Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs

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Title: Effect of dietary seaweed extracts, galactooligosaccharide and vitamin E supplementation on meat quality parameters in finisher pigs
Authors: Rajauria, Gaurav
Draper, Jennifer
McDonnell, Mary
O'Doherty, John V.
Permanent link: http://hdl.handle.net/10197/9670
Date: Oct-2016
Online since: 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.
Funding Details: 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
Keywords: Antioxidant capacityGalactooligosaccharideLipid peroxidationMeat qualitySeaweed extractVitamin E
DOI: 10.1016/j.ifset.2016.09.007
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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