Increasing omega-3 levels through dietary co-extruded flaxseed supplementation negatively affects pork palatability

To clarify the impact of feeding co-extruded flaxseed on carcass quality and pork palatability, 96 pigs (48 barrows and 48 gilts) were fed three different levels of flaxseed (0%, 5% and 10% of dietary intake) for 76 days. Carcass quality and meat quality characteristics of pure loin muscle and ground pork (20% fat) were evaluated. Fat hardness and belly firmness decreased (P < 0.001) with increasing co-extruded flaxseed. Pigs fed co-extruded flaxseed levels had higher lean yield (P = 0.045) and total lean content (P = 0.034). Loin from barrows had higher fat content compared to gilts (P < 0.001). Co-extruded flaxseed supplementation increased (P < 0.001) omega-3 content in loin and ground pork. Pork flavour intensity and off-flavour intensity scores lowered (P < 0.001) with increasing levels of co-extruded flaxseed, being more accentuated (P = 0.023) in reheated pork chops from barrows. Diet affected all texture and flavour sensory characteristics (P < 0.05) as tissue levels of omega-3 fatty acids increased, likely as a result of increased lipid oxidation.     

Effects of dietary supplementation of vitamins D(3) and E on quality characteristics of pigs and longissimus muscle antioxidative capacity

The effects of addition of vitamin D₃ and vitamin E to pig diets on blood plasma calcium concentration, meat quality (longissimus muscle) and antioxidative capacity were investigated. Two treatments consisted of supplementation with vitamin D₃ (500,000 IU/d) for 5 days separately (group D) and a combination of vitamin E (500 mg α-tocopheryl acetate/kg diet) for 30 days and vitamin D₃ (500,000 IU/d) for 5 days (group D + E) to growing-finishing pigs before slaughter. Pigs fed with vitamin D₃ had higher (P < 0.01) plasma calcium concentration compared with control pigs. Dietary supplementation of vitamin E significantly (P < 0.05) increased the concentration of α-tocopherol in meat (longissimus muscle). Vitamin D₃ supplementation resulted in higher (P = 0.07) a^∗ values of loin chops at 5 days of storage. Vitamin D₃ and vitamin E supplementation did not affect other meat quality characteristics or tenderness (quantified by Warner–Bratzler shear force). Antioxidative capacity (measured as MDA production after incubation of longissimus muscle homogenates with Fe²⁺/ascorbate) was improved by vitamin E and partly by vitamin D₃ supplementation.     

The influence of creatine and a high glycemic carbohydrate on the growth performance and meat quality of market hogs fed ractopamine hydrochloride

Crossbred barrows (n = 128; 85 ± 0.91 kg) were randomly allotted to one of four dietary treatments. A pelleted corn-soybean diet containing 5 ppm Paylean^® (PAY) was tested against a negative control (NCON) diet formulated to meet or exceed the National Research Council’s requirements for the growing pig, a pelleted corn-soybean diet containing 0.92% creatine and 2.75% dextrose (COMBO), and a pelleted corn-soybean diet containing a combination of 5 ppm Paylean^®, 0.92% creatine, and 2.75% dextrose (PAYPLUS). No treatment differences were noted when comparing ADG (P = 0.66) and hot carcass weight (P = 0.75). Over the 27 d test, barrows fed PAY and PAYPLUS produced loins with a larger (P < 0.01) loin muscle area (LMA) than those fed NCON or COMBO diets. Barrows fed the NCON diet were fatter at the 10th-rib (P < 0.01) than those animals fed the remaining dietary treatments. Dietary treatment did not affect the ultimate pH (P = 0.87), Japanese color score (P = 0.25) or Minolta L^∗ (P = 0.61) and b^∗ (P = 0.56) values of the loin. Loin chops from NCON, COMBO and PAYPLUS tended (P = 0.07) to contain a higher intramuscular fat content than those from barrows fed PAY. Additionally, loin chops from the NCON and COMBO fed animals were more red (higher a^∗-value) than those chops coming from animals fed the PAY diet (P < 0.01).     

The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n = 72) were fed one of eight treatments consisting of two diet sources (corn-soy and corn-soy + 20% DDGS), two levels of RAC (0 and 7.4 ppm), and two levels of CLA (0 and 0.6%) for 28 days. Loins were portioned (n = 3) into one of three storage conditions (fresh, cold, frozen); each followed with seven days of retail display. Feeding RAC improved ADG and G:F (P < 0.05), whereas DDGS decreased belly fat firmness (P < 0.05). Dietary DDGS increased total polyunsaturated fatty acids in jowl and belly samples and increased Iodine Value (IV) (P < 0.05), but addition of CLA decreased IV. Dietary DDGS, RAC, or CLA had minimal impact on pork quality following varied storage methods.     

