title: Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality.
abstract: The effect of pasta inclusion in finishing pig diets was evaluated on growth performance, carcass characteristics, and ham quality. Pigs (144) were assigned to 4 diets with different pasta levels: 0 (control, corn-based diet), 30, 60, or 80%. Pigs fed pasta had greater (linear, P<0.01) feed intakes than controls. Pasta increased (quadratic, P<0.01) carcass weight and dressing percentage reaching the highest values at 30% inclusion level, and reduced (linear, P<0.01) the Longissimus thoracis et lumborum thickness. Pasta decreased (linear, P<0.01) linoleic acid and polyunsaturated fatty acid levels in subcutaneous (fresh and seasoned hams) and intramuscular (seasoned hams) fat, and enhanced saturated fatty acid content in subcutaneous fat (fresh hams: quadratic, P<0.01; seasoned hams: linear, P=0.03). Proteolysis index, colour, weight losses, and sensory properties (excepted extraneous taste) of the hams were unaffected by the pasta. Pasta could be considered as an ingredient in the diet for typical Italian finishing heavy pigs.
authors.affiliation: Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy. Electronic address: aldo.prandini@unicatt.it.
authors.forename: A
authors.initials: A
authors.lastname: Prandini
authors.affiliation: Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
authors.forename: S
authors.initials: S
authors.lastname: Sigolo
authors.affiliation: Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Moschini
authors.affiliation: Feed and Food Science and Nutrition Institute, Agricultural Faculty, Università Cattolica del Sacro Cuore, Via Emila Parmense 84, 29122, Piacenza, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Giuberti
authors.affiliation: CERZOO, Research Center for Zootechny and the Environment, Via Decorati al Valor Civile 59, 29122, S. Bonico, (PC), Italy.
authors.forename: M
authors.initials: M
authors.lastname: Morlacchini
mesh_terms: D000273:Adipose Tissue / Q000378:metabolism; D000821:Animal Feed; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D002523:Edible Grain; D002149:Energy Intake; D005227:Fatty Acids / Q000378:metabolism*; D005231:Fatty Acids, Unsaturated / Q000378:metabolism; D006801:Humans; D007558:Italy; D019787:Linoleic Acid / Q000378:metabolism; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000378:metabolism; D050151:Subcutaneous Fat / Q000378:metabolism; D013552:Swine; D014908:Triticum; D003313:Zea mays
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D019787:Linoleic Acid
keywords: Carcass; Corn; Dry pasta by-product; Ham quality; Heavy pig; Performance