Scerra Manuel, Rao Rosa, Foti Francesco, Caparra Pasquale, Cilione Caterina, Natalello Antonio, Biondi Luisa, Bella Marco Sebastiano, Chies Luigi
Dipartimento di Agraria, Produzioni Animali, University of Reggio Calabria, Via dell'Università, 25, 89124 Reggio Calabria, Italy.
Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Valdisavoia 5, 95123 Catania, Italy.
Animals (Basel). 2022 Mar 17;12(6):757. doi: 10.3390/ani12060757.
An investigation was carried out on the effect in pig diet of supplementation with exhausted bergamot by-product, stemming from pharmaceutical industry after extraction of phenolic compounds, on growth performance and on the quality of meat and meat products. Twenty pigs were assigned to two dietary treatments and fed a conventional concentrate (control) or a concentrate including exhausted bergamot by-product at the level of 15% on a DM basis (EB). No significant differences between dietary treatments were found for final weight (p = 0.243), carcass weight (p = 0.679), dry matter intake (p = 0.321). In EB pork, the proportion of docosapentaenoic acid was significantly increased (p < 0.05); it tended to have a greater proportion of n-3 PUFA (p = 0.09), and the n-6/n-3 PUFA ratio was lower in EB treatment (p = 0.01). In salami from EB pigs fed, the proportion of α-linolenic acid and the total n-3 PUFA were higher than in the control group (p < 0.001). In salami, the TBARS value was lower after 5 days of storage (p < 0.001) in the EB group. Therefore, the present results suggest that the inclusion of exhausted bergamot by-product in pig diet resulted in a qualitative improvement of meat and meat products.
对猪日粮中添加来自制药行业提取酚类化合物后剩余的佛手柑副产品对生长性能以及肉和肉制品质量的影响进行了一项研究。将20头猪分配到两种日粮处理组，分别饲喂常规浓缩料（对照组）或干物质基础上含15%佛手柑副产品的浓缩料（EB组）。在最终体重（p = 0.243）、胴体重（p = 0.679）、干物质摄入量（p = 0.321）方面，日粮处理组之间未发现显著差异。在EB组猪肉中，二十二碳五烯酸的比例显著增加（p < 0.05）；其n-3多不饱和脂肪酸的比例往往更高（p = 0.09），并且EB处理组的n-6/n-3多不饱和脂肪酸比值更低（p = 0.01）。在饲喂EB组猪的萨拉米香肠中，α-亚麻酸和总n-3多不饱和脂肪酸的比例高于对照组（p < 0.001）。在萨拉米香肠中，EB组在储存5天后的硫代巴比妥酸反应物（TBARS）值更低（p < 0.001）。因此，目前的结果表明，在猪日粮中添加佛手柑副产品可使肉和肉制品的质量得到改善。
