheiro, Sandra Rodrigues, and Alfredo Teixeira. 2024. "Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality" Foods 13, no. 16: 2579. https://doi.org/10.3390/foods13162579

APA Style

Leite, A., Vasconcelos, L., Lopez, S., Outor-Monteiro, D., Pinheiro, V., Rodrigues, S., & Teixeira, A. (2024). Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods, 13(16), 2579. https://doi.org/10.3390/foods13162579

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