Search Results (72)

To mitigate health risks associated with animal solid fats, this study developed a heat-induced emulsion gel using corn starch and xanthan gum (XG) as the matrix. The effects of the oil-to-water ratio (20–40%) and XG content (0.1–0.5%) on gel properties were systematically investigated. Results suggested a significant two-way interaction (p < 0.05) between the oil–water ratio and XG content, which jointly optimized the three-dimensional network structure. The resulting gel (O40-XG0.5) exhibited rheological and textural properties—including an increased storage modulus (G′), hardness of 2420.74 g, and springiness of 0.97, which closely matched those of pork backfat. Microstructural and low-field NMR analyses suggested that XG may stabilize the oil–water interface via its amphiphilic nature and may form hydrogen bonds with starch, which could enhance the water/oil holding capacity and cooking stability (i.e., reduced oil exudation). This research offers a potential theoretical basis and technical pathway for developing plant-based solid fat replacers. Full article

This study evaluated the effects of sex and genetics on carcass traits and pork quality in 180 carcasses from castrated males and females of three commercial lines: A (Pietrain × Duroc × Large White × Landrace), B (Line A × Pietrain) and C (Line A × Hampshire). Males showed greater backfat (14.05 vs. 13.38%) and lower lean meat (58.65 vs. 59.08%) than females. Line C exhibited the highest marbling score (2.82) and hot and cold carcass weights (90.04 and 88.05 kg), while Line B achieved the highest ham yield (32.5%). Castrated males had higher marbling (2.74 vs. 2.48) but lower shear force (3.68 vs. 3.90 kgf) than females. Line C showed the highest marbling (2.82) and shear force (4.04 kgf). Males of Line C had longer sarcomeres than females of the same line and males from Line B. Males exhibited higher protein (24.73 vs. 23.91%) but lower mineral content (1.55 vs. 1.85%) than females. Line A had the highest mineral content (1.90%). Collagen content was highest in males from Lines A and B (insoluble: 0.35–0.38%; soluble: 0.09%; total: 0.44–0.47%), and lower in Line C (insoluble: 0.18%; soluble: 0.04%; total: 0.21%). These results indicate that sex and new genetic lines influence carcass composition and instrumental meat quality traits. Full article

Background: Pigs are one of the most important livestock species for providing meat products in the world. Deciphering the genetic architecture of feed efficiency-related traits is beneficial to improve the genetic progress of these traits and save the total cost of pork production. However, the genetic architecture of feed efficiency-related traits remains unclear. Methods: To address this problem, we collected 1301 genotyped Yorkshire pigs with three feed efficiency-related traits, including days at 100 kg (DAYS_100), backfat thickness at 100 kg (BFT_100), and feed conversion ratio from 30 to 100 kg (FCR_30_100), to explore the genetic parameters and genetic basis of these traits. Results: The heritability of DAYS_100, BFT_100, and FCR_30_100 was 0.25 ± 0.04, 0.40 ± 0.05, and 0.23 ± 0.04, respectively. Additionally, BFT_100 and DAYS_100 had a weak negative genetic correlation (−0.01 ± 0.12), while trait FCR_30_100 showed a positive genetic correlation with DAYS_100 (0.51 ± 0.11) and BFT_100 (0.28 ± 0.12). A genome-wide association study identified 7, 5, and 4 SNPs independently associated with BFT_100, DAYS_100, and FCR_30_100, respectively. Further analysis found that the candidate gene ETV4 was significantly associated with DAYS_100 and the candidate gene ENSSSCG00000045751 was associated with FCR_30_100. The functional annotation of candidate genes was enriched in the bile acid metabolic process and protein ubiquitination terms. Conclusions: This study discovered 16 quantitative trait loci associated with feed efficiency-related traits, providing a comprehensive insight for understanding the genetic basis of feed efficiency-related traits in pigs. The candidate genes, such as ETV4 gene in DAYS_100, CAMK1D gene for BFT_100, and ENSSSCG00000045751 gene for FCR_30_100, could be used for further investigation. Full article

