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Nutraceutical Properties of Meat from Grazing Podolian Young Bulls

Food and Nutrition Sciences 2014年第7期5卷 618-625页

作者： Rosaria Marino marzia albenzio Antonella della Malva Ada Braghieri Agostino Sevi Department of the Sciences of Agriculture Food and Environment University of Foggia Foggia Italy

The effect of rearing system (pasture with supplementation 15% crude protein OUT15 vs indoorIND) on meat nutritional and nutraceutical properties was evaluated in twenty Podolian young bulls. Meat quality characteristics were measured on three different muscles (Longissimus dorsi, LD, Semimembranosus, SM, Semitendinosus, ST), vacuum-packaged and chilled stored at 2℃ - 4℃ for 15 days. No differences were found on chemical composition in meat from animals reared with different rearing system. Pasture with supplementation produced an improvement in fatty acid composition with a higher polyunsaturated fatty acid percentage, particularly, conjugated linoleic acids (CLA) and very long chain ω3 PUFA, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Meat from young bulls reared at pasture with supplementation showed in all examined muscles the highest α-tocopherol content compared with meat from IND group. On the other hand, malondialdehyde content was not affected by the feeding treatment.

关键词： Podolian Cattle Fatty Acid PUFA Nutraceutical Properties EPA DHA

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Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System

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Food and Nutrition Sciences 2014年第7期5卷 626-634页

作者： marzia albenzio Antonella Santillo Rosaria Marino Francesca d’ Angelo Mariangela Caroprese Agostino Sevi Department of the Sciences of Agriculture Food and Environment University of Foggia Foggia Italy

Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) and fed on commercial feedstuff. Meat was processed into Soppressata salami according to traditional protocol. Meat and Soppressata salami were analyzed for nutritional, textural and color parameters. Meat and Soppressata salami showed significantly higher proportion of unsaturated fatty acids in OUT than that in IND group. Ameliorated nutritional indexes in terms of n-6/n-3 ratio, and thrombogenic index were found both in meat and Soppressata salami in OUT group. Texture Profile Analysis showed lower values in the tested samples from OUT thanINDgroup. Lightness, redness, and chroma parameters were higher both in meat and Soppressata salami in OUT group;whereas hue parameter was lower in Soppressata salami from OUT pigs. Outdoor rearing improved fatty acid profile, nutritional indexes, color and mechanical properties of pork meat thanks to natural pasture, greater space allowance and physical exercise of animal during the fattening phase. Meat features strictly affected the quality of the Soppressata salami produced by using traditional protocol.

关键词： Pig Meat Soppressata salami Nutritional Properties Textural Properties Meat Color

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