Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics

Abstract

This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose (p = 0.03) and a tendency to have lower serum TBARS (p = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA (p = 0.0001), n-6 (p = 0.0001), n-3 (p = 0.0095) and lower MUFA (p = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids (p = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA (p = 0.056) and decrease the total PUFA (p = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.

Dietary stevia residue extract supplementation improves the performance and antioxidative capacity of growing–finishing pigs

“…2 Chlorogenic acid-enriched extracts from many other natural plants have been used in livestock as potential feed additives to promote animal health, enhance antioxidative capacity and improve meat quality. [13][14][15][16][17] For instance, dietary supplementation with Lonicera macranthoides Hand.-Mazz.-derived chlorogenic acid has been reported to improve meat quality and muscle fiber characteristics of finishing pigs. 12 Up to now, to our knowledge no feeding experiments have examined the effects of dietary SRE supplementation in pigs.…”

“…Unfortunately, a huge amount of polyphenol‐enriched stevia residue is produced and abandoned by steviol glycoside manufactories 2 . Chlorogenic acid‐enriched extracts from many other natural plants have been used in livestock as potential feed additives to promote animal health, enhance antioxidative capacity and improve meat quality 13‐17 . For instance, dietary supplementation with Lonicera macranthoides Hand.‐Mazz.‐derived chlorogenic acid has been reported to improve meat quality and muscle fiber characteristics of finishing pigs 12 .…”

Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs

“…It should be noted that the changes in the composition of fatty acids of the pork intramuscular fat induced by the immunobiotic TUA4408L-fermented okara feed were modest when compared with those induced by other dietary interventions [ 35 , 36 ]. Drastic changes in the composition of fatty acids of pork intramuscular fat are induced only with diets that aim for remarkable quantitative and/or qualitative changes in the source of lipids.…”

“…In fact, in addition to its nutritional value, the fatty acid composition also influences the oxidative stability of meat [ 37 ]. Recently, it was shown that an olive by-product combined with betaine, magnesium, and vitamin E is capable of modifying pigs’ performance and meat quality characteristics [ 35 ]. The researchers supplemented the basal conventional diet of pigs with the mix mentioned before (high-dose diet) or half-dose of each compound (low-dose diet).…”

“…However, the high-dose diet was able to significantly increase the proportion of polyunsaturated fatty acids whereas the proportion of total monounsaturated fatty acids was lower. No changes between the control and half-dose diet were detected when the composition of fatty acids in intramuscular fat was compared [ 35 ]. Of note, the specific fatty acid composition of meat from pigs in the high-dose diet group resulted in meat that was more susceptible to oxidation.…”