Supplementing Entire Male Pig Diet With Hydrolysable Tannins: Effect on Carcass Traits, Meat Quality and Oxidative Stability

Meat Sci. 2017 Nov;133:95-102. doi: 10.1016/j.meatsci.2017.06.012. Epub 2017 Jun 23.

Abstract

The purpose of the present study was to investigate the potential impact on carcass and meat quality of a sweet chestnut wood extract (SCWE)diet supplement for pigs, in particular on oxidative stability and fatty acid composition. Entire (non-castrated) male pigs (n=24) were assigned to treatment groups within litter and offered one of 4 finisher diets on an ad libitum basis: T0 (control), T1, T2 or T3, supplemented with 0, 1, 2 or 3% of commercially available SCWE, respectively. The highest SCWE supplementation reduced carcass fat deposition and water holding capacity of meat (higher thawing loss). In fresh meat, SCWE supplementation increased lipid (malondialdehyde) and protein oxidation (carbonyl groups in myofibril isolates). With regard to fat tissue, SCWE supplementation increased the proportion of polyunsaturated fatty acids.

Keywords: Carcass; Meat; Oxidative stability; Pig; Tannin.

MeSH terms

  • Adipose Tissue / chemistry
  • Animal Feed / analysis*
  • Animals
  • Body Composition
  • Diet / veterinary
  • Dietary Supplements*
  • Fagaceae
  • Fatty Acids / analysis
  • Hydrolyzable Tannins / chemistry*
  • Male
  • Malondialdehyde / analysis
  • Meat / analysis*
  • Muscle Proteins / analysis
  • Oxidation-Reduction
  • Plant Extracts / pharmacology
  • Sus scrofa

Substances

  • Fatty Acids
  • Hydrolyzable Tannins
  • Muscle Proteins
  • Plant Extracts
  • Malondialdehyde