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Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs
Date Issued
2016-10
Date Available
2019-03-25T12:26:18Z
Abstract
Fifty six pigs were assigned to 1 of 4 diets (n = 14) for 35 days pre-slaughter, to assess the effects on bacterial count, lipid peroxidation (LPO) and total antioxidant capacity (TAC) of fresh meat. The treatments were (T1) basal diet (BD), (T2) BD plus seaweed extract (SWE), (T3) BD plus vitamin E (Vit E) and (T4) BD plus galacto-oligosaccharides (GOS). At slaughter longissimus dorsi (LD) steaks were excised and stored in modified atmosphere packs for a 14 day period. The supplemented diets improved the TAC of LD steaks until day 11 of storage while SWE samples exhibited the highest TAC throughout. A reduction (P < 0.05) in the level of LPO was observed in LD steaks from SWE and Vit E supplementation. Compared to basal diet, SWE and GOS exhibited lower bacterial count throughout storage. These results demonstrate the potential for the incorporation of SWE into muscle foods via the diet.
Sponsorship
European Commission - Seventh Framework Programme (FP7)
Type of Material
Journal Article
Publisher
Elsevier
Journal
Innovative Food Science and Emerging Technologies
Volume
37
Issue
Part B
Start Page
269
End Page
275
Copyright (Published Version)
2016 Elsevier
Language
English
Status of Item
Peer reviewed
ISSN
1466-8564
This item is made available under a Creative Commons License
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