Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami. (January 2022)

• Record Type: Journal Article
• Authors: Scerra, Manuel; Foti, Francesco; Caparra, Pasquale; Cilione, Caterina; Rao, Rosa; Priolo, Alessandro; Natalello, Antonio; Luciano, Giuseppe; Chies, Luigi
• Is Part Of: Meat science. Volume 183(2022)
• Publication Date: 2022-01
• Subjects: Pork -- Meat quality -- Bioactive compounds -- Industrial by-products -- n-3 PUFA; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2021.108662
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstracts: This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P < 0.05), docosapentaenoic acid (+62%; P < 0.05), docosahexaenoic acid (+43%; P < 0.05) and consequently n-3 PUFA (+15%; P < 0.01) in meat. In salami, the content of α-linolenic acid, total PUFA and n-3 PUFA increased (+320%, +25% and + 258%, respectively) by feeding the BP diet ( P < 0.001). The inclusion of bergamot pulp in the diet did not alter the oxidative stability in raw and cooked meat and colour descriptors. In salami, TBARS values were lower after 5 days of storage ( P < 0.001) in BP group (1.54 vs 2.96). Finally, dietary supplementation with ensiled bergamot pulp to pigs improved the nutritional value of meat and meat products. Highlights: Bergamot pulp in pigs diet increases the contents of α-linolenic acid in meat. Bergamot pulp positively affected meat and salami fatty acid composition. Inclusion of 15% of bergamot pulp does not compromise animal performances. The integration of bergamot pulp reduced lipid oxidation in salami.