Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
Current feeding strategies to improve pork intramuscular fat content and its nutritional quality
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DOI：
10.1016/bs.afnr.2019.03.006
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发表时间：
2019-01-01
期刊：
影响因子：
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通讯作者：
Prates, J. A. M.
中科院分区：
文献类型：
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作者：
Alfaia, C. M.;Lopes, P. A.;Prates, J. A. M.
猪肉是世界上消费量最大的肉类之一，一直面临着感官质量低和脂肪不健康形象的重大挑战。本章讨论了目前的饲养策略，以改善猪肉感官属性和营养品质，增加肌内脂肪沉积和改善脂肪酸组成，分别。单独或与某些成分结合的膳食蛋白质减少有助于满足消费者的需求，并通过提高猪肉质量和降低生产成本来提高肉类行业的竞争力。此外，给猪喂食n-3多不饱和脂肪酸来源，主要来自海洋来源（富含二十碳五烯酸和二十二碳六烯酸），增加了猪肉中的含量，从而提高了其脂肪酸谱的健康价值。在不久的将来，在饲料中加入微藻和海藻是维持和发展畜牧业的一种有前途的方法，是平衡食品和饲料工业的一种环境友好的替代品。
Pork, one of the most consumed meats worldwide, has been facing major challenges regarding its low sensory quality and unhealthy image of fat. This chapter addresses current feeding strategies to ameliorate pork sensory attributes and nutritional quality by increasing intramuscular fat deposition and improving fatty acid composition, respectively. Dietary protein reduction, alone or combined with some components, contributes to satisfy consumer requirements and enhances the competitiveness of the meat industry with higher pork quality and lower production costs. In addition, feeding sources of n-3 polyunsaturated fatty acids to pigs, mainly from marine origin (rich in eicosapentaenoic and docosahexaenoic acids), increases their content in pork, thus improving the health value of its fatty acid profile. In the near future, the inclusion of microalgae and seaweeds in feed represents a promising approach for the maintenance and development of the livestock sector, as an environmental friendly alternative to balance food and feed industries.