Effects of antioxidant mixtures in the diet of finishing pigs on the oxidative status and shelf life of longissimus dorsi muscle packaged under modified atmosphere1,2

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 ( < 0.05) oxidative status and carcass dressing percentage. The oxidative and color stability of the LD muscle were improved ( < 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 ( < 0.05) to the fresh meat in appearance and aroma. A lower ( < 0.05) 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.

Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture

“…The physical parameters such as pH, colour and water‐holding capacity (WHC) were evaluated in the same animals on the target muscle Longissimus dorsi 10 . The pH values and WHC were not affected by dietary treatments and the colour parameters showed a colour‐stabilizing effect of the AOX mixture during refrigerate storage of samples packed in a modified atmosphere.…”

“…The growth performance and carcass characteristics have been previously reported 10 . After an on‐farm fasting period of 8 h, the pigs were individually weighed and transported for 2 h to the abattoir.…”

“…In response to recent claims regarding the potential toxicity of synthetic antioxidants, the meat industry has explored plant extracts, containing polyphenols, that have shown high antioxidant and antimicrobial activities 6,7 . Literature has reported that plant extracts dietary supplementation in pigs improves meat lipid and colour stability and vitamin E content, enhancing raw pork shelf life and quality of ripening product 8–10 …”

Effects of Long-Term Supplementation with Brown Seaweeds and Polyphenols in Rabbit on Meat Quality Parameters

“…Previous studies reported no effects of dietary supplementation with polyphenols on carcass characteristics in pigs and rabbit [ 9 , 33 ]. Other studies in pigs reported an enhancement of carcass characteristics due to polyphenols supplementation [ 34 , 35 ]. These different results are probably due to the length and dosage of dietary supplementation and the active principles content of the plant extract used.…”

Nutrient content of key cuts of pork in the UK

“…Supplementation is important for the health of the pig, in particular vitamin E which is a potent antioxidant, helping to keep the pig healthy and enriching the vitamin E content of the muscle (Wang et al 2012). Vitamin E also improves drip loss (fluid that is lost from a piece of meat without adding any force) in the meat and enhances the shelf life of raw pork by preventing oxidative deterioration (Rossi et al 2017). Lipid oxidation of pork meat can be a problem when feeding pigs certain grains such as distillers dried grains; however, supplementation with vitamin E has been shown to reduce these effects (Boler et al 2009).…”