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Meat Sci. 2017 Sep;131:152-157. doi: 10.1016/j.meatsci.2017.05.015. Epub 2017 May 13.

Effect of low-protein diets in heavy pigs on dry-cured ham quality characteristics.

Author information

1
Department of Food, Environmental and Nutritional Sciences (DeFENS), UniversitĂ  degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
2
Department of Food, Environmental and Nutritional Sciences (DeFENS), UniversitĂ  degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Electronic address: cristina.alamprese@unimi.it.

Abstract

The present work aimed at evaluating if heavy pig low-protein diets balanced for amino acid (AA) profile affect the quality characteristics of dry cured hams. To the aim, 40 hams obtained by Italian DurocĂ—Italian Large White pigs fed three different dietary crude protein and indispensable AA levels were compared with those obtained by a conventional Parma ham Protected Designation of Origin diet (C). No physico-chemical (aw, pH), chemical (gross composition, NaCl, lipid peroxidation, non-protein nitrogen, total volatile bases) or sensory characteristics of hams were systematically affected by the administered diet, animal sex or their interaction with the exception of total and subcutaneous fat (the latter measured by an image analysis procedure). Considering gilts, low-protein diets resulted in samples with higher fat content and subcutaneous fat thickness with respect to hams obtained with C diet. In conclusion, low protein diets in the finishing phase of pig breeding could reduce the environmental impact due to nitrogen excretion without significantly affecting ham quality.

KEYWORDS:

Dry-cured ham; Environmental impact; Low-protein diet; Quality; Sustainability

PMID:
28527366
DOI:
10.1016/j.meatsci.2017.05.015
[Indexed for MEDLINE]

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