This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P<0.05), docosapentaenoic acid (+62%; P<0.05), docosahexaenoic acid (+43%; P<0.05) and consequently n-3 PUFA (+15%; P<0.01) in meat. In salami, the content of α-linolenic acid, total PUFA and n-3 PUFA increased (+320%, +25% and +258%, respectively) by feeding the BP diet (P<0.001). The inclusion of bergamot pulp in the diet did not alter the oxidative stability in raw and cooked meat and color descriptors. In salami, TBARS values were lower after 5 days of storage (P<0.001) in BP group (1.54 vs 2.96). Finally, dietary supplementation with ensiled bergamot pulp to pigs improved the nutritional value of meat and meat products

Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami

Scerra M;Foti F;Caparra P;Rao R;Chies L
2022

Abstract

This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P<0.05), docosapentaenoic acid (+62%; P<0.05), docosahexaenoic acid (+43%; P<0.05) and consequently n-3 PUFA (+15%; P<0.01) in meat. In salami, the content of α-linolenic acid, total PUFA and n-3 PUFA increased (+320%, +25% and +258%, respectively) by feeding the BP diet (P<0.001). The inclusion of bergamot pulp in the diet did not alter the oxidative stability in raw and cooked meat and color descriptors. In salami, TBARS values were lower after 5 days of storage (P<0.001) in BP group (1.54 vs 2.96). Finally, dietary supplementation with ensiled bergamot pulp to pigs improved the nutritional value of meat and meat products
Pork
Meat quality
Bioactive compounds
Industrial by-products
n-3 PUFA
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.12318/106836
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