Efecto de la adición de chía (Salvia hispánica L.) sobre el comportamiento productivo y parámetros de calidad de carne de cerdos producidos al aire libre

Pig production in outdoor systems represents an alternative of interest for obtaining differentiated products, particularly when local breeds adapted to production conditions are used. In this context, nutrition represents a tool for modifying productive performance and contributing to the maintenance of meat quality. The objective of this study was to evaluate the effect of dietary chia (Salvia hispanica L.) inclusion during the finishing phase of Pampa Rocha pigs reared in an outdoor pasture-based production system on productive performance and the quality of fresh and preserved pork. A total of 24 Pampa Rocha pigs (12 castrated males and 12 females) were assigned to three dietary treatments: a control diet without chia and two diets containing 5% and 10% chia inclusion. Animals were raised under a pasture-based system with free access to pasture and supplemented with concentrate throughout the experimental period. Productive performance was assessed through average daily gain and feed conversion efficiency. Meat quality was evaluated in the Longissimus dorsi muscle by measuring pH, color, drip loss, and lipid oxidation. No significant differences among treatments were observed for average daily gain, feed conversion efficiency, or the physicochemical meat quality parameters evaluated. Likewise, dietary chia inclusion did not significantly affect lipid oxidation under the experimental conditions of this study. However, the preservation process increased lipid oxidation compared with fresh meat samples. In conclusion, the inclusion of up to 10% chia in finishing diets for pasture-raised Pampa Rocha pigs did not affect productive performance or the evaluated meat quality attributes. The effect of the preservation process on lipid oxidation highlights the need for further research using different levels of chia inclusion and feeding strategies to better assess its potential to improve the oxidative stability of pork.