The valorization of cull sheep and the incorporation of agro-industrial by-products into animal feeding represent effective approaches to enhancing the sustainability of small ruminant production systems. This study investigated the effects of dietary inclusion of 17% partially destoned olive cake (OC) in the concentrate fed to Valle del Belice ewes on carcass characteristics, as well as on meat and salami quality. A 14-week feeding trial was conducted on 124 animals allocated to a control (CTR) and an experimental (EXP) group, balanced for parity, days in milk, and daily milk yield. At the end of the trial, five animals per group were slaughtered and their meat was processed into three types of salami: 100% sheep meat (SM), 90% sheep meat with 10% beef heifer brisket (HB), and 90% sheep meat with 10% pork backfat (PB). Meat and salami were evaluated for chemical composition, fatty acid profile, polyphenol content, antioxidant capacity, lipid oxidation, microbiological status, textural properties, and sensory characteristics. Dietary OC supplementation resulted in increased carcass weight, separable fat, intramuscular fat content, and monounsaturated fatty acids—particularly oleic acid—along with higher polyphenol levels and antioxidant activity. Salami produced from OC-fed ewes exhibited reduced weight loss during ripening, lower lipid oxidation, an improved MUFA/SFA ratio, and satisfactory sensory attributes. Microbiological analyses indicated a dominance of lactic acid bacteria and coagulase-negative staphylococci, with no pathogenic microorganisms detected. Overall, the inclusion of olive cake in the diet enhanced meat and processed product quality, supporting the valorization of olive oil by-products within circular economy frameworks. Full article

This study aimed to provide the first characterization of the traditional farming systems and meat quality traits of the Black Alpine pig (BAP), an ecotype under recovery originating in the Italian Central Alps, reared under real, actual conditions. Productive and reproductive data were collected through on-farm visits from six BAP farms located in Northern Italy. Longissimus dorsi (LD) muscle and backfat samples from BAPs were collected in the same farms and analyzed for color, tenderness, proximate composition, and fatty acid profile. For exploratory purposes and to provide a descriptive benchmark of commercial pork (CP) quality, loin samples were purchased from the retail market. PLS-DA served as a discriminant model between BAP and CP meat samples on a multivariate data matrix. BAP farming was characterized as an en plein air system with high outdoor access and reliance on natural vegetation. BAPs showed high rusticity and slow growth. The LD muscle was characterized by a firm texture, an intense dark-red color, and a high proportion of polyunsaturated fatty acids, reflecting traditional rustic meat features associated with the interaction between dietary, environmental, and genetic factors. Our preliminary results provided novel insights into BAP farming practices and meat quality, supporting the maintenance of this genetic resource through traditional farming and the preservation of biodiversity in alpine livestock, offering exploratory evidence of the current BAP farming system. Full article

This study aimed to investigate the influence of lipid oxidation intensity on histamine accumulation in fermented sausages and to identify specific lipid oxidation products potentially responsible for promoting histamine formation. Pork backfat was subjected to controlled oxidation at different temperatures to obtain varying degrees of oxidation and subsequently used in fermented sausage production. Histamine content was determined, and treatment groups exhibiting significant differences (50 °C, 60 °C, and 70 °C) were selected for further non-targeted metabolomic analysis. Multivariate statistical approaches, including PCA and OPLS-DA, were employed to screen and identify differential lipid oxidation products. The results revealed a significant positive correlation between the extent of lipid oxidation and histamine content (p < 0.05). Within the selected temperature range, the mean histamine contents were 22.97, 19.05, and 17.45 mg/kg for the 70 °C, 60 °C, and 50 °C treatments, respectively. A total of 33 lipid oxidation products were identified during ripening, predominantly aldehydes, ketones, alcohols, esters, acids, and alkanes. Pearson correlation analysis showed that four compounds—decanal, nonanal, hexanal, and 1-octen-3-ol—were strongly and positively correlated with histamine content (p < 0.01). These compounds were highlighted as key lipid-derived contributors potentially associated with elevated histamine levels. This study provides initial evidence that specific lipid oxidation products are closely linked to histamine accumulation in a real fermented sausage matrix. The findings offer a theoretical basis for reducing biogenic amine formation by controlling lipid oxidation during processing, which could have important practical implications for improving the safety of fermented meat products. Full article

