Effect of Free-Range and Low-Protein Concentrated Diets on Growth Performance, Carcass Traits, and Meat Composition of Iberian Pig
2020
Tejeda Sereno, Juan Florencio | Hernández Matamoros, Alejandro | Paniagua Breña, Mercedes | González Sánchez, María Elena | Universidad de Extremadura. Instituto Universitario de Investigación de Recursos Agrarios (INURA) | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | CICYTEX. Instituto de Investigaciones Agrarias Finca La Orden - Valdesequera
The feeding system is one of the main factors influencing the Iberian pig meat quality. This experiment was undertaken to evaluate the influence of feeding diets containing di_erent levels of protein on performance, carcass, and meat quality of Iberian pigs. To that aim, 24 castrated male Retinto Iberian pigs with an average weight of 116 kg were fed under free-range conditions with acorns and grass (FR), and on concentrated diets in confinement with standard (SP) and low protein content (LP). The crude protein content in acorns was lower than that in the grass and SP diet, but similar to that in the LP diet. FR pigs needed more time to achieve slaughter weight than LP and SP pigs. Iberian pigs fed on low-protein diet (FR and LP) had a higher intramuscular fat content in the musculus serratus ventralis than SP pigs. The influence of diet on the fatty-acid composition was reflected more markedly in subcutaneous fat than in muscles. FR pigs showed a higher level of C18:1 n-9 and total polyunsaturated fatty acids and lower total saturated fatty acids in subcutaneous fat than LP and SP. It is concluded that diets with low protein levels do not a_ect Iberian pig productive traits but change the meat composition, rendering them an interesting strategy to improve the quality of Iberian pig meat and dry-cured products.
显示更多 [+] 显示较少 [-]The research was supported by the regional government of Extremadura and the European Social Fund (Research Project PRI08B091)
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