Effects of feeding bergamot pulp and olive leaves on performance and meat quality in Apulo-Calabrese pigs.

To determine the effects of dietary inclusion of bergamot pulp and olive leaves on pork quality, thirty-six barrows (Apulo-Calabrese; 112.5 ± 7.40 kg initial bodyweight) were randomly assigned to four experimental treatments and fed for 100 days a control diet (control group) or a diet similar to the control diet in which part of the cereals were replaced with 20 % (DM on the diet fed) of ensiled bergamot pulp (dry matter on the diet fed, EBP group) or olive leaves (OLL group) or a 1:1 mixture of both by-products (BPOL group). In the present study, the dietary administration of by-products did not influence the accumulation of IMF (P > 0.05) in meat. As for individual fatty acids, no differences were observed among groups. However, the dietary supplementation of bergamot pulp tended to increase (P = 0.073) the level of α-linolenic acid in meat. In raw and cooked meat TBARS values were higher (P < 0.001) in the Control group than in EBP, OLL and BPOL groups. The integration of 20 % of bergamot pulp and/or olive leaves by-products increased the levels of tocopherol and phenolic compounds in the diets, positively influencing the shelf life of meat. No effect of diet was observed on animal performance. The results of present study indicated mainly that partial replacement of cereals with 20 % DM on the diet fed of ensiled bergamot pulp and olive leaves, either alone or in combination, in the pig's diet led to greater oxidative stability of the meat.

Effect of high levels of almond hulls supplementation on performance and meat oxidative stability in lambs.

The main objective of this study was to evaluate if high dietary levels of almond hulls could influence performance and meat oxidative stability in lambs. Twenty lambs, at an average body weight of 28.8 ± 0.30 (SD) kg, were divided into two experimental groups and fed ad libitum for 40 days either with a control diet (cereal-based concentrate, control group) or with a similar diet in which part of the cereals was replaced with 40% of almond hulls on a dry matter basis (AH40 group). Dietary AH did not affect dry matter intake but reduced final body weight, average daily gain, feed conversion ratio or carcass weight. In meat, TBARS values were lower (P < 0.001) in the AH40 group than in control group. The partial replacement of cereals with 40% almond hulls in the diet negatively affecting the growth parameters of the animals but can improve meat shelf-life by reducing lipid oxidation.

Effect of feeding pigs with bergamot by-product on fatty acid composition and oxidative stability of meat and salami.

This work investigated the effects of feeding ensiled bergamot pulp to pigs on meat and salami quality. Eighteen pigs were assigned to two experimental treatments and fed a cereal-based concentrate diet (control) or the same diet in which ensiled bergamot pulp replaced 15% dry matter of the diet fed (BP). The BP treatment increased α-linolenic acid (+250%; P < 0.05), docosapentaenoic acid (+62%; P < 0.05), docosahexaenoic acid (+43%; P < 0.05) and consequently n-3 PUFA (+15%; P < 0.01) in meat. In salami, the content of α-linolenic acid, total PUFA and n-3 PUFA increased (+320%, +25% and + 258%, respectively) by feeding the BP diet (P < 0.001). The inclusion of bergamot pulp in the diet did not alter the oxidative stability in raw and cooked meat and colour descriptors. In salami, TBARS values were lower after 5 days of storage (P < 0.001) in BP group (1.54 vs 2.96). Finally, dietary supplementation with ensiled bergamot pulp to pigs improved the nutritional value of meat and meat products.