The excessive intake of saturated and trans fats is associated with several chronic disorders. Reformulating foods to reduce total and saturated fats has therefore become a global health priority. However, the structural and sensory roles of saturated fats often hinder direct reduction. Oil structuring technologies, such as gelled emulsions, have emerged as effective strategies to replace solid fats with liquid vegetable oils, improving nutritional quality. This study evaluated the effects of partially replacing pork backfat (33% and 66%) with oil-in-water gelled emulsions prepared using pumpkin seed oil and orange peel flour (PS-GE) in English breakfast sausages. Reformulated samples exhibited higher moisture contents, whereas fat and protein levels were reduced compared with the control. Increasing the proportion of PS-GE substitution led to a progressive rise in total unsaturated fatty acids accompanied by a decrease in total saturated fatty acids. Lipid oxidation was not affected by the reformulation in raw sausages. Sensory evaluation confirmed comparable acceptability among all samples, indicating that fat replacement did not negatively influence product quality. Overall, the use of orange peel flour and pumpkin seed oil as a gelled emulsion presents a promising strategy for producing healthier English breakfast sausages with enhanced nutritional profiles and maintained technological and sensory properties. Full article

Reducing dietary crude protein (CP) while sustaining growth performance and minimizing nitrogen emissions is a critical challenge in swine production. Beyond growth efficiency, the influence of low-protein diets (LPDs) on meat quality traits, gut microbiota, and systemic metabolism in finishing pigs remains insufficiently understood. In this study, 180 healthy crossbred finishing pigs (Duroc × Liangguang Small Spotted; initial body weight 85.49 ± 4.90 kg) were assigned to three dietary regimens for 35 days (six replicate pens per treatment, ten pigs per pen, male/female = 1:1): Control (CON, 15.5% CP), Low-Protein 1 (LP1, 14.5% CP), and Low-Protein 2 (LP2, 13.5% CP). Growth performance and nutrient digestibility were not impaired by protein reduction. Notably, LP1 pigs exhibited thicker backfat (p < 0.05), while LP2 pigs showed decreased concentrations of specific fatty acids (C12:0–C22:1n9) and essential amino acids (aspartic acid, glutamic acid, lysine) compared with LP1 (p < 0.05), indicating that dietary protein levels affected muscle composition. Cecal microbiota analysis revealed distinct shifts, with Prevotella spp., Faecalibacterium spp., and Plesiomonas spp. enriched in CON, whereas LP1 promoted Eubacteriaceae spp., Christensenellaceae spp., and Clostridia spp. (p < 0.05). Serum metabolomics further distinguished groups: LP1 reduced bile secretion and cholesterol metabolism pathways (p < 0.05) and LP2 further suppressed cholesterol metabolism and primary bile acid biosynthesis (p < 0.05), with a trend toward reduced phenylalanine metabolism (p = 0.07). Collectively, these findings demonstrate that moderate dietary protein reduction, when balanced with essential amino acids, maintains growth, reduces nitrogen output, and beneficially alters muscle composition, gut microbiota, and host metabolic pathways, offering nutritional strategies to enhance pork quality and promote sustainable pig production. Full article

