This study investigated the effects of salty and sugary Former Foodstuff Products (FFPs) on the quality traits and meat composition of 36 male castrated pigs (Swiss Large White breed) as well as sensory characteristics of the loins. The animals were fed three different diets for both the growing (G) and finishing (F) phases: (1) a standard diet (ST), 0% FFPs; (2) a diet with 30% of sugary FFPs (e.g., chocolate, biscuits, cakes) as a replacement for traditional ingredients (SU); and (3) a diet with 30% of salty FFPs (e.g., bread, pasta, breadsticks) as a replacement for traditional ingredients (SA). For a comprehensive assessment of meat quality, protein and fat content in the LD were analysed. AA and FA profile were determined both in the LD and backfat. Meat quality traits such as pH and temperature, thawing, cooking and drip losses and shear force have been evaluated. Then, pork loins have been assessed for sensory attributes by a trained sensory panel. The SA diet decreased 20:5 n-3 levels (P < 0.001) in the muscle and 22:5 n-3 levels (P < 0.05) in both muscle and backfat but increased (P < 0.05) the ratio of mono-unsaturated to saturated fatty acids compared to the ST group. Both the SU and SA diets elevated (P < 0.001) the n-6:n-3 fatty acids ratio compared to the ST diet. Dietary treatments did not affect other meat quality traits. Regarding sensory attributes, the loin from pigs fed with SU and SA diets were sweeter (P < 0.001). Loins of SA pigs were more tender (P < 0.001), had a more intense pork aroma (P < 0.001) and had more flavor (P < 0.01) compared to ST loins. Overall, the use of FFPs affected the fatty acid profile of pork while improving the sensory quality of the loins, with no negative effects observed on the technological and nutritional quality of the meat.

中文翻译：

---

可持续猪日粮：用以前的食品替代部分谷物及其对肉质的影响

本研究调查了咸味和含糖的前食品产品 (FFP) 对 36 头雄性去势猪（瑞士大白猪品种）的品质特征和肉类成分以及腰部感官特征的影响。在生长期 (G) 和育成阶段 (F) 给动物喂食三种不同的饮食：(1) 标准饮食 (ST)，0% FFP；(2) 饮食中含有30%的含糖FFP（例如巧克力、饼干、蛋糕）作为传统成分的替代品（SU）；(3) 饮食中含有 30% 的咸味 FFP（例如面包、面食、面包棒）作为传统配料 (SA) 的替代品。为了全面评估肉质，对 LD 中的蛋白质和脂肪含量进行了分析。AA 和 FA 分布在 LD 和背膘中进行测定。对 pH 值和温度、解冻、烹饪、滴水损失和剪切力等肉类品质特性进行了评估。然后，由训练有素的感官小组对猪腰肉的感官属性进行评估。SA饮食降低了肌肉中的20:5 n-3水平（P < 0.001）和肌肉和背膘中的22:5 n-3水平（P < 0.05），但增加了（P < 0.05）的比例与 ST 组相比，单不饱和脂肪酸至饱和脂肪酸。与ST饮食相比，SU和SA饮食均提高了(P＜0.001)n-6:n-3脂肪酸比率。饮食处理不影响其他肉质特性。关于感官属性，用 SU 和 SA 日粮喂养的猪的腰肉更甜（P < 0.001）。与 ST 猪腰肉相比，SA 猪的腰肉更嫩（P < 0.001），猪肉香气更浓郁（P < 0.001），风味更佳（P < 0.01）。总体而言，FFP 的使用影响了猪肉的脂肪酸谱，同时改善了腰部的感官质量，并且没有观察到对肉的技术和营养质量产生负面影响。