Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits

Ranucci, David; Beghelli, Daniela; Trabalza‐Marinucci, Massimo; Branciari, Raffaella; Forte, Claudio; Olivieri, Oliviero; Pazmay, Gretta Veronica Badillo; Cavallucci, C.; Acuti, Gabriele

doi:10.1016/j.meatsci.2014.09.149

Cited by 60 publications

(71 citation statements)

References 53 publications

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“…Consumers were positively affected by the information, showing that the choice can be influenced by product information. Other studies on different kinds of meat demonstrated how the effect of the information can be able to modify consumer behavior and perception [24]. Mean ± standard deviation based on 110 consumers and a 9-point hedonic scale (1 = dislike extremely, 5 = neither like nor dislike, 9 = like extremely).…”

Section: Resultsmentioning

confidence: 99%

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Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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Abstract:A study was carried out to determine the quality characteristics, antioxidant capacity, oxidative status, and consumer acceptability of chicken meat after dietary administration of a semi-solid olive cake, known as "paté" (pOC), in broilers. pOC is an olive oil industry waste rich in bioactive compounds, such as polyphenols, obtained by mechanical extraction from destoned olives. Two hundred and ninety-seven 22-day-old fast growing (Ross 308) female chicks were randomly assigned to three experimental grower-finisher diets. Each dietary group consisted of three replicates, each with 33 birds. The experimental treatments were: (1) basal control diet (C); (2) C diet supplemented with a low dose of pOC (82.5 g/Kg, L-pOC); and (3) C diet supplemented with a high dose of pOC (165.0 g/Kg, H-pOC). Chicken growth rate increased with increasing pOC concentration in the diet. Polyphenol analyses were performed through liquid-chromatography coupled to tandem mass spectrometry technique (LC-MS/MS). In meat of animals belonging to L-pOC and H-pOC groups, tyrosol and sulphate metabolites of hydroxytyrosol were detected. Meat quality parameters and proximate composition were not affected by the dietary treatment, whereas the antioxidant status and the oxidative stability of meat were positively affected, especially when the highest level of pOC was applied. These results demonstrate that pOC can be recommended in chicken diets to improve performance and meat oxidative status.

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Section: Resultsmentioning

confidence: 99%

“…The ash content was obtained using a muffle furnace at 600 • C (method 923.03). The TBARS (2-ThioBarbituric Acid Reactive Substances) value was determined according to Ranucci et al [24] and the results were expressed as mg malonaldehyde (MDA)·kg −1 .…”

Section: Physicochemical Analysis Of Meatmentioning

confidence: 99%

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

et al. 2017

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“…Considering the positive effects exerted by CLA on human health , several studies were aimed to evaluate the effect of CLA‐enriched diets on pork loin meat. The data testified that dietary CLA increased the content of SFA, decreased the level of monounsaturated fatty acids (MUFA) and led to a CLA enrichment of pork loin meat . Furthermore, the modification of FA proportions induced by dietary CLA supplementation improved the technological properties of the pork backfat, as was demonstrated by an increase in hardness and decrease in melting point , and consequently better consistency and quality and higher oxidative stability of the salami .…”

Section: Introductionmentioning

confidence: 87%

“…In view of this, several animal feeding strategies have been investigated to reach a good compromise between nutritional and technological qualities of pig meat .…”

Section: Introductionmentioning

confidence: 99%

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics

Branciari¹,

Balzano

Pacetti

et al. 2016

Euro J Lipid Sci & Tech

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It has been reported that conjugated linoleic acid (CLA) isomers are considered particularly beneficial to human health and affect the technological properties of pork meat products such as salami. The objective of this study was to evaluate the effect of 0.5% CLA supplementation of heavy pig diets on the chemical composition, total fatty acids (FA), oxidative stability, sensory and microbial properties of Ciauscolo and Fabriano salami. The incorporation of CLA into the diet did not modify the chemical, microbial or sensory descriptive analysis of the salami. The CLA dietary supplementation changed the proportions of FA, in particular leading to an increase in the proportion of saturated fatty acids and CLA in both Ciauscolo and Fabriano salami. The results of consumer testing showed a higher degree of liking by consumers when the CLA sample was accompanied by product information, demonstrating the strong influence of the label on consumer perception. The interesting finding was the increase in the oxidative stability of the salami at the end of ripening. This confirms the hypothesis that CLA can affect the saturated and monounsaturated fatty acids/monounsaturated FA ratio in meat products and possesses antioxidative properties that can be transferred, through dietary supplementation, to salami.Practical applications: Feeding a 0.5% CLA diet to finisher pigs resulted in changes in the proportions of FA and enhanced the oxidative stability of salami but did not modify the sensory properties of the products. More research is needed to find the right inclusion level of CLA to be considered optimal from the point of view of producing a high quality product with superior organoleptical, technological and potential health-related properties.

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“…Samples were weighed before and after the test, and losses were calculated as [(initial weight À final weight)/initial weight) Â 100]. The shear force determination, expressed in kg/cm 2 , was performed according to Ranucci et al (2015). …”

mentioning

confidence: 99%

Effect of age and feeding area on meat quality of wild boars

Pedrazzoli

Bosco

Castellini

et al. 2017

Italian Journal of Animal Science

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The stomach content and samples of Longissimus dorsi muscle of 32 feral wild boars were collected in two different feeding areas (forest and farmland) of Umbria region (Italy). The animals from each feeding area were divided into two age classes: class 1 (12-24 months of age; 48 kg average weight) and class 2 (animals older than 2 years of age; 84 kg average weight). The major food categories consumed were hard mast and crops (89.02-75.98%). The L Ã (lightness) and a Ã (red to green colour) values of the meat were affected by the feeding area as well as the b Ã (yellow colour) value; the age significantly affected only the a Ã and the b Ã value of the meat. The a-tocopherol was the most abundant vitamin E homologue, ranged between 520.63 and 1881.33 ng/g and was higher in farmland areas. The index of lipid oxidation (TBARS) ranged from 0.093 and 0.140 mg MDA/kg and was higher in wild boars from farmland. The monounsaturated fatty acids (MUFA) ranged between 38.36 and 46.75% and were higher in wild boar of class 2. The total polyunsaturated fatty acids (PUFA) as well as PUFAn-6 were affected by age, while PUFAn-3 was only affected by feeding area and ranged from 0.91 and 1.99 in farmland and forest, respectively. The feeding area affects the intramuscular fat contents in terms of nutritional characteristics of the meat: the n-6/n-3 ratio that was lower in meat from animals hunted in the forest area (p .001), as well as the ARA/(EPA þ DHA) ratio (p .01). ARTICLE HISTORY

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Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits

Cited by 60 publications

References 53 publications

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Oxidative Status and Presence of Bioactive Compounds in Meat from Chickens Fed Polyphenols Extracted from Olive Oil Industry Waste

Dietary CLA supplementation of pigs confers higher oxidative stability to Ciauscolo and Fabriano salami produced from their meat with no negative impact on the physico‐chemical, microbiological and sensorial characteristics

Effect of age and feeding area on meat quality of wild boars

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