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Meat Sci. 2007 Feb;75(2):350-5. doi: 10.1016/j.meatsci.2006.06.027. Epub 2006 Aug 22.

Preliminary investigation of the effects of low-level dietary inclusion of fragrant essential oils and oleoresins on pig performance and pork quality.

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1
Food Processing Development Centre, Alberta Agriculture, Food and Rural Development, Main Floor, 6309-45 Street, Leduc, AB, Canada T9E 7C5; Institute of Food, Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand.

Abstract

Since the tissue characteristics of monogastric species are readily influenced by the composition of the feeds they consume, the objectives of this preliminary study were to assess the performance of finisher pigs on diets containing 0.05% of essential oils or oleoresins of rosemary, garlic, oregano, or ginger, and to determine the effect of these diets on pork quality. The pigs preferred the garlic-treated diet, and feed intake and average daily gain were significantly increased although no difference in feed efficiency was observed. Carcass and meat quality attributes were unchanged by dietary treatment, although a tendency towards reduction of lipid oxidation was noted in oregano-fed pork. Sensory panelists were unable to detect a flavour/aroma difference between treated and control pork. These results indicate that a higher level of dietary supplementation may be required in order to effect observable differences in pork characteristics.

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