Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits.
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| Title: | Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. |
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| Authors: | Ranucci, D.1, Beghelli, D.2, Trabalza-Marinucci, M.1 massimo.trabalza@unipg.it, Branciari, R.1, Forte, C.1, Olivieri, O.1, Badillo Pazmay, G.V.2, Cavallucci, C.3, Acuti, G.1 |
| Source: | Meat Science. Feb2015, Vol. 100, p319-326. 8p. |
| Subjects: | Meat quality, Essential oils, Oregano, Chestnut, Erector spinae muscles, Dietary supplements |
| Abstract: | The effects of a pre-formulated commercial plant extract mix, composed of equal parts of oregano essential oil and sweet chestnut wood extract, on performance, oxidative status and pork quality traits were evaluated. In two 155-d studies, 60 pigs (mean live weight: 42.9 kg) were assigned to either a control diet (CTR) or an identical diet supplemented (0.2%) with the plant extract mix (OC). No differences in the growth rate were observed. Glutathione peroxidase and glutathione reductase activities in the OC muscles ( Longissimus lumborum ) were higher than in CTR muscles. The lipid oxidation of meat was lower in the OC group. In the cooked meat samples, OC animals had the lowest L* and H° values and the highest a* values. The OC meat received higher scores for colour, taste and overall liking in both the blind and the labelled consumer tests. [ABSTRACT FROM AUTHOR] |
| Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 99794352 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Ranucci%2C+D%2E%22">Ranucci, D.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Beghelli%2C+D%2E%22">Beghelli, D.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Trabalza-Marinucci%2C+M%2E%22">Trabalza-Marinucci, M.</searchLink><relatesTo>1</relatesTo><i> massimo.trabalza@unipg.it</i><br /><searchLink fieldCode="AR" term="%22Branciari%2C+R%2E%22">Branciari, R.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Forte%2C+C%2E%22">Forte, C.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Olivieri%2C+O%2E%22">Olivieri, O.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Badillo+Pazmay%2C+G%2EV%2E%22">Badillo Pazmay, G.V.</searchLink><relatesTo>2</relatesTo><br /><searchLink fieldCode="AR" term="%22Cavallucci%2C+C%2E%22">Cavallucci, C.</searchLink><relatesTo>3</relatesTo><br /><searchLink fieldCode="AR" term="%22Acuti%2C+G%2E%22">Acuti, G.</searchLink><relatesTo>1</relatesTo> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Meat+Science%22">Meat Science</searchLink>. Feb2015, Vol. 100, p319-326. 8p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Meat+quality%22">Meat quality</searchLink><br /><searchLink fieldCode="DE" term="%22Essential+oils%22">Essential oils</searchLink><br /><searchLink fieldCode="DE" term="%22Oregano%22">Oregano</searchLink><br /><searchLink fieldCode="DE" term="%22Chestnut%22">Chestnut</searchLink><br /><searchLink fieldCode="DE" term="%22Erector+spinae+muscles%22">Erector spinae muscles</searchLink><br /><searchLink fieldCode="DE" term="%22Dietary+supplements%22">Dietary supplements</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The effects of a pre-formulated commercial plant extract mix, composed of equal parts of oregano essential oil and sweet chestnut wood extract, on performance, oxidative status and pork quality traits were evaluated. In two 155-d studies, 60 pigs (mean live weight: 42.9 kg) were assigned to either a control diet (CTR) or an identical diet supplemented (0.2%) with the plant extract mix (OC). No differences in the growth rate were observed. Glutathione peroxidase and glutathione reductase activities in the OC muscles ( Longissimus lumborum ) were higher than in CTR muscles. The lipid oxidation of meat was lower in the OC group. In the cooked meat samples, OC animals had the lowest L* and H° values and the highest a* values. The OC meat received higher scores for colour, taste and overall liking in both the blind and the labelled consumer tests. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1016/j.meatsci.2014.09.149 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 8 StartPage: 319 Subjects: – SubjectFull: Meat quality Type: general – SubjectFull: Essential oils Type: general – SubjectFull: Oregano Type: general – SubjectFull: Chestnut Type: general – SubjectFull: Erector spinae muscles Type: general – SubjectFull: Dietary supplements Type: general Titles: – TitleFull: Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Ranucci, D. – PersonEntity: Name: NameFull: Beghelli, D. – PersonEntity: Name: NameFull: Trabalza-Marinucci, M. – PersonEntity: Name: NameFull: Branciari, R. – PersonEntity: Name: NameFull: Forte, C. – PersonEntity: Name: NameFull: Olivieri, O. – PersonEntity: Name: NameFull: Badillo Pazmay, G.V. – PersonEntity: Name: NameFull: Cavallucci, C. – PersonEntity: Name: NameFull: Acuti, G. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Text: Feb2015 Type: published Y: 2015 Identifiers: – Type: issn-print Value: 03091740 Numbering: – Type: volume Value: 100 Titles: – TitleFull: Meat Science Type: main |
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