title: Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.
abstract: The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5mg/kg feed), from weaning to slaughter (166days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5±1.4kg. 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 odor and rancid flavor intensity in cooked LD muscle stored at 4°C for 24h was observed in the treated group. This study shows that PE is an effective antioxidant in pork meat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters.
authors.affiliation: Università degli Studi di Milano, Department of Health, Animal Science and Food Safety, Via Celoria 10, 20133 Milan, Italy. raffaella.rossi@unimi.it
authors.forename: Raffaella
authors.initials: R
authors.lastname: Rossi
authors.forename: Grazia
authors.initials: G
authors.lastname: Pastorelli
authors.forename: Susanna
authors.initials: S
authors.lastname: Cannata
authors.forename: Siria
authors.initials: S
authors.lastname: Tavaniello
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Maiorano
authors.forename: Carlo
authors.initials: C
authors.lastname: Corino
mesh_terms: D000818:Animals; D000975:Antioxidants; D003080:Cold Temperature; D003094:Collagen; D004032:Diet; D019587:Dietary Supplements; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D005960:Glucosides; D006801:Humans; D015227:Lipid Peroxidation; D032411:Lippia / Q000737:chemistry*; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal / Q000378:metabolism; D009812:Odorants; D010084:Oxidation-Reduction; D010636:Phenols; D010936:Plant Extracts; D013552:Swine; D013649:Taste; D024502:alpha-Tocopherol / Q000378:metabolism; D059808:Polyphenols
chemical_list: D000975:Antioxidants; D003094:Collagen; D005960:Glucosides; D010636:Phenols; D010936:Plant Extracts; D024502:alpha-Tocopherol; C058956:acteoside; D059808:Polyphenols
keywords: Collagen characteristics; Nutrition; Oxidative stability; Plant extract; Pork; Sensory evaluation