The effects of dietary oregano oil supplementation on pig meat characteristics

dc.contributor.author	Simitzis, PE	en
dc.contributor.author	Symeon, GK	en
dc.contributor.author	Charismiadou, MA	en
dc.contributor.author	Bizelis, JA	en
dc.contributor.author	Deligeorgis, SG	en
dc.date.accessioned	2014-06-06T06:50:45Z
dc.date.available	2014-06-06T06:50:45Z
dc.date.issued	2010	en
dc.identifier.issn	03091740	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.meatsci.2009.11.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5145
dc.subject	Oregano supplementation	en
dc.subject	Oxidation	en
dc.subject	Pig meat	en
dc.subject	Quality characteristics	en
dc.subject.other	vegetable oil	en
dc.subject.other	animal	en
dc.subject.other	animal disease	en
dc.subject.other	animal food	en
dc.subject.other	article	en
dc.subject.other	chemistry	en
dc.subject.other	clinical trial	en
dc.subject.other	controlled clinical trial	en
dc.subject.other	controlled study	en
dc.subject.other	cooking	en
dc.subject.other	diet	en
dc.subject.other	female	en
dc.subject.other	male	en
dc.subject.other	meat	en
dc.subject.other	oregano	en
dc.subject.other	pH	en
dc.subject.other	randomized controlled trial	en
dc.subject.other	standard	en
dc.subject.other	swine	en
dc.subject.other	Animal Feed	en
dc.subject.other	Animal Nutritional Physiological Phenomena	en
dc.subject.other	Animals	en
dc.subject.other	Cookery	en
dc.subject.other	Diet	en
dc.subject.other	Female	en
dc.subject.other	Hydrogen-Ion Concentration	en
dc.subject.other	Male	en
dc.subject.other	Meat	en
dc.subject.other	Origanum	en
dc.subject.other	Plant Oils	en
dc.subject.other	Swine	en
dc.subject.other	Animalia	en
dc.subject.other	Origanum	en
dc.subject.other	Suidae	en
dc.title	The effects of dietary oregano oil supplementation on pig meat characteristics	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.meatsci.2009.11.001	en
heal.publicationDate	2010	en
heal.abstract	The effects of different concentrations of dietary oregano essential oil supplementation on finishing pig meat characteristics were investigated in the present study. Thirty-two barrows and thirty-two gilts were divided into four equal groups. During the experimental period, which started when the animals were 5 months old and finished after 35 days, the first group was fed the control diet (group C), whereas the other three groups consumed the same diet, with the only difference that the feed was supplemented with oregano essential oil at concentrations of 0.25, 0.5 and 1 ml/kg of fed diet (groups OR1, OR2 and OR3, respectively). At the end of the experiment, pigs were fasted for 12 h, weighed and slaughtered. After overnight chilling, a 50 cm loin section was removed from the half of the carcasses (8 pigs per nutritional treatment; 4 barrows and 4 gilts) and transported to laboratory for further examination. No significant differences were observed after dietary oregano essential oil supplementation in final body weight (kg), body weight gain (g) and dressing out (%). Tenderness of longissimus muscle, expressed as shear force value, pH values at 45 min and 24 h postmortem, colour parameters and sensory attributes of eating quality were not significantly influenced by the dietary treatment. Moreover, the lipid oxidation results suggested a lack of antioxidant effect for the oregano essential oil. In conclusion, carcass and meat quality attributes were unchanged, indicating that the dietary administration of different levels of oregano essential oil did not exert any effect on pig meat parameters in the present experiment. © 2009 Elsevier Ltd. All rights reserved.	en
heal.journalName	Meat Science	en
dc.identifier.issue	4	en
dc.identifier.volume	84	en
dc.identifier.doi	10.1016/j.meatsci.2009.11.001	en
dc.identifier.spage	670	en
dc.identifier.epage	676	en