This study investigated the complete replacement of pork backfat in frankfurters with inulin-based emulsion gels made from linseed, walnut or algal oil and structured in two ratios (1:2:0.5 and 1:2:1, oil–water–inulin). Proximate composition, water holding capacity, emulsion stability and colour were assessed after production, while texture profile analysis (TPA) was monitored during 45 days of vacuum storage. The reformulated sausages showed a significant reduction in fat content (from 21.91% to 3.81%, p < 0.001) and increased water and carbohydrate levels (p < 0.001). These shifts in composition resulted in a slightly lower pH, higher cooking and purge losses and lower emulsion stability (p < 0.001), particularly when treated with algal oil. Colour measurements revealed lighter (higher L*, p = 0.008) and more yellowish sausages (p < 0.001), with walnut oil at a 1:2:0.5 emulsion ratio showing the least deviation from the control (ΔE = 7.45). The TPA showed that oil type was the dominant factor. Walnut formulations, especially in the 1:2:1 ratio, had hardness and chewiness values closest to those of the control, while algal sausages were softer and less cohesive (p < 0.05). PCA and heatmap analyses confirmed clustering by oil type and storage time, underlining the technological suitability of the walnut gels. Overall, inulin–oil gels enable nutritional reformulation but pose a technological challenge, with walnut oil proving to be the most promising substitute and algal oil requiring additional stabilisation. Full article

Surgical castration of male piglets is a common practice to prevent boar taint and reduce aggressive behaviour. However, it raises welfare concerns and alters carcass fat deposition. Immunocastration, a vaccine-based alternative targeting gonadotropin-releasing hormone (GnRH), mitigates these welfare issues. This study evaluated carcass traits and meat quality in surgically and immunocastrated pigs slaughtered at two weight classes (approximately 116 kg and 136 kg). We compared growth performance, carcass composition, fat quality, and key meat quality indicators among surgically castrated males, immunocastrated males, and immunocastrated females. Inclusion of uncastrated and immunocastrated females provides novel comparative data for mixed-sex production systems, where such information is scarce. This broader evaluation helps fill current gaps in knowledge about immunocastration effects in female pigs. Surgically castrated males showed higher backfat thickness and fat content, particularly at the heavier weight, while immunocastrated pigs exhibited intermediate traits. Ultimate pH, colour, marbling, water-holding capacity, and moisture loss varied with castration method, sex, and slaughter weight, though many differences were subtle. The findings confirm that immunocastration offers a favourable balance between animal welfare and production traits, producing pork quality comparable to surgical castration. These results provide valuable insights for optimizing pork production systems, balancing welfare, efficiency, and meat quality. Full article

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (p = 0.018) and tended to reduce backfat thickness at the 10th rib (p = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs (p = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds (p = 0.040), ethers (p = 0.026) and aldehydes (p = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal (p = 0.005), (E)-2-Octenal (p = 0.005) and 1-Octen-3-one (p = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs. Full article

This study examines the effects of an emulsion gel (EG) and a fat bulking agent (BA), both formulated with pork lard (PL) and an alginate-based gelling system, as animal fat replacers in the reformulation of reduced-fat fresh pork sausages. Both fat analogs were characterized in terms of texture, color, and in vitro gastrointestinal digestion (GID) before being used in the reformulation of four fresh pork sausages, without and with added silicon (Si) from diatomaceous earth powder: S/EG, S/EG-Si, S/BA, and S/BA-Si. Reduced-fat sausages elaborated exclusively with pork backfat (PB), without and with Si, were used as controls (S/C and S/C-Si). Both EG and BA showed adequate physicochemical characteristics and slowed in vitro GID compared to PL and PB. Replacing 75% PB with EG or BA did not negatively impact the technological, nutritional, or sensory properties of the reformulated pork sausages, which were kept for 14 days under refrigeration. Additionally, sausages containing EG or BA as fat substitutes presented lower lipid digestibility after in vitro digestion compared to the control samples. The addition of Si further limited fat digestion, as reflected by the lower release of free fatty acids after in vitro GID compared to products without added Si. This effect was more pronounced in EG-based formulations. Therefore, the use of EG as a PB replacer, together with the addition of Si, could become a promising strategy for developing healthier meat products. This finding may have important implications for the development of functional meat products aimed at reducing fat content and lipid absorption, thereby laying the foundation for precision nutrition strategies focused on improving individual health outcomes. Full article

