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Dietary lecithin supplementation can improve the quality of the m. Longissimus thoracis

D’Souza, D.N., Blake, B.L., Williams, I., Mullan, B.P., Pethick, D.W. and Dunshea, F.R. (2015) Dietary lecithin supplementation can improve the quality of the m. Longissimus thoracis. Animals, 5 (4). pp. 1180-1191.

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Abstract

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.

Publication Type: Journal Article
Murdoch Affiliation: School of Veterinary and Life Sciences
Publisher: Multidisciplinary Digital Publishing Institute (MDPI)
Copyright: © 2015 by the authors.
URI: http://researchrepository.murdoch.edu.au/id/eprint/29339
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