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate

The effects of dietary enrichment of pig diets with DHA from a marine source (Algatrium^®) and α-tocopheryl acetate on the nutritional and sensory characteristics of pork and pork products were evaluated. Raw and cooked hams, and dry-cured shoulders from pigs fed with three diets (control, control supplemented with 0.3% DHA plus 50 ppm α-tocopheryl acetate and control with 200 ppm α-tocopheryl acetate) were used. The treatments did not cause any significant differences in proteolytic and antioxidant enzyme activities, except on catalase (CAT) which increased significantly in raw hams from pigs fed DHA supplemented diets. Vitamin E accumulated in samples with α-tocopheryl acetate supplementation. DHA added to the diet increased the DHA level by 87% compared with the control treatment in both raw and dry-cured shoulders, and exceeded 82% in cooked hams. In consequence, the incorporation of the n − 3 source in the diet significantly reduced the n − 6/n − 3 ratio in all products. The ratio reduction ranged from 51% in dry-cured shoulders to 65% in cooked and raw hams.     

Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs

The effects sugar cane (SC) diets and a milling by product diet on meat quality characteristics of fresh meat and dry-cured ham were studied on a total of 48 Creole (CR) pigs. Pigs were fed with a control soya-bean meal corn diet (C1), a soya-bean meal wheat diet (C2), a SC fresh juice diet (SC-J), or a ground cane diet (SC-G). Average BW gain was 657, 530, 546, and 200 g/d for diets C1, C2, SC-J and SC-G, respectively. Lean cuts (i.e., ham and loin) were significantly higher in SC-G than in C1 pigs (472 vs. 424 g/kg; P < 0.01); intermediate values were found for C2 and SC-J pigs (427 and 412 g/kg, respectively). The ultimate pH in LD muscle was lower in SC-J than the other groups (5.44 vs. 5.65; P < 0.01). The intra muscular fat (IMF) content in LD was significantly higher in SC-J diet and lower in SC-G diet (1.9% and 1.0%, respectively); intermediates values were found for C1 and C2 diets (1.4% on average). Ham weight losses during 6 months drying period were lower for SC-G fed pigs (9.7% vs. 12.4%; P < 0.05) whereas weight losses during the 12 months drying period were not affected by diet. The TBA value in dry-cured ham was not affected by diet (P > 0.05) whereas the fatty acids profiles of subcutaneous fat in SC-J and SC-G pigs contained more mono-unsaturated and less polyunsaturated fatty acids than in C1 and C2 groups. Significant effects of dietary treatment were found for dry-cured ham sensory quality parameters.     

Effect of different production typologies on chemical,physical and sensory characteristics of Italian commercial pork

BACKGROUND: Slaughter weight could influence some chemical, physical and sensory characteristics of pork production. The aim was to compare loin quality from pigs slaughtered at 120 kg or at 160 kg live weight, representing two different Italian lines of commercial production. RESULTS: Physical and chemical traits were affected by slaughter weight, but lower values of moisture (P < 0.01) and higher fat content (P < 0.05) were found in heavy pork loin; furthermore, increased slaughter weight resulted in redder, yellower and more intense colour (P < 0.05). Slaughter weight did not influence the purchase intent or consumer preference, except for fresh meat colour (P < 0.05) preferred in light pigs. A selected and trained panel carried out a difference‐from‐control test, showing that heavy pig loin was redder, more marbled, moister, sweeter, saltier, and had a more metallic flavour and lower tenderness than the light one (P < 0.05). The colour difference of raw meat is the only parameter detected by the consumers. CONCLUSION: Different production typologies affected chemical and physical characteristics of loin. Moreover sensory evaluation showed substantial differences between the loin samples. However, the purchase intent and consumer preference were not influenced by these two production typologies. Copyright © 2008 Society of Chemical Industry     

Fatty acids and sensory characteristics of Spanish dry-cured loin enriched in acid α-linolenic and α-tocopherol

