Improving the oxidative stability of pork by antioxidant type phytonutrients
| Autor: | Balev, Desislav, Dragoev, Stefan, Ivanova, Sonya, Vlahova-Vangelova, Desislava, Nikolova, Tanya, Nakev, Jivko, Gerrard, David |
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| Přispěvatelé: | Sonya Ivanova, Desisslava Vlahova-Vangelova, Stefan Dragoev |
| Rok vydání: | 2020 |
| Předmět: |
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dry distilled rose petals food and beverages bepress|Life Sciences|Animal Sciences pigs feed supplementation Biochemistry AgriXiv|Life Sciences AgriXiv|Life Sciences|Animal Sciences dihydroquercetin bepress|Life Sciences|Agriculture bepress|Life Sciences lipid oxidation fat AgriXiv|Life Sciences|Agriculture lipolysis Molecular Medicine muscles AgriXiv|Life Sciences|Animal Sciences|Meat Science Molecular Biology bepress|Life Sciences|Animal Sciences|Meat Science Biotechnology |
| Popis: | The objective of this study was to determine the influence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimental groups D1 and D2) or with 0.255 or 0.545 g dry distilled rose petals (experimental groups R1 and R2)/kg/d added as to pig's combined feed on the parameters of lipolysis expressed by acid value; lipid hydroperoxides expressed by peroxide value, lipid oxidation secondary products expressed by 2-tiobarbituric acid reactive substances (TBARS), pH and L*, a*, b* colour characteristics in m. Longissimus lumborum et thoracis, m. Semimembranosus, backfat and leaf fat stored 24 h and 7d at 2±1°C, or 315 d at -18±1°C. A total of 120 pigs were randomly divided to five groups - a control (C) and four experimental (D1, D2, R1 and R2) each fed 45 d prior to harvest with shown above levels of phytonutrients enriched diets. More pronounced effects were determined (P ≤ 0.05) at frozen storage compared to chilled storage. The oxidative and colour stabilities of chilled (2±1°C) and frozen (-18°C) pork are comparatively higher when pig's diet was supplemented with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d. The conclusion was made can the supplementation of pig's combined feed (finisher) with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d is a promising strategy to increase the oxidative stability of lean pork or fat and stabilized pork meat colour without deleterious changes of meat acidity. |
| Databáze: | OpenAIRE |
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