Effect of the Inclusion of Olive Cake in the Diet on the Physicochemical Characteristics of Dry-Cured Loin and Dry-Cured “Cachaço” of Bísaro Pig

The purpose of the present study was to characterize dry-cured loin and “cachaço” Bísaro pork evaluate effect inclusion olive cake in animals’ diet on cured products. For this purpose, forty loins “cachaços” were used, followed by a process cold curing with controlled ventilation, without adding nitrites or synthetic additives. chemical compositions significantly different moisture, total fat, protein, chlorides, ash, haem pigments. showed much higher value fat lower protein value. Its chloride content related ash percentage. Neither product differed water activity collagen content. proportions saturated (SFA), monounsaturated (MUFA) polyunsaturated (PUFA) fatty acids between these values SFA PUFA, had MUFA No significant cakes observed compositions. Both products are high quality good nutritional physicochemical characteristics, introduction did not affect any parameters analyzed.