Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production.
In order to investigate the effects of dietary crude protein (CP) and lysine (Lys) content on some technological properties of green hams destined for Protected Designation of Origin (PDO) dry-cured ham, green hams visual appraisal scores, thickness, iodine number and fatty acid composition of subcutaneous fat, and ham weight losses during seasoning (SL) were assessed. The green hams were obtained from 233 pigs fed four diets containing 140 to 110g/kg CP and 6.5 to 5.3g/kg total Lys from 90 to 165kg body weight. A reduction in dietary CP and Lys of up to 20% compared with conventional feeds led to a 15% increase in the thickness of the subcutaneous fat, a 5% decrease in linoleic and polyunsaturated fatty acids in subcutaneous fat and a 7% decrease in SL. A 20% reduction of CP and Lys in diets for finishing pigs has positive effects on the technological properties of green hams destined for PDO dry-cured ham production.
Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy. Electronic address: luigi.gallo@unipd.it.
Luigi
L
Gallo
Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
Mirco
M
Dalla Bona
Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
Luca
L
Carraro
Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
Alessio
A
Cecchinato
Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
Paolo
P
Carnier
Department of Agronomy Food Natural resources Animals and Environment, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
Stefano
S
Schiavon
D000821:Animal Feed / Q000032:analysis*; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001823:Body Composition; D001835:Body Weight; D003116:Color; D004032:Diet / Q000662:veterinary*; D004044:Dietary Proteins / Q000008:administration & dosage*; D005227:Fatty Acids / Q000032:analysis; D005260:Female; D008239:Lysine / Q000008:administration & dosage*; D008297:Male; D008461:Meat Products / Q000032:analysis*; D000069466:Red Meat / Q000032:analysis*; D050151:Subcutaneous Fat / Q000737:chemistry; D013552:Swine
D004044:Dietary Proteins; D005227:Fatty Acids; D008239:Lysine
Dry-cured ham; Green ham properties; Low-protein diets; Pig