Cocoa husks are by-products of chocolate production, characterized by a high content of dietary fibre, proteins, lipids and polyphenols, which exert antioxidant activity. The present study investigated the effect of dietary inclusion of cocoa husks on the lipid composition of pig backfat and muscle. Eight finishing pigs were randomly assigned to one of two groups: CTRL, fed a conventional cereal-based diet, and COCOA, fed a diet obtained by substitution of 10% of the control diet with coarsely ground cocoa husks. After 6 weeks, pigs were slaughtered. During the experimental period, the dietary composition was analysed, nutrient digestibility of the diets and N balance were determined. At slaughtering, samples of backfat and Biceps brachii muscle were collected. Total lipids were extracted from samples and analysed for cholesterol content and for fatty acid composition. The experimental diets were isoproteic and isoenergetic, but polyphenolic content was 90% higher in COCOA than CTRL diet. Nutrient digestibility and N balance were not influenced by dietary treatment. Cocoa husks feeding did not affect total lipids and cholesterol, but increased by 50% the content of linoleic (18:2) and linolenic acid (18:3) in both backfat (P <0.05) and biceps muscle (P < 0.01). Worldwide, sanitary authorities recommend increasing the ratio between polyunsaturated and saturated fatty acids of the diet, in order to reduce the risk of cardiovascular diseases. According to this, obtained results highlight a role for cocoa husks in improving the nutritional value of pork meat, which is a key factor in determining consumer choice.

Inclusion of cocoa husks in the diet for fattening pigs on lipid composition of backfat and muscle / D. Magistrelli, V. D'Ardes, F. Rosi. - In: JOURNAL OF ANIMAL SCIENCE. - ISSN 0021-8812. - 97:Suppl 3(2019 Dec 05), pp. 350-350. ((Intervento presentato al convegno ASAS-CSAS tenutosi a Austin nel 2019 [10.1093/jas/skz258.696].

Inclusion of cocoa husks in the diet for fattening pigs on lipid composition of backfat and muscle

D. Magistrelli
Primo
Writing – Original Draft Preparation
;
V. D'Ardes
Secondo
Methodology
;
F. Rosi
Ultimo
Writing – Review & Editing
2019

Abstract

Cocoa husks are by-products of chocolate production, characterized by a high content of dietary fibre, proteins, lipids and polyphenols, which exert antioxidant activity. The present study investigated the effect of dietary inclusion of cocoa husks on the lipid composition of pig backfat and muscle. Eight finishing pigs were randomly assigned to one of two groups: CTRL, fed a conventional cereal-based diet, and COCOA, fed a diet obtained by substitution of 10% of the control diet with coarsely ground cocoa husks. After 6 weeks, pigs were slaughtered. During the experimental period, the dietary composition was analysed, nutrient digestibility of the diets and N balance were determined. At slaughtering, samples of backfat and Biceps brachii muscle were collected. Total lipids were extracted from samples and analysed for cholesterol content and for fatty acid composition. The experimental diets were isoproteic and isoenergetic, but polyphenolic content was 90% higher in COCOA than CTRL diet. Nutrient digestibility and N balance were not influenced by dietary treatment. Cocoa husks feeding did not affect total lipids and cholesterol, but increased by 50% the content of linoleic (18:2) and linolenic acid (18:3) in both backfat (P <0.05) and biceps muscle (P < 0.01). Worldwide, sanitary authorities recommend increasing the ratio between polyunsaturated and saturated fatty acids of the diet, in order to reduce the risk of cardiovascular diseases. According to this, obtained results highlight a role for cocoa husks in improving the nutritional value of pork meat, which is a key factor in determining consumer choice.
Pig; Cocoa husks; Fatty acid composition; Polyphenols; By-product
Settore VET/01 - Anatomia degli Animali Domestici
10-lug-2019
American Society of Animal Science
Canadian Society of Animal Science
European Federation of Animal Science
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/668745
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