To determine the effects of dietary inclusion of bergamot pulp and olive leaves on pork quality, thirty-six barrows (Apulo-Calabrese; 112.5±7.40 kg initial bodyweight) were randomly assigned to four experimental treatments and fed for 100 days a control diet (control group) or a diet similar to the control diet in which part of the cereals were replaced with 20% (DM on the diet fed) of ensiled bergamot pulp (dry matter on the diet fed, EBP group) or olive leaves (OLL group) or a 1:1 mixture of both by-products (BPOL group). In the present study, the dietary administration of by-products did not influence the accumulation of IMF (P > 0.05) in meat. As for individual fatty acids, no differences were observed among groups. However, the dietary supplementation of bergamot pulp tended to increase (P = 0.073) the level of α-linolenic acid in meat. In raw and cooked meat TBARS values were higher (P < 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20% of bergamot pulp and/or olive l
Effect of Coffee Silverskin on Meat Quality of Growing Rabbits / Foti, Francesco; Scerra, Manuel; Caparra, Pasquale; Bognanno, Matteo; Cilione, Caterina; Fortugno, Paolo; De Caria, Paolo; Chinè, Valerio; Mangione, Guido; Gagliano, Salvatore; Chies, Luigi. - In: FOODS. - ISSN 2304-8158. - 14:814(2025). [10.3390/foods13162611]
Effect of Coffee Silverskin on Meat Quality of Growing Rabbits
Francesco FotiWriting – Review & Editing
;Manuel Scerra
Writing – Original Draft Preparation
;Pasquale CaparraWriting – Review & Editing
;Matteo BognannoWriting – Review & Editing
;Paolo De CariaFormal Analysis
;Luigi ChiesWriting – Review & Editing
2025-01-01
Abstract
To determine the effects of dietary inclusion of bergamot pulp and olive leaves on pork quality, thirty-six barrows (Apulo-Calabrese; 112.5±7.40 kg initial bodyweight) were randomly assigned to four experimental treatments and fed for 100 days a control diet (control group) or a diet similar to the control diet in which part of the cereals were replaced with 20% (DM on the diet fed) of ensiled bergamot pulp (dry matter on the diet fed, EBP group) or olive leaves (OLL group) or a 1:1 mixture of both by-products (BPOL group). In the present study, the dietary administration of by-products did not influence the accumulation of IMF (P > 0.05) in meat. As for individual fatty acids, no differences were observed among groups. However, the dietary supplementation of bergamot pulp tended to increase (P = 0.073) the level of α-linolenic acid in meat. In raw and cooked meat TBARS values were higher (P < 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20% of bergamot pulp and/or olive lI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
