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Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat

Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was theref...

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Autores principales: Tsala, Anna, Mpekelis, Vasilios, Karvelis, Giannis, Tsikakis, Panagiotis, Goliomytis, Michael, Simitzis, Panagiotis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023395/
https://www.ncbi.nlm.nih.gov/pubmed/31940789
http://dx.doi.org/10.3390/foods9010081
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author Tsala, Anna
Mpekelis, Vasilios
Karvelis, Giannis
Tsikakis, Panagiotis
Goliomytis, Michael
Simitzis, Panagiotis
author_facet Tsala, Anna
Mpekelis, Vasilios
Karvelis, Giannis
Tsikakis, Panagiotis
Goliomytis, Michael
Simitzis, Panagiotis
author_sort Tsala, Anna
collection PubMed
description Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed.
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spelling pubmed-70233952020-03-12 Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat Tsala, Anna Mpekelis, Vasilios Karvelis, Giannis Tsikakis, Panagiotis Goliomytis, Michael Simitzis, Panagiotis Foods Communication Olive pulp belongs to agro-industrial by-products, and its addition into livestock diets generally result in neutral or positive effects on performance. However, the data concerning the effects of olive by-products on pork meat characteristics are scarce. The aim of this preliminary study was therefore to examine the effects of dried olive pulp (DOP) dietary supplementation on quality parameters and oxidative stability of pig meat. Twenty finishing pigs were allocated to two groups: C that was provided with a control diet, and DOP that was fed with an isonitrogenous and isoenergetic diet supplemented with dried olive pulp at the level of 50 g/kg or 5%. As indicated, cold carcass weight, pH, lightness, redness, cooking loss, and tenderness were not influenced by DOP inclusion. Only meat yellowness (a*) was significantly decreased in DOP meat samples. Moreover, meat oxidation values tended to decrease in the DOP group after one day, but no further differences were observed after four, six, and eight days of refrigerated storage. It can be concluded that DOP dietary supplementation could be recommended as a feasible approach, especially in the Mediterranean region to reduce diet formulation costs, while no significant side effects on pork meat quality are observed. MDPI 2020-01-11 /pmc/articles/PMC7023395/ /pubmed/31940789 http://dx.doi.org/10.3390/foods9010081 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Communication
Tsala, Anna
Mpekelis, Vasilios
Karvelis, Giannis
Tsikakis, Panagiotis
Goliomytis, Michael
Simitzis, Panagiotis
Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title_full Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title_fullStr Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title_full_unstemmed Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title_short Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat
title_sort effects of dried olive pulp dietary supplementation on quality characteristics and antioxidant capacity of pig meat
topic Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7023395/
https://www.ncbi.nlm.nih.gov/pubmed/31940789
http://dx.doi.org/10.3390/foods9010081
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