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Financial support was received from the EU-H2020 Marie Sklodowska-Curie (grant number 801586); the Government of Catalonia and the European Regional Development Funds (grant code 01.02.01). We greatly appreciate the technical assistance of Laia Bernaus Esteve and Blanca Casado Planas (Universitat of Lleida) during on-farm and slaughter sampling, and Carles Sero (BonArea Agrupa) during the carcass processing sampling and to the staff of the Laboratory of Nutritive Value of CITA for the FA and carotenoids analysis.

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Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth

Publicado en:Meat Science. 220 109710- - 2025-02-01 220(), DOI: 10.1016/j.meatsci.2024.109710

Autores: Bottegal, Diego Nicolas; Latorre, Maria Angeles; Lobon, Sandra; Argemi-Armengol, Immaculada; Alvarez-Rodriguez, Javier

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This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 +/- 4.5 days of age and 127.8 +/- 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 x 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor alpha-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle alpha-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.

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