Biorefined grass-clover protein and grass-based roughage improve n-6/n-3 ratio in organic pork without decreasing storage stability or sensory characteristics
Year: 2026
Type: article
Abstract: • Replacing soybean cake with grass-clover protein reduces pork n-6/n-3 ratio. • Lower pork α-tocopherol signals oxidative stress in grass-clover protein-fed pigs. • Meat sensory profile stable with grass-clover protein, despite higher TBARS. • Storage negatively impacts meat sensory characteristics, independent of diet. • Pork shelf life is not affected by the inclusion of grass-clover protein. Biorefined grass-clover protein, together with fresh grass allocation, offers a promising alternative to soybean cake and silage in organic pig diets. The fatty acid profile of grass-derived feedstuffs may, however, influence meat quality. This study evaluated effects of grass-clover protein and roughages on pork quality and storage stability in organic growing-finishing pigs. Seventy-five pigs were assigned to 5 diets (5 pigs per pen, 3 pens per diet) comprising compound feed with either soybean cake or grass-clover protein plus a grass-clover roughage: 1) soybean cake + fresh grass-clover, 2) soybean cake + grass-clover silage, 3) grass-clover protein + fresh grass-clover, 4) grass-clover protein + grass-clover silage, or 5) grass-clover protein (10 % reduced lysine) + fresh grass-clover. Meat quality traits, sensory characteristics, fatty acids, and antioxidants were assessed in loin and fat (n = 71) after 1 and 6 mo of frozen storage. Biorefined grass-clover protein increased alpha-linolenic acid in loin and fat, reducing n-6/n-3 ratios ( P < 0.001). Alpha-tocopherol contents were generally lower in grass-clover protein-fed pigs ( P < 0.01) indicating oxidative stress during growth, though only minor differences in meat quality and sensory traits were observed primarily related to colour ( P < 0.05). Fresh grass-clover allocation reduced the n-6/n-3 ratio in soybean cake-fed pigs ( P < 0.05). Frozen storage increased pork oxidation ( P = 0.001) and altered sensory characteristics for all diets. In conclusion, biorefined grass-clover protein can be included in organic pig diets without compromising meat quality or storage stability, while reducing the pork n-6/n-3 ratio.
Source: Livestock Science
Institution: Aarhus University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Estimated APC paid: $2,970
OpenAlex ID: W7129079277