Effect of incorporating rejects of cashew kernels into diets on the quality of pig meat

This study was carried out to improve the quality of pork.120 castrated male pigs and female pigs combined from a cross (Large White x Pitrain) x (Landrace x Duroc) were selected, at 24 weeks of age, and made up into 4 lots of 30 animals each.These animals were fed ad libitum using specific foods formulated with downgraded cashew kernels.These trials took place over a period of 6 weeks and the 4 batches of animals received the feeds F0, F8, F10 and F12 containing respectively 0, 8, 10 and 12% cashew nut kernel rejects.At the end of the rearing, after slaughter of the animals, the lipid content (LIM), texture and pH of meat samples were evaluated.The use of rejects of cashew kernels did not significantly influence the LIM content and the pH of the meat.On the other hand, the textures (shear force to slice the muscle) were higher by 4.1 and 6.5 N (P <0.05) respectively for the animals receiving the feed at 10 and 12% of rejects.cashew kernels compared to that of the batch without cashew kernels.The organoleptic quality would not be affected after using the downgraded almonds.The meat would be of good technological quality, but could encourage the development of putrefying bacteria, slowing down the ability of salt to penetrate into the meat.