Animals | |
Dietary Lecithin Supplementation Can Improve the Quality of the M. |
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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 (
【 授权许可】
CC BY
© 2015 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190002811ZK.pdf | 108KB | download |