Dietary Vitamin E Associated with Plant Polyphenols Efficiently Protects Lipoperoxidation in Pork Chop and Sausage in the Finishing Pigs

M. Arturo-Schaan; L. Roger; V. Santé-Lhoutellier; S. Ambrois

Dietary Vitamin E Associated with Plant Polyphenols Efficiently Protects Lipoperoxidation in Pork Chop and Sausage in the Finishing Pigs

In: 63rd International Congress of Meat Science and Technology

Authors:

M. Arturo-Schaan

M. Arturo-Schaan ¹R&D and Pig Departments, CCPA, ZA du Bois de Teillay, 35150 Janzé, France

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L. Roger

L. Roger ¹R&D and Pig Departments, CCPA, ZA du Bois de Teillay, 35150 Janzé, France

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V. Santé-Lhoutellier

V. Santé-Lhoutellier ²QuaPA UR 370, INRA, Centre Auvergne Rhône-Alpes, 63122 Saint Genès Champanelle, France

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S. Ambrois

S. Ambrois ³Pig Activity, Le Gouessant, Les Noës St Aaron, 22400 Lamballe, France; marturo-schaan@groupe-ccpa.com

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Type:: Chapter

Pages:: 77–80

DOI:: https://doi.org/10.3920/9789086868605_023

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This study aimed to evaluate the impact of adding plant antioxidant (PA) into the finishing feed of pigs on the level of oxidation in pork chop and sausage during storage. Forty hundred pigs received a standard diet with the same nutritional values. The diet for the test group was complemented with plant antioxidant for 2 months (2 kg/t feed). In pork chop, lipid peroxidation from the control group increased during the period of refrigerated storage from 1 d to 12 d. While in the pork chop from the PA group, lower oxidation took place. The sausage obtained from PA group exhibited an oxidative stability similar to sausage formulated with antioxidant additive. In conclusion, using PA in the feed of pigs could be a good alternative to guarantee quality and safety of pork meat. In addition it could prevent the use of chemical antioxidant during industrial processes.

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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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Dietary Vitamin E Associated with Plant Polyphenols Efficiently Protects Lipoperoxidation in Pork Chop and Sausage in the Finishing Pigs

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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