Data/hora: 10/06/2024 12:15:07

Provedor de dados: 	Ciência Rural	
País: 	Brazil	
Título: 	Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation	
Autores: 	Gois,Franz Dias; Sbardella,Maicon; Lima,Cristiane Bovi de; Migotto,Dannielle Leonardi; Cairo,Pedro Leon Gomes; Garbossa,Cesar Augusto Pospissil; Racanicci,Aline Mondini Calil; Costa,Leandro Batista.	
Data: 	2017-01-01	
Ano: 	2017	
Palavras-chave: 	Antioxidative effect; Fatty acid composition; Muscle; Natural feed additive.	
Resumo: 	ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P&gt;0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P&lt;0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P&lt;0.001) and immediately after cooking (P&lt;0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000200751	
Editor: 	Universidade Federal de Santa Maria	
Relação: 	10.1590/0103-8478cr20160127	
Formato: 	text/html	
Fonte: 	Ciência Rural  v.47 n.2 2017	
Fonte: 	info:eu-repo/semantics/openAccess