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Ameliorating Pork Marbling and Quality with Novel Feeding Approaches

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Advances in Animal Health, Medicine and Production

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Abstract

Although pork is the most consumed meat in the European Union, its production and quality are currently facing big challenges, including feeding sustainability, lower sensory quality and unhealthy image of fat. This chapter addresses the most efficacious and promising nutritional strategies to mitigate these issues. In pigs, genetic selection towards reduced subcutaneous fat has hugely reduced intramuscular fat (IMF), with a strong negative effect on the sensory properties and consumers’ acceptability of pork. Dietary protein reduction, alone or in combination with other feed ingredients, improves fat partitioning with increased IMF content. This increased IMF may improve pork sensory traits, and the mechanisms underlying this relation are discussed here. These feeding strategies could satisfy consumer requirements and enhance the competitiveness of meat industry. In addition, microalgae are currently included in the diets of pigs only at low levels since their recalcitrant cell walls are largely indigestible by monogastric animals. However, the use of microalgae in pig feeding should represent a promising approach for the maintenance and development of livestock sector, as an environmental friendly alternative to balance food-feed-biofuel industries. The use of exogenous carbohydrate-active enzymes (cazymes) represents a promising cost-effective strategy to disclose the high nutritional value of algae for pigs.

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Abbreviations

AA:

Arachidonic acid

ALA:

Alpha-linolenic acid

DHA:

Docosahexaenoic acid

EPA:

Eicosapentaenoic acid

IMF:

Intramuscular fat

LA:

Linoleic acid

LDL:

Low-density lipoprotein

MUFA:

Monounsaturated fatty acids

PUFA:

Polyunsaturated fatty acids

RPD:

Reduced protein diets

SFA:

Saturated fatty acids

TFA:

Trans fatty acids

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Acknowledgements

Some of the research presented in this chapter was supported by the FCT projects UIDP/CVT/00276/2020 and PTDC/CVT-NUT/2014/5931, the P2020 project 08/SI/2015/3399 and the COST Actions PiGutNet (FA1401) and IPEMA (CA15215). Individual fellowships to MSM (SFRH/BPD/2013/97432), PAL (project 08/SI/2015/3399), JP (SFRH/BPD/2016/116816) and DC (SFRH/BD/2016/126198) are acknowledged.

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Authors and Affiliations

  1. Quality of Animal Products Laboratory, Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon , Lisbon, Portugal

    M. S. Madeira, C. M. Alfaia, P. A. Lopes, J. Pestana, D. Coelho & J. A. M. Prates

  2. Animal Nutrition and Biotechnology Laboratory, Centre for Interdisciplinary Research in Animal Health (CIISA), Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal

    C. M. G. A. Fontes

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  1. M. S. Madeira
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  1. Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal

    Antonio Freitas Duarte

  2. Faculty of Veterinary Medicine, University of Lisbon, Lisbon, Portugal

    LuĂ­s Lopes da Costa

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Madeira, M.S. et al. (2020). Ameliorating Pork Marbling and Quality with Novel Feeding Approaches. In: Freitas Duarte, A., Lopes da Costa, L. (eds) Advances in Animal Health, Medicine and Production . Springer, Cham. https://doi.org/10.1007/978-3-030-61981-7_8

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