Determination of carcase yield, sensory and acceptance of meat from male and female pigs with dietary supplementation of oregano essential oils

Abstract

The aim was to determine the dietary supplementation of oregano essential oil (OEO) to male and female pigs on carcase performance, sensory characteristics and consumer acceptability of meat. A total of 48 pigs (Landrace × Yorkshire) of 18.5 ± 5.4 kg live weight were randomly allotted into one of four experimental diet groups each containing 12 pigs. Each group was fed a commercial diet supplemented with 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. No difference (p>.05) by OEO supplementation nor by gender was observed in average daily gain (0.56 kg/d), daily feed intake (2.5 kg/d), slaughter weight (94.1 kg), and cold carcase weight (71.4 kg). Pigs receiving 2000 ppm OEO had higher (p<.05) cold carcase yield (77.4%) than the other treatments and it was higher in females (76.9%) than in males (74.3%). Pigs with 1000 and 2000 ppm OEO showed higher carcase length and carcase width. Loin yield was higher (p<.05) in pigs fed 2000 ppm (28.8%) and leg yield of pigs fed all level of OEO was lower (p<.05) than the control group. Females showed better values of carcase performance. Meat from pigs receiving 2000 ppm OEO was evaluated by the trained panellists as the best in colour and it also showed the highest consumer acceptability of colour, flavour, texture and overall liking. The supplementation of 2000 ppm OEO in pig diets is suggested to achieve good carcase performance and consumer acceptability.Highlights Supplementation of pigs with oregano essential oil helps to produce better carcass performance and cut yields. Oregano essential oil improves meat quality and may make supplementation of pig profitable. The supplementation of 2000 ppm oregano essential oil in pig diets is suggested to achieve good consumer acceptability.

Keywords

• essential oil
• pork quality
• carcase traits
• sensory evaluation
• consumer acceptability