Dietary bitter compounds such as caffeine have the potential to reduce backfat in pigs. However, the use of caffeine as a feed additive has restrictions in many countries. It was hypothesised that grape seed and gentian plant extracts (GG) could replace caffeine in feed due to their bitterness and antiadipogenic effects. The effect of caffeine (0.5 g/kg), GG (2 g/kg) alone or in combination with caffeine (BM) at increasing concentrations (0.5, 1, 1.5, or 2 g/kg) on feed efficiency, carcass, and meat quality was assessed in finishing pigs (Large White × Landrace). Growth performance and carcass traits were evaluated at a pen level (n = 14). Loins (longissimus thoracis) were removed from eight pig/treatment at the abattoir to assess drip loss, lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue angle (h°), pH, cook loss, and shear force. A linear increase (p < 0.05) in loin a*, b*, and C* values and a linear decrease (p < 0.05) in ADFI, ADG, backfat, dressing percentage, and HSCW were observed with increasing BM levels. At 1.5 g/kg, BM increased the loins a* (p < 0.05), b* (p < 0.05) and C* values (p < 0.05) compared to the control. Twenty-two proteins related to energy metabolism and myofibril assembly were identified to be upregulated (FDR < 0.05) in BM vs. control loins. In conclusion, GG could be used in combination with low doses of caffeine to modulate appetite and carcass leanness and improve pork colour. Full article

This study identified genomic variants and potential candidate genes associated with 11 primal cut traits (back fat, belly fat, total fat, loin fat, ham fat, picnic fat, butt fat, loin intramuscular fat content, ham side fat, shoulder dorsal fat, and belly side fat thicknesses) in Canadian commercial crossbred pigs. Genome-wide association studies using whole genome sequencing data were conducted using genotyping data from 1118 commercial crossbred pigs. This analysis revealed multiple QTLs across chromosomes SSC1, 2, 3, 6, 7, 9, 14, 15, and 17, associated with fat traits. Notably, an SNP at position 160,230,075 bp on SSC1 was significantly associated with multiple fat traits, including belly fat, butt fat, ham fat, loin fat, picnic fat, and side fat. Common genes in windows associated with multiple traits, such as MC4R, RNF152, and CDH20 were shared across these traits, suggesting pleiotropic effects. Some of the QTLs were near previously identified QTLs or candidate genes that have been reported to be linked to meat quality traits associated with backfat and intramuscular fat. Other candidate genes identified in the study include TNFRSF11A, LEPR, and genes from the SERPINB family, highlighting their roles in fat deposition and composition. Additional candidate genes were also implicated in regulation of fat metabolism, adipogenesis, and adiposity. These findings offer valuable insights into the genetic architecture of fat traits in pigs, which could inform breeding strategies aimed at improving the pork quality. Full article

This research examined the phenotypic and genotypic variability of traits assessed in the gilt performance test and their subsequent impact on gilt selection. The traits evaluated in the gilt performance test were analyzed on two pig farms over a period of 3 consecutive years. A total of 3664 gilts were included in the research. At the end of the test, body weight, backfat thickness (BF1 and BF2), and longissimus dorsi muscle depth (MLD) were measured using an ultrasound device. The following breeds were evaluated on the farms: Landrace (L)–1981 gilts, Large White (LW)–1344 gilts, and Duroc (D)–339 gilts. In the analyzed population, direct genetic effects accounted for 0.2647 of the total variation in age at the end of the test (AET). Heritability coefficients of 0.37 for BF1 and 0.35 for BF2 indicate that these traits are highly heritable in the studied population. On the other hand, the heritability coefficient for the depth of MLD, which is 0.23, places this trait in the group of medium heritable traits. High heritability coefficients of these traits indicate great potential for genetic improvement through selection. The use of well-designed selection programs aimed at these traits can significantly accelerate the genetic improvement of the population and have an impact on the economic profit of pork production. Full article