Volume 100, February 2015, Pages 319–326
Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits
Highlights
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- The dietary oregano oil and sweet chestnut extract mix did not affect pig ADG.
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- The mix increased serum antioxidant potential and reduced pork lipid oxidation.
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- The mix was responsible for a darker and redder colour of the cooked meat.
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- The pork sensory properties were improved by the plant extract mix.
Abstract
The
effects of a pre-formulated commercial plant extract mix, composed of
equal parts of oregano essential oil and sweet chestnut wood extract, on
performance, oxidative status and pork quality traits were evaluated.
In two 155-d studies, 60 pigs (mean live weight: 42.9 kg) were assigned
to either a control diet (CTR) or an identical diet supplemented (0.2%)
with the plant extract mix (OC). No differences in the growth rate were
observed. Glutathione peroxidase and glutathione reductase activities in
the OC muscles (Longissimus lumborum) were higher than in CTR
muscles. The lipid oxidation of meat was lower in the OC group. In the
cooked meat samples, OC animals had the lowest L* and H° values and the
highest a* values. The OC meat received higher scores for colour, taste
and overall liking in both the blind and the labelled consumer tests.
Keywords
- Pigs;
- Meat quality;
- Oregano essential oil;
- Chestnut wood extract;
- Oxidative status
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