Influence of Dietary Inclusion of Exhausted Bergamot By-Product in Pigs on Animal Performance, Fatty Acid Profile and Oxidative Stability of Meat and Meat Products
Manuel Scerra,
Rosa Rao,
Francesco Foti,
Pasquale Caparra,
Caterina Cilione,
Antonio Natalello,
Luisa Biondi,
Marco Sebastiano Bella,
Luigi Chies
Affiliations
Manuel Scerra
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Rosa Rao
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Francesco Foti
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Pasquale Caparra
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Caterina Cilione
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
Antonio Natalello
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
Luisa Biondi
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
Marco Sebastiano Bella
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy
Luigi Chies
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell’Università, 25, 89124 Reggio Calabria, Italy
An investigation was carried out on the effect in pig diet of supplementation with exhausted bergamot by-product, stemming from pharmaceutical industry after extraction of phenolic compounds, on growth performance and on the quality of meat and meat products. Twenty pigs were assigned to two dietary treatments and fed a conventional concentrate (control) or a concentrate including exhausted bergamot by-product at the level of 15% on a DM basis (EB). No significant differences between dietary treatments were found for final weight (p = 0.243), carcass weight (p = 0.679), dry matter intake (p = 0.321). In EB pork, the proportion of docosapentaenoic acid was significantly increased (p n-3 PUFA (p = 0.09), and the n-6/n-3 PUFA ratio was lower in EB treatment (p = 0.01). In salami from EB pigs fed, the proportion of α-linolenic acid and the total n-3 PUFA were higher than in the control group (p p < 0.001) in the EB group. Therefore, the present results suggest that the inclusion of exhausted bergamot by-product in pig diet resulted in a qualitative improvement of meat and meat products.
