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Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality

2024Journal article Open access
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dc.contributor.authorLeite, Ana
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLopez, Sergio
dc.contributor.authorOutor-Monteiro, Divanildo
dc.contributor.authorPinheiro, Victor
dc.contributor.authorRodrigues, Sandra
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2024-10-16T08:30:48Z
dc.date.available2024-10-16T08:30:48Z
dc.date.issued2024
dc.description.abstractThe objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous Bísaro pigs on the quality of processed meat products. To this end, loins and “cachaços” were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p < 0.001), moisture (p < 0.001), total fat (p < 0.001), protein (p < 0.001), and haem pigments (p < 0.001). The diet significantly impacted the NaCl content (p < 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p > 0.05). However, a significant difference was observed for n-3 (p < 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6/n-3 ratio (p < 0.01).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). The authors are also grateful to GAIN (Axencia Galega de Innovación) for supporting this article (grant number IN607A2019/01) and to Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragança ‘Cantinho do Alfredo’. 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 Bragança) and a meat manufacturing industry (Bísaro Salsicharia Tradicional®) to develop and add value to animals reared in the extensive system and to create new processed meat products.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLeite, Ana; Vasconcelos, Lia; Lopez, Sergio; Outor-Monteiro, Divanildo; Pinheiro, Victor; Rodrigues, Sandra; Teixeira, Alfredo (2024). Incorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Quality. Foods. ISSN 2304-8158. 13:16, p. 1-16pt_PT
dc.identifier.doi10.3390/foods13162579pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10198/30423
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.subjectIndigenous bísaro pigpt_PT
dc.subjectProcessed meat productspt_PT
dc.subjectOlive cakept_PT
dc.subjectValorizationpt_PT
dc.titleIncorporating Olive By-Products in Bísaro Pig Diets: Effect on Dry-Cured Product Qualitypt_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.endPage16pt_PT
oaire.citation.issue16pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_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-id2015-35EF-B2C9
person.identifier.ciencia-id651F-D964-32E1
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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