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Stratégies génétiques et alimentaires pour améliorer les qualités sensorielles et nutritionnelles des viandes chez le porc

Abstract : To develop pig production practices that aim to improve the intrinsic (sensory, nutritional) and extrinsic qualities of pork (relocation of feed resources), we evaluated effects of genetic and nutritional factors on growth performance and on carcass and pork quality. A total of 60 female pigs from two different genotypes [LW × LD] x Piétrain NN (P, non-carrier of the n allele of the RYR1 (halothane) gene) or [LW × LD] x Duroc (D) were submitted to two different feeding regimen. Pigs were divided into 4 experimental groups (n=15/group) at 30 kg body weight (BW). The PT and DT groups received a control diet (T) including oilseed meal, while the PR and DR groups received a “Roc+” (R) diet including extruded faba bean as major protein source and extruded linseed as source of n-3 fatty acids (FA). The animals were raised in individual pens and fed ad libitum from 30-115 kg BW, with nutritional intake (LysD/NE) being adjusted weekly to the average requirements of animals. The growth rate, feed efficiency and slaughter BW were higher for D vs P (P < 0.001) and, to a lesser extent, R vs T (P < 0.05) pigs. D pigs exhibited lower carcass lean meat content, lower drip loss, higher ultimate pH and higher lipid content in their meat (loin), which was judged to be more marbled, tender and juicer by trained panelists (P < 0.05) than that from P pigs. The diet did not influence the sensory traits but improved the nutritional value of pork by markedly reducing the n-6/n-3 and saturated/n-3 FA ratios (P < 0.001). The combination of D genotype and R diet improves the sensory and nutritional properties of meat while contributing to the relocation of the production of feed resources.
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https://hal.inrae.fr/hal-03134696
Contributor : Bénédicte Lebret <>
Submitted on : Monday, February 8, 2021 - 2:41:54 PM
Last modification on : Friday, March 26, 2021 - 11:38:04 AM

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Sihem Lhuisset, Isabelle Louveau, Etienne Labussière, Anne Connan, Bénédicte Lebret. Stratégies génétiques et alimentaires pour améliorer les qualités sensorielles et nutritionnelles des viandes chez le porc. 53. Journées de la Recherche Porcine, INRAE - IFIP, Feb 2021, En ligne, France. ⟨hal-03134696⟩

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