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Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles

2025Journal article Open access
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datacite.subject.fosCiências Agrárias::Agricultura, Silvicultura e Pescas
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorPaié-Ribeiro, Jessica
dc.contributor.authorPinheiro, Victor
dc.contributor.authorGuedes, Cristina
dc.contributor.authorGomes, Maria José
dc.contributor.authorTeixeira, José
dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorOutor-Monteiro, Divanildo
dc.date.accessioned2025-04-04T09:04:59Z
dc.date.available2025-04-04T09:04:59Z
dc.date.issued2025
dc.description.abstractThe olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of Bísaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of Bísaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles—biceps femoris (BF), semimembranosus (SM), and semitendinosus (ST). Forty Bísaro pigs were assigned to five diets: control (CD), 10% raw OC (COC), two-phase OC (TPOC), exhausted OC (EOC), and exhausted OC with 1% olive oil (EOC-OO). The diets significantly influenced moisture, protein, collagen, and haem pigments (p < 0.05). TPOC had the highest moisture content, while CD had the lowest. Protein levels were higher in BF and SM for OC-fed pigs. Collagen in ST was highest in CD and lowest in EOC. Haem pigments varied, with EOC highest in BF and ST and EOC-OO highest in SM. Significant MUFA differences were found in BF (p < 0.001), highest in CD and lowest in TPOC. PUFA levels and the PUFA/SFA ratio were highest in TPOC (p < 0.001), while SFA remained unchanged. The results suggest that up to 10% OC can be included in pig diets without compromising meat quality, but factors such as economic viability and nutritional variability must be considered. This study provides new insights into how OC affects muscle composition, contributing to optimizing feeding strategies for better meat quality and sustainability.eng
dc.description.sponsorshipThis work was supported by the projects under UIDB/00772/2020 (https://doi. org/10.54499/UIDB/00772/2020, accessed on 1 February 2025), funded by the Portuguese Founda- tion for Science and Technology (FCT), and FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020 and UIDP/00690/2020 and SusTEC (LA/P/007/2020). The authors are grateful for the financial support provided.
dc.identifier.citationPaié-Ribeiro, Jessica; Pinheiro, Victor; Guedes, Cristina; Gomes, Maria José; Teixeira, José; Leite, Ana; Machado Vasconcelos, Lia; Teixeira, Alfredo; Outor-Monteiro, Divanildo (2025). Exploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles. International Journal of Food Sciences and Nutrition. ISSN 2304-8158. 14:5, p. 1-22
dc.identifier.doi10.3390/foods14050836
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/34382
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationVeterinary and Animal Science Research Centre
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relation.ispartofFoods
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectOlive by-products
dc.subjectExhausted olive cake
dc.subjectMeat quality
dc.subjectBísaro breed
dc.subjectCircular economy
dc.titleExploring the Potential of Olive By-Products in Bísaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscleseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleVeterinary and Animal Science Research Centre
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00772%2F2020/PT
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.citation.endPage22
oaire.citation.issue5
oaire.citation.startPage1
oaire.citation.titleFoods
oaire.citation.volume14
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameLeite
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameAna
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id57224659068
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
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