title: Avocado waste for finishing pigs: Impact on muscle composition and oxidative stability during chilled storage.
abstract: The utilization of agricultural waste materials for pig feeding may be an interesting option for reducing production costs and contributing to sustainability and environmental welfare. In the present study, a mixed diet enriched with avocado waste (TREATED) is used for finishing industrial genotype pigs. The muscle longissimus thoracis et lomborum (LTL) from TREATED pigs was analyzed for composition and oxidative and color stability and compared with muscles obtained from pigs fed a CONTROL diet. Dietary avocado had significant impact on the content and composition of intramuscular fat (IMF), reducing the lipid content in LTL muscles and increasing the degree of unsaturation. This did not increase the oxidative instability of samples. On the contrary, muscles from TREATED pigs had significantly lower lipid and protein oxidation rates during chilled storage. The color of the muscles from TREATED pigs was also preserved from oxidation.
authors.affiliation: Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190 Tepic, Nayarit, Mexico.
authors.forename: Silvia H
authors.initials: SH
authors.lastname: Hernández-López
authors.affiliation: Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190 Tepic, Nayarit, Mexico.
authors.forename: Javier G
authors.initials: JG
authors.lastname: Rodríguez-Carpena
authors.affiliation: Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190 Tepic, Nayarit, Mexico.
authors.forename: Clemente
authors.initials: C
authors.lastname: Lemus-Flores
authors.affiliation: Food Science, Faculty of Veterinary, Autonomous University of Nayarit, 63190 Tepic, Nayarit, Mexico.
authors.forename: Fernando
authors.initials: F
authors.lastname: Grageola-Nuñez
authors.affiliation: IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres. Spain. Electronic address: mariovet@unex.es.
authors.forename: Mario
authors.initials: M
authors.lastname: Estévez
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D000975:Antioxidants; D003080:Cold Temperature; D003116:Color; D004032:Diet / Q000662:veterinary; D061353:Food Storage; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D010084:Oxidation-Reduction; D027421:Persea; D013552:Swine; D013997:Time Factors
chemical_list: D000975:Antioxidants
keywords: Avocado waste; Color; Meat quality; Pig feeding; Protein oxidation; TBARS