| Title: | The effect of supplementing pig diet with chestnut wood extract or hops on fresh meat and dry-cured products |
|---|
| Authors: | ID Tomažin, Urška (Author)
ID Škrlep, Martin (Author)
ID Prevolnik Povše, Maja (Author)
ID Batorek Lukač, Nina (Author)
ID Karolyi, Danijel (Author)
ID Červek, Matjaž (Author)
ID Čandek-Potokar, Marjeta (Author) |
|---|
| Files: |  Tomazin-2020-The_Effect_of_Supplementing_Pig_D.pdf (8,88 MB)
MD5: 7BA0682E677ACD66B87675A6C10A1A98
 https://doi.org/10.3390/app10196922
|
|---|
| Language: | English |
|---|
| Work type: | Scientific work |
|---|
| Typology: | 1.01 - Original Scientific Article |
|---|
| Organization: | FKBV - Faculty of Agriculture and Life Sciences
|
|---|
| Abstract: | Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability. |
|---|
| Keywords: | pig meat, meat quality, pig diet, tannin extract, hops, dry-cured products, oxidation, pigs |
|---|
| Publication status: | Published |
|---|
| Publication version: | Version of Record |
|---|
| Submitted for review: | 15.09.2020 |
|---|
| Article acceptance date: | 29.09.2020 |
|---|
| Publication date: | 02.10.2020 |
|---|
| Publisher: | MDPI |
|---|
| Year of publishing: | 2020 |
|---|
| Number of pages: | Str. 1-16 |
|---|
| Numbering: | Letn. 10, št. 19, št. članka 6922 |
|---|
| PID: | 20.500.12556/DKUM-91448  |
|---|
| UDC: | 637 |
|---|
| ISSN on article: | 2076-3417 |
|---|
| COBISS.SI-ID: | 31035139 |
|---|
| DOI: | 10.3390/app10196922 |
|---|
| Publication date in DKUM: | 23.12.2024 |
|---|
| Views: | 0 |
|---|
| Downloads: | 3 |
|---|
| Metadata: |    |
|---|
| Categories: | Misc.
|
|---|
|
:
|
Copy citation |
|---|
| | | | Average score: | (0 votes) |
|---|
| Your score: | Voting is allowed only for logged in users. |
|---|
| Share: |  |
|---|
Hover the mouse pointer over a document title to show the abstract or click
on the title to get all document metadata. |
