将橄副产品纳入比萨罗猪的饮食:对干燥制产品质量的影响
Ana Leite1,2, Lia Vasconcelos1,2, Sergio Lopez3
1Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Foods (Basel, Switzerland)
|August 29, 2024
概括
将橄蛋糕纳入比萨罗猪的饮食中,通过增加有益的n-3脂肪酸,改善了干肉的质量. 这种饮食变化提高了加工猪肉产品的营养成分.
科学领域:
- 动物科学动物科学
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
背景情况:
- 橄蛋糕是橄油生产的副产品,通常使用不足.
- 像Bísaro这样的土著猪品种具有独特的肉质特征.
- 饮食干预可以显著改变脂肪酸概况和肉制品的质量.
研究的目的:
- 评估橄蛋糕在饮食中加入对比萨罗猪干肉制品质量的影响.
- 为了分析不同程度的橄蛋糕养的猪的腰部和"cachaços"的物理化学成分和脂肪酸概况.
主要方法:
- 比萨罗猪的食补充了不同百分比的橄蛋糕.
- 使用标准化方法,加工腰部和cachaços,制成干制品.
- 分析了物理化学参数 (aw,水分,脂肪,蛋白质,血红素,NaCl) 和脂肪酸概况 (SFA,MUFA,PUFA,n-3,n-6).
主要成果:
- 在产品类型之间观察到w,湿度,总脂肪,蛋白质和色素的显著差异 (羊皮与"cachaço").
- 饮食中加入橄蛋糕显著影响了NaCl含量,并增加了n-3脂肪酸的含量.
- 养25%离心橄蛋糕的猪表现出最高的n-3脂肪酸水平,导致PUFA n-6/n-3比率降低.
结论:
- 用橄蛋糕补充饮食对比萨罗猪干肉制品的脂肪酸特征产生积极影响,特别是增加n-3脂肪酸.
- 橄蛋糕可以成为一种有价值的料成分,可以提高加工猪肉的营养质量,特别是通过提高n-3脂肪酸含量和降低n-6/n-3比率.
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