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D'Souza DN, Blake BL, Williams IH, et al. Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis. Animals (Basel). 2015;5(4):1180-91doi: 10.3390/ani5040405.
D'Souza, D. N., Blake, B. L., Williams, I. H., Mullan, B. P., Pethick, D. W., & Dunshea, F. R. (2015). Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis. Animals : an open access journal from MDPI, 5(4), 1180-91. https://doi.org/10.3390/ani5040405
D'Souza, Darryl N, et al. "Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis." Animals : an open access journal from MDPI vol. 5,4 (2015): 1180-91. doi: https://doi.org/10.3390/ani5040405
D'Souza DN, Blake BL, Williams IH, Mullan BP, Pethick DW, Dunshea FR. Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis. Animals (Basel). 2015 Nov 25;5(4):1180-91. doi: 10.3390/ani5040405. PMID: 26610579; PMCID: PMC4693209.
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Animals (Basel). 2015 Nov 25;5(4):1180-91. doi: 10.3390/ani5040405.

Dietary Lecithin Supplementation Can Improve the Quality of the M. Longissimus thoracis.

Animals : an open access journal from MDPI

Darryl N D'Souza, Bronwyn L Blake, Ian H Williams, Bruce P Mullan, David W Pethick, Frank R Dunshea

Affiliations

  1. Australian Pork Limited, Level 2, 2 Brisbane Ave, Barton, Australian Capital Territory 2600, Australia. [email protected].
  2. Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. [email protected].
  3. School of Animal Biology, The University of Western Australia, Crawley, Western Australia 6009, Australia. [email protected].
  4. Department of Agriculture and Food Western Australia, South Perth, Western Australia 6151, Australia. [email protected].
  5. School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia 6150, Australia. [email protected].
  6. Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3010, Australia. [email protected].

PMID: 26610579 PMCID: PMC4693209 DOI: 10.3390/ani5040405

Abstract

Forty crossbred (Large White × Landrace × Duroc) female pigs (16.4 kg ± 0.94 kg) were used to investigate the effect of dietary lecithin supplementation on growth performance and pork quality. Pigs were randomly allocated to a commercial diet containing either 0, 3, 15 or 75 g lecithin/kg of feed during the grower and finisher growth phase. Pork from pigs consuming the diets containing 15 g and 75 g lecithin/kg had lower hardness ( P < 0.001) and chewiness ( P < 0.01) values compared to the controls. Dietary lecithin supplementation at 75 g/kg significantly increased ( P < 0.05) the linoleic acid and reduced ( P < 0.05) the myristic acid levels of pork compared to the control and the 3 g/kg and 15 g/kg lecithin supplemented treatments. Pigs fed the 75 g/kg lecithin supplemented diet had lower plasma cholesterol ( P < 0.05) at slaughter compared to pigs fed the control diet and the 3 g/kg and 15 g/kg lecithin supplemented treatments. These data indicate that dietary lecithin supplementation has the potential to improve the quality attributes of pork from female pigs.

Keywords: compression; lecithin; pork quality; texture

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