Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis

Animals

Darryl N. D’Souza¹  Bronwyn L. Blake²  Ian H. Williams³  Bruce P. Mullan²  David W. Pethick⁴  Frank R. Dunshea⁵ 

[1] Australian Pork Limited, Level 2, 2 Brisbane Ave, Barton, Australian Capital Territory 2600, Australia; E-Mail:;Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia; E-Mails:;School of Animal Biology, The University of Western Australia, Crawley, Western Australia 6009, Australia; E-Mail:;School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia 6150, Australia; E-Mail:;Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia

关键词: lecithin;    pork quality;    texture;    compression;   

DOI  :  10.3390/ani5040405

来源: mdpi

【 摘 要 】

Meat tenderness and texture can be influenced by the connective tissue content. Dietary lecithin offers a means of improving fat digestibility of pigs and reducing the connective tissue of pork. This feeding study confirmed that dietary lecithin decreased the chewiness and improved the fatty acid composition of pork without impacting on growth performance of pigs. Therefore, dietary lecithin supplementation has the potential to improve the quality attributes of pork.

Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness (P < 0.001) and chewiness (P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased (P < 0.05) the linoleic acid and reduced (P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol (P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.