title: Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork.
abstract: The effect of feeding pigs with carob pulp on meat quality was investigated. Nine pigs were finished on a conventional concentrate-based diet (control), while two groups received a diet comprising of the same ingredients with the inclusion of 8% or 15% carob pulp (Carob 8% and Carob 15%, respectively). Feeding carob-containing diets reduced the concentration of saturated fatty acids in the muscle, increased the concentration of monounsaturated fatty acids in meat (P < 0.01) and of n-3 polyunsaturated fatty acids (PUFAs) and reduced the n-6/n-3 PUFA ratio (P < 0.001). The meat underwent slow oxidative deterioration over 9 days of storage. However, the Carob 15% treatment increased meat susceptibility to lipid oxidation across storage (P = 0.03), while the dietary treatment did not affect meat colour stability. In conclusion, feeding pigs with carob pulp could represent a strategy,in the Mediterranean areas, to naturally improve meat nutritional value and to promote the exploitation of this local feed resource.
authors.forename: L
authors.initials: L
authors.lastname: Inserra
authors.forename: G
authors.initials: G
authors.lastname: Luciano
authors.forename: M
authors.initials: M
authors.lastname: Bella
authors.forename: M
authors.initials: M
authors.lastname: Scerra
authors.forename: C
authors.initials: C
authors.lastname: Cilione
authors.forename: P
authors.initials: P
authors.lastname: Basile
authors.forename: M
authors.initials: M
authors.lastname: Lanza
authors.forename: A
authors.initials: A
authors.lastname: Priolo
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed; D000818:Animals; D001823:Body Composition; D003116:Color; D004032:Diet; D004041:Dietary Fats / Q000032:analysis* / Q000592:standards; D019587:Dietary Supplements; D007887:Fabaceae; D005227:Fatty Acids / Q000378:metabolism*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D005685:Galactans; D006801:Humans; D015227:Lipid Peroxidation; D008351:Mannans; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000378:metabolism; D009753:Nutritive Value; D010084:Oxidation-Reduction; D053149:Plant Gums; D012639:Seeds; D013552:Swine
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D005685:Galactans; D008351:Mannans; D053149:Plant Gums; C017471:locust bean gum