{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,2]],"date-time":"2025-12-02T15:08:59Z","timestamp":1764688139406,"version":"build-2065373602"},"reference-count":79,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T00:00:00Z","timestamp":1740700800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"BisOlive: Use of olive pomace in the feeding of B\u00edsaro swine. Evaluation of the effect on meat quality","award":["NORTE-01-0247-FEDER-072234"],"award-info":[{"award-number":["NORTE-01-0247-FEDER-072234"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The olive oil industry generates large quantities of olive cake (OC), making its use in animal feed an environmentally sustainable alternative. Considering that the ham of B\u00edsaro pigs is traditionally used for the production of cured ham, the analysis of raw meat is essential to understand how diet influences its quality before the maturation process. This study examined the effect of different types of OC in the diets of B\u00edsaro pigs, focusing on the chemical compositions and fatty acid profiles of three fresh ham muscles\u2014biceps femoris (BF), semimembranosus (SM), and semitendinosus (ST). Forty B\u00edsaro pigs were assigned to five diets: control (CD), 10% raw OC (COC), two-phase OC (TPOC), exhausted OC (EOC), and exhausted OC with 1% olive oil (EOC-OO). The diets significantly influenced moisture, protein, collagen, and haem pigments (p &lt; 0.05). TPOC had the highest moisture content, while CD had the lowest. Protein levels were higher in BF and SM for OC-fed pigs. Collagen in ST was highest in CD and lowest in EOC. Haem pigments varied, with EOC highest in BF and ST and EOC-OO highest in SM. Significant MUFA differences were found in BF (p &lt; 0.001), highest in CD and lowest in TPOC. PUFA levels and the PUFA\/SFA ratio were highest in TPOC (p &lt; 0.001), while SFA remained unchanged. The results suggest that up to 10% OC can be included in pig diets without compromising meat quality, but factors such as economic viability and nutritional variability must be considered. This study provides new insights into how OC affects muscle composition, contributing to optimizing feeding strategies for better meat quality and sustainability.<\/jats:p>","DOI":"10.3390\/foods14050836","type":"journal-article","created":{"date-parts":[[2025,2,28]],"date-time":"2025-02-28T10:12:33Z","timestamp":1740737553000},"page":"836","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Exploring the Potential of Olive By-Products in B\u00edsaro Pig Feed: Effects on the Chemical Compositions and Fatty Acid Profiles of Three Different Muscles"],"prefix":"10.3390","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-5670-3231","authenticated-orcid":false,"given":"Jessica","family":"Pai\u00e9-Ribeiro","sequence":"first","affiliation":[{"name":"Animal Science Department, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 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, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"AL4AnimalS, Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8390-4907","authenticated-orcid":false,"given":"Cristina","family":"Guedes","sequence":"additional","affiliation":[{"name":"Animal Science Department, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"AL4AnimalS, Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0300-2346","authenticated-orcid":false,"given":"Maria Jos\u00e9","family":"Gomes","sequence":"additional","affiliation":[{"name":"Animal Science Department, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"AL4AnimalS, Quinta de Prados, 5000-801 Vila Real, Portugal"}]},{"given":"Jos\u00e9","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Animal Science Department, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4480-724X","authenticated-orcid":false,"given":"Ana","family":"Leite","sequence":"additional","affiliation":[{"name":"Mountain Research Center (CIMO), Polytechnic Instituto of 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":"Mountain Research Center (CIMO), Polytechnic Instituto of 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":"Mountain Research Center (CIMO), Polytechnic Instituto of Bragan\u00e7a, Campus de Santa Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0774-5764","authenticated-orcid":false,"given":"Divanildo","family":"Outor-Monteiro","sequence":"additional","affiliation":[{"name":"Animal Science Department, University of Tr\u00e1s-os-Montes and Alto Douro (UTAD), 5000-801 Vila Real, Portugal"},{"name":"Veterinary and Animal Research Centre (CECAV), University of Tr\u00e1s-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"AL4AnimalS, Quinta de Prados, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Albajes, R., and Madeira, F. 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