The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was i...

Full description

Saved in:
Bibliographic Details
Published in:Applied sciences 2020-10, Vol.10 (19), p.6922
Main Authors: Tomažin, Urška, Škrlep, Martin, Prevolnik Povše, Maja, Batorek-Lukač, Nina, Karolyi, Danijel, Červek, Matjaž, Čandek-Potokar, Marjeta
Format: Article
Language:English
Subjects:
Animals
Antioxidants
Chemical composition
Chestnut
Cold storage
Color
Color vision
Cones
Cooking
Cured products
Diet
Dried beef
Dried meat
dry-cured products
Feeds
Food and nutrition
Hardwoods
Hogs
Hops
Lipids
Materia medica, Vegetable
Meat
Meat products
Nutritional aspects
Oxidation
Physiological aspects
pigs
Plant extracts
Pork
Proteins
Quality
Swine
tannin extract
Tannins
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.
ISSN:2076-3417
2076-3417
DOI:10.3390/app10196922