The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected (P < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved (P < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable (P < 0.05) to the fresh meat in appearance and aroma. A lower (P < 0.05) Pseudomonas spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere / R. Rossi, S. Stella, S. Ratti, F. Maghin, E. Tirloni, C. Corino. - In: JOURNAL OF ANIMAL SCIENCE. - ISSN 0021-8812. - 95:11(2017 Nov), pp. 4986-4997.

Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere

R. Rossi
Primo
;
S. Stella;S. Ratti;F. Maghin;E. Tirloni;C. Corino
Ultimo
2017

Abstract

The effect of pig dietary supplementation with an antioxidant mixture (AOX), containing vitamin E and verbascoside, on animal oxidative status, meat quality parameters, and shelf life of the longissimus dorsi (LD) muscle was examined. Seventy pigs with an average live weight of 95.2 ± 1.2 kg were selected and assigned to 2 dietary treatments. The control (CTR) group was fed a commercial diet, and the AOX group was fed the same diet supplemented with the AOX, containing vitamin E and verbascoside from Verbenaceae extract, for 45 d before slaughter. At the beginning and at the end of the trial, blood samples were collected to determine oxidative status, using the Kit Radicaux Libres test. At slaughter, carcass weight was recorded and LD muscles from 10 pigs per treatment were sampled. Physical, chemical, microbiological, and sensory parameters and oxidative stability of LD muscle were assessed for up to 21 d of storage at 4°C under modified atmosphere packaging. Dietary AOX positively affected (P < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved (P < 0.05) in the AOX group compared with the control. The sensory shelf life revealed that at 15 d of storage, meat from the AOX group was comparable (P < 0.05) to the fresh meat in appearance and aroma. A lower (P < 0.05) Pseudomonas spp. load was observed in the AOX samples than in the control samples. No other microbiological parameters were affected by dietary treatment. Overall, the present data showed that dietary AOX supplementation in pigs improved in vivo antioxidant status and exerted antioxidant and antimicrobial effects, thus enhancing the shelf life of raw pork under commercial conditions.
antioxidant; meat quality; microbiological parameters; shelf life; verbascoside
Settore AGR/18 - Nutrizione e Alimentazione Animale
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
nov-2017
Article (author)
File in questo prodotto:
File Dimensione Formato  
4986.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 604.47 kB
Formato Adobe PDF
604.47 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/530709
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 16
  • ???jsp.display-item.citation.isi??? 13
social impact