Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Bísaro Pork 2022 Ana Leite.pdf

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foods
Article
CantheIntroductionofDifferentOliveCakesAffectthe
Carcass,MeatandFatQualityofBísaroPork?
AnaLeite1,2,RubénDomínguez3,LiaVasconcelos1,IasminFerreira1,EtelvinaPereira1,VictorPinheiro4,
DivanildoOutor-Monteiro4,SandraRodrigues1,JoséManuelLorenzo2,3,EvaMaríaSantos5,
SilvinaCeciliaAndrés6,,*
1MountainReserachCenter(CIMO),PolytechnicInstitutofBragança,CampusdeSantaApolónia,
5300-253Bragança,Portugal;anaisabel.******@(.);lia.******@(.);******@(.);
******@(.);******@(.)
2FoodTechnology,FacultyofSciencesOurense,UniversityofVigo,32004Ourense,Spain;
******@
3Research,MeatTechnologyCentreofGalicia(CTC),,ParqueTecnológicodeGalicia,
32900SanCibraodasViñas,Spain;******@
4VeterinaryandAnimalReserachCentre(CECAV),UniversityofTrás-os-MontesandAltoDouro,
5000-801VilaReal,Portugal;******@(.);******@(.-M.)
5ChemistryAcademicArea,AutonomusUniversityoftheStateofHidalgo,-
s/n,,MineraldelaReforma,Pachuca42183,Mexico;******@
6CenterforResearchandDevelopmentinFoodCryotechnology(CIDCA,CONICET-CICPBA-UNLP),
NationalUniversityofLaPlataUNLP,47y116,LaPlata1900,Argentina;******@
7DepartmentofFoodScienceandTechnology,UniversityofSantaMaria—USM,SantaMaria97105-900,Brazil;
******@
*Correspondence:******@
Citation:Leite,A.;Domínguez,R.;Abstract:Thepresentstudyaimedtoevaluatetheeffectoftheinclusionofdifferentolivecakesin
Vasconcelos,L.;Ferreira,I.;Pereira,thedietofBísaropigsonthecarcass,
E.;Pinheiro,V.;Outor-Monteiro,D.;treatments(T1—Basicdietandcommercialfeed;T2—Basicdiet+10%crudeolivecake;T3—Basic
Rodrigues,S.;Lorenzo,.;Santos,
diet+10%olivecake,twophases;T4—Basicdiet+10%exhaustedolivecake;T5—Basicdiet+10%
.;
DifferentOliveCakesAffecttheexhaustedolivecake+1%oliveoil)wereusedtostudytheeffectoncarcasstraits,physicochemical
Carcass,
BísaroPork?Foods2022,11,,exceptforthelengthattheseventhand
/lastrib(p<).ThepercentageofprimecutsofthecarcassinBísaropigiswithinthevalues

weight,(),L*(51–52),b*(11–12)
AcademicEditor:BegoñaPanea
andSF(–)observedconflrmanon-exudativeandflrmmeatwithoutqualitydeviations,suchas
Received:,asageneralconclusion,theinclusionofdifferentolivecakesinthedietofBísaro
Accepted:1June2022pigsdidnotcauseanynegativeconsequencesonthecarcasscharacteristicsandconformationaswell
Published:,theinclusionofthisoliveindustryby-productinthe
Publisher’sNote:MDPIstaysneutralanimaldietwouldbeanimportantcontributiontosolvingtheproblemofthegreatenvironmental
withregardtojurisdictionalclaimsinimpactfromolive-millwastewatersfromtheextractiveindustries.
publishedmapsandinstitutionalaffll-
:circulareconomy;oliveindustryby-product;animalfeed;Bísaropigdiet;LTLmus-
clequality
Copyright:©2022bytheauthors.
LicenseeMDPI,Basel,
Thisarticleisanopenaccessarticle
distributedunderthetermsandThePortugueseolivesector,inparticulartheoilextractiveindustry,produceslarge
conditionsoftheCreativeCommonsamountsofoliveby-products,consideredextremelytoxic,withahighnegativeenviron-
Attribution(CCBY)license(
-productsoftheoliveextractionindustries,mainlyconstitutedbyolive
/).stones,pulp,skinandwaterfromolivesandwateraddedintheextractionprocessand
Foods2022,11,:///foods11111650:.
Foods2022,11,16502of18
duringthemalaxationphase[1–6].Thereareseveraltypesofolivecakesdependingon
-phasesystemis
moreecofriendly,astheolivecakeismoremoistandcontainsloweroilcontent,duetothe
moreefflcientseparationoftheoilfromtheotherelementsbythecentrifugationsystem.
Thethree-phaseolivecakeisdrier,asduringtheextractionofoliveoil,theolivepasteis
separatedintothreeparts:oliveoil,
cakescanalsobecharacterizedbytheircompositionandoilcontent,ascrudeolivecake
andextractedolivecake[1–4].Severalstrategiesweredevelopedtovalorizeanduseolive
by-products,namelytheiruseasathermalmaterialtoproduceheatandelectricity(mainly
leaves,dryolivecakeandolivewoodfrompruning)[7],forfoodindustrypurposes[8],
cosmetics[9]andasanimalfeed[10,11].Theuseofthisby-productinanimalfeedisrelated
tothefattyacidcompositionoftheolivecake,withahighproportionofoleicacidand
polyunsaturatedfattyacids[1,12]astheincorporationoftheolivecakeintheswinediet
couldimprovethegrowthperformanceanddecreasecarcassfatthickness[13]or,inrumi-
nants,providemoreenergy[14].Recently,andinaccordancewiththevariousagreements
oftheEuropeanCommissionandlegislatedbythePortugueseGovernment[15],studies
haveindicatedthattheinclusionofoliveby-productsinanimalfeedhasthepotentialfor
,inrecentyearsthesigniflcantincreaseinpricesoffeed
rawmaterialsbasedoncerealshascausedasigniflcantincreaseintheproductioncostsfor
producers[13,16].Incompliancewithcurrentlegislationthatstronglyencouragesthefood
industrytoflndnewusesforby-products[17],pigsareanimportantspeciesforwhich
tovalorizewastesandby-productsfromtheoliveoilextractionprocess,particularlythe
Bísaropig,alocalrarebreed(Celtictype)raisedmainlyinthenorthofPortugal,andalmost
,theBísarobreedhasattractedincreasing
interestintraditionalpigfarmingsystemsandsustainableproductionofpremiummeat
productswithprotecteddesignationofmeatproducts(PDO)andprotectedgeographical
indication(PGI)[18].Theuseofby-productsfromtheoliveoilsupplychainscanbea
waytoreducefoodcostsand,aboveall,reducethenegativeenvironmentalimpactof
,someauthorsobservedthattheincrease
inolivecakeinthedietpromotedareductioninsaturatedfattyacid(SFA)andincreased
themonosaturatedfattyacids(MUFAs),improvingthefatcompositioninpigs[13,19].In
addition,thenutritionalqualityoffreshmeatfromthesepigscanbeimprovedbyreducing
undesirable(saturated)fattyacidsandincreasingunsaturatedfattyacids.
Thus,themainobjectivesofthisstudywerethevalorizationofaby-productoftheoil
industryinthefeedingofBísaropigs,evaluatingthepotentialityofinclusionofdifferent
olivecakes(crudeolivecake,exhaustedolivecakewithoutandwith1%oliveoiland
two-phaseolivecake)anditseffectoncarcasstraitsandmeatandlipidqualityofmeat
andbackfat.


