title: Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs.
abstract: The effects sugar cane (SC) diets and a milling by product diet on meat quality characteristics of fresh meat and dry-cured ham were studied on a total of 48 Creole (CR) pigs. Pigs were fed with a control soya-bean meal corn diet (C1), a soya-bean meal wheat diet (C2), a SC fresh juice diet (SC-J), or a ground cane diet (SC-G). Average BW gain was 657, 530, 546, and 200g/d for diets C1, C2, SC-J and SC-G, respectively. Lean cuts (i.e., ham and loin) were significantly higher in SC-G than in C1 pigs (472 vs. 424g/kg; P<0.01); intermediate values were found for C2 and SC-J pigs (427 and 412g/kg, respectively). The ultimate pH in LD muscle was lower in SC-J than the other groups (5.44 vs. 5.65; P<0.01). The intra muscular fat (IMF) content in LD was significantly higher in SC-J diet and lower in SC-G diet (1.9% and 1.0%, respectively); intermediates values were found for C1 and C2 diets (1.4% on average). Ham weight losses during 6 months drying period were lower for SC-G fed pigs (9.7% vs. 12.4%; P<0.05) whereas weight losses during the 12 months drying period were not affected by diet. The TBA value in dry-cured ham was not affected by diet (P>0.05) whereas the fatty acids profiles of subcutaneous fat in SC-J and SC-G pigs contained more mono-unsaturated and less polyunsaturated fatty acids than in C1 and C2 groups. Significant effects of dietary treatment were found for dry-cured ham sensory quality parameters.
authors.affiliation: INRA, UR 143, Unité de Recherches Zootechniques, 97170 Petit Bourg, Guadeloupe, French West Indies, France.
authors.forename: X
authors.initials: X
authors.lastname: Xandé
authors.forename: J
authors.initials: J
authors.lastname: Mourot
authors.forename: H
authors.initials: H
authors.lastname: Archimède
authors.forename: J L
authors.initials: JL
authors.lastname: Gourdine
authors.forename: D
authors.initials: D
authors.lastname: Renaudeau