Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation
| Autor: | Franz Dias Gois, Aline Mondini Calil Racanicci, Leandro Batista Costa, Cristiane Bovi de Lima, Maicon Sbardella, Cesar Augusto Pospissil Garbossa, Pedro Leon Gomes Cairo, Dannielle Leonardi Migotto |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
natural feed additive
muscle Randomized block design Weanling Antioxidantes Músculos músculo aditivo natural law.invention lcsh:Agriculture 0404 agricultural biotechnology Lipid oxidation law Ácidos graxos Pepper TBARS fatty acid composition Food science lcsh:Agriculture (General) Essential oil chemistry.chemical_classification General Veterinary biology efeito antioxidante Alimentos - aditivos 0402 animal and dairy science lcsh:S Fatty acid Schinus terebinthifolius food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 040201 dairy & animal science lcsh:S1-972 composição de ácidos graxos antioxidative effect chemistry Animal Science and Zoology Agronomy and Crop Science |
| Zdroj: | Ciência Rural, Volume: 47, Issue: 2, Article number: 20160127, Published: 12 DEC 2016 Ciência Rural, Vol 47, Iss 2 Repositório Institucional da UnB Universidade de Brasília (UnB) instacron:UNB Ciência Rural v.47 n.2 2017 Ciência Rural Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
| Popis: | The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P0,05) do óleo essencial de aroeira sobre cor, pH, perda de peso por cozimento e força de cisalhamento. A inclusão de níveis crescentes do óleo essencial de aroeira na dieta aumentou linearmente (P0,05) os lipídios da oxidação. Portanto, o óleo essencial de aroeira, adicionado às dietas para suínos, aumentou o conteúdo de ácidos graxos saturados e reduziu a oxidação lipídica na carne fresca e logo após cozimento, sem ocorrer efeitos sobre os parâmetros físicos da carne. |
| Databáze: | OpenAIRE |
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