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In recent years several studies have shown that some feed additives improve pork sensory and nutritional characteristics. In particular, additives for the control of lipid oxidation in meat and meat products due to lipid oxidation are the major deteriorative phenomenon that negatively affects favour, color and nutritional value of meat. The objective of the present study was to assess the effectiveness of long term supplementation of porcine diets with plant extract (PE) from Lippia spp., on carcass characteristics, meat quality parameters, oxidative stability and sensorial attributes of Longissimus dorsi (LD) muscle. The influence of dietary PE on collagen characteristics and vitamin E content of LD muscle was also determined. A total of 40 pigs, half barrows and half females, with 7 ± 0.4 kg body weight, were assigned, on the basis of weight and sex, to two dietary treatments: control diet (C) and diet supplemented with PE to obtain 5 mg verbascoside/kg feed. Ten pigs per treatment were slaughter at a live weight of 109.5 ± 1.4 kg. Carcass characteristics of pigs were measured and calculated by final and carcass weight, dressing percentage and backfat thickness. Drip and cooking losses were determined. Samples of LD of all animals were analyzed for dry matter, nitrogen, fat and ash. Cholesterol and levels of vitamin E in the LD muscle were extracted and determined respectively, and then quantified by HPLC. Intramuscular collagen (IMC) concentration was calculated. Lipid oxidation was determined by TBARS method.
No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (P < 0.001) α-tocopherol levels in LD muscle. Raw LD of pig fed PE showed lower (P < 0.001) lipid oxidation levels than controls. A reduction (P = 0.05) of fat odour and rancid favour intensity in cooked LD muscle stored at 4 °C for 24 h was observed in the treated group.
The results suggest that long term supplementation with PE is effective as an antioxidant in LD muscle due to the reduced levels of lipid oxidation biomarkers and increased levels of α-tocopherol. Therefore, PE has the potential to improve LD sensory characteristic, reducing the intensity of warmed over favour in refrigerated cooked pork meat.
In conclusion, this study shows that PE is an effective antioxidant in pork, enhancing oxidative status and shelf life, without affecting other meat quality parameters.
Rossi, R., Pastorelli, G., Cannata, S., Tavaniello, S., Maiorano, G. and Corino, C. 2013. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Science 95; 542–548. http://dx.doi.org/10.1016/j.meatsci.2013.05.037