The Effect of Hybrid Barley in the Diets of Fattening Pigs on Pork Oxidative Stability Related to the Fatty Acid Profile

SIMPLE SUMMARY: The general objective of this study was to investigate the effect of hybrid barley and wheat in the diet of fattening pigs on the oxidative stability of pork related to the chemical composition, especially the fatty acid profile. The feeds used included 80% hybrid barley in group I, a mixture of 40% wheat and hybrid barley in group II, and 80% wheat in group III. The feeding trial lasted 78 days. Meat samples were taken from twelve carcasses, randomly selected, chosen from each experimental group. The meat analyses covered the physicochemical and sensory traits. The results showed a decrease in the palmitic acid concentration and an increase in the oleic acid concentration in the meat of fattening pigs fed a diet of 80% hybrid barley. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and its final culinary quality. Moreover, meat samples from the hybrid barley fed pigs exhibited a reddish colour, before and after thermal processing. In summary, the addition of hybrid barley into the diets of pigs improved the quality of the culinary meat. ABSTRACT: Feed determines the quality of pork meat, in which the composition of the fatty acid (FA) profile is one of the easiest to modify by the application of selected feed components. Barley grains are considered to have an impact on meat quality, including pork; however, there are still limited data on the use of hybrid barley in fattening pigs’ nutrition in relation to meat quality. The aim of this study was to determine the relation between meat quality, i.e., its oxidative stability, especially the FA profile, and fattening pigs’ diets with hybrid barley and/or wheat. In group I, hybrid barley (HB) composed 80% of the feed; in group II, a mixture of (40% each) wheat and barley was used; and in group III, wheat (W) composed 80% of the feed. Meat samples were taken from twelve randomly selected carcasses chosen from each group. The meat analyses covered the physicochemical and sensory traits. The results showed that the pork meat of fattening pigs fed fodder with 80% HB had decreased palmitic acid concentrations and increased oleic acid concentrations. The meat of these pigs was characterised by the best marbling, which was closely related to its juiciness after thermal processing and determined its final culinary quality. Moreover, the meat from these pigs exhibited a reddish colour, before and after thermal processing. In summary, the application of hybrid barley into pig nutrition improved the quality of the culinary meat.