The effects of using α-linolenic and α-tocopherol acid-enriched pork on the fatty acids and sensory characteristics of Spanish dry-cured loins were investigated. For the study, five batches of Spanish dry-cured loins were manufactured using pork loin enriched in polyunsaturated n − 3 fatty acids and α-tocopherol. Tissues were obtained from pigs fed on diets with the same ingredients, except for the oil source which corresponded to: [sunflower (C), linseed (L) and linseed and olive (1/1, w/w) (LO)] and two different amounts of α-tocopheryl acetate [20 (C, L and LO) or 200 (LOE and LE) mg/kg diet]. Dry-cured loins with polyunsaturated fatty acid n6/n3 ratios below 4 were obtained from linseed and linseed/olive oil-enriched batches. Dry-cured loin manufactured with pork from animals fed on diets enriched only with linseed oil presented the worst sensory characteristics and higher TBAR values than did dry-cured loins from animals fed on diets enriched with linseed and olive oil and linseed oil plus tocopheryl acetate.     

Effects of dietary vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus and triceps brachii steaks from early and traditionally weaned steers

Our objective was to determine the effects of vitamin A restriction during finishing on color display life, lipid oxidation, and sensory traits of longissimus lumborum (LL) and triceps brachii (TB) steaks from early and traditionally weaned steers. Forty-eight steers weaned at either 137 ± 26 days (EW) or 199 ± 26 days (TW) were supplemented with either 15,400 IU/kg dry matter of vitamin A (HA) or restricted to no supplemental vitamin A (LA) during finishing for 210 and 150 days, respectively. Both LL and TB steaks from the HA steers had the darkest (P < 0.05) color scores after 3 days of retail display in PVC packaging at 2 °C, and the highest (P < 0.05) thiobarbaturic acid reactive substances (TBARS) values. Instrumental a∗, b∗, and saturation index values were lowest (P < 0.05) in LL steaks from the HA steers. Instrumental L∗ values were lower (P < 0.05) on days 4–6 in TB steaks from TW steers fed LA than those from EW steers fed HA. No differences were found in Warner–Bratzler shear force values or sensory traits in either muscle. No supplemental vitamin A versus high levels of vitamin A inclusion in finishing diets has potential to increase color display life and reduce lipid oxidation, with no effects on meat palatability.     

Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics

Effects of preslaughter rest (0, 1, 2 or 3 h) and hot-fat trimming (HFT, one side) on muscle quality characteristics of hams and loins were tested with 120 pigs. Center-cut loins from each carcass side were vacuum packaged and stored for 7 or 14 days at 2°C. Pigs not rested before slaughter had a skin temperature 3°C higher and ham muscle temperatures 1°C higher than pigs rested 1-3 h (P<0.05). Three hour muscle pH was highest if pigs were rested for 1 h. HFT significantly accelerated carcass chilling rate, but did not affect rate of muscle pH decline. After 14 days of aging, pigs not rested had lower sensory panel ratings for juiciness, tenderness, flavor and overall mouthfeel of loin chops than pigs rested 1 or 2 h. Percentage bound water of hams was highest (P<0.05) if pigs rested 1 or 2 h rather than a shorter or longer times. Pigs should be rested 1 h before slaughter and HFT carried out to allow more rapid carcass chilling and improve muscle quality.     

Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet

Fall-born Angus-cross steers (n = 30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94 d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P < 0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P = 0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b^∗) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P < 0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L^∗ and hue angle values, and higher a^∗ and b^∗ values before trimming than after the fat was trimmed to 0.3 cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P < 0.05). Flavor intensity and beef flavor scores were higher (P < 0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P < 0.05) WBSF values than RG, but similar (P > 0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P > 0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P < 0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.     

Influence of on-farm production practices on sensory and technological quality characteristics of pork loin

Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n = 200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P < 0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance.     

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

The influence of olive leaves supplementation on feed digestibility, growth performance of pigs and pork meat quality was investigated. Pigs fed diets with olive leaves at 5% (OL5) and 10% (OL10) levels had lower daily weight gain (DG) and daily feed intake (DFI) than pigs fed a conventional diet (OL0) but differences were not observed between groups fed with the different quantities of leaves. Additionally, pigs fed diets with leaves had the worst feed:gain ratio and showed a decrease in overall backfat. Chops from pigs fed the leaf diets had lower peroxide (PV) and conjugated diene (CD) contents than chops from pigs fed conventional diets. Moreover, chops from pigs fed with the higher quantity of leaves also showed a lower drip loss. After a storage period of 8 days at 4 °C, meat obtained from both OL5 and OL10 animals also differed (P < 0.05) in PV and %CD values from those fed a conventional diet. Since the fatty acid composition of the longissimus muscles was not different, differences in oxidative stability could only be explained by the significantly higher α-tocopherol concentration in intramuscular fat and backfat in pigs fed with olive leaf diets.     

