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Journal Articles Meat Science Year : 2023

Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources

Abstract

Genetic and feeding factors were combined to improve various quality attributes of pork. Thirty Duroc (D) and thirty Pietrain NN (P) female crossbreeds received a control (C) or an R diet including extruded faba bean and linseed, from 30 to 115 kg. Growth, feed efficiency and slaughter weight were higher for P vs. D pigs and for R vs. C pigs. D pigs had fatter carcasses than P, whereas feeding did not affect carcass fatness. Compared with P, loin meat from D pigs had lower drip, higher ultimate pH and lipid content, and higher marbling, tenderness and juiciness scores (P < 0.05). R feeding did not modify sensory traits but improved pork nutritional value by markedly reducing n-6:n-3 and saturated:n-3 fatty acid ratios (P < 0.001). Combining D genotype and R diet is a favorable strategy for sensory, nutritional, technological properties and societal image of pork through relocation of feed resources, but requires a better market valorization to be implemented.
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hal-03920179 , version 1 (03-01-2023)

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Attribution - NonCommercial - NoDerivatives

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Bénédicte Lebret, Sihem Lhuisset, Etienne Labussière, Isabelle Louveau. Combining pig genetic and feeding strategies improves the sensory, nutritional and technological quality of pork in the context of relocation of feed resources. Meat Science, 2023, 197, pp.109074. ⟨10.1016/j.meatsci.2022.109074⟩. ⟨hal-03920179⟩

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