Chemical composition, meat quality and oxidative status of pork after supplementation of diet with vitamin e and/or vitamin E + herb extracts

Abstract

The effect of supplementation of vitamin E and herb extracts on chemical composition, quality traits and oxidative status of pork was evaluated. Total eighty hybrid pigs-crosses of Landrace sows and Hampshire x Pietrain boars were involved into the experiment. Pigs were divided to one control and three experimental groups (each of 20 animals with equal number of gilts and castrates). All pigs were heterozygotes on RYR1 gene. Experimental groups received diet with supplement of vitamin E (500 mg/kg feed) for 30 days before slaughter or supplement of this vitamin in combination with lemon balm extract (100 ml/pig/day) and/or oregano extract (60 ml/pig/day) for 10 days before slaughter. Supplementation of vitamin E singly or in combination with herb extracts had no effect on chemical composition of pork. Vitamin E significantly (P<0.05) increased the concentration of α-tocopherol in longissimus dorsi muscle. Electrical conductivity in muscle 24 h post mortem was significantly lower in all experimental groups in comparison to control group (4.96-5.06 vs. 6.12 µS). Significant positive effect of herb extracts on meat colour (parameter "a") in stored pork was found (3.22 and 3.41 vs. 2.54). Lipid oxidation measured as TBARS value was decreased significantly in groups with vitamin E and/or vitamin E + lemon balm extract after 5-days storage of pork (0.193 and 0.190 vs. 0.267 mg/kg).

Lesión en la carne y adicción de nutrientes en el ayuno antes del sacrificio de cerdos

“…The addition of vitamin E was inefficient in promoting improvements in the coloring of meat, which is consistent with several studies that have found no effects of vitamin E on meat color (17,18,21,22). No difference are reported by Caldara et al (15) between the values of a* and b* of meat considered normal and PSE meat, finding values between 8 and 11 for the parameter a* and 6-9 for the parameter b*, similar to the rates determined in this present study.…”

Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

“…Carcase yield was used to identify which carcases will have a higher proportion of primal cuts. Numerous studies have documented the benefits of essential oils on the performance of swine and poultry (Bahelka et al 2011;Tan et al 2015;Ri et al 2017; Valenzuela-Grijalva 2017) but no reports have been found on the effects of OEO on the yield of pig carcase and primal cuts. Tan et al (2015) demonstrated that OEO supplementation to sows' diet improved performance of their piglets and they attributed to the reduced oxidative stress.…”

“…There is evidence that natural oregano essential oil (OEO) can improve all aspects of the meat production chain including improvements in productive performance and carcase and meat quality (Valenzuela-Grijalva 2017). The beneficial impact of herb extracts in animal feed are due to their potential to deliver not only health benefits, but enhance appetite, optimise weight gain and improve meat production (Bahelka et al 2011;Tan et al 2015). The compounds of essential oils that cause these effects are eugenol, cinnamaldehyde acid, thymol and carvacrol; these are all present in oregano and in a variety of plants.…”

Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat

“…; Bahelka et al . ). In majority of cases impact of vitamin‐rich feed on level of vitamin E in raw meat was assessed, while loss of the vitamin during meat processing was studied by a few authors only.…”

“…; Bahelka et al . ). Ready‐to‐eat (requiring only pre‐heating before consumption) food products like grilled/fried pork steaks/burgers are more and more important on food markets these days.…”