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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.ORCID: 0000-0002-3255-7677 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.

Item 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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