Impiego di sottoprodotti della pasta secca nella dieta dei suini: performance, caratteristiche della carcassa e qualità dei prosciutti

[Autom. eng. transl.] The effect of inclusion of dried pasta by-products in pig diets on the performance and quality of hams was assessed. 144 pigs were assigned to 4 diets: 0 (control, with corn), 30, 60, or 80% of pasta. The pigs that received pasta had more ingestions than the controls. Pasta increased carcass weight and slaughter yield (best values with 30%). The pasta has decreased the polyunsaturated acids in the fresh and seasoned hams and has increased the saturated fatty acids in the fresh and the seasoned. The proteolysis index, the color, the weight loss and the sensory properties - except for a modest detection in the descriptor of foreign flavors only with the 60% diet - of the seasoned hams were not influenced by the pasta; however, the global “liking” descriptor did not differ between the treatments. The by-products of dried pasta can therefore be considered as ingredients in the diet of typical Italian pigs.