Meat Sci. 2015 Feb;100:319-26. doi: 10.1016/j.meatsci.2014.09.149.
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 liveweight: 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.
研究评估了一种预先配制的商业植物提取物混合物（由等量的牛至精油和甜栗木提取物组成）对性能、氧化状态和猪肉品质特性的影响。在两项为期 155 天的研究中，将 60 头猪（平均体重：42.9 公斤）分配到对照组（CTR）或相同饮食中补充（0.2%）植物提取物混合物（OC）。生长速度没有差异。OC 肌肉（腰大肌）中的谷胱甘肽过氧化物酶和谷胱甘肽还原酶活性高于 CTR 肌肉。OC 组的肉的脂质氧化较低。在熟肉样品中，OC 组动物的 L和 H°值最低，a值最高。OC 肉在盲测和有标签消费者测试中均获得了更高的颜色、味道和整体喜好评分。
