The effects of dietary supplementation in pigs with plant extract (PE) from Lippia spp., titrated in verbascoside (5mg/kg feed), from weaning to slaughter (166days), on carcass characteristics, meat quality, collagen characteristics, oxidative stability and sensory attributes of Longissimus dorsi (LD) muscle were examined. Ten pigs per treatment were slaughter at a live weight of 109.5±1.4kg. No influence on carcass characteristics, LD meat quality parameters and collagen characteristics were observed. Dietary PE increased (P<0.001) α-tocopherol levels in LD muscle. Raw LD of pig fed PE showed lower (P<0.001) lipid oxidation levels than controls. A reduction (P=0.05) of fat odor and rancid flavor intensity in cooked LD muscle stored at 4°C for 24h was observed in the treated group. This study shows that PE is an effective antioxidant in pork meat, enhancing oxidative status and sensory attributes, without affecting other meat quality parameters.

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Two hundred forty piglets, half female and half barrows, 8.1 ± 1.40 kg LW, were divided into 6 experimental groups and fed ad libitum with a diet supplemented with the following levels of antioxidants: 0 (CON + = positive control added with 100 mg lincomicine/kg), 5 (LT = low teupolioside or LV = low verbascoside), 10 (HT = high teupolioside; HV = high verbascoside; LT+LV) mg/kg of diet for 56 days. Body weight and feed intake were recorded on d0, 14 and 56 of the trial. Ten piglets from each group were selected and blood collected by anterior vena cava puncture at 0, 14 and 56 d for reactive oxygen metabolite (ROMs) determination. HV showed final weight higher than the other groups (P<0.05), and oxidative stability was improved by both integrations of verbascoside. These results support the view that Verbascoside influences the growth performances and oxidative status of piglets