Effect of applying alfalfa extract to the diet of pigs on meat colour

• Published in: Żywność Vol. 15; no. 5
• Main Author: Karwowska, M.,Uniwersytet Przyrodniczy, Lublin (Poland). Katedra Technologii Miesa i Zarzadzania Jakoscia
• Format: Journal Article
• Language: Polish
• Published: 2008
• Subjects: ALFALFA; ALIMENTACION DE LOS ANIMALES; ALIMENTATION DES ANIMAUX; ALMACENAMIENTO; ANIMAL FEEDING; CARNE DE CERDO; CERDO; COLOR; COLOUR; COULEUR; http://www.fao.org/aos/agrovoc#c_12262; http://www.fao.org/aos/agrovoc#c_1773; http://www.fao.org/aos/agrovoc#c_429; http://www.fao.org/aos/agrovoc#c_6120; http://www.fao.org/aos/agrovoc#c_7427; http://www.fao.org/aos/agrovoc#c_7555; LUCERNE; LUZERNE; PORCIN; PORK; STOCKAGE; STORAGE; SWINE; VIANDE PORCINE
• ISSN: 1425-6959

The objective of the study was to assess the effect of addition of alfalfa extract to the diet of pigs on the colour of loin and its changes during 6 days of storage. The scope of this study comprised the quality assessment of loins in the control group and in the experimental group of pigs. The control group received a feed containing no growth stimulants added whereas the experimental group was fed a diet enriched by the alfalfa extract. Upon the slaughter, meat samples were stored at the refrigerating conditions during a period of 6 days. The results obtained proved that the application of alfalfa extract to the diet of pigs impacted the values of meat colour parameters. It was found that during the entire storage period, the meat derived from pigs fed the alfalfa-enriched diet was characterized by a higher content rate of red colour