Characterization of protected designation of origin Italian meat products obtained from heavy pigs fed barley-based diets.

摘要: A study was conducted to evaluate the quality and sensory properties of protected designation origin (PDO) Parma ham Piacentina neck obtained from heavy pigs (Italian Duroc × Italian Large White) fed barley-based diets. Four diets were tested: 1) a corn-based diet (control), 2) control with 80% normal-amylose hulled barley variety (Cometa), 3) hulless (Astartis), 4) low-amylose (Alamo). All meat products analyzed for physicochemical color parameters. The dry-cured hams necks also evaluated properties. data physicochemical, color, parameters separately by multivariate factor analysis, interpretation each extracted based on specific original variables loading one. differed those PUFA factors characterized C18:2-6 omega-3:omega-6 ratio. In particular, had lower content higher ratio ( < 0.05) than control. fresh hams, iodine number SFA (C16:0 C18:0) in addition loaded PUFA/SFA factor. produced subcutaneous fat (SC) level compared 0.05). sex effect measured oleic acid factors. barrow SC content, C18:1-9 levels, gilt SC. There no appreciable differences different barrows gilts lean describing related aspect odor hams. Indeed, depreciated minor intensity, brightness, uniformity lean, pinkish intermuscular cured odor. conclusion, could be used as replacement corn pig production PDO without negative effects or characteristics products.