Effects of pig diet on the quality of pork and pork products
Abstract
Among pig rearing conditions, feeding highly influences the quality of pork and pork products. The feeding level and profile (restriction-realimentation) determine the rate and composition of growth (lipids/proteins) at both body and tissue levels, thereby influencing carcass and tissue composition. Thus, the eating quality of pork may be modified as a consequence of variation in intramuscular fat content. The balance between main nutrients, in particular the protein and energy levels, also influences growth rate and tissue composition. In pigs, the lipid composition of tissues highly depends on the lipid composition of the diet. Therefore, the fatty acid profile of meat (n-3 PUFA content for example) can be easily modified through feeding, thereby improving the quality of pork for the consumer and meeting the nutritionist’s requirements.
Attachments
No supporting information for this article##plugins.generic.statArticle.title##
Views: 933
Most read articles by the same author(s)
- E.M.C. TERLOUW, I. CASSAR-MALEK, B. PICARD, C. BOURGUET, V. DEISS, C. ARNOULD, C. BERRI, E. LE BIHAN-DUVAL, F. LEFÈVRE, B. LEBRET, Stress during rearing and at slaughter: influence on meat quality , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- B. LEBRET, S. PRACHE, C. BERRI, F. LEFÈVRE, D. BAUCHART, B. PICARD, G. CORRAZE, F. MÉDALE, J. FAURE, H. ALAMI-DURANTE, Meat quality: influence of animals’ characteristics and rearing conditions , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- A. LISTRAT, B. LEBRET, I. LOUVEAU, T. ASTRUC, M. BONNET, L. LEFAUCHEUR, J. BUGEON, How muscle structure and composition determine meat quality , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande
- E. BAEZA , N. RIDEAU , P. CHARTRIN , S. DAVAIL , R. HOO-PARIS, J. MOUROT , G. GUY , M.D. BERNADET , H. JUIN , K. METEAU, D. HERMIER , Fattening ability of Muscovy, Pekin and their hybrids, hinny and mule ducks , INRAE Productions Animales: Vol. 18 No. 2 (2005)
- H. GILBERT, Y. BILLON, L. BROSSARD, J. FAURE, P. GATELLIER, F. GONDRET, E. LABUSSIÈRE, B. LEBRET, L. LEFAUCHEUR, N. LE FLOCH, I. LOUVEAU, E. MERLOT, M.-C. MEUNIER-SALAÜN, L. MONTAGNE, P. MORMÈDE, D. RENAUDEAU, J. RIQUET, C. ROGEL-GAILLARD, J. VAN MILGEN, A. VINCENT, J. NOBLET, Selection for residual feed intake in pigs: impacts on production traits and challenges for pork production , INRAE Productions Animales: Vol. 30 No. 5 (2017)
- B. LEBRET, J. MOUROT, Characteristics and quality of pig adipose tissues. Influence of rearing factors , INRAE Productions Animales: Vol. 11 No. 2 (1998)
- M. BONNEAU , J.Y. DOURMAD , B. LEBRET, M.C. MEUNIER-SALAÜN, S. ESPAGNOL , Y. SALAÜN , P. LETERME , H. VAN DER WERF, Overall evaluation of pig production systems and their optimisation on the farm level , INRAE Productions Animales: Vol. 21 No. 4 (2008): Numéro spécial : Porcherie verte
- Y. CHILLIARD , D. BAUCHART , M. LESSIRE , P. SCHMIDELY , J. MOUROT , Product quality : modulation of milk and meat fatty acid composition by animal feeding , INRAE Productions Animales: Vol. 21 No. 1 (2008): Numéro spécial "20 ans de recherches en productions animales à l’INRA"
- B. LEBRET, L. LEFAUCHEUR, J. MOUROT, Pig meat quality. Influence of rearing factors on skeletal muscle traits , INRAE Productions Animales: Vol. 12 No. 1 (1999)
- B. LEBRET, B. PICARD, The main components of carcasses and meat quality in various animal species , INRAE Productions Animales: Vol. 28 No. 2 (2015): Numéro spécial : Le muscle et la viande