Quality Assessment of Cooked Ham from Medium-Heavy Pigs Fed with Antioxidant Blend

The aim of the study was to evaluate the effect of pig dietary supplementation with an antioxidant mixture (150 mg of Vitamin E and 15 mg of verbascoside from Verbenaceae extract) for 38 days before slaughter on the quality parameters of cooked ham. A total of 150 pigs were divided into two experimental groups: one receiving a control diet (C) and one a diet with the antioxidant blend (AO). Twenty pigs per treatment were randomly selected and slaughtered at about 135 kg of live weight. The results showed that cooked ham colour indexes and tenderness were not influenced (p > 0.05) by dietary treatment. The nutritional and sensory parameters were unaltered (p > 0.05) by the antioxidant supplementation. Dietary treatment positively influenced the oxidative stability (p < 0.05) of cooked ham from pigs fed the AO diet compared to the control diet. The present study suggests that dietary supplementation with an antioxidant blend for a short period (38 days) is able to improve the oxidative stability of cooked ham without impacting its chemical and sensory characteristics.