Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

被引：27
作者：
Akit, H. [1 ,2 ]
Collins, C. L. [3 ]
Fahri, F. T. [1 ]
Hung, A. T. [1 ]
D'Souza, D. N. [4 ]
Leury, B. J. [1 ]
Dunshea, F. R. [1 ]
机构：
[1] Univ Melbourne, Parkville, Vic 3010, Australia
[2] Univ Putra Malaysia, Serdang 43400, Selangor, Malaysia
[3] Rivalea Australia Pty Ltd, Corowa, NSW 2646, Australia
[4] Australian Pork Ltd, Deakin West, ACT 2600, Australia
来源：
MEAT SCIENCE | 2014年 / 96卷 / 03期
关键词：
Finisher pig; Lecithin; Dressing percentage; Chewiness; Collagen; INTRAMUSCULAR CONNECTIVE-TISSUE; COLLAGEN CROSS-LINKING; MEAT QUALITY TRAITS; PORK LOIN; NUTRIENT DIGESTIBILITY; GROWTH-PERFORMANCE; SARCOMERE-LENGTH; SHEAR FORCE; TASTE PANEL; TENDERNESS;
D O I：
10.1016/j.meatsci.2013.10.028
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gas for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner-Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P = 0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P < 0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P > 0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P < 0.05, respectively) but no changes on b* values (P = 0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork. (C) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：1147 / 1151
页数：5
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