The Effect of Supplementing Pig Diet with Chestnut Wood Extract or Hops on Fresh Meat and Dry-Cured Products

Abstract

Oxidation is one of the major reasons for impaired quality of meat and meat products but can be prevented by the addition of antioxidants. In the present study, the effect of dietary sweet chestnut wood extract and hop cones on the quality and oxidative stability of meat and dry-cured products was investigated. Control pigs (N = 11) were fed a commercial diet (13.1 MJ metabolizable energy, 15.5% crude protein), while the other two experimental groups were supplemented with 3% of sweet chestnut wood extract (Tannin; N = 12) or 0.4% of hop cones (Hops; N = 11). The quality of meat and dry-cured products was evaluated by means of chemical composition, water holding capacity, objective color, and lipid and protein oxidation. No major effects of sweet chestnut wood extract or of hops supplementation were observed, nevertheless, some indications of improved water holding capacity could be attributed to antioxidants supplementation. The color evolution of dry-cured bellies from Tannin and Hops groups of pigs during refrigerated storage was also indicative of an improved oxidative stability.

Keywords

• tannin extract
• hops
• pigs
• meat
• dry-cured products
• oxidation