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Published (Version of Record)CC BY V4.0, Open Access
Journal article
Dietary lecithin supplementation can improve the quality of the m. Longissimus thoracis
Animals, Vol.5(4), pp.1180-1191
2015
Abstract
Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness (P < 0.001) and chewiness (P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased (P < 0.05) the linoleic acid and reduced (P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol (P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs.
Details
- Title
- Dietary lecithin supplementation can improve the quality of the m. Longissimus thoracis
- Authors/Creators
- D.N. D’Souza (Author/Creator)B.L. Blake (Author/Creator)I. Williams (Author/Creator)B.P. Mullan (Author/Creator)D.W. Pethick (Author/Creator)F.R. Dunshea (Author/Creator)
- Publication Details
- Animals, Vol.5(4), pp.1180-1191
- Publisher
- Multidisciplinary Digital Publishing Institute (MDPI)
- Identifiers
- 991005545162407891
- Copyright
- © 2015 by the authors.
- Murdoch Affiliation
- School of Veterinary and Life Sciences
- Language
- English
- Resource Type
- Journal article
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- Collaboration types
- Industry collaboration
- Domestic collaboration
- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Agriculture, Dairy & Animal Science
- Veterinary Sciences
- Zoology
- ESI research areas
- Plant & Animal Science