Improving the oxidative stability of pork by antioxidant type phytonutrients

Abstract

The objective of this study was to determine the influence of supplementations with 3.5 or 7.5 mg dihydroquercetin (experimental groups D1 and D2) or with 0.255 or 0.545 g dry distilled rose petals (experimental groups R1 and R2)/kg/d added as to pig’s combined feed on the parameters of lipolysis expressed by acid value; lipid hydroperoxides expressed by peroxide value, lipid oxidation secondary products expressed by 2-tiobarbituric acid reactive substances (TBARS), pH and L*, a*, b* colour characteristics in m. Longissimus lumborum et thoracis, m. Semimembranosus, backfat and leaf fat stored 24 h and 7d at 2±1°C, or 315 d at -18±1°C. A total of 120 pigs were randomly divided into five groups – a control (C) and four experimental (D1, D2, R1 and R2) each fed 45 d prior to harvest with shown above levels of phytonutrients enriched diets. More pronounced effects were determined (P≤0.05) at frozen storage compared to chilled storage. The oxidative and colour stabilities of chilled (2±1°C) and frozen (-18°C) pork are comparatively higher when pig’s diet was supplemented with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d. The conclusion was made can the supplementation of pig’s combined feed (finisher) with 3.5 mg dihydroquercetin or 0.255 g dry distilled rose petals/kg/d is a promising strategy to increase the oxidative stability of lean pork or fat and stabilized pork meat colour without deleterious changes of meat acidity.