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...
| Main Authors: | , , , , , , |
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| Format: | Article |
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Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37099/ |
| _version_ | 1848848517260378112 |
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| author | Akit, Henny Collins, Cherie Louise Fahri, Fahri T. Hung, Alex Tsungyu D'Souza, D. N. Leury, Brian Joseph Dunshea, Frank Rowland |
| 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 |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T09:35:45Z |
| format | Article |
| id | upm-37099 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:35:45Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/37099/ http://psasir.upm.edu.my/id/eprint/37099/ http://psasir.upm.edu.my/id/eprint/37099/ |