Barley diet to enhance the quality of the Teruel ham

A joint research of the Production Animal department from the Universidad Politécnica de Madrid, Complutense de Madrid and Zaragoza within the framework of Campus Moncloa: Campus of International Excellence concluded that barley-based diet as a main component of feed of pigs between 100 and 130kg of live weight for the production of ham of Teruel, can reduce production cost of pork, it does not affect negatively to the quality of pig carcass and can increase the percentage of intramuscular fat of loin and ham, what it has a beneficial impact on meat quality.

29/10/2012

A joint research of the Production Animal department from the Universidad Politécnica de Madrid, Complutense de Madrid and Zaragoza within the framework of Campus Moncloa: Campus of International Excellence concluded that barley-based diet as a main component of feed of pigs between 100 and 130kg of live weight for the production of ham of Teruel, can reduce production cost of pork, it does not affect negatively to the quality of pig carcass and can increase the percentage of intramuscular fat of loin and ham, what it has a beneficial impact on meat quality.

Hams and loins of white pigs which currently consumed are characterized by their poor organoleptic quality due to low intramuscular fat content. Increasing this content is the main goal of many researches that aim to enhance the quality of these types of products.

In this context, researchers at the E.T.S Agronomics Engineering headed by the Dr. Argimiro Daza in collaboration with the group of Dr. López Bote at the Universidad Complutense and the Dr. Latorre at the Universidad de Zaragoza, have studied how barley-based diet as the main component of feed for heavy pigs for production of Teruel ham affects to the quality of meat of subsequent products as well as its production cost.

After diverse studies, (1,2,3) they found that content of monounsaturated fatty acid (MUFA) in the subcutaneous fat and in the intramuscular loin and ham increases when barley is administered while content of palmitic acid and total saturated fatty acids decreases.

An increase of intramuscular fat means an increase of juiciness, tenderness and flavor in loin and hams. Oleic acid is beneficial to human health and can generate volatile aldehydes which enhance taste and smell of curing ham products. However, saturated fatty acids have an adverse effect.

Besides, barley is poor in proteins and vitamin A, but rich in energy and its use at the end of the growing period of heavy pigs as main feeding, without vitamin-mineral concealer means an important reduction of the ratio protein/energy of feed apart from reducing intake of vitamin A by animals.

A decline of protein/energy ratio and a reduction of vitamin A intake are translated in a positive influence about the differentiation and maturation of the adipocytes increasing the content of intramuscular fat and oleic acid in products made from pork, which is beneficial to cardiovascular health.



1. Daza, A.; Latorre, M. A.; Olivares, A.; Amazan, D.; Lopez Bote, C. J. Effect of replacement of a conventional diet by granulated barley during finishing period on growth performance and carcass and meat characteristics in 130-kg gilts. LIVESTOCK SCIENCE, 148 (1-2):196-200 SEP 2012

2. Daza, A ; Latorre, M.A ; López Bote, C.J. The effect of granulated barley as single major ingredient in the growing or finishing dieto n productive performance, carcass, meat and fat quality of heavy pigs. ANIMAL, 6:9, 1543-1543. SEP 2012

3. Daza, A ; Latorre, M.A ; López Bote, C.J. The use of barley as single ingredient in the diet provided during the finishing period may improve the meat quality of heavy pigs from PO Teruel ham (Spain). SPANISH JOURNAL OF AGRICULTURAL RESEARCH, 8 (3), 607-616. SEP 2010

Tag: Agri-Food and Health    Source: Universidad Politécnica de Madrid

Event date:

29/10/2012