Addition of an Agricultural By-Product Rich in Phenols to Feedstuff to Increase the Shelf-Life of Meat

E. Novelli; A. Taticchi; F. Blaas; M. Servili; L. Fasolato; G. Marchesini; M. Drigo; S. Segato; A. Trocino; S. Balzan

Addition of an Agricultural By-Product Rich in Phenols to Feedstuff to Increase the Shelf-Life of Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

E. Novelli

E. Novelli ¹Department of Comparative Biomedicine and Food Science, University of Padova, Italy

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A. Taticchi

A. Taticchi ²Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy

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F. Blaas

F. Blaas ³Administration of the Autonomous Province of Bolzano, Bolzano, Italy

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M. Servili

M. Servili ²Department of Agricultural, Food and Environmental Sciences, University of Perugia, Italy

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L. Fasolato

L. Fasolato ¹Department of Comparative Biomedicine and Food Science, University of Padova, Italy

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G. Marchesini

G. Marchesini ⁴Department of Animal Medicine, Production and Health, University of Padova, Italy; enrico.novelli@unipd.it

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M. Drigo

M. Drigo ⁴Department of Animal Medicine, Production and Health, University of Padova, Italy; enrico.novelli@unipd.it

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S. Segato

S. Segato ⁴Department of Animal Medicine, Production and Health, University of Padova, Italy; enrico.novelli@unipd.it

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A. Trocino

A. Trocino ¹Department of Comparative Biomedicine and Food Science, University of Padova, Italy

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, and

S. Balzan

S. Balzan ¹Department of Comparative Biomedicine and Food Science, University of Padova, Italy

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Type:: Chapter

Pages:: 214–215

DOI:: https://doi.org/10.3920/9789086868605_087

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Phenolic compounds have an efficient antioxidant and antimicrobial activity. A byproduct of the oil mill rich in phenols, after a process of concentration and purification has been used as an ingredient in feedstuffs intended for chickens and heavy pigs rearing. In the flesh, hydroxytyrosol was measured in discrete concentrations up to 11 days after slaughtering, in the case of poultry. These results, in the perspective of protection against oxidative phenomena and for control of the altering microbial flora, are the subject of further evaluations.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Addition of an Agricultural By-Product Rich in Phenols to Feedstuff to Increase the Shelf-Life of Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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