Abstract

This dataset contains raw data from an experimental trial on the use of a diet containing soybean press cake for heavy pigs. This study evaluated whether mechanically extracted soybean press cake (SC) can fully replace chemically extracted soybean meal (SM) in the diets of heavy pigs used to produce traditional Italian long-cured dry hams (Parma ham). Data collected include production traits, meat and fat quality (assessed both in raw meat and in cured hams). A total of 80 pigs were divided into two experimental groups (8 pens of 5 animals in each group). One half of the animals was fed a conventional diet containing soybean meal (group SM), and the other half was fed a di-et in which soybean meal was completely replaced by soybean press cake (group SC). Diets were isoenergetic and isonitrogenous. Pigs were fattened and finished up to a body weight of 165 kg, when animals were slaughtered, and hams were processed according to the Parma Ham production rules. All pigs were weighed on days 1, 113, and 186 of the trial. Daily feed intake was recorded for each pen. All carcasses were weighed, carcass composition was estimated (Fat-o-Meater), pH was measured at 45 minutes post-mortem in the Longissimus dorsi and Semimembranosus muscles, and at 24h post-mortem in the Semimembranosus muscle. Loins and thighs were weighed. Color of the Gluteus medius muscle was measured with a colorimeter. The Longissimus dorsi muscle was sampled in 24 carcasses per experimental group to assess drip loss and cooking loss, chemical composition (moisture, crude protein, intramuscular fat, and ash) and fatty acid com-position. The Semimembranosus muscle and subcutaneous fat were sampled from 24 hams for the determina-tion of the chemical composition of the meat sample and the fatty acid composition of both the lean and the fat. The iodine value of the fat was determined. Thighs (32 per group) were monitored throughout a 24-month dry-curing process. Weight was recorded be-fore and after trimming, after salting, and at the end of dry-curing. At the end of the process, hams were sampled (a slice including the Biceps femoris and Semimembranosus muscles) and visually evaluated by a trained panel for parameters of the lean and fat portions, and for the overall sensory score. The Biceps femo-ris muscle was analyzed for chemical composition, sodium chloride concentration, and proteolysis index. Sub-cutaneous fat was analyzed for fatty acid composition, peroxides value, specific UV extinction coefficients K232 (K₁) and K268 (K₂), and Thio-barbituric acid reactive substances (TBARS).