[Autom. eng. transl.] The effect of the inclusion of dried pasta by-products in pig diets for finishing on growth performance, carcass characteristics and the quality of hams was assessed. 144 pigs were assigned to 4 diets with different levels of inclusion of pasta: 0 (control, corn-based diet), 30, 60, or 80%. The pigs that received pasta had more ingestions than the controls (P <0.01). Pasta increased carcass weight (P <0.01) and slaughter yield with the best results at 30% level, but reduced (P <0.01) the thickness of Longissimus d .. Pasta decreased (P <0.01) the levels of linoleic acid and polyunsaturated fats in subcutaneous fat both in the fresh and seasoned thigh and in the intramuscular fat in the mature and increased saturated fatty acids in subcutaneous fat in the fresh (P <0.01) and in the seasoned (P = 0.03 ). The proteolysis index, the color, the weight loss and the sensory properties (except for a modest detection in the descriptor "foreign flavors" for the 60% paste treatment only) 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.
|Translated title of the contribution||[Autom. eng. transl.] Pasta by-products in pig feed|
|Number of pages||6|
|Journal||RIVISTA DI SUINICOLTURA|
|Publication status||Published - 2016|