Lipid stability of ham and fresh sausages of pigs treated with diets containing high levels of phytic acid

Abstract

The experiment evaluated the effects of different periods of inclusion of defatted corn germ meal (DCGM), as a principal ingredient and source of phytic acid in the rations of finishing swine, on the chemical and sensorial characteristics and on the preservation of lipid oxidation of ham and the fresh sausage. Twenty four borrows with 75.408 ± 4.407 kg of initial weight and 123 days of age, with the same genetic basis were used. The experimental treatments were represented by the inclusion of 50% of DCGM in the finishing swine rations during 0, 7, 14 and 21 days before of slaughter, where were defined four treatments. The pigs were fed ad libitum during 28 days. After the slaughter, it was collected the ham of the half carcass and samples of the ham’s muscles were used to elaborate the fresh sausages. The approximate chemical composition, the color and the lipid stability of ham and fresh sausage were evaluated. The experimental design was a randomized blocks (based on initial pigs weight) with 6 replications per treatment. There were no regression effects over the evaluated parameters, where the DCGM did not affect the approximate chemical composition and the color of the samples. There were no differences between the treatments for ham and fresh sausage for the lipid stability according the different periods of inclusion of DCGM. The high inclusion of DCGM in the finishing pig rations until 21 days before the slaughter didn’t improve the quality characteristics and the oxidation of ham and fresh sausage.