The quality of raw and cured hams as affected by the dietary replacement of soya bean meal with alternative protein sources

Abstract

ABSTRACT The quality of raw and cured hams as affectedby the dietary replacement of soya bean mealwith alternative protein sources A. L. Mordenti & R. Boccuzzi & G. Martelli & G. Zaghini & L. Sardi Published online: 8 July 2009 # Springer Science + Business Media B.V. 2009 Keywords Ham.Heavypig.Proteinsources.QualityIntroductionProtected Designation animal foods (PDOs) and animal products deriving from organic systemsare both strongly tied to local agricultural tradition and territory. Due to this fact, and withparticularregardtoanimalfeeding,aclearpreferenceshouldbegiventolocallygrownvegetableingredients. Italy, as well as many other European countries, imports up 90 % of its soyarequirement from the United States a nd Brazil (Mordenti and De Castro 2005). Since the mostpart of imported soya is genetically modified, some Italian and European associations ofproducers have taken a cautions stance towards these organisms (GMOs) and have banned theiruse in some animal production chains (Van Vliet 2004). With respect to organic production, theuse of GMOs is forbidden by law (EEC 1991). The current trial was aimed at studying the mainqualitative parameters of raw thighs and cur ed hams derived from heavy pigs fed a diet inwhich soya bean meal was totally replaced by non- conventional vegetable protein sources.Materials and methodsFifty-sixrightthighsderivedfrom56Italianheavypigs(LargeWhitexLandrace)werestudied.During the growing phase (body weight range from 55 to 160 kg), pigs were allocated to thefollowing two experimental groups:Group 1: “Control group” in which pigs received a conventional diet containingsoya bean meal as the main protein source (from 50 to 80 kg body