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Effect of dietary glycerol on the quality of pigmeat and yield of cooked ham

, : Effect of dietary glycerol on the quality of pigmeat and yield of cooked ham. Journees de la Recherche Porcine en France 26: 193-198

From about 80 to 110 kg liveweight 2 groups of 132 Landrace x Large White female and castrated male pigs, in pens of 11 pigs, were given diets based on maize, peas, soyabean meal and wheat with 0 or 5% glycerol replacing 5% maize starch. Growth was not affected by treatment. Muscle tissue was greater in pigs fed on glycerol. Inclusion of glycerol in the diet increased the final pH values of meat while meat colour was unaffected. Cooking yield of ham increased by about 2%.


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