FortyBísaropigsweighingaround100kgbodyweight(21femalesand19males)were
randomlydividedintoflvegroupsandfedfor90dayswithfourdifferentoliveoilcakesin

CenterofGalicia,Ourense,Spain,:.
Foods2022,11,16503of18
(g/kg,asfedbasis)andfattyacidcomposi-
tion(g/100g).
Diets
T1T2T3T4T5
Olivecake010101010
Oliveoil00001








Supplementmin+vit+
Chemicalcompositionofdiet








Fattyacids(g/100g)
C13:
C14:
C16:
C16:1n-
C18:
C18:1n-
C18:1n-
C18:2n-
C18:3n-
C20:
C20:1n-
C22:
C22:1n-
C24:



PUFA/
n-6/n-
DM—drymatter;OM—organicmatter;NDF—neutraldetergentflber;ADF—aciddetergentflber;ADL—acid
detergentlignin;PB—crudeprotein;GB—crudefat;SFA,Saturatedfattyacid;MUFA,Monounsaturatedfatty
acid;PUFA,Polyunsaturatedfattyacid;then-6/n-3(åomega-6)(åomega-3).T1—Basicdietandcommercial
feed;T2—Basicdiet+10%crudeolivecake;T3—Basicdiet+10%olivecake,twophases;T4—Basicdiet+10%
exhaustedolivecake;T5—Basicdiet+10%exhaustedolivecake+1%oliveoil.
Theanimalswereseparatedintobatchesof8,withthesameageandfeedingall
treatmentsstartedatthesametimeandinthesameconditions(feedlevelwas“adlibitum”
withanaverageconsumptionof3kgperday).Olivecakeswereincorporatinginthediet
assuminga10%additionasthestartingpointaccordingto[5].Differenttypesofolive
oilcakeswereusedfromdifferentextractionunitsthatreceiveolivesfromalloverthe
ás-os-MonteseAlto
DouroUniversity,VilaReal,:.
Foods2022,11,xFORPEERREVIEW4of18
cakeswereusedfromdifferentextractionunitsthatreceiveolivesfromalloverthenorth-
ás-os-MonteseAlto
Foods2022,11,1650DouroUniversity,VilaReal,

±
MunicipalSlaughterhouseofBraganç
werepreviouslydescribedbyÁlvarez-RodríguezandTeixeira[20].AllanimalswereMunicipalSlaughterhouseofBraganç
caredforandslaughteredincompliancewithwerepreviouslydescribedbyÁlvarez-RodríguezandTeixeira[thewelfareregulationsandrespectingEU20].Allanimalswerecared
CouncilRegulation(EC)[21].forandslaughteredincompliancewiththewelfareregulationsandrespectingEUCouncil
Regulation(EC)[21].Afterslaughter,°C
for24h,thecarcassweight(CW),C
astheweightofthecarcassinrelationtofor24h,thecarcassweight(CW)(CW/BW×100).Theheadwas
(CW/BW100).Theheadwas
separatedattheatlasjointandweighed.


thecarcasssuspendedinagambleofconstantCarcassconformationmeasurementswereassessedwithametalmeasuringtapeonwidthbetweenlegs[22].Backfatthickness
measurementsweretaken,[22].Backfatthickness
measurementsweretaken,:
Carcasslength(L):thisdistanceismeasuredinastraightlinefromthecranialedgeThefollowingmeasurementswererecorded:
ofthemanubriumofthesternumtothecranCarcasslength(L):thisdistanceismeasuredinastraightlinefromthecranialed