Dietary Effects of Extra Virgin Olive Oil Extracted by Ultrasound Technology or Refined Olive Oil on the Quality Traits of Pork and “Capocollo di Martina Franca” Dry-Cured Meat

SIMPLE SUMMARY: The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. Its quality depends on the raw material which, in turn, is influenced by the kind and amount of fat supplementation in the pigs’ diet. Dietary manipulation of the fatty acid composition of muscle and subcutaneous fat in pork may affect the quality and suitability of meat for processing. Vegetable oils, such as olive oil, are used for pig feeding. The extraction process of olive oil affects its content in polyphenols, which are health promoting molecules. This study was planned in order to test the effects of a diet containing extra virgin olive oil (EVOO, rich in polyphenols) extracted by ultrasound technology, in comparison with refined olive oil (ROO, devoid of polyphenols), on the quality of pig meat and capocollo. The longissimus lumborum muscle was evaluated for physical and chemical features. The capocollo was analysed in relation to its storage time after seasoning (t(1) = 0 vs. t(2) = +6 months). The EVOO diet improved the fatty acid profile of fresh meat and lowered the atherogenicity and thrombogenicity indices, with potential benefits for human health. Moreover, the capocollo quality was better following the EVOO diet but only immediately after ripening (t(1) = 0). ABSTRACT: The “Capocollo di Martina Franca” is a traditional dry-cured pig meat product made in Apulia. The dietary fat source is able to influence the lipid profile of muscle and subcutaneous fat in pork, thus affecting its nutritional and sensorial quality as well as its suitability for technological processing. The aim of the study was to evaluate the effect of a diet containing extra virgin olive oil (EVOO, 3%, as-fed basis) extracted by ultrasound technology in comparison to refined olive oil (ROO, 3%, as-fed basis) on the quality of pig meat (longissimus lumborum muscle) and capocollo in relation to its storage time after seasoning (t(1) = 0 vs. t(2) = +6 months). The EVOO diet lowered the concentration of myristic, palmitic, stearic and total saturated fatty acids (SFA) and increased oleic, linoleic, total monounsaturated (MUFAs), polyunsaturated (PUFAs) and n-3 and n-6 fatty acids in pig meat; moreover, the atherogenicity and thrombogenicity indices were lowered, with potential benefits for human health. The overall quality of capocollo was positively affected by the EVOO diet, although storage for 6 months after ripening levelled the protective effects of extra virgin olive oil in comparison with refined olive oil.