Effect of different dietary factors on intramuscular fat content in pigs
The objective of this thesis was: (1) to test if Spanish consumers associate intramuscular fat (IMF) content with acceptability of pork meat; (2) to increase IMF through nutritional strategies (supplementation with conjugated linoleic acid, reduction of vitamin A, reduction of protein, lysine, suppl...
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| Tipo de recurso: | tesis doctoral |
| Estado: | Versión publicada |
| Fecha de publicación: | 2012 |
| País: | España |
| Institución: | Universitat Rovira i virgili (URV) |
| Repositorio: | Repositori Institucional de la Universitat Rovira i Virgili |
| OAI Identifier: | oai:urv.cat:TDX:1134 |
| Acceso en línea: | https://hdl.handle.net/20.500.11797/TDX1134 http://hdl.handle.net/10803/96335 |
| Access Level: | acceso abierto |
| Palabra clave: | 663/664 - Aliments i nutrició. Enologia. Olis. Greixos 631 - Agricultura. Agronomia. Maquinària agrícola. Sòls. Edafologia agrícola 619 - Veterinària 577 - Bioquímica. Biologia molecular. Biofísica |
| Sumario: | The objective of this thesis was: (1) to test if Spanish consumers associate intramuscular fat (IMF) content with acceptability of pork meat; (2) to increase IMF through nutritional strategies (supplementation with conjugated linoleic acid, reduction of vitamin A, reduction of protein, lysine, supplementation with arginine and leucine). Results showed that from the point of view of taste, consumers prefer the meat with a high IMF content. An increase of IMF was observed when dietary protein or lysine were reduced (without modifying lysine or protein content, respectively) in a fatter but not in a leaner genotype. It can be concluded that modification of IMF content through the diet depends on the genotype, and that changes in dietary protein and lysine levels elicit the greatest response. |
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