Effects of potato mixed silage on the physical and chemical characteristics of pork
2008
Shimazawa, K.(Nagasaki-ken. Livestock Experiment Station, Shimabara (Japan)) | Honda, A. | Takeno, T. | Nishikawa, T. | Ono, Y.
This study was conducted to evaluate the physical and chemical characteristics of pork produced by a potato mixed silage diet. Fifteen pigs were divided into two groups. One group of 8 pigs was treated by the potato mixed silage, while the other control group of 7 pigs was fed a commercial diet, ad libitum. There were no differences in back fat depth between the two groups, but the fat content in loin meat was significantly higher in pigs treated by potato mixed silage than in control pigs (6.0 vs 1.9%, P0.01). In physical characteristics, shear stress value was significantly lower in potato mixed silage treated pigs than in the control groups of potato mixed silage group was significantly lower than that of control group(1164 vs 1474g, P0.01), but cooking loss and water holding capacity did not show any differences between the groups. No differences were observed in fatty acid composition and melting point in back fat between the groups. In the intramuscular fat, however, the treatment of the potato mixed silage resulted in higher percentages of saturated and monounsaturated fatty acids. These results suggest that potato mixed silage stimulates intramuscular fat accumulation and change of fatty acid composition in loin meat, and could produce tender and highly acceptable quality pork.
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