Effect of Duroc content, sex and ageing period on meat and eating quality attributes of pork loin

This study was conducted to determine the effect of percentage Duroc content of entire male and female pigs and ageing period on meat and eating quality attributes of pork loin (M. longissimus thoracis et lumborum). A total of 84 pigs [entire males (n=42) and female (n=42)] of 0% Duroc (100% Large White), 50% Duroc (Duroc×Large White) or 100% Duroc (n=14 pigs per sex×genotype combination) were slaughtered at a liveweight of 100 kg. Steaks from the M. longissimus lumborum of female pigs were aged for either 2 or 7 days post-slaughter and evaluated using a consumer taste panel. Eating quality attributes of tenderness, flavour and overall liking of pork loin steaks from female pigs were not (P>0.05) influenced by Duroc content. Pork from 100% Duroc pigs was juicier (P=0.05) and had a higher (1.84%, P=0.05) intramuscular fat content than pork from 0 and 50% Duroc pigs (1.40 and 1.25%, respectively). Pork from entire male pigs had a lower (P<0.001) intramuscular fat content, was darker (P<0.01) in colour and recorded higher (P<0.01) Warner Bratzler shear force values compared with pork from female carcasses. Ageing pork loin steaks in vacuum bags for 7 days improved tenderness (P<0.01), flavour (P<0.05) and overall liking (P<0.05) compared with steaks aged for 2 days post-slaughter. Ageing of pork steaks for 7 days post-slaughter improved eating quality attributes far more effectively than increasing percentage Duroc content of pigs, which only influenced consumer scores for juiciness.     

Dietary β‐cyclodextrin reduces the cholesterol levels in meats and backfat of finishing pigs

BACKGROUND: A hypocholesterolemic effect of β‐cyclodextrin (βCD) has been recently reported in various animals. This study was performed to determine the effect of dietary βCD on hypocholesterolemic effect, and its relationship to bile acid changes of 120 finishing pigs fed a commercial diet containing 0%, 5%, 7%, or 10% βCD for 30 days before slaughter. RESULTS: Plasma total lipids, triacylglyceride, and total cholesterol of βCD supplemented pigs were lower (P < 0.05) than the control pigs. When 5%, 7%, or 10% βCD was supplemented to pigs, cholesterol levels of the plasma were reduced by 26.0%, 28.2%, and 31.3%, respectively. Excretion of total sterol increased (P < 0.05) with increasing βCD supplementation and the composition of excreted bile acid was significantly altered in pigs fed βCD. The cholesterol levels of pig backfat, belly, loin, and ham were reduced as βCD supplementation increased (P < 0.05) in the diet. CONCLUSION: These results suggest that supplementing the finishing diet of swine with βCD resulted in reducing not only circulating lipids and cholesterol but also cholesterol level of pork lean meat and fat, and may provide the method of low‐cholesterol pork production to the swine industry. Copyright © 2008 Society of Chemical Industry     

Evaluation of barley and triticale as feed ingredients in growing Iberian pigs: amino acid and carbohydrate ileal digestibility

BACKGROUND: Iberian pig production is linked to the use of the Mediterranean woodland, where the use of local feed resources is of paramount importance for the sustainability of the system. The aim of the present work was to explore the potential of triticale cv. Camarma as compared to barley cv. Esgueva in Iberian pig feeding by studying their respective ileal digestibilities of amino acids and carbohydrates in animals cannulated at the end of the ileum. RESULTS: Leu, Met and Tyr had (P < 0.05) greater standardised ileal digestibilities (SID) in pigs fed triticale diet. There was a trend (P = 0.07) towards greater SID of Thr in pigs fed the barley diet. The least digestible indispensable amino acids were Ile (74.6% SID) for barley and Thr (78.9% SID) for triticale. Except for β‐glucans, apparent ileal digestibilities (AIDs) of individual non‐starch polysaccharide (NSP), sugars and starch were greater in pigs fed triticale (P < 0.05). Nevertheless, total amounts of NSP digested were greater in pigs fed the barley diet (P < 0.05). CONCLUSION: Overall, triticale cv. Camarma had greater amino acid and carbohydrate AID than barley cv. Esgueva and may represent a valuable grain for Iberian pig feeding. Copyright © 2008 Society of Chemical Industry     

