Almodóvar-Laborde, Sylvia I.

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Efecto de la alimentación con palmillo (Roystonea borinqueña) sobre la calidad de la carne de cerdo producida en Puerto Rico.
(2014) Almodóvar-Laborde, Sylvia I.; Pérez-Muñoz, Fernando; College of Agricultural Sciences; Rivera, Aixa; Santana, Carmen S.; Plaza, María L; Department of Food Science and Technology; Carrero, Katherine
Fifty-three pigs (37 females, 16 castrated males) were evaluated to determine the quality of their meat when they consumed a diet with 2.5% palmillo (seed of royal palm, Roystonea borinqueña) compared to a diet of 0% palmillo. In this research, the organoleptic characteristics (tenderness, juiciness and intramuscular fat content) in muscle Longissimus dorsi (LD) were analyzed as well as the macronutrients in the meat according to the effect of slaughter weight, type of diet and sex of animals. Three samples of the LD muscle were taken at the level of the first, tenth and last rib on each pig. Significant differences (P <0.01) in intramuscular fat, dry matter, moisture and water holding capacity were found when the pig diet was modified with palmillo flour. Also, significant differences (P <0.001) for the interaction of sex and diet with substitution with palmillo were observed in pH and water holding capacity of the pork meat. Based on the results it can be concluded that a diet of 2.5% palmillo in the swine diet did not have an adversely affect in the pork quality.