20.500.12556/DKUM-91448 The effect of supplementing pig diet with chestnut wood extract or hops on fresh meat and dry-cured products 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. pig meat meat quality pig diet tannin extract hops dry-cured products oxidation pigs meso prašičev kakovost mesa prehrana prašičev ekstrakti tanina hmelj sušeno meso oksidacija prašiči true false true MDPI Angleški jezik Slovenski jezik Znanstveno delo 2024-12-23 12:25:50 2024-12-23 14:37:40 2024-12-24 03:11:23 0000-00-00 00:00:00 2020 0 0 Str. 1-16 št. 19, št. članka 6922 Letn. 10 2020 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2020-09-15 2020-09-29 2020-10-02 637 31035139 10.3390/app10196922 2076-3417 Tomazin-2020-The_Effect_of_Supplementing_Pig_D.pdf Tomazin-2020-The_Effect_of_Supplementing_Pig_D.pdf 1 7BA0682E677ACD66B87675A6C10A1A98 9fe8966b03d59a8317d09156d1d277efee1f681db39b259c3a82f35946d0dfdf f23b600e-c132-11ef-8f15-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=187553 https://doi.org/10.3390/app10196922 0 fd3d5e74-c132-11ef-8f15-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=187554 Fakulteta za kmetijstvo in biosistemske vede 0 0 0