Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production

In order to investigate the effects of dietary crude protein (CP) and lysine (Lys) content on some technological properties of green hams destined for Protected Designation of Origin (PDO) thy-cured ham, green hams visual appraisal scores, thickness, iodine number and fatty acid composition of subcutaneous fat, and ham weight losses during seasoning (SL) were assessed. The green hams were obtained from 233 pigs fed four diets containing 140 to 110 g/kg CP and 6.5 to 53 g/kg total Lys from 90 to 165 kg body weight A reduction in dietary CP and Lys of up to 20% compared with conventional feeds led to a 15% increase in the thickness of the subcutaneous fat, a 5% decrease in linoleic and polyunsaturated fatty acids in subcutaneous fat and a 7% decrease in SI. A 20% reduction of CP and Lys in diets for finishing pigs has positive effects on the technological properties of green hams destined for PDO dry-cured ham production. (C) 2016 Elsevier Ltd. All rights reserved.

为了研究日粮粗蛋白（CP）和赖氨酸（Lys）含量对用于受保护原产地名称（PDO）干腌火腿的生鲜火腿某些工艺特性的影响，对生鲜火腿的外观评定分数、厚度、皮下脂肪的碘值和脂肪酸组成以及腌制过程中的火腿失重（SL）进行了评估。这些生鲜火腿来自233头猪，这些猪在体重90至165千克时饲喂4种日粮，日粮中粗蛋白含量为140至110克/千克，总赖氨酸含量为6.5至5.3克/千克。与传统饲料相比，日粮中粗蛋白和赖氨酸最多降低20%，导致皮下脂肪厚度增加15%，皮下脂肪中的亚油酸和多不饱和脂肪酸减少5%，腌制失重减少7%。在育肥猪日粮中粗蛋白和赖氨酸降低20%对用于生产PDO干腌火腿的生鲜火腿的工艺特性有积极影响。（C）2016爱思唯尔有限公司。保留所有权利。