<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The purpose of the study was to increase the nutritional quality of pork, and to investigate the effect of the synbiotic on the oxidative stability of lipid. A 4 weeks experiment was performed on 8 weaned piglets (age 47 days, TOPIGS), divided into 2 groups (C, E). The control group (C) received a conventional diet, while the experimental group (E) included a diet supplemented with organic Zn and 10 g/kg synbiotic mixture. The productive parameters were evaluated. After slaughtered, muscle (tenderloin, shoulder, loin, ham and belly) and organs samples (liver, spleen and kidney) were collected. The muscle and organs samples were analysed regarding the proximate chemical analysis (dry matter, crude protein, crude fat, and ash). The antioxidant capacity and thiobarbituric acid reactive substances (TBARS) were performed on shoulder and ham samples at first day of the trial, 4 and 7 days after refrigeration. The crude fat determined in the loin samples, recorded a significant increase in the E group compared to the C group. The ash was higher in the shoulder samples from C group than in E group. At 7 days of refrigeration, the MDA concentration was significantly lower in the shoulder and ham samples from E group than those from C group. The conclusion was that the diet supplemented with organic Zn and 10 g/kg synbiotic mixture contributed to the delay of the lipid oxidation process of the shoulder and ham samples during the refrigeration period.</p>
</abstract>

The purpose of the study was to increase the nutritional quality of pork, and to investigate the effect of the synbiotic on the oxidative stability of lipid. A 4 weeks experiment was performed on 8 weaned piglets (age 47 days, TOPIGS), divided into 2 groups (C, E). The control group (C) received a conventional diet, while the experimental group (E) included a diet supplemented with organic Zn and 10 g/kg synbiotic mixture. The productive parameters were evaluated. After slaughtered, muscle (tenderloin, shoulder, loin, ham and belly) and organs samples (liver, spleen and kidney) were collected. The muscle and organs samples were analysed regarding the proximate chemical analysis (dry matter, crude protein, crude fat, and ash). The antioxidant capacity and thiobarbituric acid reactive substances (TBARS) were performed on shoulder and ham samples at first day of the trial, 4 and 7 days after refrigeration. The crude fat determined in the loin samples, recorded a significant increase in the E group compared to the C group. The ash was higher in the shoulder samples from C group than in E group. At 7 days of refrigeration, the MDA concentration was significantly lower in the shoulder and ham samples from E group than those from C group. The conclusion was that the diet supplemented with organic Zn and 10 g/kg synbiotic mixture contributed to the delay of the lipid oxidation process of the shoulder and ham samples during the refrigeration period.

Evaluation of the Effect of Synbiotic in Piglets’ Diet on the Nutritional Quality of Pork

National Research and Development Institute for Biology and Animal Nutrition

Archiva Zootechnica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

The purpose of the study was to increase the nutritional quality of pork, and to investigate the effect of the synbiotic on the oxidative stability of lipid. A...

Evaluation of the Effect of Synbiotic in Piglets’ Diet on the Nutritional Quality of Pork

Data publikacji: 30 gru 2021

Zakres stron: 67 - 75

DOI: https://doi.org/10.2478/azibna-2021-0014

Słowa kluczowe
synbiotic, organic zinc, pigs, nutritional quality, pork

© 2021 Ioannis Chrysikos, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Evaluation of the Effect of Synbiotic in Piglets’ Diet on the Nutritional Quality of Pork

Data publikacji: 30 gru 2021

Zakres stron: 67 - 75

DOI: https://doi.org/10.2478/azibna-2021-0014

Słowa kluczowesynbiotic, organic zinc, pigs, nutritional quality, pork

© 2021 Ioannis Chrysikos, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
synbiotic, organic zinc, pigs, nutritional quality, pork