Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product

Departamento de ​Mejora Genética Animal (INIA)

Detalles Bibliográficos
Autores: Rauw , Wendy Mercedes, Gómez Raya, Luis, Martín Pedrosa, Mercedes, Sanz-Calvo, Miguel A., de Mercado, Eduardo, Ciruelos, Juan J., Gómez-Izquierdo, Emilio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/271703
Acceso en línea:http://hdl.handle.net/10261/271703
https://api.elsevier.com/content/abstract/scopus_id/85113763556
Access Level:acceso abierto
Palabra clave:Additional sustainable pig production
Chemical compo-on
Fatty acid composition
Local feed crops
Meat quality
Sensory attributes
Soybean replacement
Taste panel
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spelling Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured productRauw , Wendy MercedesGómez Raya, LuisMartín Pedrosa, MercedesSanz-Calvo, Miguel A.de Mercado, EduardoCiruelos, Juan J.Gómez-Izquierdo, EmilioAdditional sustainable pig productionChemical compo-onFatty acid compositionLocal feed cropsMeat qualitySensory attributesSoybean replacementTaste panelDepartamento de ​Mejora Genética Animal (INIA)Aim of study: To evaluate the consequences for pork quality traits of replacing soybean meal with Narbon vetch in pig diets. Area of study: Castilla-Leon, Spain. Material and methods: 48 Duroc × Iberian barrows were fed diets with 0% (V0), 5% (V5), 10% (V10) and 20% (V20) inclusion of Narbon vetch. Pork quality traits investigated were 1) intramuscular fat, protein and moisture content of fresh loin, 2) fatty acid composition of subcutaneous fat, and 3) sensory attributes (Triangle test and a Simple Difference Test with a non-trained taste panel) of cured loin. Main results: Inclusion of Narbon vetch in the diet showed no significant effect on intramuscular fat, protein and moisture in fresh loin samples. Stearic acid was higher in subcutaneous fat of V5 than in V0 and V10 (p < 0.05), and oleic acid was higher in V10 than in V0, V5 and V20 (p < 0.05); no other differences in fatty acid composition were observed. Taste panelists tended to be able to distinguish V10 from V0 cured loins (p < 0.10), and were able to distinguish V20 from V0 loins (p < 0.05), in particular due to a perceived difference in taste, texture and marbling. No differences in intensity of the texture, marbling, aroma and color of cured loins were found between V0 and V5. Research highlights: Inclusion of Narbon vetch in pig diets did not significantly affect fresh loin composition or fatty acid composition of subcutaneous fat. Consumers perceived a difference in sensory characteristics of cured loin with replacement of soybean meal with Narbon Vetch, but they did not characterize this as more favorable.SusAn ERA‐Net project “Sustainability of pig production through improved feed efficiency”, an ERA‐Net cofunded under European Union’s Horizon 2020 research and innovation programme Project AGL2016‐75942‐RPeer reviewed10 Pág.CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)European CommissionRauw , Wendy Mercedes [0000-0002-2885-1961]Gómez Raya, Luis [0000-0003-1875-3951]Martín Pedrosa, Mercedes [0000-0002-8313-9790]de Mercado, Eduardo [0000-0003-0321-2431]Gómez-Izquierdo, Emilio [0000-0001-8005-660X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/271703https://api.elsevier.com/content/abstract/scopus_id/85113763556reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/EC/H2020/AGL2016‐75942‐RSpanish Journal of Agricultural Researchhttps://doi.org/10.5424/sjar/2021193-17787Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2717032026-05-22T06:33:51Z
dc.title.none.fl_str_mv Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
title Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
spellingShingle Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
Rauw , Wendy Mercedes
Additional sustainable pig production
Chemical compo-on
Fatty acid composition
Local feed crops
Meat quality
Sensory attributes
Soybean replacement
Taste panel
title_short Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
title_full Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
title_fullStr Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
title_full_unstemmed Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
title_sort Replacing soybean meal with narbon vetch (Vicia narbonensis l.) in pig diets: Composition of subcutaneous fat and fresh loin, and sensory attributes of dry-cured product
dc.creator.none.fl_str_mv Rauw , Wendy Mercedes
Gómez Raya, Luis
Martín Pedrosa, Mercedes
Sanz-Calvo, Miguel A.
de Mercado, Eduardo
Ciruelos, Juan J.
Gómez-Izquierdo, Emilio
author Rauw , Wendy Mercedes
author_facet Rauw , Wendy Mercedes
Gómez Raya, Luis
Martín Pedrosa, Mercedes
Sanz-Calvo, Miguel A.
de Mercado, Eduardo
Ciruelos, Juan J.
Gómez-Izquierdo, Emilio
author_role author
author2 Gómez Raya, Luis
Martín Pedrosa, Mercedes
Sanz-Calvo, Miguel A.
de Mercado, Eduardo
Ciruelos, Juan J.
Gómez-Izquierdo, Emilio
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Rauw , Wendy Mercedes [0000-0002-2885-1961]
Gómez Raya, Luis [0000-0003-1875-3951]
Martín Pedrosa, Mercedes [0000-0002-8313-9790]
de Mercado, Eduardo [0000-0003-0321-2431]
Gómez-Izquierdo, Emilio [0000-0001-8005-660X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Additional sustainable pig production
Chemical compo-on
Fatty acid composition
Local feed crops
Meat quality
Sensory attributes
Soybean replacement
Taste panel
topic Additional sustainable pig production
Chemical compo-on
Fatty acid composition
Local feed crops
Meat quality
Sensory attributes
Soybean replacement
Taste panel
description Departamento de ​Mejora Genética Animal (INIA)
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/271703
https://api.elsevier.com/content/abstract/scopus_id/85113763556
url http://hdl.handle.net/10261/271703
https://api.elsevier.com/content/abstract/scopus_id/85113763556
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/EC/H2020/AGL2016‐75942‐R
Spanish Journal of Agricultural Research
https://doi.org/10.5424/sjar/2021193-17787
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
publisher.none.fl_str_mv CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.812455

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