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Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder

2024Journal article Open access
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dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorPereira, Etelvina
dc.contributor.authorDomínguez, Rubén
dc.contributor.authorLorenzo, José M.
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2024-07-22T10:34:55Z
dc.date.available2024-07-22T10:34:55Z
dc.date.issued2024
dc.description.abstractThe purpose of this study was to assess the following effects: (1) the inclusion of olive in the animal’s diet on the dry-cured shoulder; (2) the effect of curing on three different muscles (infraspinatus, supraspinatus, and subscapular); (3) the effect of different curing times (fresh shoulder, 6 months curing, and 12 months curing). For this purpose, forty shoulders were used, followed by a cold nitrite-free curing process with controlled humidity and temperature, according to the flowchart of a company that implements highly stringent standards in terms of food safety and quality. Samples were evaluated for their physicochemical composition and lipid profile. All the physicochemical composition parameters were significantly different (p < 0.001) in the three muscles studied. As might be expected, the curing times from the fresh product to the final product were also significantly different for all the parameters studied in this work. Regarding the inclusion of olive cake, it was found that treatment with a base diet + 10% exhausted olive cake (T4) showed higher levels for the parameters NaCl, collagen, and total fat. As for the fatty acid profile, in general, the olive did not influence the final product. On the other hand, we found that the type of muscle and the curing time of the cured shoulder had a significant influence on the fatty acid profile. We should also point out that there are significant differences in the interaction between curing time and muscle, particularly in saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs), as well as the lipid quality indices. Canonical discriminant analysis is viable for evaluating the evolution of the curing process, discriminating and classifying curing times, and evaluating the muscles of the Bísaro pork shoulder. Also, the introduction of olive cake into the animal diet does not affect the final product obtained.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020) and SusTEC (LA/P/0007/2020). GAIN (Axencia Galega de Innovaci\u00F3n) for supporting this article (grant number IN607A2019/01) and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragan\u00E7a \u2018Cantinho do Alfredo\u2019. Grants of A.L. and L.V. are due to NORTE-01-0247-FEDER-072234. The authors (S.R., J.M.L., R.D., and A.T.) are members of the Healthy Meat network, funded by CYTED (ref: 119RT0568). This study is part of a project between a research center (Carcass and Meat Quality and Technology Laboratory of Agrarian School of Bragan\u00E7a) and a meat manufacturing industry (B\u00EDsaro Salsicharia Tradicional) to develop and add value to animals reared in the extensive system and create new processed meat products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Pereira, Etelvina; Domínguez-Valencia, Rubén; Lorenzo, José Manuel; Teixeira, Alfredo (2024). Effect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulder. Animals. ISSN 2076-2615. 14:11, p. 1-18pt_PT
dc.identifier.doi10.3390/ani14111697pt_PT
dc.identifier.issn2076-2615
dc.identifier.urihttp://hdl.handle.net/10198/30047
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBísaropt_PT
dc.subjectChemical compositionpt_PT
dc.subjectCuring processpt_PT
dc.subjectDry-cured shoulderpt_PT
dc.subjectFatty acid profilept_PT
dc.subjectMusclespt_PT
dc.subjectNative breedpt_PT
dc.subjectNitrite-freept_PT
dc.subjectOlive cakept_PT
dc.titleEffect of Olive Cake in Bísaro Pig Feed on Physicochemical Composition and Fatty Acid Profile of Three Different Muscles of Dry-Cured Shoulderpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleAssociate Laboratory for Sustainability and Tecnology in Mountain Regions
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0007%2F2020/PT
oaire.citation.endPage18pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAnimalspt_PT
oaire.citation.volume14pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameRodrigues
person.familyNameTeixeira
person.givenNameAna
person.givenNameLia
person.givenNameSandra
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
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person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id56195849200
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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