The effect of dietary supplementation with dried fruit and vegetable pomaces on production parameters and meat quality in fattening pigs

Abstract

The presence of biologically active substances in feed mixture is discussed to have beneficial effect on animals' health and products. The purpose of the study was to determine the effect of dietary supplementation with dried apple, chokeberry, black currant, strawberry and carrot pomaces on production parameters and meat quality in fattening pigs. The use of dried pomaces of chokeberry showed tendencies for increased feed intake and reduced fattening period. The dried pomaces had no impact on saturated and monounsaturated fatty acids profile in meat, however in some groups an elevated level of polyunsaturated fatty acids from n-3 family and a decline in total cholesterol level was observed (P≤0.05). The highest oxidative stability and vitamin E content was found after supplementation with black currant (P≤0.05). Summarizing, the used dried pomaces improved several parameters related to meat quality, what might positively influence consumers' health.

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

“…Regarding the technological quality, the pH values ranged from 5.67 to 5.71 without significant differences be tween the two pork groups (p = 0.5057). Data similar to our study for pH were reported by Pieszka et al [12] and Yoo et al [13] for pork loins of FP. In general, these ultimate pH val ues fell within the ranges (5.7 to 5.8) for the normal pork [14].…”

Effects of conditioners (single-layer, double-layer and retention-conditioner) on the growth performance, meat quality and intestinal morphology of growing and finishing pigs

“…Many factors determine pork meat quality, including genetic and environmental components that affect muscle color, water holding capacity, and palatability (Sukumaran et al 1983;Hovenier 1992;Cannon 1996;Ellis 1999;Brewera et al 2002). Research has shown that the incorporation of dried pomace in the diet improves several measures of meat quality while fattening pigs (Pieszka et al 2017). In the present study, we found that different conditioners significantly affected meat quality differentially.…”

The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces

“…According to the literature, protein content of the black currant pomace depends on its origin and varies from 6.9 to 15.5% (Alba et al, ; Górnaś et al, ; Juśkiewicz et al, ; Pieszka et al, ). For fruit material without seeds protein content for different harvest seasons and fraction size varies between 11.8–12.6% (Sójka & Król, ).…”

“…Fat content in the fruit pomaces reported by different authors is characterized by the same high variability as protein content. This value for black currant pomace ranges from 0.7 to 13.8% (Alba et al, ; Górnaś et al, ; Juśkiewicz et al, ; Pieszka et al, ). In this research black currant pomace contained 3.46% crude oil, which is compatible with the results presented by Sójka and Król () for pomaces without seeds and with different particle sizes harvested in different seasons (2.5 to 4.1%).…”

“…Ciccoritti, Paliotta, Centioni, Mencarelli, and Carbone () obtained values from 6.6 to 582 mg/100 g for pomace in two varieties of cherries subjected to different heat treatments. For blackcurrant pomace, in turn, the respective values vary from 8.34 to 113 mg/100 g (Pieszka et al, ; Tańska et al, ). During extrusion process the antioxidants level was decreased by 25% for sour cherry extrudate and five times for black currant extrudates.…”