project - EIP-AGRI Operational Group
Selection of feed for gilt pigs to improve the lipid profile of high-quality cured sausages Summary
Selección de la alimentación de cerdas no reproductoras para la mejora del perfil lipídico de los embutidos curados de alta calidad
Kontext
Cured sausages are one of the fattiest foods in Spanish consumers’ diet. Therefore, the meat industry plays a very important role in providing consumers with healthier foods with a better nutritional profile (Nehir and Simsek, 2012). Consequently, varying the composition of some raw materials through animal genetic selection and/or feeding could be a useful way of obtain healthier foods.
Achieving this goal without reducing the sensory quality of the food is an additional challenge, since this is what influences its acceptance and determines subsequent success in the product market.
In addition to nutritional improvement, a further concern is sustainability and environmental improvement. Hence, the project also focused on assessing the environmental profile of three types of feed used in fattening farms, in order to obtain quality feed while minimising environmental impacts.
Objectives
The general objective of the project is to improve the lipid profile of the sausages by modifying the animal’s feed with the aim of improving the nutritional status of the consumers, and in short, their quality of life and well-being.
Objectives
El objetivo general del proyecto es mejorar el perfil lipídico de los embutidos mediante la modificación de los piensos del animal con el fin de mejorar el estado nutricional de los consumidores y, en última instancia, su calidad de vida y bienestar.
Activities
• Study the effects of modifying the animals’ feed on the lipid profile of the meat.
• Assess the viability of using pork with a better lipid profile as the raw material for the sausages
• Assess the nutritional and sensory properties of the sausages.
• Determine the colour and texture profile of the sausages.
• Assess the variation of the environmental impacts due to the variation of the animals’ feed and identify the critical points of the value chain to save resources and energy.
• Assess the impact of the incorporation of a sustainability mark on the labelling of the products as an important marketing tool: "Sausage produced with a high-quality nutritional and environmentally responsible profile’.
Activities
- Estudiar los efectos de la modificación en la alimentación del animal sobre el perfil lipídico de la carne.
- Evaluar la viabilidad de utilizar la carne de cerdo con un mejor perfil lipídico como la materia prima de los embutidos
- Evaluar las propiedades nutricionales y sensoriales de los embutidos.
- Determinar la textura y el perfil de color de los embutidos
- Evaluar la variación en los impactos ambientales atribuidos a la variación en la alimentación animal e identificar los puntos críticos de la cadena de valor para reducir el gasto de recursos y energía.
- Evaluar el impacto comercial de incorporar una insignia de sostenibilidad en la etiqueta.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Ort
- Main geographical location
- Barcelona
EUR 93382.68
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Ressourcen
Audiovisual materials
Contacts
Project coordinator
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INNOVACC
Project coordinator