Staff View: Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler...

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Main Authors:	Akit, Henny, Collins, Cherie Louise, Fahri, Fahri T., Hung, Alex Tsungyu, D'Souza, D. N., Leury, Brian Joseph, Dunshea, Frank Rowland
Format:	Article
Published:	Elsevier 2014
Online Access:	http://psasir.upm.edu.my/id/eprint/37099/ http://www.sciencedirect.com/science/article/pii/S030917401300586X
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id	my.upm.eprints.37099
record_format	eprints
spelling	my.upm.eprints.370992015-09-07T11:06:41Z http://psasir.upm.edu.my/id/eprint/37099/ Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts Akit, Henny Collins, Cherie Louise Fahri, Fahri T. Hung, Alex Tsungyu D'Souza, D. N. Leury, Brian Joseph Dunshea, Frank Rowland The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P = 0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P < 0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P > 0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P < 0.05, respectively) but no changes on b* values (P = 0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork. Elsevier 2014-03 Article PeerReviewed Akit, Henny and Collins, Cherie Louise and Fahri, Fahri T. and Hung, Alex Tsungyu and D'Souza, D. N. and Leury, Brian Joseph and Dunshea, Frank Rowland (2014) Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts. Meat Science, 96 (3). pp. 1147-1151. ISSN 0309-1740; ESSN: 1873-4138 http://www.sciencedirect.com/science/article/pii/S030917401300586X 10.1016/j.meatsci.2013.10.028
institution	Universiti Putra Malaysia
building	UPM Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Putra Malaysia
content_source	UPM Institutional Repository
url_provider	http://psasir.upm.edu.my/
description	The influence of dietary lecithin at doses of 0, 4, 20 or 80 g/kg fed to finisher gilts for six weeks prior to slaughter on growth performance, carcass quality and pork quality was investigated. M. longissimus lumborum (loin) was removed from 36 pig carcasses at 24 h post-mortem for Warner–Bratzler shear force, compression, collagen content and colour analyses. Dietary lecithin increased dressing percentage (P = 0.009). Pork chewiness and collagen content were decreased by dietary lecithin (P < 0.05, respectively), suggesting that improved chewiness may be due to decreased collagen content. However, dietary lecithin had no effect on shear force, cohesiveness or hardness (P > 0.05, respectively). Dietary lecithin reduced loin muscle L* values and increased a* values (P < 0.05, respectively) but no changes on b* values (P = 0.56). The data showed that dietary lecithin improved dressing percentage and resulted in less chewy and less pale pork.
format	Article
author	Akit, Henny Collins, Cherie Louise Fahri, Fahri T. Hung, Alex Tsungyu D'Souza, D. N. Leury, Brian Joseph Dunshea, Frank Rowland
spellingShingle	Akit, Henny Collins, Cherie Louise Fahri, Fahri T. Hung, Alex Tsungyu D'Souza, D. N. Leury, Brian Joseph Dunshea, Frank Rowland Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
author_facet	Akit, Henny Collins, Cherie Louise Fahri, Fahri T. Hung, Alex Tsungyu D'Souza, D. N. Leury, Brian Joseph Dunshea, Frank Rowland
author_sort	Akit, Henny
title	Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
title_short	Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
title_full	Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
title_fullStr	Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
title_full_unstemmed	Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
title_sort	dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts
publisher	Elsevier
publishDate	2014
url	http://psasir.upm.edu.my/id/eprint/37099/ http://www.sciencedirect.com/science/article/pii/S030917401300586X
_version_	1643831913706684416
score	13.211869

Dietary lecithin improves dressing percentage and decreases chewiness in the longissimus muscle in finisher gilts

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