Efecto del tipo de almidón en la dieta sobre distintos aspectos productivos, digestivos y de la calidad de cerdos en cebo destinados a jamón DO Teruel

Starch is the main source of energy in growing-finishing pigs. Although starch is mostly digested in the small intestine, a variable part of it, depending on its nature, can reach the caecum and colon, where is fermented to volatile fatty acids. Therefore, starch characteristics promote different metabolic responses that can affect productive parameters. This work aimed to study the effect of the starch source on productive performances and carcass and meat quality of growing-finishing pigs intended for dry-cured products. The assay was carried out in facilities of Animal Investigation Support Service, in Veterinary Faculty of the University of Zaragoza. The pigs came from a farm belonging to the company Turolense Ganadera SA (TUGASA), located in Andorra (Teruel). A total of 72 Duroc x (Landrace x Large White) gilts with 63.7 plus-minus 4.55 body weight (BW) were used. Animals were distributed by weight in six pens of three pigs for each experimental treatment. Four diets, based on their source of starch, were given. All diets included 440 g starch per kg, of which 0.45 was provided by the tested source. Pigs received the experimental diets for 35 days, and intake and weight were weekly recorded. Apparent organic matter digestibility (OMD) was determined on the fifth week with chromium oxide as indigestible marker. After, pigs were slaughtered at 93.6 plus-minus 6.41 kg BW. Some measures of carcass were taken and meat was analysed for its protein and fat content. For the statistical analysis of results, dietary treatment was considered as main effect, and initial BW and slaughter weight were used as a covariate when significant. Pigs fed P tended to grow faster and to have better feed conversion ratio than those given R. Apparent OMD was higher in pigs given B than in those given M, with those fed P or R recording intermediate values. Carcass from pigs fed R tended to have higher back fat depth than pigs fed P or M, but no dietary effect was detected on intramuscular fat or protein content. Intramuscular fat was more saturated in pigs given B and P, in the case of peas probably because of the higher fermentative activity of the microbial population in the hindgut. Diet M promoted a higher X