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Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

Akit, Henny and Collins, Cherie Louise and Fahri, Fahri T. and Hung, Alex Tsungyu and D'Souza, D. N. and Leury, Brian Joseph and Dunshea, Frank Rowland (2014) Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts. Meat Science, 96 (3). pp. 1147-1151. ISSN 0309-1740; ESSN: 1873-4138

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Official URL: http://www.sciencedirect.com/science/article/pii/S...

Abstract

The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P = 0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P < 0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P > 0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P < 0.05, respectively) but no changes on b* values (P = 0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork.

Item Type:Article
Keyword:Finisher pig; Lecithin; Dressing percentage; Chewiness; Collagen
Faculty or Institute:Faculty of Agriculture
Publisher:Elsevier
DOI Number:10.1016/j.meatsci.2013.10.028
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.meatsci.2013.10.028
ID Code:37099
Deposited By: Nabilah Mustapa
Deposited On:07 Sep 2015 19:06
Last Modified:07 Sep 2015 19:06

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