Effect of Natural Sorbents in the Diet of Fattening Pigs on Meat Quality and Suitability for Processing

Abstract

The effect of three natural sorbents added to the diet of pigs on the composition and physicochemical properties of two skeletal muscles—the musculusLongissimuslumborum (MLL) and musculussemimembranosus (MSM) of crossbred pigs were evaluated. The experiment was carried out on a farm in two production cycles. The addition of biochar (trial 1) significantly influenced instrumental color parameters, shear force and energy, and the oxidative stability of the skeletal muscles, while the proximate composition, pH, texture, and water-holding capacity (WHC) parameters did not differ significantly between groups in either of the two muscles. Similarly, no statistical differences were noted in the proximate chemical composition, texture parameters, or WHC of the meat in trial 2. The addition of both sorbents was associated with a significantly (p ≤ 0.01) lower content of haem pigments in the MLL and MSM, which was accompanied by a significantly (p ≤ 0.05) higher lightness (L*). Moreover, the MLL muscle of the pigs had higher oxidative stability, as well as lower drip loss (DL). In turn, the MSM of pigs had a significantly lower pH compared to the control group, however, the ultimate pH (48 h) in all groups was within the acceptable range (5.50–5.80). Summing up, the sorbents used are a safe ingredient in the diet of pigs, however, there is a need to continue and strengthen this line of research, including the relationships linking the future production goals of pig farming and processing potential in the meat industry with current climate policy.

Keywords

• natural sorbent
• pig
• meat
• quality