Meat quality from pigs fed tomato processing waste

Antonio Gallo, Luisa Biondi, Giuseppe Luciano, Dario Cutello, Antonio Natalello, Simona Mattioli, Alessandro Priolo, Massimiliano Lanza, Luciano Morbidini, Bernardo Valenti

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Sixteen Nero Siciliano pigs were used to investigate the effect of dietary tomato processing waste on meat quality. During 86 days one group (CON, n = 8) received a pelleted conventional diet, while another group (TOM, n = 8) received the same diet in which tomato waste replaced 15% of corn. The dietary treatment did not affect growth performances. The TOM diet reduced intramuscular fat, SFA and MUFA content, while increasing the n-6:n-3 ratio in meat (P <.05). The TOM diet increased the concentration of PUFA, PUFA n-3, PUFA n-6 and the n-6:n-3 ratio (P <.01). The instrumental colour descriptors of backfat were unaffected by diet. The TOM diet increased deposition of retinol in meat (P <.001) but did not affect oxidative stability parameters measured in fresh meat and meat homogenates with pro-oxidant catalysts. Concluding, tomato pomace fed to pigs at higher levels compared to previous reports had no adverse effects on the investigated meat quality traits.
Original languageEnglish
Pages (from-to)N/A-N/A
JournalMeat Science
Volume159
DOIs
Publication statusPublished - 2020

Keywords

  • Fat
  • Fatty acids
  • Oxidative stability
  • Pork
  • Tomato pomace

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