{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,2]],"date-time":"2026-05-02T08:20:54Z","timestamp":1777710054482,"version":"3.51.4"},"reference-count":75,"publisher":"MDPI AG","issue":"16","license":[{"start":{"date-parts":[[2024,8,18]],"date-time":"2024-08-18T00:00:00Z","timestamp":1723939200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["LA\/P\/0007\/2020"],"award-info":[{"award-number":["LA\/P\/0007\/2020"]}]},{"name":"Foundation for Science and Technology (FCT, Portugal)","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}]},{"name":"GAIN (Axencia Galega de Innovaci\u00f3n)","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"GAIN (Axencia Galega de Innovaci\u00f3n)","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"GAIN (Axencia Galega de Innovaci\u00f3n)","award":["LA\/P\/0007\/2020"],"award-info":[{"award-number":["LA\/P\/0007\/2020"]}]},{"name":"GAIN (Axencia Galega de Innovaci\u00f3n)","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}]},{"name":"Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragan\u00e7a \u2018Cantinho do Alfredo\u2019","award":["UIDB\/00690\/2020"],"award-info":[{"award-number":["UIDB\/00690\/2020"]}]},{"name":"Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragan\u00e7a \u2018Cantinho do Alfredo\u2019","award":["UIDP\/00690\/2020"],"award-info":[{"award-number":["UIDP\/00690\/2020"]}]},{"name":"Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragan\u00e7a \u2018Cantinho do Alfredo\u2019","award":["LA\/P\/0007\/2020"],"award-info":[{"award-number":["LA\/P\/0007\/2020"]}]},{"name":"Laboratory of Carcass and Meat Quality of Agriculture School of Polytechnic Institute of Bragan\u00e7a \u2018Cantinho do Alfredo\u2019","award":["IN607A2019\/01"],"award-info":[{"award-number":["IN607A2019\/01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of this study was to assess the impact of incorporating olive cake into the diet of indigenous B\u00edsaro pigs on the quality of processed meat products. To this end, loins and \u201ccacha\u00e7os\u201d were processed using a standardized manufacturing flowchart to produce dry-cured products. The two products were manufactured using the same formulation, ingredients, and curing process. Concerning the physicochemical composition, there were significant differences between the two products for the parameters of aw (p &lt; 0.001), moisture (p &lt; 0.001), total fat (p &lt; 0.001), protein (p &lt; 0.001), and haem pigments (p &lt; 0.001). The diet significantly impacted the NaCl content (p &lt; 0.05). However, neither the product nor the diet affected the fractions of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), or polyunsaturated fatty acids (PUFA) (p &gt; 0.05). However, a significant difference was observed for n-3 (p &lt; 0.05). Adding olive cake increased these fatty acids, and the diet containing 25% centrifuged olive cake showed the highest levels for both products. Compared with the control, the diets containing olive cake had a higher content of n-3 fatty acids, resulting in a lower PUFA n-6\/n-3 ratio (p &lt; 0.01).<\/jats:p>","DOI":"10.3390\/foods13162579","type":"journal-article","created":{"date-parts":[[2024,8,19]],"date-time":"2024-08-19T05:19:36Z","timestamp":1724044776000},"page":"2579","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Incorporating Olive By-Products in B\u00edsaro Pig Diets: Effect on Dry-Cured Product Quality"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4480-724X","authenticated-orcid":false,"given":"Ana","family":"Leite","sequence":"first","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0009-0003-1035-5622","authenticated-orcid":false,"given":"Lia","family":"Vasconcelos","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Sergio","family":"Lopez","sequence":"additional","affiliation":[{"name":"IES Andr\u00e9s de Valdelvira, 02006 Albacete, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0774-5764","authenticated-orcid":false,"given":"Divanildo","family":"Outor-Monteiro","sequence":"additional","affiliation":[{"name":"Animal Science Department, Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3052-6989","authenticated-orcid":false,"given":"Victor","family":"Pinheiro","sequence":"additional","affiliation":[{"name":"Animal Science Department, Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes e Alto Douro (UTAD), 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3301-1729","authenticated-orcid":false,"given":"Sandra","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4607-4796","authenticated-orcid":false,"given":"Alfredo","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Centro de Investiga\u00e7\u00e3o de Montanha (CIMO), Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"},{"name":"Laborat\u00f3rio para a Sustentabilidade e Tecnologia em Regi\u00f5es de Montanha, Instituto Polit\u00e9cnico de Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,8,18]]},"reference":[{"key":"ref_1","unstructured":"European Commission (2024, April 18). 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