Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics

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Rey Muñoz, Ana Isabel and Puig, Patricia and Cardozo, Paul William and Hechavarría, Teresa (2021) Supplementation Effect of Oleuropein Extract Combined with Betaine, Magnesium, and Vitamin E on Pigs’ Performance and Meat Quality Characteristics. Animals, 11 (2). p. 443. ISSN 2076-2615

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Official URL: https://doi.org/10.3390/ani11020443




Abstract

This study evaluates the effect of the dietary combination of oleuropein extract (1200 mg/kg) and betaine (1000 mg/kg), magnesium oxide (600 mg/kg), and α–tocopheryl acetate (400 mg/kg), or a half-dose of these compounds, on pigs’ performance, oxidative status, and meat quality characteristics (drip loss, TBARS, and texture and fatty acid profile of intramuscular fat). Sixty-six barrows and females were slaughtered at 120 kg of BW. Performance and carcass yield were not changed by treatments. The high-dose mixture resulted in higher serum ferric reducing/antioxidant power (p = 0.0026), lower glucose (p = 0.03) and a tendency to have lower serum TBARS (p = 0.07) when compared to control. Percentage of drip loss, moisture content, intramuscular fat, or texture parameters were not modified by dietary treatments. Pigs supplemented with the high-dose mixture had higher PUFA (p = 0.0001), n-6 (p = 0.0001), n-3 (p = 0.0095) and lower MUFA (p = 0.0064) in the neutral lipid fraction of intramuscular fat. Free PUFA, mainly n-3 fatty acids (p = 0.0009), were also higher in the meat of pigs fed the high-dose mixture compared with the others. A higher mobilization (neutral to free fatty acids hydrolysis) of n-3 and MUFA fatty acids in the muscle from pigs fed the high-dose mixture was observed. However, dietary mixture supplementation tended to increase MUFA (p = 0.056) and decrease the total PUFA (p = 0.0074) proportions in muscle polar lipids. This specific fatty acid composition of meat from pigs supplemented with the high-dose mixture could be responsible for the higher meat lipid oxidation observed in this group when compared to the other groups. Consequently, the low-dose mixture would be more adequate for maintaining the oxidative status of pigs and, meat lipid stability.


Item Type:Article
Uncontrolled Keywords:betaine; magnesium; oleuropein; vitamin E; meat quality; pork
Subjects:Medical sciences > Veterinary > Animal culture
ID Code:69483
Deposited On:13 Jan 2022 14:41
Last Modified:14 Jan 2022 09:11

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