- - news, features and articles for the meat processing industry

Featured Articles

Effects of Feeding Antioxidants on Pig Meat

18 May 2013

Feeding a dietary antioxidant to pigs can help to improve shelf life, accroding to a study from a research team from the University of Illinois and NovuInternational.

The team of D. D. Boler, D. M. Fernández-Dueñas, L. W. Kutzler, J. Zhao, R. J. Harrell, D. R. Campion, F. K. McKeith, J. Killefer and A. C. Dilger set out to evaluate the effect of feeding oxidized corn oil with or without a dietary antioxidant (AOX) on performance, tissue oxidative status, and meat quality in barrows.

One hundred sixty barrows were arranged in a 2 × 2 factorial of treatments in a complete randomized block design with eight pens per treatment and five pigs per pen.

Diets contained 5.0 mg/kg of 1 of 2 types of corn oil (fresh or oxidized) with or without antioxidant.

Final oxidized oil was produced in a heated container by continuously bubbling air heated to 95°C at a rate of 80 L/min to reach a target peroxide value of approximately 150 and 7.5 mEq/kg in the final diet.

After 56 days, barrows fed diets formulated with fresh oil had increased ADG (P = 0.03) and ADFI (P = 0.04) and heavier final BW (P = 0.03) than barrows fed oxidized oil.

Increased G:F (P = 0.07) was observed for barrows fed diets with AOX after 28 days of feeding but not after 56 days of feeding (P = 0.67) when compared with barrows not fed AOX.

An increase (P = 0.06) in plasma thiobarbituric acid reactive substances (TBARS) values, a decrease (P = 0.03) in plasma glutathione peroxidase (GPx) enzyme activity, and a decrease (P = 0.01) in liver vitamin E concentrations were observed in barrows fed diets with oxidized oil.

Dietary AOX reduced plasma protein carbonyl content regardless of oil type (P = 0.04). Barrows fed fresh oil had 4.4 per cent heavier HCW (P = 0.01) and 0.7 percentage units increase in dressing percentage (P = 0.01) compared with barrows fed oxidized oil.

Loin TBARS values from barrows fed AOX were lower (P < 0.001) after 14 and 21 d of storage in both fresh and oxidized oil groups.

In summary, the study published in the Journal of Animal Science found that oxidized oil impaired growth performance and caused oxidation stress. Dietary AOX partially ameliorated the negative effects of oxidized oil in finishing pigs by reducing protein oxidation and improving shelf life.

Further Reading

You can view the full report (fee payable) by clicking here.

 March 2013

Our Sponsors


Seasonal Picks

Meat Cuts and Muscle Foods - 2nd Edition