Effects of ascorbic and citric acid on beef lumbar vertebrae marrow colour

Citric acid was evaluated as a way of improving ascorbic acid’s ability to stabilize beef lumbar vertebrae colour in high-oxygen packaging (MAP; 80% O₂/20% CO₂). Vertebrae were treated with citric acid (1%, 3%, or 10%), ascorbic acid (1%, 3%, or 10%), or a combination of both. Citric acid demonstrated no positive effects (P > 0.05), compared with ascorbic acid, which inhibited (P < 0.05) discolouration throughout the 7d display. Although ascorbic acid inhibited discolouration (visual colour and a^∗; P < 0.05), 3% and 10% ascorbic acid were most effective. However, if vertebrae are displayed for less than 7d, there may be no significant colour-stabilizing advantages associated with increasing ascorbic acid from 3 to 10%. The significant oxidizing effects of citric acid at 10% were reversed (P < 0.05) by ascorbic acid. Combining citric and ascorbic acid had no synergistic affect (P > 0.05) on vertebrae colour.     

Physicochemical characteristics of pork fed palm oil and conjugated linoleic acid supplements

The experiment was conducted to determine chemical and physical characteristics of pork fed palm oil in the diets and with two levels of CLA (0.5% and 1.0%) supplementation. Chemical compositions and CLA contents were analyzed from raw loins and ham portions. Color and shear force values were measured in raw and cooked meats. The pork fed CLA supplements contained higher (P<0.05) moisture, less fat, and lower MUFA:SFA, PUFA:SFA and n-6:n-3 ratios. Fatty acid compositions were noticeably changed in the loin meats when palm oil was supplemented with CLA in the pig diets, but not in the hams. The CLA contents of meats increased (P<0.05) with increasing amounts of CLA in the diets, with the c9,t11 CLA isomer was the highest concentration. The loins from pigs fed CLA supplements had lighter (P<0.05) color while the ham portions showed darker color. Cooked loins from pigs fed CLA supplements gave higher (P<0.05) shear forces compared with that fed palm oil only, while cooked hams had lower forces in spite of higher forces were observed in raw state.     

PALATABILITY AND VISUAL CHARACTERISTICS OF HAMS AND LOIN CHOPS FROM SWINE TREATED WITH RACTOPAMINE HYDROCHLORIDE

This study was designed to evaluate the visual and palatability characteristics of boneless cured hams and fresh loin chops from pigs fed diets containing 0, 5, 10 or 20 ppm of the phenethanolamine, ractopamine hydrochloride (RAC). Sixty pigs were blocked by starting weight and randomly assigned to pens (four pigs/pen) within each of three blocks. Treatments were then randomly assigned to pens (six pens of the 0–ppm level and three pens each for the 5, 10 and 20 ppm RAC levels). Animals were slaughtered by weight block after approximately 48 days on trial. Fresh pork hams and loin sections (10–14th rib) were removed from the right side of the carcasses for subsequent analysis. Boneless hams were manufactured using commercial curing procedures. RAC had no effect (P > 0.05) on visual or palatability attributes of ham slices or boneless loin chops. Moisture content of the longissimus muscle from RAC treatments was lower (P < 0.05) than controls; however, this difference was small. These results indicate that RAC had no affect on the visual or palatability characteristics of boneless cured and smoked hams or fresh boneless pork loin chops.     

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

Sensory characteristics of longissimus thoracis muscle from three local Spanish beef breed-production systems and their relationships with chemical and instrumental meat quality traits were studied. Young bulls of Bruna dels Pirineus (BP; n = 69), Avileña-Negra Ibérica (A-NI; n = 70) and Morucha (MO; n = 70) breeds were reared in their own production systems. MO breed showed the highest water holding capacity and also the highest thawing loss and haem pigment content (P < 0.001). No differences in moisture and protein contents were found among breeds. A-NI showed the highest intramuscular fat (IMF, P < 0.05) and total collagen (P < 0.001) contents, whereas BP showed the lowest IMF content (P < 0.05) and the highest collagen solubility (P < 0.001). Beef flavour, tenderness and juiciness accounted for the eating quality differences among the three breed-production systems. Meat from A-NI was rated significantly higher (P < 0.01) for beef flavour and tenderness than that from BP and MO animals. Furthermore, MO showed the lowest juiciness (P < 0.001) which could be due to its higher thawing loss. Within the three breeds, thawing loss was negatively correlated with juiciness and, likewise cooking loss with juiciness and tenderness (P < 0.05). The canonical discriminant analysis showed that the three breeds were significantly different (P < 0.05) from each other according to sensory attributes, which justifies their involvement in different protected geographical indications (PGI).