project - EIP-AGRI Operational Group
Selection of feed for gilt pigs to improve the lipid profile of high-quality cured sausages
Selección de la alimentación de cerdas no reproductoras para la mejora del perfil lipídico de los embutidos curados de alta calidad
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 wellbeing.
Description of initiati
Objectives
El objetivo general del proyecto es mejorar el perfil lipídico de los embutidos a través de la modificación
de la alimentación del animal con el fin de mejorar el estado nutricional de los consumidores, y en
definitiva, su calidad de vida y bienestar.
Activities
Changes will be made to each one of a total of four batches in order to obtain the optimal feed for the animals and therefore obtain the best lipid profile in the llonganissa sausage and also the best organoleptic and sensory characteristics of the product with a view to achieving optimal consumer acceptance.
Activities
Se realizará un total de 4 lotes, introduciendo modificaciones entre los diferentes lotes para obtener la
alimentación óptima de los animales para obtener el mejor perfil lipídico en el salchichón, así como las
mejores características organolépticas y sensoriales del producto, junto con la mejor aceptabilidad de
los consumidores.
Context
The goal of the project is to test various types of feed in non-breeding female pigs (gilts) with the aim of obtaining the best lipid profile in llonganissa (a type of spicy pork sausage) and also achieving the best organoleptic and sensory characteristics for this product.
To achieve the objectives proposed in the project it will be necessary to develop the following specific technological objectives, which will determine the main work lines of the project.
• Conduct a study on control batches and test batches of gilts with semi-extensive pasture systems.
• 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 being studied.
• 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 attributed to the variation of the animals’ feed and identify the critical points of the value chain to optimise the consumption of resources and energy.
• Assess the impact of the incorporation of a sustainability mark on the labelling of the products as an important marketing and dissemination tool: ‘Sausage produced with a high-quality nutritional and environmentally responsible profile’.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Location
- Main geographical location
- Barcelona
€ 93382.68
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Project keyword
Resources
Contacts
Project coordinator
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INNOVACC
Project coordinator