期刊
ANIMALS
卷 11, 期 11, 页码 -出版社
MDPI
DOI: 10.3390/ani11113128
关键词
Allium spp. extract; olive pulp; pig feeding; fatty acid profile; antioxidant capacity; sensory analysis; pork
资金
- Centro para el Desarrollo Tecnologico Industrial (CDTI), Ministry of Science and Innovation (Spain) [IDI-20170523]
The experiment showed that adding Allium spp. extract and olive pulp in pork production has advantages, including improving meat and fat quality, enhancing water holding capacity, and altering fatty acid profile. Sensory analysis also indicated that meat samples from these treatments were more tender.
A total of 70 male growing non-castrated pigs (Large White), with a 23.07 +/- 2.87 kg average body weight (BW), were randomly allocated to three treatments in a 103 day trial: a CONTROL diet and two experimental diets, ALLIUM (5 g/kg of Allium spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher water holding capacity (WHC) than those fed the control diet. No significant differences were observed between groups for cooking loss, drip losses and color CIELab. No antioxidant effect was observed on an oxygen radical absorbance capacity (ORAC) test. Animals fed OLIVE presented a more unsaturated fatty acid profile than CONTROL and ALLIUM. Meat from ALLIUM group and OLIVE showed her values of brightness and meat odor than CONTROL. Mean scores of sensory analyses (color, odor, flavor and juiciness) of cooked samples were similar for the three treatments, with the meat samples from the ALLIUM and OLIVE treatments being less hard. Consumers did not reflect a preference for any of the treatments. Both by-products could be used for pork production.
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